This chocolate cheesecake is the first recipe that I ever wrote out, complete with spelling mistakes like ‘wisk the egg whites’ and ‘chill untill set’. I had been to a neighbours house for dinner when I was about 7 years old and fell in love with the delicious rich chocolatey taste. I sat at her bench and painstakingly wrote out the long recipe – I am glad that I did as I have used it many times and it never fails to impress.
Jan3211200 requested a triple chocolate cheesecake so I have modified the recipe to have a very chocolatey base, toppings and decorations
so now really it’s a
so now really it’s a
quadruple chocolate cheesecake.
Triple chocolate cheesecake base
100g (3.53 ounces) milk chocolate
100g (3.53 ounces) or 2/3 cup plain chocolate cookies, crushed (for gluten free version use gluten free cookies)
70g (2.47 ounces) or 1/4 cup (or 4 Tbsp) nutella
100g (3.53 ounces) or 2/3 cup plain chocolate cookies, crushed (for gluten free version use gluten free cookies)
70g (2.47 ounces) or 1/4 cup (or 4 Tbsp) nutella
Chocolate Cheesecake Filling
4 tsp of gelatine
8 Tbsp or 120 millilitres (4.06 fluid ounces) of cold water
450g (15.87 ounces) or 1 3/4 cups cream cheese
200g (7.05 ounces) or 3/4 cup plus 3 Tbsp caster (super fine) sugar
4 eggs, separated
200g (7.05 ounces) chocolate (I use half milk and half dark chocolate)
250 millilitres (8.45 fluid ounces) or 1 cup plus 1 Tbsp cream (35%fat), lightly whipped
4 tsp of gelatine
8 Tbsp or 120 millilitres (4.06 fluid ounces) of cold water
450g (15.87 ounces) or 1 3/4 cups cream cheese
200g (7.05 ounces) or 3/4 cup plus 3 Tbsp caster (super fine) sugar
4 eggs, separated
200g (7.05 ounces) chocolate (I use half milk and half dark chocolate)
250 millilitres (8.45 fluid ounces) or 1 cup plus 1 Tbsp cream (35%fat), lightly whipped
Decoration ingredients
Chocolate Glaze Recipe – follow the link to go to the post on chocolate glaze. You could use chocolate ganache or plain whipped cream if you prefer.
50g (1.76 ounces) milk chocolate for chocolate decorations
Chocolate Glaze Recipe – follow the link to go to the post on chocolate glaze. You could use chocolate ganache or plain whipped cream if you prefer.
50g (1.76 ounces) milk chocolate for chocolate decorations
To make the chocolate cheesecake base.
Melt you chocolate, stir in the nutella and then the crushed cookies. Pour into a lined container and place in fridge to set.
Melt you chocolate, stir in the nutella and then the crushed cookies. Pour into a lined container and place in fridge to set.
To make the chocolate cheesecake filling
Sprinkle the gelatine over the cold water and set aside. Using an electric mixer beat the cream cheese until smooth, then add the sugar, egg yolks and melted chocolate.
In a seperate bowl whisk your egg whites to soft peaks. In yet another bowl whip your cream.
Heat your gelatine in the microwave until it is melted. Try 10 sec bursts at a time and watch it so that it does not boil and overflow – you can place it in a larger bowl if you are worried.
Pour the melted gelatine into the cream cheese mixture and whisk together. Fold in the egg whites and finally fold int he shipped cream. Pour over your base into your lined container and freeze until firm. (SPHERE: To make cheese cake spheres pour mixture into hemishpere silicon moulds and freeze)
In a seperate bowl whisk your egg whites to soft peaks. In yet another bowl whip your cream.
Heat your gelatine in the microwave until it is melted. Try 10 sec bursts at a time and watch it so that it does not boil and overflow – you can place it in a larger bowl if you are worried.
Pour the melted gelatine into the cream cheese mixture and whisk together. Fold in the egg whites and finally fold int he shipped cream. Pour over your base into your lined container and freeze until firm. (SPHERE: To make cheese cake spheres pour mixture into hemishpere silicon moulds and freeze)
Decoration
Once frozen pour chocolate glaze over the top and return to the freezer.
(SPHERE: Once frozen join two halves together using a little extra cheesecake mixture to fill any gaps where they join. Dip the sphere into the glaze, lift out and place on an upturned medicine cup).
Once frozen pour chocolate glaze over the top and return to the freezer.
(SPHERE: Once frozen join two halves together using a little extra cheesecake mixture to fill any gaps where they join. Dip the sphere into the glaze, lift out and place on an upturned medicine cup).
Gently ease your cheesecake out of the container, remove the lining from the base and place on a plate. Carefully remove the lining from the sides.
To make your chocolate decorations line a tray with alfoil, place circles of tempered chocolate onto the tray and then spread it using the back of a teaspoon. Allow to set hard then place on top of cheesecakes.
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