chocolatecheesecake – My Whisk and I

Chocolate Cheesecakes

August 26, 2022August 25, 2022by Karen ClaassenLeave a Comment

These cheesecakes are topped with an almost-s’more topping that is the most delicious, delish you will taste!!

Biscuit base:
250g digestive biscuits
100g butter, melted
1 egg white (keep the yolk for the cheesecake filling)

Filling:
120g dark chocolate, chopped
390g cream cheese, room temperature
125ml sugar
30ml cocoa powder, sifted
62ml sour cream
5ml vanilla
2 eggs
1 egg yolk

Topping:
3 egg whites
190ml granulated sugar
5ml vanilla
1,2ml cream of tartar

For the biscuit base:
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Spray the paper cups with baking spray and set aside.
Process the biscuits to crumbs.
Whisk the egg white with a fork until just frothy and add to the crumbs.
Add the melted butter and give everything a good mix. The mixture should resemble wet sand.
Divide between the cupcake liners and press the mixture down firmly into the bottom of each cup.
Bake in the oven for 5 minutes.
Remove and allow to cool.

For the filling:
Turn you oven temperature down to 160℃.
Chop the chocolate into small pieces and place it in a heatproof bowl set over a saucepan with simmering water.
Allow to melt completely, remove from the heat and set aside to cool.
Add the cream cheese, sugar and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment.
Beat on low speed until combined, scraping down once or twice between mixing.
Remove the mixing bowl from the mixer, add the melted chocolate and fold in until no streaks remain.
Divide the batter evenly between the cupcake cups.
Bake for 15 minutes or until just set in the centre.
Turn off the oven and leave the cheesecakes inside with the door closed, for 30 minutes.
Remove from the oven and cool completely in the baking tin.
Refrigerate the cheesecakes for 1 hour before adding the topping.

Marshmallow-Meringue Topping:
Turn your oven to the grill setting and move the oven rack to the top position. If you are going to blow-torch your toppings you may leave your oven off.
Add the egg whites and sugar to a heatproof bowl and place the bowl over a saucepan with simmering water.
Whisk the mixture for about 3 minutes until the sugar has dissolved and the mixture is very frothy.
Remove from the heat and pour the mixture into the bowl of a stand mixer fitted with the whisk attachment.
Add the vanilla and cream of tartar.
Beat on high speed for about 6 minutes, until very thick and glossy.
Spoon or pipe the topping on the cheesecakes and either place under the grill to toast or blow-torch the topping.

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Chocolate Tofu Cheesecake

February 21, 2022by Karen ClaassenLeave a Comment

Base:
160ml peanut butter
60ml golden syrup
160ml desiccated coconut

Filling:
200g chocolate (70% cocoa), chopped
500g tofu, room temperature
160ml brown sugar
30ml cocoa powder, sifted
22,5ml cornstarch

Preheat your oven to 160℃ and line a 22cm cake tin with baking paper.
Add the peanut butter, syrup and coconut to a mixing bowl and stir together.
Spoon the mixture into the prepared cake tin and press evenly over the base of the tin.
Place the cake tin in the oven and bake for 10 minutes. Remove and set aside.

Add the chopped chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt.
Remove from the heat once it is smooth and put to the side to cool slightly.
Add the tofu, brown sugar, cocoa powder, cornstarch and melted chocolate to the bowl of a food processor.
Blitz together until smooth – scrape the mixture down once or twice.
Pour the tofu mixture over the base and bake for 30 minutes, until set.
Remove the cheesecake from the oven and allow it to cool for 1 hour.
Place the cheesecake in the refrigerator for 2 hours before serving.

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3-Ingredient Chocolate Cheesecake

September 22, 2021by Karen ClaassenLeave a Comment

You will keep this recipe as a quick and delicious go-to whenever you are in need of a dessert, something sweet or a treat. The taste is dramatically altered by the chocolate of your choice … choose wisely!!

200g full fat cream cheese
200g chocolate, chopped finely
5 eggs, separated

Preheat your oven to 170℃ and line a 18cm cake tin with baking paper. Cover the bottom and about half way up, of the cake tin with tin foil and place the tin in a roasting dish. Put aside.
Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water.
Stir until completely melted and remove from the heat. Allow to cool slightly.
Add the cream cheese and egg yolks to a mixing bowl and beat with an electric beater.
Drizzle in the cooled chocolate and mix until blended.
Add the egg whites to a clean mixing bowl and beat until stiff peaks.
Stir about a third of the whites into the chocolate mixture to lighten it.
Add the rest of the whites and gently fold through until no trace of white is visible.
Gently scrape the mixture into the prepared cake tin and level the surface with a spatula.
Now pour very hot water from the TAP into the roasting tray so that the water reaches about 3cm.
Place the cake in the oven and bake for 15 minutes.
Lower the temperature to 160℃ and bake for another 15 minutes.
Turn the oven off and leave the cake inside for another 30 minutes before removing it from the baking tin.
Serve the cheesecake slightly warm with a chocolate sauce.