Double chocolate cheesecake recipe

Double Chocolate Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the ultimate dessert with this heavenly Double Chocolate Cheesecake recipe. This decadent treat is a chocolate lover's dream, combining the rich flavors of chocolate and creamy cheesecake. With a buttery chocolate crust and a luscious, velvety filling, this dessert is sure to impress your guests or satisfy your sweet tooth. The recipe is simple to follow, ensuring that even novice bakers can create a show-stopping dessert.

Keywords: double chocolate, cheesecake, dessert, recipe, indulgent.

Double chocolate cheesecake recipe details

Double chocolate cheesecake recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

	For the Base:
150 g	digestive biscuits, crushed
75 g	sugar, white or brown
75 g	unsalted butter, melted
	For the Filling:
450 g	cream cheese, softened
50 g	cocoa powder
175 g	sugar
2 large	eggs
1 tsp	vanilla extract
175 g	chocolate chips or coarsely chopped chocolate
	For the topping:
225 ml	sour cream
½ tsp	vanilla extract
2 tbsp	sugar

Instructions

Preheat oven to Gas Mark 5, 190°C, 375°F.

Base:
Combine biscuit crumbs and sugar in a bowl. Stir in melted butter until well mixed. Press into the base and sides of a 9-inch, 22cm springform tin to a height of about 2-inches, 5cm around the sides. Chill until required.

Filling:
Blend cheese, cocoa and sugar until light and fluffy. Blend in the eggs and vanilla until smooth. Stir in the chocolate chips until well distributed, but without over-working.

Pour into base and bake for 20 minutes. Allow to cool on a wire rack for 15-20 minutes.

Topping:Raise oven temperature to Gas Mark 7, 220°C, 425°F.

Blend ingredients together in a bowl until smooth and spread evenly over filling. Bake for 10 minutes.

Remove from oven and cool on a wire rack. Run a knife around the inside edge of the tin to loosen the cake. When quite cool, remove tin outer. Refrigerate on base for several hours. Once chilled, carefully transfer from tin base to a serving dish.

Slice to serve and store remainder in refrigerator for up to 5 days if necessary, but is best eaten within 3.

About this recipe:
Another of those recently received from a US friend. As yet untried, it comes with her personal recommendation.

Preparation time:
ca. 45 min
Resting time:
ca. 6 hrs
Grade of difficulty:
medium
Calories per portion:
n/a