I swear its as easy as it is delicious. Skip to the recipe here.
Cheesecake may just be the best dessert ever. Creamy, smooth and an absolute classic, cheesecakes may require all the patience to make, but the end product is always worth it. Our chocolate cheesecake is a recipe I've played around with all my life. Chocolate for me while growing up was all I'd ever crave. So, naturally, we fiddled around with this recipe till it was the creamiest, smoothest and most chocolate-y version of itself.
The actual method of making any cheesecake is relatively easy, its the minute details that make all the difference.
Make sure your springform pan is adequately lined with foil so as to prevent any water from the water bath from seeping into the mix and visa versa.
All the ingredients being at room temperature before mixing it in to prevent any clumps.
Use full-fat cream cheese. I honestly shouldn't even have to tell you this.
Your water bath should be filled with water at least upto a few inches to ensure your cheesecake doesn't come out with cracks.
Do not skimp out on the cooling processes. It ensures no cracks and a smooth, perfectly baked cheesecake. Cheesecake is meant to be cooled gradually. At first, in the oven inside its water bath, then in room temperature and finally in your fridge before you can serve it.
Stop baking once the ends have set but the middle is still jiggly. a few brown spots are okay, but the minute you see cracks, immediately shut off the oven and move on to cooling.
Making sure your oven is always at the right temperature by investing in an oven thermometer.
Oven safe tray
Spring form pan/Baking pan: We used a 7 inch pan but a size smaller/bigger is okay, it just changes the height of the cheesecake and the baking time. Just make sure you keep an eye on that.
Hand mixer/stand mixer
So without further delay, please find below the actual recipe.
For the Base:
45g Butter (melted)
3g Sea salt
150g Chocolate wafers of your choice
For the Cheesecake:
300g Creme Italia Cream Cheese
75g 70% Dark Chocolate Couverture (melted)
150g Whipping cream
For the Chocolate Ganache:
100g Dark chocolate
100g Whipping cream
For the base:
Preheat oven to 180°C
Line a 6 inch cake ring/springform pan with foil. Set aside.
In a food processor, add all ingredients for the base of the cheesecake and blend.
Pour into the lined pan, and press down.
Bake for 10 minutes. Allow to cool.
For the cheesecake filling:
Bring oven down to 160°C.
Mix together sugar and cream cheese until combined. To this, add eggs one at a time until just blended. Pour in the cooled chocolate and mix until it comes together.
Add the cornflour and cocoa, mix well. Set aside.
For the waterbath, bring water to a boil.
Place pan in an oven-safe tray (make sure it’s deep so you can use it as a water bath), pour in the cheesecake mix on top of the crust. Carefully pour the hot water in the tray and place in the oven.
Bake for 20-25 minutes or until the sides of the cheesecake are set but the center is still jiggly/moving.
Once the cheesecake is done baking, turn off the oven and leave the cheesecake in for another hour until it cools down.
Remove from oven and the water bath and cool in room temperature completely uncovered.
Place in the fridge for another 4 hours or overnight for it to completely set.
For the Ganache:
Melt chocolate and warm up the whipping cream.
Mix until it comes together.
Use a knife to loosen the cooled down cheesecake. Pour warm ganache on top.