Dark Chocolate Cheesecake
Dark, divine, sinful, creamy, chocolaty and above all, as simple as can be, this Dark Chocolate Cheesecake will leave you wanting for more. Recipe minimally adapted from Ruchira @ thegreatcookaroo.com. You won't need another recipe ever! Can be made 2-3 days ahead of time.
Ingredients
Biscuit base
- 150 g digestives biscuits
- 30 g cocoa powder
- 20 g brown sugar
- 50 g butter
Dark Chocolate Filling
- 200 g dark couverture chocolate melted
- 400 g cream cheese
- 200 ml single cream
- 1/3 cup cocoa
- 3 eggs
- 1 tsp pure vanilla extract
- 3/4 cup brown sugar
Ganache
- 100 g 52% couverture
- 100 ml single cream
Instructions
Biscuit base
- Whiz the biscuits, brown sugar and cocoa in food processor until you get a fine meal. Add butter, whiz again to mix. Press into 7-8" loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.
Dark Chocolate Filling
- Preheat oven to 160C.
- Place all ingredients in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
- Pour into crust, and bake for an hour.
- Cool completely in the oven, then chill covered in the fridge, preferably overnight.
Ganache
- Place chocolate and cream in a heatproof bowl. Heat in microwave for 1 minute. Whisk with a balloon whisk until smooth. Cool about 30 minutes, then whisk again. Chill until a little firm. Whisk once again till glossy and smooth, and holds peaks. Spread over chilled cheesecake. Dust with cocoa.