Chocolate cheesecake
It’s perfect creation! It’s chocolate & cream, tender and incredibly tasty! No need to bake!
![chocolate](/upload/resize_cache/iblock/20e/719_480_1c82eeed9a8bc26474052bb7ce100fd7b/45.jpg)
Ingredients:
- Maria biscuits – 200 g;
- Butter – 100 g;
- Cacao – 4 tbsp full;
- Cream cheese – 450 g;
- Sugar powder – 80 g;
- Vanilla extract – 1 tea spoon;
- Dark chocolate (70-90% content of chocolate) – 150 g;
- Milk chocolate – 150 g;
- Cream 35% - 250 ml.
Step 1
![шоколад](/upload/resize_cache//a82/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/1.jpg)
Break biscuits in the blender bowl.
Step 2
![шоколад](/upload/resize_cache//876/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/2.jpg)
Blend it into crumbs. If you have no blender, use a mincing machine.
Step 3
![шоколад](/upload/resize_cache//a94/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/3.jpg)
Melt the butter.
Step 4
![шоколад](/upload/resize_cache//ea8/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/4.jpg)
Mix up biscuits crumbs with cacao in a bowl.
Step 5
![шоколад](/upload/resize_cache//172/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/5.jpg)
Pour melted butter to crumbs and mix up well.
Step 6
![шоколад](/upload/resize_cache//dc5/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/6.jpg)
Spread our ‘dough’ over the bottom of sliding pan (28 cm), making it flat with a glass to get the flat and even cake. Do not shape edges.
Step 7
![шоколад](/upload/resize_cache//2c8/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/7.jpg)
Double boil dark and milk chocolate. Be careful to prevent boiling water in the saucepan from touching the bottom of the bowl with chocolate.
Step 8
![шоколад](/upload/resize_cache//00f/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/8.jpg)
Meanwhile, whip cream cheese for a minute or two. Add sugar powder and whip for another two minutes. Then add vanilla extract and whip for another minute.
Step 9
![шоколад](/upload/resize_cache//dcf/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/9.jpg)
Cool down melted chocolate.
Step 10
![шоколад](/upload/resize_cache//73d/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/10.jpg)
Whip the cream. To make it successful, take cold cream and start whipping on low speed but increase it little by little.
Step 11
![шоколад](/upload/resize_cache//848/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/11.jpg)
Then add chocolate into cream cheese with sugar powder.
Step 12
![шоколад](/upload/resize_cache//232/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/12.jpg)
Mix up with a mixer until flat mass.
Step 13
![шоколад](/upload/resize_cache//abb/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/13.jpg)
Mix in whipped cream with spatula.
Step 14
![шоколад](/upload/resize_cache//3cb/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/14.jpg)
You may whip all together in a mixer until the flat texture. Do not overmix.
Step 15
![шоколад](/upload/resize_cache//e9e/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/15.jpg)
Place chocolate & cream mass on the cake. Feel free to make a drawing. I made waves, you know! Place into the fridge for 5-6 hours. Better for the night.
Step 16
![шоколад](/upload/resize_cache//582/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/44.jpg)
Serve topping with cacao and sugar powder and dressing with mint.
Bon appetite!
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