This Cocoa Crust Cheesecake features a perfect blend of a buttery, chocolate-infused base with a smooth, creamy cheesecake filling. The rich cocoa crust contrasts beautifully with the light vanilla filling, creating a balanced and indulgent dessert. Topped with grated cocoa dough for added texture, this cheesecake is a delightful treat that’s perfect for any occasion. Whether you’re serving it at a celebration or enjoying it with a cup of coffee, this cheesecake is guaranteed to impress.
Why You’ll Love This: You’ll love this cheesecake for its rich chocolatey base and the creamy, smooth vanilla filling. The combination of flavors and textures makes each bite a perfect balance of indulgence. The grated cocoa dough on top adds a rustic look and a satisfying crunch. It’s easy to make, yet looks and tastes like a showstopping dessert. This cheesecake is versatile—perfect for casual gatherings, celebrations, or even as a comforting sweet treat for yourself.
Perfect Occasion: This Cocoa Crust Cheesecake is perfect for birthdays, family dinners, or any special occasion. Its rich flavor and elegant appearance make it an excellent dessert for dinner parties or holiday gatherings. It also makes for a great make-ahead dessert since it tastes even better after chilling in the fridge. Serve it with a cup of coffee or tea, and you have a truly delightful experience.
Decoration Tips: For a finishing touch, dust the top of the cheesecake with powdered sugar or cocoa powder. You can also drizzle melted chocolate over the top for extra indulgence, or serve it with fresh berries for a pop of color and freshness. If you want to make it even more special, a light dollop of whipped cream on the side would complement the flavors perfectly.
For the Cocoa Dough:
- 150g all-purpose flour
- 120g butter
- 70g fine sugar
- 2 tbsp cocoa powder
For the Cheesecake Filling:
- 3 eggs
- 500g cream cheese (from a tub)
- 100g sugar
- 1 packet of vanilla pudding mix (or 1 tbsp cornstarch with vanilla extract)
- A few drops of vanilla extract
- 50ml heavy cream (30%)
Instructions:
- Prepare the Cocoa Dough:
In a large bowl, mix together the flour, butter, sugar, and cocoa powder. Knead the mixture into a smooth dough. Divide the dough into two equal parts, wrap them in plastic wrap, and place in the freezer until frozen (this makes it easier to grate). - Pre-Bake the Base:
Preheat your oven to 170°C (top and bottom heat). Line a 16cm springform pan with parchment paper. Grate one half of the frozen dough into the pan and press it down with your hands to form an even base. Pre-bake the base for 10-15 minutes. - Prepare the Cheesecake Filling:
While the base is baking, whisk together the eggs, cream cheese, sugar, vanilla pudding mix, vanilla extract, and heavy cream in a large bowl until smooth. Mix well to ensure all ingredients are fully combined. - Assemble the Cheesecake:
Once the base is pre-baked, pour the cheesecake filling over it and smooth it out with a spatula. Grate the remaining frozen cocoa dough over the top to cover the filling. - Bake the Cheesecake:
Bake the cheesecake for about 50 minutes at 170°C. Check the center with a toothpick or wooden skewer to ensure it’s fully baked. Once done, turn off the oven and let the cheesecake cool inside with the door slightly open. - Cool and Serve:
Let the cheesecake cool completely before removing it from the pan. For the best texture and flavor, refrigerate the cheesecake for a few hours or overnight before serving.
Enjoy!
