What2Eat
Rich Chocolate Cheesecake Recipe
ContinentalDessertEggetarian

Rich Chocolate Cheesecake Recipe

A eggetarian Continental recipe with bourbon biscuits - or any other biscuits of your choice, butter - melted, dark chocolate - roughly chopped (i use bournville dark chocolate). Ready in 13h 20m, serves 8.

Curated byLucas Dubois🇫🇷

Calories
665kcal
Estimated Cost
₹275-425
Carbs70g
Protein32g
Fats29g
Servings Scaler
8

Instructions

33 steps
  1. 1

    To begin making the Rich Chocolate Cheesecake recipe, first preheat the oven to 180 C

    dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  2. 2

    Keep all the ingredients ready, so you can proceed to make the cake as explained below

  3. 3

    First we will make the biscuit base for the cheesecake

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  4. 4

    In the food processor, crush the biscuits until it forms crumbs

    bourbon biscuits - or any other biscuits of your choice(250 grams)
  5. 5

    Add in the butter to the biscuits and blend to combined

    bourbon biscuits - or any other biscuits of your choice(250 grams)butter - melted(100 grams)butter(50 grams)
  6. 6

    Pour the biscuit butter mixture onto the springform pan and press it down evenly

    butter - melted(100 grams)butter(50 grams)
  7. 7

    Refrigerate the crust until we make the cheesecake batter

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  8. 8

    Next we will make the chocolate sauce for the cheesecake using the double boiler method

    dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  9. 9

    Place the chocolate in a saucepan and add in the 50 grams of butter

    butter - melted(100 grams)dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)butter(50 grams)
  10. 10

    Place the saucepan over another bowl, that has water boiling underneath

    bourbon biscuits - or any other biscuits of your choice(250 grams)
  11. 11

    This is called the double boiler method

  12. 12

    Melt the chocolate over the simmering water until the chocolate is smooth and creamy

    dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)
  13. 13

    Remove from the heat and keep aside to cool

  14. 14

    Once the chocolate cools, stir in the cocoa powder and keep aside

    dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)tablespoons cocoa powder(2)
  15. 15

    If you stir the cocoa when the sauce is hot, the mixture will thicken too quickly and it will become lumpy

    tablespoons cocoa powder(2)
  16. 16

    Our next step is to make the cheesecake batter

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  17. 17

    For this place the cream cheese, caster sugar in a large bowl or the bowl of the stand mixer with the paddle attachment and beat until the cream cheese is fluffy

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)caster sugar(200 grams)
  18. 18

    Gradually add in one egg at a time and beat until the mixture is smooth and creamy

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)
  19. 19

    Next beat in the chocolate cocoa sauce into the cheesecake batter

    dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)tablespoons cocoa powder(2)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  20. 20

    Finally add in the mascarpone cheese and vanilla extract and beat until just combined

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)teaspoons vanilla extract(2)
  21. 21

    Pour the chocolate cheesecake batter onto the biscuit base

    dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  22. 22

    Wrap the outside of the springform pan with a foil

  23. 23

    We do this so that water does not get into the cheesecake while we are baking

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  24. 24

    Place a roasting tin of the oven, filled with quarter way through with hot water and place it in the middle rack of the oven

  25. 25

    This will help the cake steam as well as bake and retain the moisture needed for the cheesecake

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  26. 26

    Place the springform cake pan on this roasting tin and bake the Chocolate Cheesecake in the preheated oven for about 45 minutes

    dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  27. 27

    The cake will jiggle a little bit when you remove from the oven

  28. 28

    This is the consistency we want for the cake

  29. 29

    Remove the cheesecake from the oven and allow it to cool completely

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)
  30. 30

    Refrigerate for at least 12 hours before you are ready to serve

    strawberry compote - or fresh raspberries to serve
  31. 31

    To serve the Rich Chocolate Cheesecake , remove the side of the springform pan and cut into wedges of desired size

    dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)strawberry compote - or fresh raspberries to serve
  32. 32

    Top the cheesecake with tart fruits like raspberries or a strawberry compote

    britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)strawberry compote - or fresh raspberries to serve
  33. 33

    Serve this Rich Chocolate Cheesecake as a dessert after a meal of Lemon Coriander Soup Recipe and Schezwan Noodle Sandwich Recipe

    dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)strawberry compote - or fresh raspberries to serve

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