Many of you think any delicious desserts will be a challenge in the kitchen. I can say this perfect non- bake chocolate cheesecake recipe is insanely easy to make so if you are an occasional chef like me who likes to impress your beloved on their special day, this chocolate cheesecake has fool proof step wise instructions down to the dots. It is an excellent choice for date-night dessert, try it on her the next Valentine’s Day, you will not regret.
Yes, you heard it right, I am making a non-bake chocolate cheesecake from the finest organic cocoa powder and tastiest dark chocolate that we stock at Nuvitas store. The mildly bitterly sweet taste and the silky texture of this dark chocolate cheesecake will stay lingered in your mouth for a long time; I made this cake to celebrate the birthday of my dear friend who is very weight conscious and she loved it (I did not recall her hesitation to enjoy all of the cake!). The sound of chocolate puts a smile on everyone’s face, I guess.
Few tips from my experience:
- Unsweetened Cocoa Powder and Dark Chocolate Bar are the key ingredients, creating an intense old- fashioned hot creamy dark cocoa taste. Choose them wisely. I always choose the highest quality of dark cacao powder that I can get my hand on. Organic Golden Luxury Cacao Powder from POWER SUPER FOODS has been my number one choice, but you can choose another grade from POWER SUPER FOODS, slightly cheaper with a good quality. Planet Organic Cacao Powder is always quite amazing, sometimes not that noticeably diffeent from the POWER SUPER FOODS brand.
- The bitterly mildly sweet dark chocolate mirror glazing ganache lifts this cheesecake to another level. You will look like a professional chef pouring the thick shiny ganache onto pre-chilled chocolate cheesecake.
- You can scale this up to make a taller cheesecake and pile high with raspberries, strawberries, chocolate curls on top of the shiny dark chocolate ganache, it is darn impressive.
Following is the simple recipe to make a chocolate cheesecake that pleases everyone in your family and friends.
Chocolate Cheesecake: Organic bitter sweet suitable for special occasions like family gathering or closed friends catch up.
Ingredients for organic chocolate cheesecake (6-8 serves):
- 1 Bag of Orgran Gluten Free Classic Chocolate Biscuits + 1 tbsp of cacao powder
- 100g of unsalted butter – melt – microwave briefly <30s
- 1 pkg of SWEET WILLIAM NAS Dark Chocolate Bar (>70% cacao) – 200g - coarsely chopped
- 3 tbsp of organic cacao powder from POWER SUPER FOODS – 50g
- ½ cup of castor sugar or 1/2 cup of organic coconut sugar from LONGLIFE EARTH – 130g.
- ¼ cup of icing sugar or organic icing xylitol – 125g
- 1 pkg of cream cheese – 250g – left at RT to soften.
- ½ cup of heavy cream – 150ml - cold
Equipement needed: Standard Food Processor Kenwood Mixer; 3 medium size bowls; 1 medium size pot; 24cm springform baking pan.
- Preparing the pan
Pre-heat the oven at 160C
Blend the biscuits using the food processor until fine crumbs. You can choose your favourite biscuits, I like the hint of cinnamon spice into my chocolate cheesecake, so I added a teaspoon of cinnamon powder to the crumb mix. For this recipe, I am a bit conservative, so I chose classic choc chip biscuit from Orgran, making it gluten free chocolate cheesecake. Nevertherless, We stock a wide variety of high quality biscuits so dont be afraid to try other flavours. I have used ginger biscuits with chocolate cheesecake before (think of ginger bread for Christmas with chocolate coating... heaven!). Also have a try with Manuka Health shortbread or Gluten Free Shortbread from Orgran as the base, you will be amazed....
Add the melted butter and cocoa powder to the crumbs and pulse blend it for another 30s.
Line the springform pan with baking paper and pour the biscuit mixture on top. Spread out evenly and use the spoon or your fingers to press the crumb mixture down firmly.
Bake in the oven for 5mins and cool down on kitchen bench for 30mins before use. You can store in fridge if prepared the day before.
- Making the chocolate cheesecake
Put the chopped chocolate in a heatproof bowl over the medium pot with simmering water, melt the chocolate slowly until a smooth and shiny texture is achieved. Remove from the heat and set aside to cool down slightly. You can try to use SWEET WILLIAM Baking Button Chocolate so you dont have to chop the chocolate bar... its a bit fiddling trying to break them apart! Those do not like the bitterness taste of pure dark cacao, you can also try SWEET WILLIAM chocolate bar for a classic, sweeter taste and silky texture.
