Creamy Chocolate Cheesecake

Name: Creamy Chocolate Cheesecake
Prep time: 20 min
Cook time: 720 min
Total time: 740 min
Yield: 4 Portionen
Ingredients: Dry biscuits; Cow's milk ricotta cheese; Mascarpone; Liquid fresh cream; Melted butter; Chocolate spread; Cold water; 20 ml Hot milk; Sheet gelatin; Bitter cocoa; Mint leaves

Cake

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Cook Time

12 h 20 min

Servings

Difficulty

Easy

Prep Time

20 Min

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 birthdays and it always goes like hot cakes! A tip? Prepare it the day before, so it will have plenty of time to firm up in the fridge and will be even better. Ideal to serve cold, decorated with bitter cocoa and a few fresh mint leaves.

Ingredients (11 ingredients)

Dry biscuits
Cow's milk ricotta cheese
Mascarpone
Liquid fresh cream
Melted butter
Chocolate spread
Cold water
20 ml Hot milk
Sheet gelatin
Bitter cocoa
Mint leaves

Preparation (9 steps)

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.

Compact the base and cool

Pour the biscuit mixture into the mold and press it well on the bottom with the back of a spoon, creating a uniform base. Put the base in the fridge to rest while you prepare the cream.

Soak the gelatin

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

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 spread and mix for another 10 Sec./speed 4.

Whip the cream

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly. 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

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 that you put to soak well and dissolve it in the warm milk, stirring for 10 Sec./speed 2 until it is completely dissolved.

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 disassemble the mixture.

Cool the cheesecake

Take the base from the fridge and pour the cream over it. Level the surface with a spatula and put the cheesecake to firm up in the refrigerator for at least 12 hours (ideally overnight), in the coldest part.

Decorate and serve

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