Chocolate cheesecakes are best for this festive season. So for this chocolate cheesecake, I can say one thing — Season no bar, only chocolate is the limit! Chocolate in, chocolate out = Deliciousness. 🙂
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Holiday season is finally here. And that means happy times are here again. I mean cake season is here again.
Chocolates and cheesecakes are best for this festive season, or I should rather say, they are the BEST in any season. By any season, I mean:
* Any season when you crave something sweet.
* Any season when you want something sinfully delish.
* Any season when you throw dinner parties.
* Any season when you want to sit by the fire and watch a Christmas movie along with some delicate chocolate dessert.
* Any season when you just want to sit on a couch and have something chocolicious.
This chocolate cheesecake fits in all of the above mentioned seasons.
So for this chocolate cheesecake, I can say one thing — Season no bar, only chocolate is the limit! 🙂
Time to keep the customs alive:
During Christmas times, my mom always baked or bought a chocolate cake instead of a spiced Christmas cake. It was because I just loved chocolate cake. So till this time, I try to keep that ‘mini me’ alive and bake some chocolate cake every year around Christmas.
Chocolate Cakes are always sinful: But that’s all we want in a chocolate cake. Right? Chocolate cake should/cannot be guilt-free. Feel free to dive into this ocean of chocolate decadence. I would never tell you to finish a whole chocolate cheesecake in a day. NEVER. Share it with family and friends and enjoy this delicacy with everyone. That sounds just the right way to indulge.
This grandeur chocolate cheesecake is astonishingly mouth-watering, perfectly sweet and wonderfully rich. I topped it with real dark chocolate ganache which balances the flavors. Again I have added some instant coffee in this cheesecake because as always I would say: “Coffee brightens the chocolate flavor.”
Methinks that the only thing which could make even chocolate dishes better is a little addition of coffee. Chocolate and coffee are a great marriage. They never fail to impress.
Let your festive feelings ride on you:
I was feeling celebratory, so I adorned my cheesecake with some chocolate candies and some white chocolate. Chocolate in and chocolate out = that’s my thing. However, feel free to use any decorations you like. You can even eat it without any ganache or any other decoration. A simple icing sugar dusting would work too.
Want to feel happy? Just take a slice:
I can instinctively tell you that any chocolate lover would love this chocolate cheesecake. Bake and slice. Eat, share and REPEAT. Yumminess overloaded. So the thing is that, we need a chocolate cake because this satisfies our sweet cravings and makes us happy. And we all love a sinful dessert once in awhile! 🙂
It’s the time of the celebration of new beginnings, so that’s why we should let ourselves go all out on a cheesecake treat. Let’s make the chocolatiest cake of them all. To sum it all, it’s really chocolatey and really palatable.
- Whole Dark Chocolate Cookies Or Oreo Cookies - 18-20
- Melted Butter - ¼ Cup
- Whipping Cream (Warmed For 1 Minute In Microwave) - 200ml
- Baking Chocolate Bar (Mine Had 62% Cocoa) - 250g
- Condensed Milk - 396g (14oz)
- Cream Cheese Softened To Room Temperature - 500g
- Vanilla Extract - 1½ Tsp
- Eggs - 4
- Instant Coffee Powder - 1 Tbsp Diluted In 1 Tbsp Hot Water
- Dark Chocolate (I Used 82%) - 200g
- Whipping Cream - 200ml
- Chocolate Candies, For Garnish
- Melted White Chocolate For Drizzle
- Crush cookies until fine crumbs form.
- Add butter and stir well until crumbs are completely coated and moist.
- Brush a (∅ 25 cm or 9 inches) cake pan with butter and line the base with baking paper.
- Press mixture evenly and firmly in bottom of the dish.
- Preheat oven to 150°C/300°F.
- In a bowl add baking chocolate and microwave at high for 1-2 minutes or until melted.
- Keep stirring at 30-second intervals.
- Add warm whipping cream and stir well into melted chocolate until combined well.
- In a large bowl using a hand mixer, beat cream cheese until smooth.
- Add sweetened condensed milk, vanilla and beat until well combined.
- Add eggs one at a time, beating at medium speed until it blends well between each addition.
- Add diluted coffee, chocolate mixture and beat until blended well.
- Pour cheesecake filling over prepared crust.
- Bake at 150°C for 75 minutes or until well set in the center.
- Turn off the oven and remove cheesecake.
- Cool it completely on a wire rack. Refrigerate cheesecake for 8 hours or overnight. Stirring constantly until the sauce is smooth.
- Place dark chocolate in a microwave safe bowl. Pour whipping cream and microwave at high for 1-2 minutes or until melted. Keep stirring at 30-second intervals.
- Remove sides of cake pan. Pour warm ganache over chilled cheesecake.
- Decorate with chocolate candies and drizzle with white chocolate.
- Chill 30 mins before serving to let the ganache topping set.
- Slice and enjoy.
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