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Chocolate cheesecake

Serves 1
facebook.com

Chocolate cheesecake

facebook.com
Serves 1

Directions

  1. 1Place chocolate on the double boiler to melt.
  2. 2Add digestive biscuits to the blender.
  3. 3Add 2 tablespoons of cocoa powder to the blender.
  4. 4Blend the biscuits and cocoa powder until finely crushed.
  5. 5Pour the crushed mixture into a bowl.
  6. 6Add melted butter to the crushed mixture.
  7. 7Mix the butter and crushed mixture until well combined.
  8. 8Transfer the mixture into a baking tin.
  9. 9Press down the mixture firmly into the baking tin to form the crust.
  10. 10Bake the crust in the oven for a couple of minutes.
  11. 11Place cream cheese into a mixing bowl and whisk it first.
  12. 12Add caster sugar to the cream cheese.
  13. 13Add light brown sugar to the cream cheese mixture.
  14. 14Add 4 whole eggs to the mixture.
  15. 15Add 2 egg yolks to the mixture.
  16. 16Whisk the ingredients until well combined and smooth.
  17. 17Add whipped cream to the mixture.
  18. 18Mix the whipped cream into the batter.
  19. 19Add cocoa powder to the mixture.
  20. 20Add vanilla to the mixture.
  21. 21Mix the cocoa powder and vanilla into the batter until fully incorporated.
  22. 22Pour the melted chocolate into the batter.
  23. 23Whisk the melted chocolate into the batter until smooth and chocolatey.
  24. 24Pour the cheesecake batter into the prepared baking tin with the crust.
  25. 25Smooth out the top of the cheesecake batter with a spatula.
  26. 26Place the baking tin with the cheesecake batter into the oven.
  27. 27Keep the cheesecake in the fridge overnight to set.
  28. 28Cut the cheesecake into slices using a knife.
  29. 29Serve the chocolate cheesecake slices.

Ingredients

  • 250 grm digestive biscuit
  • 82 grm butter
  • 2 tbsp cocoa butter
  • 680 grm cream cheese
  • 226 grm semi sweet chocolate
  • 3 tbsp cocoa powder
  • 198 grm sugar
  • 53 grm brown sugar
  • 1 tbsp vanilla
  • 220 grm heavy cream
  • 4 whole egg
  • 2 egg yolk

Equipment

double boilerblenderbowlbaking tinwhiskoven

Tips

  • Bake it at 165 for 1 hour with steamed water if you don’t have combi oven.
  • Let's keep it in the fridge overnight.

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