Best Ever Eggless Baked Chocolate Cheesecake … Make it for V Day. Deep, divine, satisfying and smooth, the clarified butter giving caramel tones to the biscuit crumb makes it even better! It’s simple to bring together and most satisfying to dig into.
This eggless cheesecake is a variation of one I bake often, and often I use whatever bits and bobs of different soft cheeses and ingredients I have on hand. I used a heart shaped dessert ring this time but you could use an 8″ round one as well. If you don’t have the time to pipe the ganache, you could just slather it on top, but it adds the finishing touch to the cheesecake.
It’s that time of the year that I fish out the heart shaped tins; it’s the only time these really make sense to use. Of course you can use them at any other time, birthdays or special days, yet I find new purpose around themes.
Makes me procrastinate less, and do more! Past the 14th of February, and these will head back to the cupboards to disappear under my dozens of baking tins. Yet, I have no complaints. It’s special dates on the calendar that make me think differently, get more creative.
This cheesecake was just that. I’ve had several requests on Instagram for an eggless baked chocolate cheesecake. I make it often enough and it gets over too soon. It’s usually a round taller one I bake in a loose bottom 6″ tin. I took a leap of faith with this mold and was rather pleased and how it turned out.
Looking for that special V Day bake, or just for a really nice Eggless Baked Chocolate Cheesecake? This is for you. It’s quick and simple. Do use clarified butter/ghee for the biscuit base. It honestly gives really nice caramel tones to the bake, making it rather special! The piping on top is optional. You could just pile on the ganache and slather it around if short of time.
Don’t forget to comment here or tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
Find more EGGLESS recipes or CHEESECAKE recipes here. And CHOCOLATE too♥
Best Ever Eggless Baked Chocolate Cheesecake
Equipment
- Oven
- Double boiler
- Hand blender
- bowls
- whisk
- spatula
- Piping bag
- Heart shaped dessert mold
Ingredients
Biscuit base
- 150 g Marie biscuits/Digestive biscuits
- 90 g melted clarified butter/ghee
Cheesecake filling
Chocolate mix
- 100 g cream single/Amul
- 100 g 70% dark chocolate room temperature, chopped
- 100 g Cadbury Silk{or milk chocolate} room temperature, chopped
- 1 tbsp coffee {optional} instant
Cheesecake filling
- 150 g cream cheese room temperature
- 200 g mascarpone room temperature
- 50 g thick yogurt room temperature
- 15 g cocoa powder
- 15 g cornstarch
- 75 g brown sugar
- 1 tsp vanilla extract
- A pinch of salt
Ganache
- 150 g cream Single/Amul, room temperature
- 75 g 70% dark chocolate finely chopped
Instructions
Biscuit base
- Preheat the oven to 180C
- Line a heart shaped mold with a double layer of aluminium foil and place on baking tray.
- Run the biscuits in a blender to fine crumbs or place in a ziploc and crush.
- Stir in the melted clarified butter. Press into mold.
- Bake for 12-15 minutes until light golden brown. Cool while you make the filling.
- Reduce the oven temperature to 150C
Cheesecake filling
- Melt the cream with both chocolates over a double boiler {or microwave}, stir until smooth, then stir in the coffee.
- Place all ingredients for the cheesecake filling in a large bowl and pour over the warm chocolate mix. Beat until smooth using an electric hand beater, or in the bowl of a stand mixer.
- Top the biscuit base with the filling, smoothen out and pour 1 cup of hot water into base tray.
- Bake for 1 1/2 hours until slightly firm to touch and slightly puffy and risen. The cheesecake will collapse as it cools. Leave to stand for an hour in the turned off oven until cool, then cover and refrigerate overnight.
Ganache
- Melt the cream with chocolate over a double boiler. Whisk until smooth. Rest at room temperature, whisking on and off, until it is pipeable. Pipe rosettes over the cheesecake.
Notes
The coffee is optional but it enhances the depth and taste of the chocolate.
