Today’s recipe that you will find right after the photo and ingredients is the double chocolate cheesecake, a no-bake dessert with cocoa in the biscuit part, melted milk and dark chocolates, and a sprinkle of chopped chocolates as decoration.
It’s ça va sans dire a great way to use leftover Easter chocolate and it’s a very creamy dessert that everyone will surely love!
I don’t particularly love this type of dessert because in the end, with the “usual” cookie layer, they all look more or less the same, but this cheesecake is a cute and delicious way to use leftover chocolate after the Easter holidays.
The cheesecake is now a worldwide dessert often typical of summer and is usually prepared with a base of crushed cookies mixed with butter and a cream made of cheese, which can be mascarpone, ricotta, or any creamy and soft variety. (* in Russia, the base of the vatruška is leavened dough, imagine that!!!)
The cream can be prepared in a thousand ways, and the cheesecake can be either baked or no-bake. Clearly, its consistency is influenced by the type of cheese chosen and sometimes if the filling is too liquid, gelatin is added to compact it all, and even corn starch or cornstarch can help solidify the cream.
I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you will be able to read a sweet and a savory recipe!
P.S. I indicated below NO-BAKE because melting chocolate is not considered cooking, perhaps wrongly 😉
I leave you with other recipes as there are quite a few cheesecakes on the blog, even savory ones, such as:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients DOUBLE CHOCOLATE CHEESECAKE
- 4.2 oz dry biscuits (I used some leftover cookies similar to 'abbracci')
- 2 tbsp unsweetened cocoa powder
- 3.5 tbsp butter (melted)
- 2.5 oz dark chocolate
- 5.3 oz cream cheese
- 1 cup fresh heavy cream
- 0.5 cup powdered sugar
- 3.5 oz milk chocolate
- 1.75 chocolate (milk or dark or …. to personal taste!)
Tools for DOUBLE CHOCOLATE CHEESECAKE
7 inch
- Pans
- Electric Whisks
- Choppers
- Bowls
- Parchment Paper
- Stand Mixers
PREPARATION FOR DOUBLE CHOCOLATE CHEESECAKE
First, I prepare the cookie base, so…. I grind them in a mixer or place them in a food bag and crush them using a meat tenderizer or a rolling pin or … whatever I feel like!
Then I add the cocoa powder and the butter melted in the microwave or over very low heat or in a double boiler, mixing the mixture well.
Now, after lining the bottom and sides of a circular pan with a removable bottom of 7 inches with parchment paper, I pour in the cookie mix and compact it well using a spoon, trying to level it perfectly to the same thickness.
If I have time, I leave the base in the fridge for at least 60 minutes.
For the filling cream, I melt the chocolate I chose in the microwave or in a double boiler or… and let it cool or at least warm significantly!
In the mixing bowl or a large bowl, I whip the cream, gradually incorporating the powdered sugar, the cream cheese, and finally, at the lowest possible temperature, the melted chocolate.
The mixture will be soft and fluffy.
I pour the chocolate cream over the crushed cookie base, again leveling the cheesecake with a flexible spatula.
Now I leave the double chocolate cheesecake in the fridge until it’s time to decorate it with thin chocolate flakes, in my case milk chocolate.
To make these flakes, I melted the chocolate and spread it on a parchment paper sheet, letting it cool completely to a thin layer.
Once cold, it’s very easy to break it into rough pieces to decorate the cake!
And we’re done and ready to serve… Enjoy! Annalisa
