A Chocolate Cheesecake that is delicious is possible.
But a Chocolate Cheesecake that is delicious, easy-to-make, made within 40 minutes and healthier than any other cheesecake? That sounds rather impossible, doesn’t it?
Allow me to prove my statement with this irresistible recipe. This is an egg-less recipe, that doesn’t involve any baking. Indulge in this superb creation that you can make in minutes to sweep anyone off their feet!
This cheesecake is set with gelatine, and hence must be served chilled. In summers, it will start to show signs of melting around 10-15 minutes after it is taken out of the fridge, during the summer season.
The tweaks I have made to the usual recipes makes it unique. Read on to know more!
Chocolate Cheesecake in Easy Steps
There are two main parts to this simple chocolate cheesecake. The base, which is made of biscuits, and the cheesecake mixture, that has the creamy ingredients. This combination is to drool over 💕
You have several choices for moulds that you can use for the chocolate cheesecake.
Choosing the Mould
- Set the cheesecake in a pretty, large transparent glass dish. This is a simple option, and not quite as dramatic as the next one. But it is safer, as the cheesecake is safely contained in the dish, and you can pop it back into the refrigerator as it is, in case it starts to melt.
- Set the cheesecake in a dish with a removable base. This ‘springfoam pan’ can be unmoulded and served. If you don’t have one, use these good ideas. Since the cheesecake is set using gelatine, this also means that you should do this in cooler areas of the house and keep a sharp lookout for any signs of melting in about 15 minutes. If you see it melting, put it back in a large plate to set again in the fridge.
- Serve in individual bowls. Most convenient, and very pretty to serve. The disadvantage is that it does take up some extra space in the fridge. And a degree of extra work is involved as it has to be painstakingly prepared for each individual cup/bowl.
Decide what you’d prefer to do. You could also have a combination like I do!
This quantity is enough for a large, 6 cups mould. Or you can use 20 mini cups, or even disposable paper cups if you have a large gathering and want to avoid washing up.
The Biscuit Base
For the biscuit base, I use a mixture of glucose biscuits/Graham crackers and digestive biscuits. Yes! The Parle G biscuits that brings back memories of my childhood are perfect for adding the sweetness to the base. And the digestive biscuits add the salty quotient besides the fibre.
Add more biscuits if you want to add a kind of a “biscuit wall” around the moulds, The amount mentioned in the recipe is enough to give a base layer over the chosen moulds. Just increase the ingredients (biscuits and fats) to play around with the base according to how you want it. You can make a thicker base if you wish. This one is around 4 mm thick.
Start by roughly breaking up the biscuits in a food processor or a ‘mixie’ jar. This needs to be coarsely but uniformly ground. You can pass it through a large sieve to remove any larger pieces. These can be returned for yet another go in the processor.
Reserve some of the crumbs for decoration.
Another tip–do away with the ton of butter! You will not miss it! I add a wholesome mixture of virgin coconut oil, virgin olive oil and some dairy cream. This combination ensures you get your much needed “good fats” in your diet.
Alternately, you can stick with the biscuit and butter mixture as followed by many other recipes.
To the prepared biscuit crumbs, add the coconut oil, olive oil and the cream. Mix thoroughly. Press this mixture into your chosen moulds. I usually line the mixture only around the base, but you could make a wall too, by pressing some of the mixture onto the walls of the moulds. Chill.
The Cheesecake mixture
This is the real stuff!
Processing the Gelatine
I use gelatine to set the chocolate cheesecake. Mix it with water and let it soak up and become a gelatinous mixture.
After 30 minutes, process this mixture about 4 inches over a heat source, (not on it) so that the indirect heat gradually melts the gelatine and makes it become smooth and liquefied. It will no longer be thick.
Processing the Cream Cheese, Paneer, Curd 😋
Cream cheese is now available, in small boxes, all over the country. Unlike other recipes, I use less of cream cheese. Instead I add a dollop of curd and some homemade paneer/cottage cheese This gives it a smooth taste, and it is rich without being overly so. In case you are unable to find cream cheese, replace it with 50 g of paneer/cottage cheese, 3/4 cup of condensed milk, 4 tablespoons of hung curd and 1/2 tsp of lime juice. It will not give the same taste, but it will come pretty close. 😊 If you want help to get hung curd, refer to the steps in this recipe.
Be sure to keep the cream cheese out of the fridge and bring it to room temperature before this step. Otherwise it will not get blended properly. Dust out the crumbs from the food processor and blend the paneer well to make it a smooth puree like consistency. Add the liquefied gelatin to it. Let it get thoroughly mixed. Now add the cream cheese. Beat well till the mixture looks smooth and uniform. Finally add the curd and blend well.
