Chocolate cheese cake

If you are a chocolate lover, this is all you need! This delicious and easy chocolate cheesecake is a perfect combination of fluffy cream cheese and rich chocolate! For a fun twist, top your slice with seasonal berries right before serving.

This thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked!

INGREDIENTS:

Base

• 150 g digestive cookies

• 60 g unsalted butter

Filling

• 250 gr couverture with 50%-55% cocoa, cut into small pieces

• 250 gr praline (preferably Nutella)

• 300 gr cream cheese

• 4 eggs (200gr)

• 150 gr icing sugar

METHOD:

Biscuit base

• Crush the digestive biscuits in a food processor, then tip into a bowl with the butter and stir to combine

• Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon

• Bake it in a preheated oven (150C) for 20 minutes

Filling

• To make the cheesecake, melt the chocolate in bain-marie

• Mix the praline with the cream cheese and incorporate them into the melted chocolate

• Beat the eggs with the sugar in a mixer for 2-3 minutes

• Add the beaten eggs to the praline/ cream cheese mixture

• Spoon the cheesecake mixture over the biscuit base and bake in a preheated oven at 150°C for 40-45 minutes.

• Turn off the oven and allow the cake to cool in it to avoid cracks

So easy!

Cook's Tips:
1. I use dark chocolate for an extra strong flavour but you may use semi-sweet if you prefer
2. You should bring your eggs and cream to room temperature before using them
3. If you want a more refreshing flavour you need to chill your cheesecake at room temperature, and then refrigerate for at least 6 hours. Before you serve it you can top your cake with seasonal berries
4. Of course if you can't wait, that's ok :)