This Chocolate Cheesecake is truly a slice of paradise, with its luxurious chocolate biscuit base, rich and creamy filling, and a smooth ganache topping. Each component adds a layer of decadence, making this dessert a spectacular treat for any chocolate lover. The creamy texture of the cheesecake paired with the intense chocolate flavor offers a heavenly experience.
Why You’ll Love This:
The combination of bitter cocoa and sweet, creamy cheese creates a balanced and irresistible dessert. The silky ganache topping adds an extra layer of indulgence that perfectly complements the dense and flavorful base. This cheesecake is not just a dessert; it’s an experience, ideal for savoring at special occasions or as a lavish treat.
Perfect Occasion:
This cheesecake is perfect for celebrations, holidays, or as a show-stopping dessert at dinner parties. It’s also great for gifting to friends and family who appreciate a sophisticated take on traditional cheesecake.
Decoration Tips:
For a stunning presentation, decorate the ganache topping with chocolate shavings, a dusting of cocoa powder, or gold leaf for a touch of elegance. Fresh berries or a drizzle of caramel also make beautiful additions that can cut through the richness of the chocolate.
Ingredients:
- For the Base:
- 180g chocolate cookies, crushed
- 90g unsalted butter, melted
- For the Filling:
- 500g cream cheese, room temperature
- 120g granulated sugar
- 80g natural yogurt, room temperature
- 4g unsweetened cocoa powder
- 1 tsp vanilla extract
- 8g cornstarch
- 160g eggs, room temperature
- 90g dark chocolate (50%-60% cocoa)
- For the Ganache:
- 85g dark chocolate (50%-60% cocoa)
- 120g cream
Recipe:
- Prepare the Oven and Pan:
- Preheat the oven to 160°C (320°F). Place a tray of water on the lower rack.
- Combine the crushed cookies with melted butter and press into a 20cm square pan lined with parchment paper.
- Make the Filling:
- Using an electric mixer, beat cream cheese and sugar until creamy and smooth.
- Switch to a manual whisk, gently stir in the yogurt, then add vanilla.
- Sift in cornstarch and cocoa powder, mixing until just combined.
- Gradually add eggs, mixing well after each addition.
- Melt the chocolate in 30-second bursts in the microwave, then blend into the cheese mixture.
- Pour over the prepared base and smooth the top.
- Bake:
- Bake for 40 minutes, or until the center is set but slightly wobbly.
- Allow to cool completely in the pan.
- Prepare the Ganache:
- Heat the cream until boiling, then pour over the chocolate. Stir until smooth.
- Spread over the cooled cheesecake.
- Chill:
- Refrigerate for at least 4 hours, or overnight for best results.
- Serve:
- Remove from the mold, slice with a hot knife, cleaning and reheating the knife between cuts.
Enjoy this divine Chocolate Cheesecake, a dessert that’s as impressive to behold as it is to taste!
