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Chocolate Cheesecake

September 18, 2018
This fancy yet easy chocolate cheesecake that doesn’t require much time whip up. It’s up for you to enjoy and devour after diner.

On a busy day, every minute counts when it comes to getting dinner on table, so fancying a treat becomes a distant dream. For me baking is a way to relax and unwind in the kitchen. I have choke full of recipes noted down on my to do list and this chocolate cheese cake was screaming on top of it to be part of this blog. Plain and flavoured cheese cakes have already made their way to this blog but I was surprised that this chocolate cheesecake that I have baked en numerous times haven’t scored a page in my blog. So today’s post is all about baking this fancy yet easy chocolate cheesecake that doesn’t require much time whip up. It’s up for you to enjoy and devour after diner even if it has been full on crazy day..

 

 

As you know we are heading towards to the glorious season of year and Australia just shines during this time of the year making us feel welcoming and relaxing with the warm ,crystal clear blue skies. Not to mention the produce that are booming with freshness. I am bit picky when it comes produce, I prefer to feed my family with locally harvested seasonal vegetables and fruits rather than feasting on imported stuffs.

 

This fancy yet easy chocolate cheesecake that doesn’t require much time whip up. It’s up for you to enjoy and devour after diner.

 

Seeing blueberry punnets making their way, they are big and beautiful bursting with extra sweet flavours, I thought of indulging this Lucious chocolate cheesecake with blueberries. I also wanted to celebrate spring and well I couldn’t think of anything better than this chocolate cheese cake topped with this juicy plump berries. Cherry blossoms being always the highlight of spring, layering them on my set made this chocolate cheesecake a special treat. So let’s dive into baking this creamy dessert that is certain to please your taste buds.

 

This fancy yet easy chocolate cheesecake that doesn’t require much time whip up. It’s up for you to enjoy and devour after diner.

This fancy yet easy chocolate cheesecake that doesn’t require much time whip up. It’s up for you to enjoy and devour after diner.

How to Bake a luscious light Chocolate Cheese cake

Chocolate Cheesecake

  • 2 1/2 cup fresh Ricotta
  • 250 g cream cheese
  • 3/4 cup caster sugar
  • 1 1/2 tsp cornflour
  • 3 Large eggs
  • 3 tbsp dutch processed cocoa powder
  • 1/4 cup warm milk
  • 1 tsp vanilla extract
  • For the base –
  • 1 cup chocolate biscuits crushed
  • 1 cup almond meal
  • 50 g butter

Line a 20 cm spring form pan with a baking paper. Mix the biscuits, almond meal and butter together until it resembles a bread crumb texture. Press this mixture to make the base of the cheese cake. Refrigerate it for 30 minutes.

In the meantime, to make the filling. Place ricotta, cream cheese sugar in the bowl of the electric mixer and whisk until well combined. Add eggs one at a time and beat well until just combined. In a separate bowl, mix cornflour and cocoa powder, warm milk and vanilla extract. Add these to the above mix.Mix well.

Remove the base from the fridge and pour the filling into it. Bake in a preheated oven of 160″C for about 40 minutes or until the skewers come out clean. let it cool down. Serve with juicy berries on the top.

Notes

I have used fresh ricotta in this  recipe and to make fresh ricotta. Boil 4 cups of full fat milk with 1 cup of fresh cream. Add 1 to 2 tsp of vinegar when they reach the boiling point. Use a muslin cloth to drain the whey completely from the ricotta.

Also Note that the base of cheese cake, I have used almond meal but you can swap it with more chocolate biscuits.

 

This fancy yet easy chocolate cheesecake that doesn’t require much time whip up. It’s up for you to enjoy and devour after diner.

 

This fancy yet easy chocolate cheesecake that doesn’t require much time whip up. It’s up for you to enjoy and devour after diner.

 

PIN MY  CHOCOLATE CHEESE CAKE RECIPE CARD 

Line a 20 cm spring form pan with a baking paper. Mix the biscuits, almond meal and butter together until it resembles a bread crumb texture. Press this mixture to make the base of the cheese cake. Refrigerate it for 30 minutes. In the meantime, to make the filling. Place ricotta, cream cheese sugar in the bowl of the electric mixer and whisk until well combined. Add eggs one at a time and beat well until just combined. In a separate bowl, mix cornflour and cocoa powder, warm milk and vanilla extract. Add these to the above mix.Mix well. Remove the base from the fridge and pour the filling into it. Bake in a preheated oven of 160″C for about 40 minutes or until the skewers come out clean. let it cool down. Serve with juicy berries on the top.

 

 

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1 Comment

  • Reply Muna Kenny September 21, 2018 at 11:05 am

    It’s been a long time since I had a good chocolate cheesecake, yours looks delicious and creamy!

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