Dark chocolate cheesecake
Everyone loves a good cheesecake, right? Well this Dark Chocolate Cheesecake will blow your mind! It tastes sooooo good. Rich dark chocolate combined with creamy cheesecake. Topped with a nice and smooth chocolate glaze. Thats just perfect.
Cheesecake and chocolate cake in one. Creamy and crunchy at the same time: This Chocolate Cheesecake is simply heavenly! Because I love both types of cake, the development of the chocolate cheesecake recipe was a pure joy for me. A little bit of chocolate here, a little bit of chocolate there… ?. Done!
The result is a super creamy chocolate cheesecake with three layers. While most recipes are “no bake” in this direction, i.e. fridge locations, I have chosen a baked version. The crispy base consists of chocolate cookie crumbs, cornflakes and butter. The cheesecake cream consists of cream cheese and – of course! – lots of chocolate
Dark Chocolate Cheesecake
- 10 inch non-stick Springform Pan
For the base
- 105 grams butter
- 210 grams chocolate cookies Exp. Oreos
- 45 grams cornflakes
For the filling
- 225 grams crunchy chocolate flakes
- 900 grams cream cheese (full fat) Or 400g cream cheese and 200g mascarpone
- 5 medium sized eggs
- 105 grams powdered sugar
- 1.5 tablespoon bourbon vanilla sugar
- 3 tablespoons baking cocoa
For the Glaze
- 150 milliliters cream
- 225 grams dark chocolate
- some Cornflakes For decoration
- 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.