Chocolate cheesecake: Chocolate cheese tart

If I had to choose the perfect dessert for any occasion, without a doubt cheesecake would be among my favorites, because I couldn’t choose just one. Cheesecake has carved out a place as the most anticipated star at many celebrations, and on many restaurant menus it is one of the most requested desserts. It’s delicious no matter the flavor and can be made at home very easily. This Chocolate Cheesecake (Cheesecake with chocolate) is the best proof of that.

I think adding chocolate to a cheesecake is always a good idea. Since it’s an ingredient that greatly influences the flavor of the cheesecake, it’s worth choosing the one you like best. And to make the result look even better, I encourage you to decorate it so its appearance is even better than its taste. With a simple chocolate ganache, we manage to turn a delicious cheesecake into a true work of art, a cake ideal for any occasion when there’s something to celebrate.

I’m sure you’re eager to know how to make this marvel. So here is the recipe for Chocolate Cheesecake: the Cheesecake with chocolate most delicious one you will try. A cheesecake that, with a little flair and some chocolate eggs to decorate, can become an ideal dessert even for Easter holidays if you’re looking for an alternative to the traditional Easter mona.

NOTE: This cheesecake recipe can be a perfect gluten-free recipe and easy to adapt. See comments in the ingredients.

Ingredients

For the cake base

• 180 g of crunchy cookies (digestive, maría or sablé type)*
• 10-20 g of defatted cocoa powder, unsweetened
• 80 g of semi-salted butter melted (if you can’t find it, you can use unsalted butter and add a pinch of salt once melted)

*Use gluten-free doughs or cookies (oat-based, for example), for a gluten-free cake.

For the filling

• 250 g of dark chocolate
• 450 g of cream cheese
• 500 g of heavy cream for whipping (35% fat). It must be very cold.
  
• 60 g of powdered sugar
• 60 g of brown sugar

For the decoration

• 200 g of dark chocolate
• 200 g of heavy cream for whipping (35% fat)
  
• Small chocolate eggs

Preparation

For the chocolate cheesecake

1. Preheat the oven to 180 °C.
2. First you need to prepare the cake base. Put the cookies in the bowl of the food processor and crush until the texture is very fine.
   
3. Add the cocoa powder and the melted butter and mix well with a spatula or with the processor at low speed.
4. Spread the mixture in the perforated round mold from Buyer, with the baking paper placed. Spread it over the base of the mold and press so it becomes well compacted.
   
5. Bake the base for 15 minutes at 180 °C. When ready, take the mold out of the oven and let it cool completely on a rack.
   
6. Meanwhile, put the chocolate in the double boiler pan and melt it.
7. Put the cream cheese in a bowl with the sugar and, using a manual whisk, beat until integrated and the mixture looks smooth (you can use an electric mixer).
   
8. Add the melted chocolate and mix until incorporated. Set aside.
9. Put the cold cream in the bowl of your stand mixer and beat until soft peaks form, without fully whipping (it should not be very firm).
10. Add the semi-whipped cream in several additions to the cheese and chocolate mixture, and fold with a spatula until combined.
    
11. When ready, pour the resulting cream into the mold and take it to the fridge.
    

For the ganache

1. Finely chop the chocolate and set aside in a bowl.
2. Heat the cream in a saucepan over low heat until it boils.
3. Pour it immediately over the chopped chocolate and mix with a spatula until the two ingredients are integrated and the appearance is smooth.

Decoration and assembly

1. Put half of the ganache over the cake and return it to the fridge for at least 4 hours.
2. Put the remaining ganache in a piping bag with a fluted tip or in the tank of the Buyer pastry gun and refrigerate so it cools.
3. Before serving the cake, decorate with the remaining ganache following the edge of the cake.
   
4. Place some chocolate eggs in the center and bring the cake to the table.