This dark, dreamy and decadent chocolate cheesecake is my best creation so far. This simple, no bake cheesecake has a digestive biscuit base, a creamy chocolate filling, topped with a thin layer of luscious ganache. Crafted with homemade cream cheese and a lot of love 🙂
Just the perfect balance of sweet and bitter of the chocolate and the rich creaminess of the cheesecake. A bite of this literally melts in your mouth.
One cake to rule us all !
Of late, I’ve been experimenting with a variety of cheesecakes, now that I’ve figured out an amazing and affordable way to make homemade cream cheese. This was my third attempt at making that ‘perfect’ chocolate cheesecake. With each try, I got better but this one hits the spot.
The biggest factor at play is the sweetness, which can overwhelm and leave you with a gnawing aftertaste . I learnt this the hard way myself. It all comes down to using the right type of chocolate with the right amount of sugar. If you play these elements right, it elevates your recipe and leaves you with that perfect high.
The Decadent Chocolate Cheesecake
For the Base **
- 1 cup, roughly 7-10 digestive biscuits
- 1 tbsp (15 ml) melted unsalted butter ** For the Cheesecake Filling **
- 1 cup (150 grams) of semi-sweet dark chocolate (55 % cocoa)
- 1 ¾ cup (400 gms) of cream cheese
- ¾ cup (150 grams) of powdered brown sugar (honey works too, just remember to whisk a little longer if you’re using honey)
- ½ cup (120 ml) of cream
- 2 tsp vanilla extract
- ¼ tsp cinnamon
- Pinch of salt ** For the Chocolate Ganache**
- 1/3 cup (60 grams) of semi-sweet dark chocolate
- 2 tbsp unsweetened cocoa powder
- 1/4 (60 ml) cup of cream
- Pinch of nutmeg (optional)
- **The base**
- Blend the digestive cookies into fine crumbs. Alternatively, place the biscuits in a zip lock bag and crush them into fine crumbs using a rolling pin.
- Pour into a bowl and add 1 tbsp of melted butter. Mix until you get the texture of wet sand. Pour this into a 7 inch (18 cm) springform pan. -Use the base of a measuring cup to press tightly and evenly to the base. Refrigerate for 30 minutes, while you prepare the filling.
- Melt the chocolate in a double boiler or a microwave. I prefer using the double boiler method, I feel this gives me more control and a glossier finish. For the double boiler method, place the grated/chopped chocolate pieces in a glass bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water.
- Once the chocolate has melted, turn off the flame and set aside to slightly cool before using.
- In a separate mixing bowl, add cream cheese and whisk for a few minutes until light and fluffy. Make sure that the cream cheese is at room temperature before using. I take the cream cheese out from the fridge, 30 minutes prior to using.
- Add brown sugar, vanilla extract, cinnamon and a pinch of salt. Mix until well combined.
- While mixing, pour in the melted chocolate into the cream cheese mixture. Continue to whisk until everything is well combined. Set aside.
- In a separate bowl, whisk cream until you get soft peaks. Then pour it into the chocolate cream cheese mixture and gently fold using a spatula until everything is well combined. You should get a texture that resembles mousse.
- Pour this into the biscuit base and spread evenly. Chill in the fridge overnight or until fully set. DO NOT freeze. **The Chocolate Ganache**
- Gently heat cream until it’s just about to boil. Pour this it into a bowl containing the chopped chocolate, cocoa powder and a pinch of nutmeg (optional).
- Let it sit for 2 minutes, then gently whisk until everything is combined.
- Pour onto the cheesecake (this should be completely set by now) and swirl around to help cover the surface.
- Chill in the fridge for 1 hour or until the chocolate sets. Remove cheesecake from the pan, dust some cocoa or chocolate shavings or some strawberries and relish !
**The cheesecake filling**