Chocolate Biscuit Cheesecake
Chocolate Biscuit Cheesecake
Ingredients
For the Biscuit Crust
- 8 ounces chocolate digestive biscuits, crushed finely
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream
Instructions
- 1
Prepare the biscuit crust: In a medium bowl, combine the finely crushed chocolate digestive biscuits with the melted unsalted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min
- 2
Press the biscuit mixture firmly into the bottom of an 8-inch springform pan. Use the back of a spoon or your fingers to create an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
⏱️ 5 min
- 3
Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 4
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream and vanilla extract into the cream cheese mixture until just combined. Be careful not to overmix.
⏱️ 5 min
- 5
Pour the cheesecake filling over the chilled biscuit crust in the springform pan. Smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
⏱️ 5 min
- 6
Prepare the chocolate topping: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 2-3 minutes to melt, then whisk until smooth and glossy.
⏱️ 5 min
- 7
Once the cheesecake is set, carefully remove it from the springform pan. Pour the chocolate topping evenly over the top of the cheesecake, allowing some to drip down the sides for a decorative effect. Return to the refrigerator for 15-30 minutes to allow the topping to set slightly.
⏱️ 5 min
- 8
Slice and serve chilled. Enjoy your Chocolate Biscuit Cheesecake!
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Biscuit Cheesecake
Ingredients
For the Biscuit Crust
- 8 ounces chocolate digestive biscuits, crushed finely
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream
Instructions
- 1
Prepare the biscuit crust: In a medium bowl, combine the finely crushed chocolate digestive biscuits with the melted unsalted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min - 2
Press the biscuit mixture firmly into the bottom of an 8-inch springform pan. Use the back of a spoon or your fingers to create an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
⏱️ 5 min - 3
Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 4
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream and vanilla extract into the cream cheese mixture until just combined. Be careful not to overmix.
⏱️ 5 min - 5
Pour the cheesecake filling over the chilled biscuit crust in the springform pan. Smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
⏱️ 5 min - 6
Prepare the chocolate topping: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 2-3 minutes to melt, then whisk until smooth and glossy.
⏱️ 5 min - 7
Once the cheesecake is set, carefully remove it from the springform pan. Pour the chocolate topping evenly over the top of the cheesecake, allowing some to drip down the sides for a decorative effect. Return to the refrigerator for 15-30 minutes to allow the topping to set slightly.
⏱️ 5 min - 8
Slice and serve chilled. Enjoy your Chocolate Biscuit Cheesecake!