Ingredients
Shortcrust base
- 110 grams (3.9 ounces) crunchy wafers
- 8 grams (0.28 ounces) brown sugar
- 1 teaspoon (2.4 grams) cocoa powder
- 100 grams (3.5 ounces) butter
- 1/8 teaspoon salt
Cheesecake
- 350 grams (12.35 ounces) cream cheese
- 140 grams (4.94 ounces) chocolate
- 1 tablespoon (7.5 grams) flour
- 1 tablespoon (18 grams) salt
- 75 grams (2.65 ounces) brown sugar
- 1 teaspoon (4.2 grams) vanilla extract
- 2 eggs
- 1 tablespoon (15 milliliters / 0.51 fluid ounces) milk
Dark chocolate ganache
- 90 grams (3.17 ounces) dark chocolate
- 42 grams (1.48 ounces) butter
Meringue buttercream
- 2 egg whites
- 100 grams (3.5 ounces) powdered sugar
- 12 grams (0.42 ounces) cocoa powder
- 100 grams (3.5 ounces) dark chocolate
- 225 grams (7.94 ounces) butter
Equipment
- Food Processor
Essential for crushing wafers and mixing ingredients smoothly. Make sure to pulse to avoid overheating.
- Silicone Molds
Great for easy removal of the cheesecake once it’s baked and set. Grease lightly for extra precaution.
- Oven
Reliable temperature control is crucial. Preheat thoroughly to avoid any uneven baking.
- Mixer with Paddle Attachment
Perfect for creating a smooth cheesecake mixture. Whip at medium speed to avoid over-mixing.
- Baking Sheet
Fill with water and place at the bottom of the oven to create a humidity-filled environment for even baking.
- Heat-Resistant Saucepan
For preparing the meringue buttercream over a water bath. Monitor closely to avoid cooking the eggs.
- Piping Bags with Tips
Ideal for decorating the top layer with intricate designs. Use a combination of tips for varied textures.
Instructions
Step 1
Tip: For a finer texture, ensure your wafers are completely ground.
1. Combine the wafers, brown sugar, salt, and cocoa powder. Grind the mixture into a fine powder.
2. Add the melted butter and pulse the mixture for 30 seconds.
3. Preheat the oven to 190°C (374°F).
4. Spread the mixture between silicone molds, pressing it down gently with a spoon to even it out and transfer a little onto the walls of the mold.
5. Bake for 8-10 minutes. Remove the bases from the oven, let them cool to room temperature.
Step 2
Tip: Bringing your ingredients to room temperature ensures a smoother batter.
1. Bring the eggs and cream cheese to room temperature. Melt the chocolate and let it cool to room temperature.
2. In a mixer bowl, combine the cream cheese, flour, and chocolate. Using a paddle attachment, whip the mixture on medium speed for 5 minutes, occasionally scraping the bowl walls.
3. Add salt, sugar, vanilla extract, and milk. Whip for an additional 2-3 minutes until smooth.
4. Reduce the mixing speed to low and add the eggs one by one, whipping for 20-30 seconds after each addition.
5. Turn off the mixer and stir the cheesecake mixture thoroughly with a spatula, pressing it through a sieve.
6. Preheat the oven to 150°C (302°F).
7. Fill a baking sheet with water and place it on the bottom of the oven.
8. Evenly spread the cheesecake mixture between the molds, pouring it over the shortbread crusts.
9. Bake for 55-65 minutes. The cheesecakes should separate easily from the molds' walls and be soft and slightly shaking in the middle.
10. Allow the cheesecakes to cool in the molds.
Step 3
Tip: Letting cheesecakes chill for several hours ensures they set properly.
1. Cut off the domes of the cheesecakes with a sharp knife. Cover them closely with plastic wrap and refrigerate for at least 8 hours.
2. Remove them from the molds. Cover the chilled cheesecakes with ganache and let them set for an hour.
3. Optionally, decorate with meringue buttercream.
Step 4
Tip: Stir constantly to prevent the ganache from burning.
