Chocolate Cheesecake

By Trish Rapley - 6th July 2024

Serves 10-12 people

This rich and creamy chocolate cheesecake is so decadent that it should be a sin to have more than one piece.

It combines a creamy chocolate filling with a perfectly balanced buttery Choc ripple biscuit crust. Topped with a silky chocolate ganache and garnished with chocolate shavings, each slice promises a heavenly experience for all chocolate lovers.

"One piece is never enough for me!"

For the Crust:

350g chocolate ripple biscuits

150g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

⅔ cup sugar

300ml thickened cream

½ cup sour cream

1 teaspoon vanilla extract

250g dark chocolate - melted

1 lemon - for zest

For Ganache:

375g milk chocolate block

½ cup thickened cream

For Decoration:

Dark chocolate block - for shavings

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream, I place

my mixing bowl in the freezer. It helps whip it up well but firm too!

Once it is beaten I again place it back into the freezer until I am ready to fold it into my mixture.

I always prefer stovetops over microwaves. You can see what's going on! There's nothing worse than overcooking or burning ingredients.

I use Cadbury Chocolate being Australian it's the best product for quality but any of your favourite brands of chocolate will be fine to use.

Method:

Prepare the Crust:

Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Place the chocolate ripple biscuits in a food processor until finely crushed.
Either in the microwave or on a stovetop melt the butter.
Pour the crushed biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the fridge to set.

Prepare the Chocolate Ganache:

Finely chop the chocolate and place it into a heatproof or glass jug or bowl.
Place cream in a small saucepan and heat until hot and steaming - don't bring it to a boil (just heat it)
Pour hot cream over chocolate, and aim to cover all the chocolate if you can to ensure it all melts evenly.
Leave for 10 minutes. Do not cover.
Using a rubber spatula or spoon, stir until cream and chocolate are incorporated and it's silky smooth.

Prepare the Cheesecake Filling:

Over a stovetop on medium heat place, a saucepan half filled with water and a glass bowl or jug to melt the chocolate. Once melted set aside to cool.
In a large mixing bowl, using a hand mixer or kitchen master, whip the cream cheese until smooth and creamy.
Add granulated sugar and beat until well combined.
Add the sour cream and lemon zest, and beat until well combined.
Mix in the cooled melted chocolate until smooth - this is done over medium speed to ensure the cream cheese isn't overbeaten.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Remove the crust from the fridge.
Pour the cheesecake filling into the baking tin and tap on the bench to help level it out.
Pour the ganache over the top smoothing it out and to the edges.
Place in the fridge either for 6-8 hours or overnight to set.