Chocolate cheesecake

Dive with me into the dark and intense world of chocolate with this Chocolate cheesecake ! I told you not so long ago about spring and its fresh fruits, but here I am, I've taken the plunge again! My chocolate addiction has taken over again. This chocolate cheesecake is the ultimate proof!

And to be chocolate, it really is all chocolate. A dark crunchy base, made of crumbled Oreos, a super melting dark chocolate cheesecake texture and to finish off beautifully, a dark chocolate ganache on top. Needless to say, the little whipped cream on the surface is no match for the avalanche of intensity of this cheesecake!

But I was right to add it, because it is very lightly sweetened, and it goes wonderfully with the cheesecake when you eat both at the same time (so plan to give your guests some more whipped cream :).

However, it is possible to modify this cheesecake recipe if you want a less chocolatey result: you can use butter shortbread cookies instead of chocolate ones. You can also serve the cheesecake without the ganache on top (but with the little whipped cream because both work wonderfully).

If you want to vary the pleasures, I also recommend this recipe for White chocolate cheesecake.

If you make this recipe, don't hesitate to tag me on Instagram @liliebakery so I can see your cheesecake!

Let's go for the recipe:

Chocolate Cheesecake

4 on 1 vote

Maximum chocolate intensity ... Maximum pleasure ...

Amount : 12

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Prepare in advance 40 minutes min

Cook time 1 time h

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Ingredients 

• 170 g Crumbled Oreo without the white center trim
• 50 g soft butter, melted
• +
• 450 g plain Philadelphia cream cheese
• 450 g whole cream 30%mg
• 250 g dark chocolate pastry
• 20 g unsweetened bitter cocoa
• 250 g powdered sugar
• 2 tbsp of flour
• 3 eggs
• 2 tsp natural vanilla extract
• +
• 170 ml full liquid cream 30%mg
• 170 g dark chocolate pastry
• 1 tbsp powdered sugar
• +
• 15 cl full liquid cream 30%mg
• 2 tbsp of mascarpone
• 1 tbsp of icing sugar

Prepare in advance 

• Preheat the oven to 170 ° traditional heat.
• Prepare a mold with removable bottom 20cm in diameter by buttering it.
• Combine the cookie crumbs and melted butter, then pack this mixture into the bottom of the mold. Bake for 5 minutes. Then set aside.
• Melt the chocolate in a double boiler or microwave. In the bowl of the food processor, mix the cream cheese, crème fraîche, powdered sugar, cocoa and flour to obtain a homogeneous appearance.
• Incorporate the eggs one by one, then the melted chocolate and vanilla.
• Pour the dough on the biscuit base and bake for about 1 hour. Let cool then unmold. Rest for 1 night in the fridge.
• On the day of tasting, prepare the ganache by melting the chocolate, cream and sugar in a saucepan. Cover the top of the cheesecake, let stand a few minutes. Whip the cream, mascarpone, whipped sugar and decorate.

Notes

I advise you to cut small portions :)
NB: it will be even better the next day and the day after ...

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