Best Ever Eggless Baked Chocolate Cheesecake
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.Makes 1 8" heart shaped 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
Note: The cheesecake tastes best if allowed to stand at room temperature for 30 minutes before serving.
The coffee is optional but it enhances the depth and taste of the chocolate.
The coffee is optional but it enhances the depth and taste of the chocolate.