Chocolate Cheesecake. If you are looking for a perfect dessert for any season that doesn’t require baking, you are in the right place.
This recipe is truly irresistible, and in no time at all, you’ll prepare a dessert truly irresistible, perfect for those who love chocolate cakes.
Prepare this cake for an elegant after-dinner or even for celebrating a birthday or any other special occasion.
You can also prepare it the day before and serve it at the end of dinner or maybe even for Christmas lunch.
Enjoy your dessert everyone
And speaking of NO-BAKE CAKES, you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz Digestive biscuits
- 5.3 oz butter
- 2 cups sweetened vegetable whipping cream
- 8.8 oz mascarpone cheese
- 0.42 oz gelatin sheets
- 1 cup of milk
- 1 packet vanillin
- 3.5 oz dark chocolate
- to taste unsweetened cocoa powder (for decoration)
- A few cookies (for decoration)
Tools
- Springform Pans 9 inches
- Large Bowl large
- Electric Mixers
- Chopper
Steps
Let’s prepare the base
Place the Digestive biscuits in a chopper and grind them to a powder. Melt the butter in the microwave or in a saucepan and add it to the biscuits. Mix well until you get a sandy mixture.
Line a 9-inch springform pan with cling film. For convenience, I use a baking release spray. Pour the butter and biscuit mixture into it and pack the base tightly with the back of a spoon.
Place the pan in the freezer to rest.
Let’s prepare the cream
Soak the gelatin sheets in cold water and melt the chocolate in a double boiler.
Meanwhile, pour the vegetable whipping cream into a bowl and whip it with an electric mixer.
Add the vanillin and mascarpone and continue mixing.
Squeeze the gelatin and dissolve it in a cup of hot milk. Pour it into the cream and mascarpone mixture and blend. Incorporate the melted chocolate and mix.
Finish the preparation
Remove the pan with the biscuit base from the freezer and pour the cream into it. Level with a spatula or the back of a spoon, cover the pan with cling film, and refrigerate to rest for at least 6 hours.
After this time, remove the cake from the mold, place it on a cake plate and decorate the surface with unsweetened cocoa and, if desired, with a wafer cookie.
Our chocolate cheesecake is ready.
Storage and tips…
Store in the fridge covered with a cake cover.
Consume within 2/3 days
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