Double Chocolate Cheesecake
Double Chocolate Cheesecake
Ingredients
For the Base
- 250 grams chocolate biscuits
- 100 grams butter, melted
For the Filling
- 500 grams cream cheese
- 1/2 cup sugar
- 200 grams chocolate, melted
- 1 teaspoon vanilla extract
- 1 cup whipped cream
For the Topping
- 150 grams chocolate
- 1/2 cup heavy cream
Instructions
- 1
Crush the chocolate biscuits thoroughly. Combine the crushed biscuits with the 100 grams of melted butter. Press this mixture firmly into the bottom of a lined springform pan. Place the pan in the refrigerator to chill while preparing the filling.
⏱️ 10 min
- 2
In a mixing bowl, beat the 500 grams of cream cheese, 1/2 cup of sugar, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Add the 200 grams of melted chocolate to the cream cheese mixture and mix until fully incorporated.
⏱️ 5 min
- 4
Gently fold in the 1 cup of whipped cream into the chocolate cream cheese mixture until just combined.
⏱️ 5 min
- 5
Pour the prepared filling over the chilled biscuit crust in the springform pan. Use a spatula or the back of a spoon to smooth the top surface of the filling.
⏱️ 5 min
- 6
Place the assembled cheesecake in the refrigerator and chill for at least 6 hours, or preferably overnight, to allow it to set completely.
⏱️ 360 min
- 7
Once the cheesecake is firm and chilled, prepare the chocolate ganache. Combine the 150 grams of chocolate with the 1/2 cup of heavy cream (by melting the chocolate and mixing with cream). Pour this chocolate ganache evenly over the top of the chilled cheesecake.
⏱️ 5 min
- 8
Return the cheesecake to the refrigerator and chill until the ganache topping is set.
⏱️ 30 min
- 9
Once the topping is firm, slice the cheesecake and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Double Chocolate Cheesecake
For the Base
- 250 grams chocolate biscuits
- 100 grams butter, melted
For the Filling
- 500 grams cream cheese
- 1/2 cup sugar
- 200 grams chocolate, melted
- 1 teaspoon vanilla extract
- 1 cup whipped cream
For the Topping
- 150 grams chocolate
- 1/2 cup heavy cream
Instructions
- 1
Crush the chocolate biscuits thoroughly. Combine the crushed biscuits with the 100 grams of melted butter. Press this mixture firmly into the bottom of a lined springform pan. Place the pan in the refrigerator to chill while preparing the filling.
⏱️ 10 min - 2
In a mixing bowl, beat the 500 grams of cream cheese, 1/2 cup of sugar, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
⏱️ 5 min - 3
Add the 200 grams of melted chocolate to the cream cheese mixture and mix until fully incorporated.
⏱️ 5 min - 4
Gently fold in the 1 cup of whipped cream into the chocolate cream cheese mixture until just combined.
⏱️ 5 min - 5
Pour the prepared filling over the chilled biscuit crust in the springform pan. Use a spatula or the back of a spoon to smooth the top surface of the filling.
⏱️ 5 min - 6
Place the assembled cheesecake in the refrigerator and chill for at least 6 hours, or preferably overnight, to allow it to set completely.
⏱️ 360 min - 7
Once the cheesecake is firm and chilled, prepare the chocolate ganache. Combine the 150 grams of chocolate with the 1/2 cup of heavy cream (by melting the chocolate and mixing with cream). Pour this chocolate ganache evenly over the top of the chilled cheesecake.
⏱️ 5 min - 8
Return the cheesecake to the refrigerator and chill until the ganache topping is set.
⏱️ 30 min - 9
Once the topping is firm, slice the cheesecake and enjoy!
⏱️ 5 min