Friday, December 12, 2014
Milk Chocolate Cheesecake
Cheesecake is definitely my favorite dessert. I know, I say that all the time, about every dessert I make, but really, cheesecake is my favorite among all the favorite desserts.
But, to be honest, I prefer vanilla, caramel, coconut, lemon or any other flavor cheesecake to the chocolate one. I love chocolate, but I'd better make a vanilla cheesecake with a chocolate ganache or a chocolate crust and omit chocolate in the cream cheese filling. Maybe that's why I topped this cheesecake with a thick layer of vanilla whipped cream.
Anyway, this cheesecake came out perfectly creamy, smooth and delicious. For chocolate lovers, it's divine. I used half milk chocolate, half semisweet chocolate (I prefer milk chocolate) so you can definitely use all semisweet chocolate if you want. Just don't skip the whipped cream topping. It pairs perfectly with a rich, chocolatey cake and melts in your mouth.
Milk Chocolate Cheesecake
200g vanilla biscuits, ground (You can use graham crackers)
2-3 tsp (14-21g) unsweetened cocoa powder
80g melted butter
500g (2 8oz. blocks) cream cheese, room temperature
230g (1 cup) sour cream, room temperature
150g (3/4 cup) white sugar
1 tsp vanilla extract
3 eggs, lightly beaten
100g (3,5oz) milk chocolate
100g (3,5oz) semisweet chocolate
400g heavy whipping cream, cold
2-3 tbsp powdered sugar
1) Mix together biscuits, cocoa powder and butter. Press into the bottom of a 23cm (9 inch) baking dish with a removable bottom. Refrigerate while you prepare the filling.
2) Preheat oven to 180C (350F).
3) Fill a large pot with water and bring to boil. Place a metal bowl on top of it and add chopped chocolate to the bowl. Make sure that the bottom of the bowl doesn't touch the boiling water. Cover the bowl with a lid and let the steam melt the chocolate. Stir occasionally. (You can melt it in the microwave or use any other method.) Once the chocolate has melted, let it cool slightly.
4) In a large mixing bowl, add cream cheese, sour cream and sugar. Mix until well combined. Add vanilla extract and cornstarch. Finally, add eggs and mix until smooth. Gradually add the melted and cooled chocolate, whisking constantly.
5) Pour the filling onto the crust. Bake for 15 minutes. Reduce the heat to 120C and continue to bake for another 45-60 minutes.
6) Remove from the oven and let cool completely, then refrigerate overnight.
7) For the topping, beat heavy cream with powdered sugar until stiff. Spread over the cheesecake. Refrigerate for another hour. Slice and enjoy!
Recipe by collecting memories