Chocolate Crust 2 ¼ cups (302g) chocolate cookie crumbs (I used these)
(112g) salted butter, melted Chocolate Cheesecake 24 oz (678g) cream cheese, room temperature
(85g) natural unsweetened cocoa*
(230g) sour cream
room temperature Chocolate Ganache 6 oz (1 cup) semi-sweet chocolate chips
(120ml) heavy whipping cream Chocolate Whipped Cream 1 cup (240ml) heavy whipping cream, cold
(37g) powdered sugar
(21g) natural unsweetened cocoa
Chocolate CurlsCRUST 1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
the crust for 10 minutes, then set aside to cool.
the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE 1. Reduce oven temperature to 300°F (148°C).
a large bowl, beat the cream cheese, sugar and cocoa on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
the sour cream and vanilla extract and mix on low speed until well combined.
the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
the cheesecake batter evenly into the crust.
the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
for 1 hour 5 minutes. The center should be set, but still jiggly.
off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
the ganache onto the cheesecake and spread into an even layer.
make the chocolate whipped cream, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
the whipped cream on top of the chocolate ganache.
chocolate curls to the top of the cake and sprinkle with cocoa, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.
Sprinkle the Mint Bubbly chocolate bar over the top to decorate. I decided upon a mint cheesecake. 250g cream cheese⅓ cup caster sugar1 teaspoon vanilla1 teaspoon gelatine2 teaspoons hot water1 cup cream¼ teaspoon green food colouring1 teaspoon peppermint essence5 – 6 mint slice biscuits, roughly chopped 1 Cadbury mint bubbly chocolate bar, crumbled (optional decoration) Combine the biscuit crumbs and butter
She was creating CheesecakeChocolate Brownies and although intrigued, I was a little apprehensive as I always prefer my brownies to be chocolate, chocolate and only chocolate…but I just had to try them
My mom has always adored dark chocolate, cherries and cheesecake - particularly in that order. ) where I thought "why not make a cookie (rather than cookie crumb) base packed with dried cherries and cocoa, topped with a silky, dense, slightly tangy chocolate-laden cheese filling with a cherry swirl
I’m not a huge baked cheesecake fan and have never eaten a chocolate one I’d go back for more of, but oh dearie me, this one had me licking the bowl before it had even gone in the oven (and then eating it as I was shooting the photos… whoops, had to Photoshop out crumbs off the tablecloth
Leave milo chocolate cream to cool, then spread evenly on top of cheesecake. To me, the milo taste was mild, so I would recommend that you need to add some dark chocolate or semi sweet chocolate to make the cake more chocolately and flavourful