Ingredients
Crust
- 200 g digestive biscuits (graham crackers)
- 100 g unsalted butter melted
Filling
- 400 g cream cheese softened
- 200 g granulated sugar
- 200 g dark chocolate melted and cooled
- 200 ml heavy cream (whipping cream)
- 3 large eggs
- 1 tsp vanilla extract
For the Chocolate Ganache Topping
- 150 g dark chocolate
- 150 ml heavy cream
Instructions
For the Crust:
- Preheat your oven to 160°C (325°F).
- Grease a 9-inch (23cm) springform cake tin and line the bottom with parchment paper.
- Crush the chocolate digestive biscuits into fine crumbs using a food processor or a zip-top bag and a rolling pin.
- Mix the melted butter with the biscuit crumbs until the mixture resembles wet sand.
- Press the biscuit mixture into the bottom of the prepared tin to form an even crust.
- Bake the crust for about 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
For the Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add the granulated sugar and continue to beat until well combined.
- Add the melted and cooled dark chocolate to the cream cheese mixture, and mix until fully incorporated.
- In a separate bowl, whisk the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the chocolate cream cheese mixture.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pour the cheesecake filling over the prepared crust and smooth the top.
Baking:
- Place the cheesecake in the preheated oven and bake for about 45 minutes or until the edges are set, and the center is slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about an hour.
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to set.
For the Chocolate Ganache Topping:
- Chop the dark chocolate finely and place it in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for a minute.
- Stir the mixture until the chocolate is completely melted and the ganache is smooth.
- Let the ganache cool for a few minutes, then pour it over the chilled cheesecake.
- Spread the ganache evenly over the top of the cheesecake.
Final Touch:
- Refrigerate the cheesecake for another hour or until the ganache sets.
- Remove the cheesecake from the tin, slice, and serve. Enjoy your delicious chocolate cheesecake!Note: You can also garnish the cheesecake with chocolate shavings or fresh berries if desired.
Nutrition Facts
Chocolate cheesecake
Amount per Serving
Calories
905
% Daily Value*
Fat
66
g
102
%
Saturated Fat
38
g
238
%
Trans Fat
0.4
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
18
g
Cholesterol
190
mg
63
%
Sodium
332
mg
14
%
Potassium
490
mg
14
%
Carbohydrates
69
g
23
%
Fiber
6
g
25
%
Sugar
45
g
50
%
Protein
12
g
24
%
Vitamin A
1738
IU
35
%
Vitamin C
0.3
mg
0
%
Calcium
141
mg
14
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.