1. Combine all ingredients in a saucepan over low heat, stirring until completely melted.
2. Allow the ganache to cool to 30°C (86°F) and then pour it over each cheesecake.
Step 5
Tip: Chilled butter helps maintain the buttercream's consistency.
1. Cut butter into 1cm (0.40 inch) cubes and refrigerate them.
2. In a heat-resistant saucepan, combine egg whites and powdered sugar. Place in a water bath and heat to 70°C (158°F), stirring constantly.
3. Transfer this mixture to a mixer bowl and whip on medium-high speed for 9-10 minutes.
4. Meanwhile, melt the chocolate, let it cool, and sieve the cocoa powder into it.
5. Gradually add the chilled butter cubes to the mixture, one at a time, while continuing to whip.
6. Whip the mixture for an additional 10 minutes.
7. Prepare 4 piping bags with different tips.
8. Divide the mixture into 4 parts. Mix half of the melted chocolate with one part and transfer it to the first piping bag.
9. Divide the remaining meringue mixture into three parts. Combine the second part with the remaining chocolate and transfer it to the second piping bag.
10. Transfer the remaining meringue mixture to the last piping bag.
11. Refrigerate the buttercream for about 10-12 minutes before piping decorations on top of the cheesecakes.
12. Store the decorated cheesecakes in the fridge until serving.
Servings
**Serving this show-stopping chocolate cheesecake is an event in itself!** 🍰 For an elegant twist, place each cheesecake on a dainty dessert plate, and sprinkle with a light dusting of cocoa powder for that extra touch of sophistication.
If you’re heading to a picnic or a casual gathering, consider **cutting the cheesecake into neat, bite-sized squares** that guests can easily pick up with their fingers. Add a dollop of whipped cream and a fresh berry or mint leaf on top to make each piece unforgettable.
Kids will love having their cheesecake as part of a fun dessert buffet. **Pair slices with bowls of assorted toppings** like crushed cookies, colorful sprinkles, and miniature marshmallows. It’s an interactive way to get everyone involved and customize their slice!
Want a truly indulgent finish? **Serve with a side of freshly brewed coffee** or iced coffee for a delightful contrast to the sweetness and richness of the cheesecake. The slight bitterness of coffee will elevate every creamy, chocolatey bite. ☕
Variations
For those looking to enjoy this recipe with a **gluten-free twist**, simply substitute the crunchy wafers with gluten-free cookies. Ensure your other ingredients, like the cocoa powder and chocolate, are labeled gluten-free too! 😊
Thinking of a **vegan version**? No problem! Replace cream cheese with a dairy-free cream cheese alternative, and use a mix of coconut milk and a bit of agar-agar for that perfect texture. For the meringue buttercream, you can utilize aquafaba (chickpea brine) instead of egg whites and a high-quality vegan butter to keep it just as smooth and delightful. 🌱
**Don’t forget to use vegan chocolate and a plant-based butter** for both the shortcrust base and the ganache. They’re delicious and ensure everyone can enjoy this sumptuous treat! 🍫
Faq
- Why did my cheesecake crack?
Cracks usually occur due to over-mixing or rapid temperature changes. Ensure your ingredients are at room temperature and avoid opening the oven door frequently.
- Can I use a different type of cheese?
Yes, you can replace cream cheese with mascarpone for a slightly different texture, just watch out for the moisture content.
- Why is my ganache too thick?
Your ganache might be too thick if the chocolate hasn't melted evenly. Ensure you melt it gently and stir continuously.
- Can I prepare the meringue buttercream in advance?
Absolutely! Store the prepared buttercream in the fridge for up to 3 days. Before using, bring it to room temperature and re-whip until smooth.
- How do I know if my cheesecake is done?
The cheesecake is ready when it's set around the edges and still slightly wobbly in the center. It will continue to set as it cools.
- What’s the best way to remove the cheesecakes from the molds?
Ensure the cheesecakes are fully chilled. Gently press from the bottom of the silicone molds to release them without breaking the base.
