Recipe Video
Ingredients
Chocolate cheesecake
33% cream
400g
13.52fl oz
dark chocolate
200g
7oz
0.80cup
13.40tbsp
milk chocolate
200g
7oz
0.80cup
13.40tbsp
cream cheese
400g
14oz
1.60cup
26.80tbsp
cocoa powder
30g
1.05oz
2tbsp
salt (if the cream cheese is unsalted)
pinch
Syrup
vanilla sugar
40g
1.40oz
2.68tbsp
honey
1Tbs
water
50ml
1.65fl oz
3.35tbsp
lemon or orange juice
50ml
1.65fl oz
3.35tbsp
Whipped cream frosting
33-35% cream
200g
6.76fl oz
vanilla
powdered sugar
10g
0.35oz
0.67tbsp
For decorating
cocoa powder
fruits or berries
Method
☀️ Sponge cake
- You can use any kind of sponge cake for this cheesecake (d=18-20 cm | 7 inches; h=7 cm | 2.7 inches). You should cover the cake in cling film and leave it in the fridge overnight. Then, cut out the crumb, leaving the sides and bottom.
☀️ Syrup
- Bring sugar, juice, and water to a boil, remove from the stove, add honey, stir and cool.
- Apply to the inside of the biscuit.
☀️ Chocolate cheesecake
- Heat the cream and melt chocolate in it.
- Beat with a blender, add cheese, combine with a blender, add cocoa powder.
- Pour the chocolate and cheese mixture on top of the base.
- Cover the cake with cling film and leave it in the fridge overnight.
☀️ Whipped cream frosting
- Whip cream with vanilla and sugar. Place on top of the chocolate layer.
- If you want a more consistent texture, you can add mascarpone or cream cheese, but the whipped cream only will be perfect here, giving airiness to the dessert.
☀️ Decorating
- Sprinkle a little cocoa on top of the whipped cream and decorate the cheesecake with fruit/berries.
Slice and enjoy!
