Chocolate Cheesecake ✨

 Chocolate Cheesecake ✨

Tuesday calls for a slice this cheesecake made with base of cocoa biscuit, baked chocolate cheesecake and chocolate ganache 🍫

It is super chocolatey and Decadently Delicious!

🍫Baked Chocolate Cheesecake

6inch round cake

Cocoa Biscuit base recipe:-

•160g All Purpose Flour

•25g Dark Cocoa Powder

•20g Corn Starch

•80g Icing Sugar

•155g Cold Butter ( chopped in small cubes)

•1/4tsp Salt

•1/4tsp Vanilla Extract

- In a bowl add chopped butter and icing sugar. Use a stand mixer or electric whisk & Mix until it is creamy and smooth. Scrape down the sides and add flour, cocoa powder, corn starch, salt & vanilla powder Mix until crumbly in texture. Roll it into a smooth ball by hand. Cover with cling wrap and chill it for 2 hours in fridge.

- Preheat the oven at 350f. Roll the dough about 1/4 inch thick. Cut in a 6 inch circle, Dock this dough with a fork evenly. Bake for 12-15 min in a preheated oven at 350f.

- Allow to cool completely, then fill it with cheesecake batter.

Chocolate Cheesecake:-

•225g Cream Cheese, room temperature ( Vegan or Dairy)

•92g Dark Chocolate ( 50-55%)

•20g Light Brown Sugar

•40g Granulated Sugar

•7g CornStarch

•75g Heavy Cream (Coconut or Dairy)

- Combine cream cheese and both sugars in a bowl. Mix using an electric whisk or paddle attachment if using a stand mixer.

- Let this mixture go on medium speed for 2-3 minutes. Scrape down the sides occasionally.

- Melt Chocolate in heatproof bowl and mix it with heavy cream. Sift corn starch into the chocolate mixture. Pour this chocolate mixture into the cheesecake batter and mix until combined.

- Fill the 6inch ring with this cheesecake batter and bake in preheated over 325f for 15-17 minutes. Once it feels firms, switch off the oven. Allow cheesecake to cool & set in oven for 1 hour and then let it come to room temperature before cooling in fridge overnight. Portion this cheesecake with hot knife and enjoy ! ✨

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