The SACHER CHEESECAKE is a fresh, refined reinterpretation of the classic Sachertorte, preserving all its iconic elements — dark chocolate, apricot jam and a decadent base — in a lighter key, perfect for summer.
The crunchy cocoa cookie base welcomes a soft, velvety cheese-and-chocolate cream, enriched by a heart of apricot jam that gives a pleasant sweet-fruity contrast. Everything is finished with a glossy dark ganache for an elegant, irresistible look.
Easy to prepare and requiring no oven, this cheesecake is ideal as a dessert for a special dinner, a party or simply to treat yourself with a dessert that blends tradition and creativity.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 6 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10 Servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 590.09 (Kcal)
- Carbohydrates 43.80 (g) of which sugars 26.73 (g)
- Proteins 10.83 (g)
- Fat 42.59 (g) of which saturated 15.25 (g)of which unsaturated 7.74 (g)
- Fibers 4.76 (g)
- Sodium 221.80 (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 1/3 cups cocoa cookies (crushed)
- 6 tbsp butter (melted)
- 14 oz cream cheese (spreadable)
- 1 cup ricotta cheese
- 1/3 cup heavy cream (cold)
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 3.5 oz dark chocolate (for the filling), chopped
- 3 sheets gelatin sheets
- 1 tbsp + 1 tsp milk (warm)
- 3/4 cup apricot jam
- 3.5 oz dark chocolate (for the ganache)
- 1/3 cup heavy cream (for the ganache)
For the Sacher cheesecake you will need
- 1 Bowl
- 2 Small bowls
- Hand mixer (electric beaters)
- 1 Springform pan 8 in
- Parchment paper
- 1 Food-grade acetate strip
Preparation – Sacher Cheesecake
Finely crush the cookies and mix them with the melted butter.
Line the base of an 8-inch pan with parchment paper and line the sides with a strip of acetate or parchment paper. Pour in the mixture and press it down firmly with a spoon.
Place in the fridge for at least 30 minutes.Soak the gelatin sheets in cold water for 10 minutes.
Melt the chocolate and let it cool slightly.
In a bowl, place the cream cheese, ricotta, very cold cream, powdered sugar and unsweetened cocoa. Beat everything with the electric whisk until smooth and fluffy.
Add the melted chocolate and mix well.
Dissolve the gelatin in the warm milk, let it cool slightly and add it to the cream.Pour half of the cream over the base and level it. Spread the apricot jam over the cream. The jam should not be too runny. If it is, simmer it to thicken and let it cool.
Cover with the remaining cream and level again. Let it set in the fridge for 4–6 hours, preferably overnight.Heat the cream, remove from the heat just as it begins to boil and pour it over the chopped chocolate.
Stir until you obtain a smooth ganache.
Pour it over the well-chilled cheesecake and let it firm up in the fridge for at least 30 minutes.
