The DARK CHOCOLATE CHEESECAKE is a creamy, velvety cake created for chocolate lovers. The crunchy cocoa cookie base contrasts with the softness of the cheese filling, enriched by melted dark chocolate that gives it an intense, enveloping flavor.
Each slice is a perfect balance of sweetness and subtle bitter notes, capable of turning a simple dessert into a moment of pure pleasure. Ideal as an end-of-meal treat for special occasions, but also perfect for a decadent afternoon snack, this cheesecake adds a refined touch that everyone will agree on.
If you like, you can pair it with a blueberry or mixed berry sauce—their acidity pairs well with a rich, fatty dessert.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 656.43 (Kcal)
- Carbohydrates 45.06 (g) of which sugars 24.45 (g)
- Proteins 11.61 (g)
- Fat 49.63 (g) of which saturated 25.38 (g)of which unsaturated 13.51 (g)
- Fibers 4.57 (g)
- Sodium 163.79 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups Digestive biscuits (or other plain cookies)
- 1/3 cup toasted hazelnuts
- 6 tbsp butter
- 2 eggs (medium, at room temperature)
- 1/2 cup sugar
- 1 cup mascarpone
- 1 cup cow's milk ricotta
- 3.5 oz dark chocolate
- 3.5 fl oz sweetened plant-based whipping cream (for whipping)
- 1 oz dark chocolate (for decoration)
TOOLS NEEDED FOR THE DARK CHOCOLATE CHEESECAKE
- 3 Bowls
- 1 Springform pan
- Electric beaters
- 1 Small bowl
- Parchment paper
PROCEDURE FOR DARK CHOCOLATE CHEESECAKE
To prepare the DARK CHOCOLATE CHEESECAKE, place the biscuits and toasted hazelnuts in a food processor and process until finely ground.
Melt the butter and mix it into the cookie mixture until well combined.
Press the mixture into the bottom of a springform pan 8 in in diameter, lined with parchment paper, and place the pan in the fridge for 30 minutes.
Chop the dark chocolate, melt it in a double boiler or in the microwave, and let it cool slightly.
Beat the eggs with the sugar until light and frothy. Add the mascarpone, ricotta, and the melted chocolate, and combine the ingredients.
Pour the mixture into the pan, level the surface, and bake the chocolate cheesecake in a preheated conventional oven at 338°F for 50–55 minutes.
Turn off the oven and leave the cake inside for another 10 minutes with the door slightly ajar. Do not leave it longer or the heat may cause the surface to crack. If it seems soft, that is normal—it will firm up as it cools.
Then remove it from the oven, let it cool completely at room temperature, and transfer it to the refrigerator for at least 2 hours.
When the chocolate cheesecake is well chilled, unmold it and place it on a serving plate. Whip the cream—make sure it is very cold—and spread it over the surface of the cake.
Finish by decorating with chocolate shavings and keep refrigerated until serving.
