International Cuisine

Decadent Rich Chocolate Cheesecake with Strawberry Compote

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Rich Chocolate Cheesecake Recipe: A Decadent Delight for Every Occasion

Introduction

Indulge your senses with a slice of this rich, velvety chocolate cheesecake. Perfect for parties, gatherings, or just a special treat for yourself, this decadent dessert combines the richness of dark chocolate with the smoothness of mascarpone and cream cheese. Topped with a luscious strawberry compote, this cheesecake is sure to be a crowd-pleaser. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you step-by-step to create a show-stopping dessert.


Cuisine: Continental

Course: Dessert

Diet: Eggetarian

Prep Time: 20 minutes

Cook Time: 13 hours (including cooling and chilling time)


Ingredients

Ingredient Quantity
Bourbon Biscuits (or any biscuit of your choice) 250 grams
Salted Butter (for the base) 100 grams
Salted Butter (for the chocolate sauce) 50 grams
Dark Chocolate (roughly chopped) 450 grams
Cocoa Powder 2 tablespoons
Britannia Cream Cheese 650 grams
Mascarpone Cheese 350 grams
Caster Sugar 200 grams
Whole Eggs 4 whole eggs
Vanilla Extract 2 teaspoons
Strawberry Compote (or fresh raspberries) For serving

Instructions

1. Prepare the Biscuit Base:

Begin by preparing the biscuit base for your cheesecake. In a food processor, crush the bourbon biscuits until they form fine crumbs. Add the melted salted butter to the biscuit crumbs and blend until the mixture is well combined.

Take a springform pan and pour the biscuit-butter mixture into it. Press the mixture down evenly using the back of a spoon or your fingers, ensuring a firm base. Once done, refrigerate the pan while you prepare the cheesecake batter.

2. Prepare the Chocolate Sauce:

For the rich chocolate element, use the double boiler method. Place the dark chocolate and 50 grams of salted butter in a saucepan. Set the saucepan over a bowl of simmering water. The gentle heat will melt the chocolate smoothly. Stir occasionally until the mixture is glossy and well combined.

Once the chocolate is melted, remove it from the heat and stir in the cocoa powder. Let the mixture cool. Itโ€™s crucial not to add cocoa powder while the sauce is too hot, as it can thicken too quickly, causing lumps to form.

3. Make the Cheesecake Batter:

In a large bowl, combine the Britannia cream cheese and caster sugar. Using a hand mixer or stand mixer with the paddle attachment, beat the mixture until it becomes light and fluffy. Add the eggs, one at a time, beating well after each addition. This will help create a smooth and creamy texture.

Now, gradually mix in the cooled chocolate and cocoa sauce. Stir until fully combined. Add the mascarpone cheese and vanilla extract, and continue to beat gently until the mixture is smooth.

4. Assemble the Cheesecake:

Take the springform pan with the biscuit base from the refrigerator and pour the prepared cheesecake batter over it. Smooth the top with a spatula.

Wrap the outside of the springform pan with a layer of aluminum foil to prevent any water from seeping into the cheesecake during baking. This step is essential for a smooth, crack-free surface.

5. Bake the Cheesecake:

Prepare a water bath to ensure even baking. Place a roasting tin in the oven and fill it with hot water, ensuring the tin is about one-quarter full. Put the springform pan in the middle of the roasting tin.

Bake the cheesecake in the preheated oven at 180ยฐC (350ยฐF) for about 45 minutes. The cheesecake will jiggle slightly when you gently shake the pan โ€” this is the desired consistency. Be careful not to overbake, as this can lead to cracks and a dry texture.

6. Cool and Chill the Cheesecake:

Once baked, remove the cheesecake from the oven and allow it to cool at room temperature. After it has cooled completely, refrigerate it for at least 12 hours (overnight is ideal) to allow the flavors to fully set and develop.

7. Serve:

To serve, carefully remove the side of the springform pan. Slice the cheesecake into wedges and top with a generous spoonful of strawberry compote or fresh raspberries for a touch of tartness that perfectly balances the richness of the cheesecake.


Tips for a Perfect Rich Chocolate Cheesecake:

  • Chocolate Quality: Use high-quality dark chocolate (like Bournville) for the best flavor. The chocolate is the star ingredient, so opt for one with a cocoa percentage of at least 70%.

  • Room Temperature Ingredients: Ensure your cream cheese, mascarpone, and eggs are at room temperature before mixing. This helps create a smooth, lump-free batter.

  • Don’t Overmix: Overmixing the cheesecake batter can lead to a dense, heavy texture. Beat the ingredients just until combined for a light and creamy result.

  • Water Bath: The water bath method (also called a bain-marie) ensures even cooking and helps prevent cracks on the surface. Don’t skip this step for the perfect cheesecake.


Nutritional Information (Per Serving):

Calories: 450 kcal
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 46g
Sugar: 35g
Protein: 6g
Fiber: 3g
Cholesterol: 125mg
Sodium: 150mg


Pairing Suggestions:

This Rich Chocolate Cheesecake pairs wonderfully with a warm cup of Lemon Coriander Soup as a starter, followed by a savory Schezwan Noodle Sandwich. The tangy and spicy notes of the soup and sandwich contrast beautifully with the richness of the cheesecake, making it a memorable dining experience.


Conclusion

The Rich Chocolate Cheesecake is a timeless dessert that combines creamy mascarpone and cream cheese with the indulgent flavor of dark chocolate. Whether you’re celebrating a special occasion or simply want to treat yourself, this cheesecake is sure to impress. The addition of a fruity compote or fresh raspberries adds a refreshing contrast to the richness, elevating the dessert to new heights. Perfectly creamy, subtly sweet, and completely satisfying, this cheesecake will be the highlight of any meal.

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