When you get a great cheesecake at a neighbourhood coffee shop, you often wonder whether you can replicate it at home. However, you may not love baking or want to prepare something else. Did you know that cheesecake can be made in the refrigerator? Our chocolate cream cheese cake is an easy-to-make, luscious, and sweet dessert you can enjoy at home. Not only is it delicious, but it also looks amazing, making it ideal for parties and celebrations.
Chocolate cream cheese cake suggestions
While a standard dish will do the trick for baking your cheese cake, a springform pan will allow you to remove the sides for a more elegant appearance. Thin, somewhat firm chocolate is shaved for a beautiful garnish using the chocolate caraque technique. The chocolate cream cheese filling may be topped with whipped cream and then dusted with cocoa powder and chopped caraque. Alternately, you might serve a piece with a dollop of whipped cream and a cup of tea.
If you’re looking for a decadent chocolate dessert, go no further than our chocolate cream cheese cake. It’s a lovely handmade dessert that goes well with a hot cup of tea.
Chocolate cream cheese cake recipe
Course: Dessert
Cuisine: Global
Difficulty: Easy
Servings: 10 servings
Prep time: 30 minutes
Cooking time: 30 minutes
Cooling Time: 2-4 hours
Total time: 1 hour
Ingredients
Crust
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28 Marie Biscuits or Tennis Biscuits
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100 g butter
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50 g cocoa
Filling
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170 g evaporated milk, chilled
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60 ml water
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200 g dark chocolate
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250 g cream cheese
-
100 g sugar
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15 g gelatine
Topping
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250 ml cream
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100 g chocolate caraque
Method
Crust
- Crush biscuits and mix with melted butter and cocoa.
- Press into a greased 20cm springform tin with sides about 3cm high
Filling
- Soften gelatine in water and melt chocolate in a double boiler. Add gelatine and dissolve.
- Beat together the cream cheese and sugar until light and fluffy.
- Stir in the chocolate mixture.
- Whip evaporated milk until thick and fold into the chocolate and cream cheese mixture.
- Pour onto biscuit base and chill in the fridge.
- Decorate with cream and chocolate caraque.
Chocolate caraque
- Melt dark chocolate in double boiler.
- Spread thinly on a marble counter top. When just on the point of setting, scrape off with a sharp knife or spatula.
Final touches
- Sprinkle the cheese cake with cocoa and the chocolate caraque pieces.