Chocolate cheesecake: the simple and delicious dessert recipe

Step 5
Whip the cream with an electric whisk, then add it to the cream and mix gently with movements from bottom to top until a smooth and soft mixture is obtained.

Step 6
Pour the filling into the cookie shell, place the cake in the refrigerator and let it harden for at least 4 hours or preferably overnight.

Step 7
After this time, remove the cheesecake from the mold and carefully place it on a serving plate. Heat the cocoa cream in the microwave for a few seconds and then decorate the surface by dropping it with a fork. Finish with a few shavings of white chocolate and serve very cold.

Advice :
To make this cheesecake, use a 20 cm springform pan and make sure to line the base and the edges. For the base, proceed as follows: place the pan on the baking paper and trace the outline with a pencil. Remove the pan and cut out the paper. For the edge, measure the height of the pan and cut 2 strips of paper accordingly.

To ensure that the parchment paper adheres perfectly to the pan, simply spread a little soft butter on the base and the edges of the pan, arrange the paper and spread it well with your hands: this will prevent it from moving.

For the base, you can use the cocoa biscuits you prefer or, alternatively, any other dry biscuit or cookie; you can grind them into powder by crushing them with a food processor or you can collect them in a plastic bag and beat them gently with a rolling pin.

The biscuit and butter base must be compacted in the fridge for at least an hour before filling it with the cream; if you want to speed up the process, you can put it in the freezer for half an hour. For a different result, you can also add a few finely chopped hazelnuts or a teaspoon of instant coffee powder to your base.

You can replace the mascarpone with cow’s milk ricotta, robiola or another cream cheese spread.

The final garnish can also be customized: you can add chopped hazelnuts, coconut flakes or, for a fresher and more pleasant result, even some berries and mint leaves.

Storage:
The chocolate cheesecake can be stored in the refrigerator for 3 days, covered superficially with cling film or stored in a special airtight container.