This chocolate cheesecake is rich in flavour, soft in the middle and decorated with some more chocolate on top – just in case the chocolate in the cheesecake itself wasn’t enough for all the chocolate lovers. 😉 A must try recipe for all the chocolate fans!
Ingredients:
Base:
- 190g cocoa biscuits*
- 65g butter
Cheesecake:
- 500g Polish cheesecake filling** or full fat mascarpone – room temp
- 250g mascarpone – room temp
- 165g granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 100g double cream
- 160g dark chocolate – melted
- 140g milk chocolate – melted
Decor:
- 70g whipping cream
- 50g dark chocolate
- 60g milk chocolate
- 250g whipping or double cream
- 20g icing sugar
- 15g cocoa powder
- Raspberries or cherries (optional)
- Chocolate shavings
*I used bourbon ones, but took the filling out. 190g in the recipe is already without the filling.
**I use this one (not an ad), you can find it in most of the Polish shops as well as most of the large supermarkets in the UK – at least in London. Highly recommend using this cheese 🙂
Instructions:
- Preheat the oven to 160C – no fan.
- Line the bottom of a 22cm round (spring form) tin with baking paper – I always make sure to cut a bigger piece than the bottom of the tin, so that there is some extra baking paper that just stays on the outside of the tin once I’ve put on the sides of the tin. Grease the sides of the tin with a little bit of oil, cut two strips of baking paper and stick them to the sides.
- Place the biscuit mix at the bottom of the tin, even it out and make sure to press down firmly with the back of a spoon. Place in the oven and bake for 15mins.
- Take out of the oven and let it cool while you prepare the next steps.
- Turn the oven up to 180C – no fan still.
- Melt both of the chocolates in a microwave until smooth using 10 second intervals, stirring in-between. Set aside to let them cool for a few minutes. You want it to still be a little runny, but not hot when mixing with the other ingredients shortly.
- Place the cheesecake filling and/or mascarpone cheese (room temp) and sugar in a bowl of your stand mixer and using the paddle attachment, mix for about 2-3 minutes until smooth. Scrape down the sides of the bowl and mix again for another minute.
- Add the rest of the cheesecake ingredients and mix until combined and smooth. Should take about 1-2mins, about half way through scrape down the sides. Try to not over-beat to avoid any extra air from getting into the batter.
- Pour the cheesecake mixture into the tin, even it out, if needed and then tap it 2-3 times against the counter to help any trapped air bubbles move to the top.
- Bake at 180C for 15 minutes, then reduce the temperature to 130C – no fan and bake for another 50 minutes. NOTE: If you’re only using mascarpone, you may need to bake the cheesecake for a little longer as it is less firm than the Polish cheesecake filling. Turn the oven off, open the door fully and leave the cheesecake inside for about 5 minutes. Take it out of the oven (it will still jiggle a little in the middle), let it cool and place in the fridge overnight.
Decor: - Place 70g of whipping cream and both chocolates in a small saucepan and heat up over a low heat until the chocolates start to melt. Take off the heat, stir until smooth and leave aside for a few minutes. Spread on top of the cheesecake using a spatula. Place back in the fridge to let it set a little.
- Place 250g of whipping/double cream in a mixing bowl along with icing sugar and sifted cocoa , then whip together until it becomes stiff enough to pipe out. Decorate your cheesecake with the cream, raspberries/cherries and grated chocolate.
Happy Baking! If you do make this chocolate cheesecake at home, don’t forget to tag me on Instagram 🙂
