Warm chocolate cheesecake recipe

Warm 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 irresistible warm chocolate cheesecake recipe. This decadent treat combines the creamy richness of cheesecake with the irresistible allure of melted chocolate. The velvety smooth texture and the intense chocolate flavor make it a true delight for any chocolate lover. Whether you're hosting a dinner party or simply treating yourself, this warm chocolate cheesecake is sure to impress.

Keywords: warm chocolate cheesecake, dessert, creamy, rich, indulgent.

Warm chocolate cheesecake recipe details

Warm chocolate cheesecake recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

	For the Base:
115 g	unsalted butter, softened
75 g	sugar
125 g	plain flour
1 tsp	vanilla extract
65 g	unsalted pistachio nuts, chopped, replace with chopped pecans or walnuts if preferred
	For the Filling:
900 g	full-fat cream cheese, softened
175 g	granulated sugar
4 medium	eggs
350 g	semi-sweet chocolate, chopped, use chocolate chips if preferred
	chocolate shavings, to decorate

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F.

To make the base:

Beat the butter until soft and creamy and then beat in the sugar until well blended. Gradually add the flour and blend in well. Stir in vanilla and nuts and mix again.

Press the mixture into the base of a 9-inch, 22cm springform cake tin and up the sides of the tin to a height of about 1½-1¾ inches or about 3.5-4cm

Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool.

To prepare the filling:
Beat the cream cheese until light and fluffy. Gradually add the sugar, beating well. Add the eggs one at a time and beat after each one until just blended. Do not over-mix. Stir in vanilla.

Pour about half the filling into the prepared crust. Spread the chocolate over the surface, leaving a clear margin of about ½ inch or 12-15mm around the edge to prevent contact with the tin. Top with remaining filling.

Place tin on a baking sheet and bake for about an hour or until set. Remove from oven and loosen the edges of the cake with a knife after a few minutes. Cool on wire rack for an hour, until slightly warm. Release side of tin and transfer to a serving dish.

Top with chocolate shavings immediately prior to serving.

Serve warm with a little whipped cream, if wished. Otherwise, chill remainder until required, but use within 4-5 days.

About this recipe:
A recent and personal favourite of the person from whom the recipe originated and much enjoyed by my friend. Having made a cake and two batches of muffins in recent days, I will need to wait several days before attempting this one.

Preparation time:
ca. 40 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a