Double Chocolate Cheesecake
Try this Double Chocolate Cheesecake recipe, or contribute your own.
Try this Double Chocolate Cheesecake recipe, or contribute your own.
- Carbohydrate 359.098 g
- Cholesterol 508 mg
- Fat 244.642 g
- Fiber 24 g
- Protein 71.75 g
- Saturated Fat 147.3946 g
- Serving Size 1 1 recipe (1390g)
- Sodium 2252.2 mg
- Sugar 335.098 g
- Trans Fat 17.1046 g
- Calories 3885 calories
Step-by-step
- To make the base, crumble 300g of cake onto a baking tray and place in a pre-heated oven at 180 degrees (160 fan, gas mark 4) for about 20 minutes, stirring it occasionally in that time until the crumbs become 'toasty'.
- Remove from the oven and allow to cool in the tray.
- Meanwhile place your chocolate and butter in a microwaveable bowl and microwave on high power for 30 seconds. Stir well. If you need to heat it a bit more place it back in the microwave and carefully heat again until melted. If you don't have a microwave, set your bowl over a saucepan of boiling water and melt that way instead.
- Pour the cake crumbs into the melted chocolate mixture and stir well to combine.
- Press the mixture into the base of a springform round tin measuring approx. 20cm in diameter, then place in the fridge to set.
- While the base is setting make the topping...
- Whip the double cream in a large bowl until it is just holding shape (don't over whip or it will be impossible to stir the chocolate in!) then set aside.
- Melt the topping chocolate in the same way as above then add 2tbsp cocoa and 2tbsp warm water and stir well.
- In another bowl whip the cream cheese with the white sugar using an electric whisk.
- Finally add the chocolate and cream cheese mixtures to the cream and beat until well combined.
- Place the chocolate mixture on top of your prepared base and refrigerate for at least 2 hours until set.
- Scatter more cocoa on the top just before serving.
My Double Chocolate Cheesecake Adventure: A Recipe for Success (and a Few Unexpected Twists)
Baking has always been my sanctuary, a place where I can escape the everyday chaos and create something beautiful and delicious. This Double Chocolate Cheesecake recipe wasn’t just another baking project; it was a journey, a testament to the unexpected joys and challenges that come with creating something from scratch. It all started with a simple desire: a rich, decadent dessert that would impress my friends at our monthly book club. I'd seen countless chocolate cheesecakes online, but I craved something truly special, something that would leave a lasting impression. The idea of a double chocolate cheesecake, layering rich chocolate in the crust and the filling, instantly sparked my imagination.
The initial steps were straightforward enough. Crumbling the gluten-free vanilla cake for the base was therapeutic, the aroma filling my kitchen with a sweet anticipation. The melting chocolate, a sensual process of gentle stirring and careful heating, was almost meditative. I carefully pressed the chocolate-cake crumb mixture into the springform pan, creating a sturdy foundation for the decadent filling that was soon to follow. The recipe called for a specific type of cream cheese, and despite my best efforts to find it, the local supermarket was out of stock. This was where my journey took an unexpected turn. With some quick thinking, I made a substitution using a cream cheese from a more local shop, one that I had noticed boasted a slightly richer taste, and, as my mother always said, “sometimes the best culinary adventures are born out of necessity.”
The next phase involved whipping the double cream – a task I approached with cautious optimism. Over-whipping was a risk I knew I could not afford. I monitored the cream closely, my whisk gliding through it until I achieved the perfect consistency. The careful blending of the cream, melted chocolate, and cream cheese was exhilarating. Each fold, each beat, infused the mixture with a sense of anticipation. Finally, I carefully layered the luxurious filling onto the base, and placed my creation into the refrigerator, where it settled and set, promising a rich reward. When I finally took it out of the fridge, hours later, the anticipation was palpable. The gleaming, dark surface was irresistible, and my carefully sprinkled cocoa powder added a final touch of elegance.
The taste test was nothing short of extraordinary. The crunchy, chocolatey base provided a perfect counterpoint to the creamy, rich filling. The double chocolate indulgence was more than I had hoped for – a masterpiece of texture and flavor. My book club friends were blown away, the silence during dessert broken only by the contented sighs and murmurs of appreciation. The recipe may have started as a simple idea, but it evolved into something far greater: a sweet victory, a culinary adventure, and a memory to cherish. This Double Chocolate Cheesecake isn't just a dessert; it's a testament to the unexpected joys of baking, the beauty of improvisation, and the delicious satisfaction of creating something truly special.
Beyond the initial success, this recipe has become a staple in my repertoire. I’ve adapted it for different occasions, experimenting with different types of chocolate and even adding in nuts for added texture. It’s a versatile recipe that can be tailored to fit any palate or occasion. The process itself is a reminder that even in the midst of everyday life's challenges, there's always time for a little bit of sweet escape, a little bit of culinary magic, and a whole lot of delicious indulgence. And that’s something I’ll always cherish.
This Double Chocolate Cheesecake is more than just a dessert; it's a reflection of my own journey as a home baker and a testament to the power of unexpected challenges and creative solutions. It’s a reminder to embrace the unexpected and to always savor the sweet moments life offers, one delicious bite at a time.
Ingredients:
For the base:
- 300g gluten-free cake crumbs (vanilla cake)
- 150g dark chocolate
- 20g unsalted butter
For the topping:
- 300g double cream
- 300g full-fat cream cheese
- 170g white sugar
- 150g dark chocolate
- 2 tbsp cocoa powder (plus 1 tbsp for dusting)
- 2 tbsp warm water
