Creamy Chocolate Cheesecake

Creamy Chocolate Cheesecake

Cake

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Cook Time

12 h 20 min

Servings

4

Difficulty

Easy

Prep Time

20 min

This Thermomix® recipe for Creamy Chocolate Cheesecake is ready in 12 h 20 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This chocolate cheesecake is a real indulgence! The crunchy biscuit base blends perfectly with the soft and delicious chocolate cream. The recipe is very simple and does not require any special cooking skills. Perfect for ending a dinner with friends or for celebrating a special occasion. I often prepare it for my children's birthday and it is always a hit! A tip? Prepare it the day before, so it will have plenty of time to set in the fridge and it will be even better. Ideal to serve cold, decorated with bitter cocoa and a few fresh mint leaves.

Ingredients (11 ingredients)

  • 250 piece Dry biscuits
  • 250 g Cow's milk ricotta cheese
  • 250 g Mascarpone
  • 200 ml Liquid fresh cream
  • 120 g Melted butter
  • 200 g Chocolate spreadable cream
  • 100 ml Cold water
  • 20 ml Hot milk
  • 6 foglio Sheet gelatin
  • 20 g Bitter cocoa
  • 5 foglia Mint leaves

Preparation (9 steps)

1

Preparation of the biscuit base

Thermomix® Setting
10 Sec./Speed 8

Line the bottom of a springform pan with a disc of baking paper. Put the dry biscuits in the bowl and chop for 10 Sec./Speed 8. Transfer the chopped biscuits to a bowl. Melt the butter in a saucepan or in the microwave. Add the melted butter to the chopped biscuits and mix well to combine everything.

10
2

Compact the base and cool

Pour the biscuit mixture into the mould and compact it well on the bottom with the back of a spoon, creating a uniform base. Put the base in the fridge to rest while preparing the cream.

3

Soak the gelatin

Put the sheets of gelatin to soak in a bowl with cold water for about 10 minutes.

4

Preparation of the cheese cream

Thermomix® Setting
20 Sec./Speed 4

Pour the cow's milk ricotta cheese and mascarpone into the bowl. Mix for 20 Sec./Speed 4. Add the chocolate spreadable cream and mix for another 10 Sec./Speed 4.

20
5

Whip the cream

Thermomix® Setting
2 min/Speed 3.5

Insert the butterfly whisk. Pour the very cold liquid fresh cream into the bowl and whip for 2 Min./Speed 3.5. Remove the whipped cream from the bowl and set aside.

120
6

Dissolve the gelatin

Thermomix® Setting
1 min/122°F/Speed 1 50

Heat the hot milk in the bowl for 1 Min./50°C/Speed 1. Squeeze the gelatin well that you had put to soak and dissolve it in the warm milk, mixing for 10 Sec./Speed 2 until it is completely dissolved.

60
7

Combine the ingredients

Thermomix® Setting
20 Sec./Linkslauf Speed 2 Reverse

Pour the cheese cream into the bowl. Add the dissolved gelatin and the whipped cream. Mix gently for 20 Sec./Reverse Speed 2 with the spatula so as not to break the mixture.

20
8

Cool the cheesecake

Take the base from the fridge and pour the cream on top. Level the surface with the spatula and put the cheesecake to set in the fridge for at least 12 hours (ideally overnight), in the coldest part.

9

Decorate and serve

Once the cake is well firm, gently run a spatula along the edges to detach it, then carefully open the ring of the mould. Before serving, decorate the cheesecake with a dusting of bitter cocoa and a few mint leaves.

Finished cooking? Great! 🎉

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About this recipe

The extra creamy chocolate cheesecake is a dessert that evokes childhood memories, when my grandmother prepared a similar cake, albeit without chocolate, for family celebrations. I wanted to reinterpret that classic, adding chocolate to make it even more delicious and adapting it to the use of the Thermomix®, which greatly simplifies the preparation. The biscuit base is essential to give consistency and contrast to the softness of the cream. I use classic dry biscuits, such as digestives, but you can also experiment with cocoa or wholemeal biscuits for a more rustic flavour. The melted butter binds the crushed biscuits, creating a compact base that does not crumble. The cream is the heart of this cheesecake. Cow's milk ricotta cheese gives lightness, while mascarpone adds creaminess and a rich flavour. Chocolate spreadable cream is the key ingredient for the intense chocolate taste. I recommend using a high-quality spreadable cream, with a good percentage of cocoa, for an optimal result. The liquid fresh cream, whipped, further lightens the cream, making it soft and velvety. The sheet gelatin is necessary to stabilise the cream and allow the cheesecake to set perfectly in the fridge. It is important to soften it correctly in cold water and melt it in hot milk without boiling it, otherwise it loses its gelling power. For a perfect result, it is essential to respect the cooling times in the fridge. At least 12 hours are needed to allow the cream to set completely. If you have time, it is advisable to prepare the cheesecake the day before, so that it is even better and more compact. To vary the recipe, you can add other ingredients to the cream, such as chocolate chips, chopped nuts or citrus zest. For a lighter version, you can replace part of the mascarpone with Greek yogurt. For a gluten-free version, you can use gluten-free biscuits. The extra creamy chocolate cheesecake is perfect to serve cold, decorated with a dusting of bitter cocoa and a few fresh mint leaves. It can be accompanied with a chocolate sauce, fresh berries or whipped cream. It can be stored in the fridge for 2-3 days. It can be prepared in advance and frozen, but it is advisable to defrost it slowly in the fridge to preserve its consistency.

Created by

Giulia Ferrari

Giulia Ferrari

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Tags

#Sweet #Italian #Festive #Cold

Allergens

  • Milk
  • Cereals containing gluten

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