1 cup of the milk in the recipe can be substituted with a cup of cream if you want it to be extra rich for a special occasion.
Processing the Chocolate, Cocoa and Coffee
Melt the cooking chocolate on medium heat in the microwave with 2 tbsp of milk/cream. You can also use a double boiler. Use dark bitter/milk chocolate depending on your taste. I use dark bitter as I love the taste it gives. Cooking chocolate chunks/chips is better, but you can use regular chocolate pieces also. Just don’t let the chocolate burn. Keep the heat low.
In case you do not get chocolate, you can double the quantity of cocoa powder and milk and add 3 tbsp more of powdered sugar. But if you can, go the extra mile and get hold of some cooking chocolate or dark chocolate. It gives a smoothness that takes this dessert up to a higher level.
Mix cocoa with some milk in a cup to form a thick paste and add coffee powder to it. Now add more milk and keep stirring. Keep this cupful ready.
Final Blending and Setting
Blend sugar, salt, milk, cream (if using), cream cheese mixture and chocolate mixture very well. Be sure to taste it and adjust the sweetness at this point. If you want it to be sweeter, add a few more tablespoons of powdered sugar.
Take out the prepared moulds from the fridge. Pour in the cheesecake mixture into it gently.
Chill for at least 3 hours or till set. Decorate the cheesecaske if you want to make it look further gorgeous.
Decoration of the Chocolate Cheesecake
- Whip some cream with powdered sugar and drizzle it over the cheesecake
- Melt some chocolate with cream and add dabs and dots of this. Go creative!
- Add some chocolate shavings.Yummy!
- Sprinkle on some colourful sprinkles. You can never have too much of sprinkles.
- I also use my trusted salted caramel.
- Dust with powdered sugar.
- If nothing else, you do have your biscuit crumbs!
Serve with a lot of love, with one, some or all the toppings!
Chocolate CheesecakeCourse: DessertCuisine: InternationalDifficulty: Medium
A creamy, delicious and easy to make cheesecake that has been tweaked to make it the healthiest too!
2 packs (200 g) glucose biscuits/Graham crakers
1 pack (100 g) digestive biscuits
The fat for the base:
1 tbsp virgin coconut oil,
2 tbsp virgin olive oil,
3-4 tbsp cream.
You can replace the coconut oil with olive oil if you like
200 g creamcheese (at room temperature)
200 g paneer (crumbled/cut into small pieces) or cottage cheese
125 g chocolate chunks
4 cups milk
1 1/2 cups sugar, powdered
1/2 cup thick curds/yoghurt
3 tbsp gelatine
2 tbsp cocoa
1 tbsp instant coffee granules/powder
1/2 tsp salt
- Soak 3 tbsp of gelatine in 1/2 cup of water for about 30 minutes. The gelatine will look thick and gluey.
- Meanwhile prepare the base. Crush the biscuit and process it using the ‘pulse’ method, so that you get a coarse powder. Sieve this and give the bigger pieces a whiz again in the processor.
- Mix in the fats to the biscuit crumbs. When pressed between your fingers, they should stick to each other, but should not feel wet.
- Gently press this mixture inside your chosen moulds. Use a spatula and a flat surface of a bowl to press it down. Set it in the fridge.
- Melt the chocolate over a double boiler or in the microwave on medium heat. Add some cream to help it become glossy and smooth.
- Mix the cocoa powder and the coffee powder with some milk. First get it into a thick paste. Then add more milk to make it a cupful.
- Hold the gluey gelatine about 4 inches above a heat source. Stir till it liquefies into a smooth solution.
- Blend the paneer in the food processor till absolutely smooth. Add curd. Blend. Add the liquefied gelatine, the cream cheese and again blend well.
- In a large bowl, whisk together the powdered sugar, salt, cream cheese mixture, the chocolate mixture, the cocoa and coffee mixture and the rest of the milk well.
- Pour into the prepared moulds. Chill it for 4 hours or overnight. Decorate with various toppings of your choice
- The cheesecake will melt if it is kept out of the fridge for more than 15 minutes. It will set again when you put it back in the fridge.
- In case you are unable to find cream cheese, replace it with 50 g of paneer/cottage cheese, 3/4 cup of condensed milk, 4 tablespoons of hung curd and 1/2 tsp of lime juice. It will not give the same taste, but it will come pretty close. 😊