Chocolate Cheesecake

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Chocolate Cheesecake
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50 min.
ready in 3 h. 45 min.
Ready in


For the dough:
250 grams Pastry flour
1 egg
160 grams cold butter
60 grams sugar
1 pinch salt
1 tablespoon cocoa powder
Legume (for blind baking)
For filling:
400 grams cream cheese
50 grams sugar
100 grams white Chocolate
100 grams Mascarpone
5 sheets white gelatin
1 lemon (juice)
100 grams Dark chocolate chip
200 milliliters Whipped cream
150 grams Dark couverture chocolate
white and milk Chocolate
How healthy are the main ingredients?
cream cheeseWhipped creamChocolateMascarponesugarsugar

Preparation steps


For the dough: Quickly knead all ingredients into a ball, wrap in plastic wrap and chill for 30 minutes in the refrigerator. Preheat the oven to 180°C (approximately 350°F).


Grease the pan. Roll the dough out on a floured work surface, place it in the pan and form an edge. Prick the bottom with a fork several times, cover with parchment paper, sprinkle with beans and bake in the oven for 20-25 minutes. Remove the parchment paper and the beans and allow the crust to cool. Beat the cream cheese and sugar until smooth. Melt the chopped white chocolate over a pan of hot (not boiling) water. Remove from heat and let cool slightly. Stir in the mascarpone and quickly add the cream cheese. Soak the gelatin in cold water, drain well and dissolve in the heated lemon juice. Stir in 2 tablespoons of the cream cheese mixture and return to the larger mixture. Quickly stir in the chocolate chips and the whipping cream until smooth. Spread evenly on the crust. Refrigerate at least 2 hours. Melt the chocolate icing over a pan of hot water and let cool until it thickens. Pour over the cheesecake and decorate with chocolate shavings.