If you are a chocolate lover, this is all you need! This delicious and easy chocolate cheesecake is a perfect combination of fluffy cream cheese and rich chocolate! For a fun twist, top your slice with seasonal berries right before serving.
This thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked!
INGREDIENTS:
Base
150 g digestive cookies
60 g unsalted butter
Filling
250 gr couverture with 50%-55% cocoa, cut into small pieces
250 gr praline (preferably Nutella)
300 gr cream cheese
4 eggs (200gr)
150 gr icing sugar
METHOD:
Biscuit base
Crush the digestive biscuits in a food processor, then tip into a bowl with the butter and stir to combine
Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon
Bake it in a preheated oven (150C) for 20 minutes
Filling
To make the cheesecake, melt the chocolate in bain-marie
Mix the praline with the cream cheese and incorporate them into the melted chocolate
Beat the eggs with the sugar in a mixer for 2-3 minutes
Add the beaten eggs to the praline/ cream cheese mixture
Spoon the cheesecake mixture over the biscuit base and bake in a preheated oven at 150°C for 40-45 minutes.
Turn off the oven and allow the cake to cool in it to avoid cracks
So easy!
Cook's Tips:
1. I use dark chocolate for an extra strong flavour but you may use semi-sweet if you prefer
2. You should bring your eggs and cream to room temperature before using them
3. If you want a more refreshing flavour you need to chill your cheesecake at room temperature, and then refrigerate for at least 6 hours. Before you serve it you can top your cake with seasonal berries
4. Of course if you can't wait, that's ok :)
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