This is cheesecake with structure and texture truffle chocolates like. Very chocolate-y in this nice way. Thick, velvety mixture literally melts in your mouth. On the cookies with cocoa bottom, topped with the thin layer of chooclate ganache. Because it is Easter time I added the chocolate nest decoration on the top however it is not necessary. The cheesecake is delicious by itself. Must have for all chocolate and chocolates fans. Enjoy!
You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.
round spring pan 9 inch
- 170 g tea biscuits
- ¼ cup butter, melted
- 2 tablespoons cocoa powder
- 500 g cream cheese
- 1 cup (200 g) sugar
- ½ cup (125 ml) whipping cream
- 3 eggs
- 5 ounces (150 g) dark chocolate semi –sweet (54,5%)
- 5 ounces (150 g) very dark chocolate (70%)
- 5 tablespoons dark rum
- 2 ounces (50 g) dark chocolate semi – sweet (54,5%)
- ¼ cup (50 ml) whipping cream
Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.
Cheesecake: melt both chocolates together in one bowl In a double boiler or microwave. Let it cool slightly but do not let set the mixture. In a bowl of a stand mixer beat together cream cheese, whipping cream and sugar until smooth and fluffy. Add eggs, beat until combined. Add melted chocolate and rum, beat until combined.
Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base in two pieces of aluminium foil. Spoon the cheese mixture over the biscuit base. Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it a little longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan to the fridge for overnight.
Next day remove cheesecake from the pan and place on a cake stand. Make the top ganache: heat whipping cream until hot. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then stir until combined. Cool slightly then spread over the top of cheesecake.
The chocolate nest on the top I made of very dark chocolate 70% this way: I spooned to the piping bag melted and slightly cooled chocolate and piped straps over a bowl covered with plastic wrap shaping a nest like shape. After cooling 1-2 hours in the fridge gently remove the bowl and wrap.
Tags: chocolate, Easter, glutenfree, rum.