Chocolate Cheesecake
This cheesecake is prepared without baking and has three layers: a chocolate biscuit base, a white mascarpone cream, and a chocolate cream with instant coffee. The base is kept cool while the creams are prepared, and the cake needs a night in the fridge for the gelatin to stabilize the layers. It is a rich dessert with an intense chocolate flavor and a more delicate white cream between the two cocoa components. Quick Info Total time: preparation time is not specified; the cheesecake is left in the fridge overnight before serving Preparation time: not specified in the original recipe Cooking or baking time: not required Servings: the number of servings is not specified and depends on the size of the slices Difficulty: medium Recipe type: no-bake cheesecake, suitable for festive desserts and family meals Ingredients Base 400 g digestive biscuits 100 g dark chocolate 50 ml liquid cream 50 g butter White cream 250 g mascarpone, one box 200 ml liquid cream 50 g powdered sugar 1 packet vanilla sugar 1 packet gelatin, 10-15 g Chocolate cream 250 g mascarpone, one box 200 g dark chocolate 50 g powdered sugar 100 ml liquid cream 1 packet instant coffee or 1 teaspoon 1 packet gelatin, 10-15 g The gelatin is prepared separately, according to the instructions on the packaging, for each cream. The amount of liquid used for hydration or dissolution is not mentioned in the original recipe, so follow the instructions on the product package used. Preparation method 1. Prepare the biscuit base Crush the digestive biscuits in a food processor until you achieve a fine, breadcrumb-like texture. Place the dark chocolate, liquid cream, and butter in a bowl and melt them over a water bath. Continuously mix with a whisk until the chocolate is melted and the mixture becomes homogeneous. Pour the melted chocolate over the crushed biscuits and mix well. You should obtain a uniform mixture where the biscuit crumbs are coated with the chocolate, cream, and butter mixture. Line a removable cake pan with parchment paper, then place the mixture for the base in it. Level it as evenly as possible. The pan is placed in the fridge until the two creams are prepared. 2. Prepare the white cream Place the mascarpone in a bowl and mix it with the powdered sugar and vanilla sugar. The cream should be homogeneous, without clumps of sugar. Separately, whip the liquid cream until it thickens. Gradually add the mascarpone cream to the whipped cream and continue mixing until you obtain a uniform cream. Prepare the gelatin according to the instructions on the packaging. Incorporate it at the end into the white cream and mix well so that it distributes throughout the mixture. 3. Prepare the chocolate cream Melt the dark chocolate together with the liquid cream and instant coffee, also over a water bath. Whisk until the chocolate completely melts and you obtain a smooth mixture. Let the mixture cool slightly. It does not need to be completely cold, but it should not be very hot when combined with the mascarpone. In another bowl, mix the mascarpone with the powdered sugar. Add the melted and cooled chocolate over it, then whisk vigorously until the two mixtures are well combined. Prepare the gelatin according to the package instructions and add it at the end to the chocolate cream. Mix until it is evenly incorporated. 4. Assemble the cheesecake Remove the pan with the biscuit base from the fridge. Pour the white cream over the base and level the surface. Then add the chocolate cream over the white layer. For the striped decoration, run a fork through the top layer, creating light lines. Put the cheesecake in the fridge and leave it overnight. During this time, the gelatin will help the creams to set, and the cake will be easier to slice. The next day, the cheesecake can be removed from the removable pan and served. Why I make this recipe often I love this recipe because it does not require baking and can be prepared a day in advance. The base is made quickly, and the creams have different textures: the white layer is simpler and smoother, while the chocolate cream has a more intense flavor, enhanced by the instant coffee. It is also a suitable dessert when I want to have something prepared in advance. After sitting overnight in the cold, it cuts more cleanly, and the layers remain well defined. Tips and variations Tips Use the water bath for both the chocolate in the base and the chocolate cream. This way, the chocolate melts gradually and can be mixed more easily with the other ingredients. Let the chocolate in the chocolate cream cool slightly before combining it with the mascarpone. If it is very hot, it can excessively soften the cream. Follow the instructions on the gelatin package. The two packets are prepared separately and added at the end of each cream. For an even base layer, spread the biscuit mixture throughout the pan before putting it in the fridge. It is important that the pan is lined with parchment paper, as the cheesecake will be easier to remove after cooling. Substitutions The biscuits used in the original recipe are digestive biscuits. If they are replaced, it is good to keep the same amount, as the base needs to have enough solid part to bind with the chocolate, cream, and butter. Dark chocolate can be swapped for another type of chocolate, but the final taste and sweetness level will change. The recipe uses dark chocolate in both the base and the chocolate cream. Variations For decoration, the chocolate layer can be left simple or can be shaped with a fork, as in the original recipe. The stripes are made before the cheesecake is placed in the fridge. If you prefer a more discreet pattern, the fork can be passed just once, gently, through the top of the cream. There is no need to mix the layers, just to form the decorative lines on the surface. Serving ideas The cheesecake is served cold after sitting overnight in the fridge. It can be sliced directly from the removable pan after removing the ring. Since it is a rich dessert, the slices can be cut smaller. The chocolate flavor is sufficiently present, and the white cream helps balance each portion. Frequently asked questions 1. Is the cheesecake baked? No. It is a no-bake cheesecake. The base cools in the fridge, and the two creams set due to the gelatin and the time spent in the cold. 2. How long should it stay in the fridge? In the original recipe, the cheesecake is left overnight in the fridge. This is the indicated time for the creams to set before serving. 3. Can I prepare the base a day in advance? Yes. The base can stay in the fridge while you prepare the creams or until you continue with the assembly. In the original recipe, the pan with the base is placed in the cold before preparing the creams. 4. When is the gelatin added? The gelatin is added at the end of each cream, after it has been prepared according to the instructions on the packaging. In the white cream, it is added after the whipped cream and mascarpone have been combined. In the chocolate cream, it is added after the melted chocolate has been mixed with the mascarpone and sugar. 5. Can it be served the same day? The recipe indicates keeping it overnight in the fridge. For a stable texture and to cut the slices more easily, it is recommended to leave it until the next day. Nutritional values The values are estimates and may vary depending on the brand of biscuits, type of mascarpone, chocolate, and cream used. Since the recipe does not specify the number of servings, the estimate below is calculated for approximately 12 slices. For one slice out of 12: Calories: approximately 630-650 kcal Proteins: approximately 9-11 g Fats: approximately 40-44 g Carbohydrates: approximately 48-53 g Sugars: approximately 25-30 g The cheesecake has a high caloric intake due to the amount of biscuits, chocolate, butter, mascarpone, cream, and sugar. The values may be lower or higher if the cake is cut into more or fewer portions. Storage and reheating The cheesecake is stored in the fridge, in the removable pan or covered, until serving. It is not reheated. Because it has creams based on mascarpone, cream, and gelatin, it must be kept cold and taken out of the fridge only for slicing and serving. The original recipe does not specify an exact number of days for storage. The most appropriate is to consume it while the cream remains fresh, and the cake should be kept permanently in the fridge.
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