Dark Chocolate Cheesecake
This dark chocolate cheesecake will blow your mind. A delicious chocolaty cream on a crispy cookie base. Topped with a dark chocolate glaze. Perfect for all the chocolate lovers out there.
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10 inch non-stick Springform Pan
For the base
For the filling
crunchy chocolate flakes
cream cheese (full fat)
Or 400g cream cheese and 200g mascarpone
bourbon vanilla sugar
For the Glaze
Preheat the oven to 350 degrees top and bottom heat. Line a small springform pan (approx. 10 inches) with baking paper.
Melt the butter.
Grind the chocolate cookies and cornflakes to crumbs in the kitchen chopper or food processor.
Mix with the melted butter and spread on the bottom of the baking tin. Press firmly.
Pre-bake the base for 8 minutes.
Meanwhile, slowly melt the chocolate in a hot water bath.
Stir the cream cheese until smooth with a hand mixer or food processor, gradually adding eggs one by one.
Add powdered sugar, vanilla sugar and cocoa.
Finally, briefly stir in the melted chocolate.
Spread the cheesecake cream on the pre-baked base and smooth it down.
Continue baking the cake for about 1 hour.
Leave to stand for another 15 minutes in a switched-off oven.
Remove from the edge with a sharp knife and refrigerate for a few hours, preferably overnight.
After the cooling time for the topping, put the cream with the chopped chocolate in a small pot and let it melt at low heat.
Allow to cool slightly and spread on the cheesecake.
Refrigerate for another 15-30 minutes. If you like, you can dip some cornflakes in the melted chocolate for decoration and spread them on the cake at the end.
I use a 10 inch non-stick Springform Pan for my cake. If you want to use a smaller baking dish, you'll need to divide the Ingredients. For a 8 inch non-stick Springform Pan by 1.5 for example.
Cream Cheese, Dark Chocolate
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