Chocolate Cheesecake
Description
Chocolate cheesecake covered with a dense chocolate ganache, topped with fresh strawberries and served with raspberry sauce.
Ingredients
For the Crust:
- 200 g./7 oz. vanilla waffers
- 2/3 cup of butter melted
For the cheesecake filling:
- 400 g./14oz. cream cheese
- 250 g./9oz. heavy cream
- 1⅓ cups/240g sugar
- 300 g./10.5oz. semi-sweet chocolate melted in a microwave or a double boiler
- 4 tablespoons unsweetened cocoa powder melted in hot water (just to form a paste)
For the chocolate ganache:
- 150 g/5.2 oz. semi-sweet chocolate
- ½ cup heavy cream
- 1 teaspoon butter
For the raspberry sauce:
- 2 cups fresh or frozen thawed raspberries
- ½ cup sugar
- ½ cup water
Instructions
- Crushthe vanilla waffersand mix well with the melted butter. Press in a 25cm/9 inches spring form pan.
To prepare the filling:
- Whip the cream and sugar until soft peaks form. Gradually add the cream cheese and mix to just incorporate. Place in the fridge.
- Mix the melted chocolate and the dissolved cocoa powder. Set aside to cool down completely.
- Fold in the melted chocolate and cocoa mixture into the whipped cream mixture. Mix to fully integrate.
- Spread on top of the crushed biscuits in the spring form pan. Place in the fridge.
To Prepare the chocolate ganache:
- Place chocolate, heavy cream, and butter in a pan over medium heat. Whisk until chocolate and cream diffuse and change to a smooth, shiny ganache. Set aside to cool then spread over the filling in the spring form pan. Refrigerate overnight.
To prepare the raspberry sauce:
- Place all ingredients in a blender until smooth. Drizzle over each serving.
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