Dessert
Authentic Rich Chocolate Cheesecake Recipe
Authentic Rich Chocolate Cheesecake Recipe is a delicious Dessert dish that can be prepared in just 0 minutes....
⏱️
20 Min Prep
🔥
780 Min Cook
🍽️
8 Servings
🥗
Eggetarian
Ingredients
- 250 grams Bourbon Biscuits - or any other biscuits of your choice
- 100 grams Butter - melted
- 450 grams Dark chocolate - roughly chopped (I use bournville dark chocolate)
- 50 grams Butter
- 2 tablespoons Cocoa Powder
- 650 grams Britannia Cream Cheese - room temperature (I use britannia cream cheese)
- 350 grams Mascarpone Cheese
- 200 grams Caster Sugar
- 4 Whole Eggs
- 2 teaspoons Vanilla Extract
- Strawberry Compote - or fresh raspberries to serve
Instructions
1
To begin making the decadent Chocolate Cheesecake method, first preheat the oven to 180 C.
2
Keep all the fixings ready, so you can proceed to make the cake as explained below.First we will make the biscuit base for the cheesecake.In the food processor, pulverize the biscuits until it forms crumbs.
3
introduce in the shortening to the biscuits and whiz to combined.empty the biscuit shortening mixture onto the springform pot and press it down evenly.
4
chill the crust until we make the cheesecake paste.Next we will make the chocolate coulis for the cheesecake using the double boiler method.Place the chocolate in a saucepan and introduce in the 50 grams of shortening.
5
Place the saucepan over another dish, that has aqua boiling underneath.
6
This is called the double boiler method.
7
thaw the chocolate over the simmering aqua until the chocolate is creamy and creamy.
8
Remove from the scalding up and keep aside to cool.Once the chocolate cools, swirl around in the cocoa dusting seasoning and keep aside.If you swirl around the cocoa when the coulis is scalding, the mixture will thicken too quickly and it will become lumpy.Our next step is to make the cheesecake paste.For this place the dairy reduction cheddar, caster granulated sugar in a large dish or the dish of the stand mixer with the paddle attachment and beat until the dairy reduction cheddar is fluffy.
9
Gradually introduce in one egg at a time and beat until the mixture is creamy and creamy.Next beat in the chocolate cocoa coulis into the cheesecake paste. Finally introduce in the mascarpone cheddar and vanilla extract and beat until just combined. empty the chocolate cheesecake paste onto the biscuit base.
10
Wrap the outside of the springform pot with a foil.
11
We do this so that aqua does not get into the cheesecake while we are baking. Place a roasting tin of the oven, filled with quarter way through with scalding aqua and place it in the middle rack of the oven.
12
This will help the cake steam as well as cook thoroughly and retain the moisture needed for the cheesecake.Place the springform cake pot on this roasting tin and cook thoroughly the Chocolate Cheesecake in the preheated oven for about 45 moments.
13
The cake will jiggle a little bit when you remove from the oven.
14
This is the consistency we want for the cake. Remove the cheesecake from the oven and allow it to cool completely.
15
chill for at least 12 hours before you are ready to offer.To offer the decadent Chocolate Cheesecake , remove the side of the springform pot and cut into wedges of desired size.
16
Top the cheesecake with tart fruits like raspberries or a strawberry compote. offer this decadent Chocolate Cheesecake as a dessert after a meal of Lemon Coriander broth method and Schezwan Noodle Sandwich method.
Recipe Information
Cuisine
Continental
Continental
Course
Dessert
Dessert
Diet
Eggetarian
Eggetarian
Total Time
800 mins
800 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
780 minsTotal Time
800 minsMaster Chef
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