Chocolate Cheesecake Recipe
Category: Desserts
Servings: 8
If you’re a fan of decadent desserts with a rich and creamy texture, this chocolate cheesecake will surely satisfy your cravings. The combination of a crisp chocolate cookie base, velvety chocolate-infused filling, and a luscious whipped cream topping is a perfect indulgence for any special occasion. Whether you’re hosting a dinner party or simply treating yourself, this cheesecake is guaranteed to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chocolate biscuits (digestive or similar) | 160g |
| Butter | 80g |
| Dark chocolate | 200g |
| Unsweetened cocoa powder | 20g |
| Buffalo ricotta | 250g |
| Cream cheese | 250g |
| Cornstarch (cornflour) | 50g |
| Sugar | 120g |
| Eggs | 2 |
| Vanilla bean | ½ |
| Whole milk | 200ml |
| Heavy cream | 150ml |
Instructions
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Prepare the base: Start by melting the butter in a small saucepan over very low heat, stirring occasionally to ensure it doesn’t burn. Once melted, remove it from the heat and set aside to cool slightly. In the meantime, place the chocolate biscuits in a food processor and pulse until finely crushed. Combine the crushed biscuits with the melted butter and mix until well-coated. Press the mixture into the bottom of a springform pan to form a compact, even base. Refrigerate for at least 1 hour or place it in the freezer for 30 minutes to allow it to set.
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Prepare the chocolate filling: While the base is cooling, prepare the cheesecake filling. In a food processor, combine the buffalo ricotta and cream cheese until smooth. Add the sugar and cocoa powder, then blend again until fully incorporated. Scrape the seeds from the vanilla bean and add them to the mixture. Next, add the eggs, one at a time, blending after each addition. Finally, pour in the milk and continue blending until the mixture is perfectly smooth and creamy. Make sure the batter has a thick and luscious consistency.
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Assemble the cheesecake: Once the base has set, pour the creamy chocolate filling onto the chilled base. Spread it evenly using the back of a spoon to ensure it’s smooth and level. Place the cheesecake in a preheated static oven at 165°C (330°F) and bake for approximately 60 minutes. The cheesecake should be set but still slightly wobbly in the center. Let it cool to room temperature, then transfer to the refrigerator and chill for at least 4 hours, or overnight, for the best texture.
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Prepare the whipped cream: While the cheesecake is cooling, whip the heavy cream until soft peaks form. You can do this by hand or using an electric mixer. If you’d like an extra touch of flavor, you can add a teaspoon of sugar or vanilla extract to the cream as it whips.
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Decorate and serve: Once the cheesecake is completely chilled, carefully remove it from the springform pan and place it onto a serving platter. Top the cheesecake with swirls of whipped cream and, for an elegant touch, decorate with a whole vanilla bean pod or a few crispy biscuits around the edges. Serve and enjoy!
Tips for a Perfect Cheesecake
- Allow the cheesecake to cool completely: This step is crucial for setting the cheesecake and ensuring it holds its shape when sliced.
- Don’t skip the chilling time: Let the cheesecake rest in the fridge for at least 4 hours, preferably overnight, to achieve the perfect consistency.
- Decorate creatively: Aside from whipped cream and vanilla, you can add grated chocolate, fresh berries, or even a drizzle of melted chocolate for added flair.
This chocolate cheesecake is rich, creamy, and deeply satisfying. Whether you serve it for a celebration or as an everyday treat, it’s sure to be a crowd-pleaser. Enjoy every bite!
