Use dark, milk or white chocolate to make this luscious Chocolate Cheesecake! Just 30 minutes to make and best of all no baking involved. The ultimate dessert for any chocolate lover!
18piecesgraham cracker squares,crushed (maybe substituted with digestive biscuits about 10 pieces or measure roughly 1 1/2 cups of crackers when crushed)
2½ozpecans or walnuts, crushed (roughly 3/4 cup)
6tbspunsalted butter, melted
For the Cheesecake
14ozgood quality eating chocolate,dark, milk or white chocolate broken into pieces
3tbspunsalted butter
8oz(x2) packages cream cheese, room temperature (softened)
⅓cupcaster or super-fine white sugar
6fl oz(3/4 cup) heavy or or whipping cream
1tsppure vanilla extract
Raspberry Coulis,see note for recipe link
Instructions
For the Crust
To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. Spread the crumb mixture to about 1/2-inch up the sides. Chill the crust while you are making the filling.
For the Cheesecake
In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally. Let it cool for a couple of minutes afterwards.
While the butter and chocolate are slowly melting, prepare the other ingredients. In a bowl of a stand mixer, mix together the softened cream cheese, heavy cream and sugar until it has a smooth consistency, roughly 3 minutes. Note that your cream cheese should be in room temperature so it’s easier to mix and to avoid lumps. Pour in the vanilla extract and the melted chocolate. Beat until everything is smooth and well-blended. Spoon the mixture on the prepared springform pan. Spread the mixture evenly and allow it to set at least overnight. This can be made about 2 days ahead.
When completely cool and set, slice the cake and drizzle on top with some raspberry coulis just before serving.
Notes
Tips and TricksIf you wish to have this with a raspberry sauce or coulis - find the recipe here.