I made this cheesecake for my daughter’s birthday instead of traditional birthday cake. Chocolate and strawberry flavours chosen by her are popular combo but still very successful and tasty. The texture of this cheesecake is subtle, creamy and light. The chocolate taste is intensive but not overpowering and perfectly harmonizes with strawberry panna cotta. Fresh strawberries on the top complement nicely the whole dessert. 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 8 inch
- 170 g tea biscuits
- ¼ cup butter, melted
- 500 g cream cheese
- 1 cup sugar
- 2 tablespoons cocoa powder
- 3 eggs
- 1 cup whipping cream
- 125 g dark chocolate
- ½ cup milk
- ½ cup whipping cream
- 5 tablespoons sugar
- 3 tablespoon freeze-dried strawberries (powder)
- 2.5 teaspoons gelatine
Make the base: process biscuits in the food processor until very fine (sand texture). Add 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.
Make cheesecake: heat the cream until boiling. Remove from the heat, add chocolate broken into pieces and set aside for 5 minutes. Then mix until smooth. Cool slightly.
In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add chocolate cream, mix shortly. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. 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 longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan to the fridge for overnight.
When the cheesecake is in the oven make panna cotta: place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to bloom. Heat milk with cream in a saucepan until hot. Remove from the heat, add strawberry powder and sugar and mix until dissolved. Heat gelatine gently in a double boiler or microwave until dissolves, not boil. Stir liquid gelatine in prepared mixture. Pour the mixture into silicon mould shaped of your choice (I made spiral circle and few small butterflies) and place to the fridge for overnight. Before removing from mould freeze for 30 minutes in freezer.
Next day remove cheesecake from the pan and place on a cake stand. Remove frozen panna cotta from the mould and place on the top of cheesecake. Decorate with fresh strawberries. Store in fridge.
Tags: chocolate, strawberry.