• Apeksha Gore

Double chocolate cheesecake




A cheese cake is an indulgence, a double chocolate cheesecake is indulgence amplified a hundred times!

This recipe is easy to make and creates a delectable dessert which can be made ahead for a part or can be nicely garnished and presented as a birthday cake.



Ingredients:

  • 250 gm cream cheese

  • 1/2 cup powdered sugar

  • 2 tablespoons cocoa powder

  • 3/4th cup shredded dark chocolate or choco chips

  • 1/2 tablespoon butter

  • 2 heaped teaspoons plain flour

  • 3/4th cup sour cream (or take heavy cream and yogurt half and half, mix together let it stand for about 15 mins before using)

  • 3 eggs

  • 2 teaspoons vanilla extract

For the crust :

  • 1 pack, about 12, bourbon cookies

  • 1 tablespoon butter

For topping:

  • 150 ml heavy whipping cream

  • 75gm dark chocolate

  • 1-2 table spoons sugar

  • Additional chocolate curls, to decorate


Method:

To make the crust:

  1. Line an 8 inch spring foam pan

  2. To make the crust, crush the cookies in a grinder or mortar and pestle, adding little melted butter

  3. Press down firmly to the bottom of the pan and bake for 5 mins at 180 degrees.

  4. Take out of the oven and leave to cool to room temperature. You can reduce oven to 150 degrees as you prepare the cheesecake filling next


To make the filling:

  1. Melt chocolate in a double boiler. Add butter and mix gently. When all the chocolate has melted, remove from flame and leave to cool down

  2. In a mixing bowl, beat cream cheese and sugar

  3. Beat in eggs one at a time

  4. Fold in the melted chocolate, cocoa powder and plain flour

  5. Add vanilla

  6. Pour the filling over crust

  7. Gently tap to remove air bubbles

Bake the cheesecake:

  1. Bake the cheesecake in a bain-marie (Take a larger pan or tray, pour water upto 1/2 the height of the pan, place the cheesecake tin in the centre. Pour more water as required)

  2. Ensure that the spring foam pan is double-lined with foil so that no water can seep into the cake

  3. Bake for 25 mins at 180 degrees, Reduce oven temperature to 160 degrees and continue to bale for 20 mins. Finally reduce oven temperature to 140 degrees to finish off with final 10 to 15 mins

  4. Leave the cake in the oven for about 30 mins, then leave the door ajar till oven and cake have cooled down.

  5. Leave the cake on a table top till it comes to room temperature then refrigerate for at least 4 hours before serving.


To make whipped cream topping:

  1. Melt chocolate in a double boiler

  2. Leave aside to cool

  3. Whip cream till soft peaks form

  4. Add sugar and whip till stiff peaks hold

  5. Fold in the melted chocolate using a spatula

  6. Remove cheesecake from the tin. Spread cream on chilled cheese cake and top with chocolate curls





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