Simple Chocolate Cheesecake

colorsandspices's picture

Feb. 11, 2014

Simple chocolate cheesecake - and it is completely homemade, even the icing. Never expected it will come out so well. This recipe will give you enough confidence to claim yourself as a regular baker. Try it now! :)

Ingredients

For the base
Digestive biscuits 15 (Britannia Marie)
Salted butter 3 Tablespoon
Cocoa powder 1 1/2 Tablespoon
For the cake
Cream cheese 360 Gram (Britannia Cream Cheese
Powdered sugar 1 1/2 Cup (24 tbs)
Eggs 3 Medium
Milk 1/3 Cup (5.33 tbs)
Flour 1 Tablespoon
Cocoa powder 1 Tablespoon
Vanilla extract 1 Teaspoon
For the icing
Fresh cream 200 Milliliter , chilled (Amul Fresh Cream)
Icing sugar 5 Tablespoon

Directions

GETTING READY

1. Preheat oven to 175C.

MAKING

2. In a big bowl, finely crumble the digestive biscuits using your hands. You can also crumble these biscuits, inside a plastic pack using the rolling pin. Add the cocoa powder and mix well.

3. Add the butter(room temperature) to the bowl and mix well into the fine crumbs.

4. Spread the biscuit crumbs evenly at the bottom and at the side of the baking tray. Using your palm or the back of a spoon, press the crumbs firmly. Place the baking tray inside the refrigerator for 15-20 mins.

5. In another large bowl, cut the cream cheese(room temperature) into cubes. Using the hand mixer at medium speed, mix the cream cheese until creamy and fluffy.

6. Add sugar and beat again at medium speed, until soft peak forms.

7. Next add milk, flour and cocoa powder, beat well at medium speed until well combined.

8. Add the eggs, one by one and continue beating for another 5 mins.

9. Finally add the vanilla extract and beat for another couple of minutes.

10. Bring out the base from the refrigerator and pour the cake batter into the pan.

11. Place the baking tray inside the oven to bake at 175C for 50 minutes.

12. Once baked, bring out the pan. Run a knife on the sides of the cake to separate from the pan wall or foil. Allow the cake to cool down on its own, first at room temperature and then inside refrigerator for at least 6 hours.

FINALIZING

13. To prepare the icing, use a chilled glass bowl. In another flat bowl or container, place few ice cubes. Keep the chilled bowl on top of the ice cubes.

14. Pour the fresh cream inside the chilled glass bowl and start beating with the hand mixer at medium speed.

15. Add vanilla extract and keep on beating in frequent intervals.

16. Slowly add the icing sugar and after each addition, beat the icing at high speed in frequent intervals. Continue beating until nice peaks are formed.

17. Spread the icing evenly and nicely on top of the chilled cheesecake. For extra garnish, you may drizzle chocolate sauce on top. Return it back inside the refrigerator and this time, for at least 2 hours to set the cream icing.

SERVING

18. Serve the cake chilled as a dessert.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 790Calories from Fat 351

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 21 g105%

Trans Fat 0 g

Cholesterol

Sodium 553 mg23.04%

Total Carbohydrates 102 g34%

Dietary Fiber 3 g12%

Sugars 63 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet