Double Chocolate Cheesecake
This decadent milk chocolate cheesecake is a rich and creamy dessert that will satisfy any chocolate lover's cravings. The buttery biscuit base provides a perfect contrast to the velvety smooth and indulgent filling. Topped with a luscious chocolate sauce and delicate chocolate curls, this dessert is both impressive and delicious. Perfect for a special occasion or as a sweet treat any day of the week.
— Constant Cookbook
Ingredients
- 175g digestive biscuits
- 50g butter , melted
- 300g cream cheese
- 200g mascarpone
- 300g milk chocolate , melted
- 100g dark chocolate , melted
Instructions
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
- Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
- Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
- To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 490 calories
- Fat Content: 39 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.88 milligram of sodium
Comments
No comments found.