No Bake Chocolate Cheesecake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 5 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 100 g shortbread (s) (cocoa shortbread)
- 80 g butter, melted
For the filling:
- 150 g dark chocolate
- 200 g cream cheese
- 400 g mascarpone
- 80 g powdered suar
- 2 tablespoon double cream
- 1 teaspoon vanilla extract
For the topping:
- 1 tablespoon cocoa powder
Print Recipe
Pin Recipe Instructions
- For the base, crumble the cocoa butter biscuits and mix with the melted butter. Press the butter and biscuit mixture firmly to the bottom in a 20 cm diameter springform pan lined with baking paper and then set aside.
- Melt the chocolate over a water bath and in the meantime mix the cream cheese, mascarpone, double cream, vanilla extract and powdered sugar with a hand mixer. After the chocolate has melted completely and cooled down a bit, add to the cream filling and carefully fold in.
- Spread the cream filling on the floor and smooth it out. The chocolate cheesecake must now be put in the cold for at least 4 - 5 hours (preferably overnight).
- Sift the cocoa over the cake before serving.
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