Add the 2 tbsps of cocoa powder into another bowl, make a hole in the middle and add ¼ cup of warm water. Stir to mix until smooth. Pour the cocoa powder mixture into the melt chocolate, mix very quickly. Don’t worry if the mixture become hard.
In a stand-up mixer, whip the heavy cream using a whisk, start at a low speed and increase to max speed for 2 mins. Gently stir the whipped cream into the chocolate mixture.
Using the same bowl of the mixer, add the cream cheese and sieve the icing sugar on top. Use the dough beater to blend the cream cheese and sugar until well mixed. Fold into the chocolate mixture and stir well to combine.
Pour immediately into the pre-chilled springform pan while the mixture still liquidly and smooth the top. Tap gently to remove any trapped air bubbles.
Cover in glad wrap and freeze for at least 2 hours.
You can serve as is or continue to next step to cover the chocolate cheesecake with a dark chocolate mirror glaze.
Ingredients for dark chocolate mirror glaze ganache:
- enough to cover a big chocolate cheesecake.
- ½ cup of boiling water.
- 1 cup of castor sugar.
- 1 tbsp of glucose syrup
- 1 cup of cocoa powder – sieve thoroughly.
- ½ cup of heavy cream
- 1 tbsp of gelatin powder
In a small bowl, add 3 tbsps of warm water and slowly sprinkle the gelatin powder on top. Allow the gelatin to slowly absorbed all into the water with disturbing it.
In a small pot, add sugar and then boiling water. Stir gently to dissolve the sugar over medium heat.
Allow the sugar syrup to boil gently before adding glucose syrup. Stir gently to dissolve.
Allow the mixture to boil for another 2 mins – start boiling with big bubbles.
In a medium size bowl, sieve the cocoa powder, and make a small hole in the middle. Pour the boiling sugar syrup and stir to mix. Use a whisk to dissolve the cocoa powder smoothly. Continue whisking more rapid for 10-15s, the chocolate mixture appears shiny. Test taste if the mixture has a balanced bitter sweet taste to your liking.
Add the heavy cream and mix thoroughly.
Before the mixture is cooled down below 60c, test a small portion of gelatin paste to see if it will dissolve. Divide the gelatin paste into small cubes and add into the chocolate mixture. Make sure that all the gelatin is dissolved completely.
Use a fine sieve, filter the chocolate mixture to remove any bubbles, undissolved gelatin into a cup ready to pour.
Use glad wrap to cover the top of the chocolate mixture and set it aside for 15mins at room temperature.
Check it occasionally to see if the temperature is cooling down. The ideal temperature is 29C, which feels a bit warmer than room temperature, but colder than our body temperature.
Assembly and glaze:
Use a spatula to smooth out the surface, the sides and especially the corner of the chocolate cheesecake. This will help the glaze to run evenly and appears more shiny.
To pour the glaze, assemble the chocolate cheesecake on high surface supported by a strong pole . Ensure that the chocolate cheesecake is well balanced and the edge is free for the chocolate ganache to flow freely. Remove the baking paper on the bottom of the cake.
Stir the cup of the choclate ganache gently (not making any bubbles) and slowly pour the ganache ontop of the chocolate cheesecake in circular motion, from inside out. Make sure the ganache cover the suface completely. Once reaching to the edge, ensure the ganache running smoothly all the way down like a waterfall of chocolate. It feels satisfying just watching this chocolate waterfall running down.
Once finished pouring, let the chocolate ganache continue dripping. Use index finger to quickly remove any excess chocolate ganache around the edge.
Rest the cake for 15mins and put it back to the fridge until served.
The principles of pouring the glaze on top of the cheesecake:
- The chocolate cheesecake has to be chilled or frozen for at least 2hours prior to the glaze topping. This will help the glaze to cool down quickly and stick to the surface of the chocolate cheesecake more.
- The chocolate glaze ganache has to be at the right temperature, not too hot and not too cool down. It is too hot, it will be too runny to stick to the cheesecake. It might even melt the cheesecake. It is too cool down, it will be too thick and thus your ganache might not be evenly distributed and not even cover the whole cake.
- I prefer resting the chocolate cheesecake overnight in the freezer and making the ganache the next morning.
- The chocolate mirror glaze ganache and the chocolate cheesecake can be made separately. You can serve the chocolate cheesecake on its all. Or you can make the mirror glaze for a completely different type of cake of your choice. I like the combo together as the bitterness of dark chocolate ganache creates a perfect contrast to the sweet chocolate cheesecake. After trying this cake, I cannot have a chocolate cheesecake without its dark chocolate ganache. It feels naked to have the chocolate cheesecake alone.