Philadelphia cream cheese was invented in 1872 as a butter substitute—now it's the secret to cheesecake's impossibly smooth texture.
Chocolate Cheesecake
Indulge in the ultimate chocolate lover's dream with this decadent layered chocolate cheesecake! Featuring a mouthwatering creamy filling made with rich dark chocolate and velvety cream cheese, all resting atop a satisfying crunchy biscuit crust. Get ready to impress your friends and family with this show-stopping dessert that’s as easy to make as it is delicious!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 400gr cream cheese (14.1 oz)
- 600ml heavy cream (Hulala or Halta) (20.3 fl oz)
- 100ml heavy cream for the topping (3.38 fl oz)
🫙Pantry Staples(6)
- 200gr chocolate for the first layer + 1 tablespoon cocoa powder (7.06 oz)
- 120gr chocolate for the second layer (4.24 oz)
- 50gr dark chocolate for the topping (1.76 oz)
- 2-3 tablespoons powdered sugar (30-45 ml)
- 150gr white chocolate for the third layer (5.29 oz)
- 150gr white chocolate for the topping (5.29 oz)
📦Other(1)
- 100gr Plazma biscuits, milk for dipping (3.53 oz)
👨🍳 Instructions
- 1
In a deep bowl, whip the heavy cream with powdered sugar, then add cream cheese and mix well with a mixer or spoon.
- 2
Divide the mixture into three parts. In one part, add 200g melted chocolate and cocoa powder, in the second part add 120g melted chocolate, and in the third part add melted white chocolate.
- 3
Mix each part well with the chocolate.
- 4
In a 20cm pan, arrange the Plazma biscuits dipped in milk, then spread the darkest filling, followed by the lighter one, and finally the filling with white chocolate. Let the cake cool for 2-3 hours.
- 5
In one bowl, melt 150g white chocolate with 70ml heavy cream, and in another, melt 50g dark chocolate with 30ml heavy cream.
- 6
Pour the white chocolate over the cake, then drizzle with dark chocolate by placing it in a bag and making lines as shown in the video, then use a toothpick to swirl from the center to the outer edge of the cake.
- 7
Let the cake cool overnight. Enjoy!
💡 Pro Tips
- ✓Bring cream cheese to room temperature (65-70°F) before mixing to prevent lumps and achieve smooth incorporation - cold cream cheese creates dense pockets that won't break down even with extended mixing.ingredient65-70°F
- ✓Cool melted chocolate to 95-100°F before adding to cream cheese mixture to prevent the dairy from seizing due to temperature shock and maintain smooth texture.technique95-100°F
- ✓Use a 2:1 ratio of chocolate to cream for your ganache topping (150g chocolate to 70ml cream) to achieve the perfect pouring consistency that won't be too thick or runny at room temperature.ingredient2:1 ratio
- ✓Refrigerate the cake for exactly 2-3 hours before adding ganache topping - this firms the layers enough to support the weight without the ganache sinking through the soft filling.timing2-3 hours
- ✓Create your marble pattern immediately after pouring ganache while both chocolates are at 85-90°F - cooler temperatures will cause the chocolates to set too quickly for clean swirl lines.technique85-90°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Philadelphia cream cheese was invented in 1872 as a butter substitute—now it's the secret to cheesecake's impossibly smooth texture.
Chocolate Cheesecake
Indulge in the ultimate chocolate lover's dream with this decadent layered chocolate cheesecake! Featuring a mouthwatering creamy filling made with rich dark chocolate and velvety cream cheese, all resting atop a satisfying crunchy biscuit crust. Get ready to impress your friends and family with this show-stopping dessert that’s as easy to make as it is delicious!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 400gr cream cheese (14.1 oz)
- 600ml heavy cream (Hulala or Halta) (20.3 fl oz)
- 100ml heavy cream for the topping (3.38 fl oz)
🫙Pantry Staples(6)
- 200gr chocolate for the first layer + 1 tablespoon cocoa powder (7.06 oz)
- 120gr chocolate for the second layer (4.24 oz)
- 50gr dark chocolate for the topping (1.76 oz)
- 2-3 tablespoons powdered sugar (30-45 ml)
- 150gr white chocolate for the third layer (5.29 oz)
- 150gr white chocolate for the topping (5.29 oz)
📦Other(1)
- 100gr Plazma biscuits, milk for dipping (3.53 oz)
👨🍳 Instructions
- 1
In a deep bowl, whip the heavy cream with powdered sugar, then add cream cheese and mix well with a mixer or spoon.
- 2
Divide the mixture into three parts. In one part, add 200g melted chocolate and cocoa powder, in the second part add 120g melted chocolate, and in the third part add melted white chocolate.
- 3
Mix each part well with the chocolate.
- 4
In a 20cm pan, arrange the Plazma biscuits dipped in milk, then spread the darkest filling, followed by the lighter one, and finally the filling with white chocolate. Let the cake cool for 2-3 hours.
- 5
In one bowl, melt 150g white chocolate with 70ml heavy cream, and in another, melt 50g dark chocolate with 30ml heavy cream.
- 6
Pour the white chocolate over the cake, then drizzle with dark chocolate by placing it in a bag and making lines as shown in the video, then use a toothpick to swirl from the center to the outer edge of the cake.
- 7
Let the cake cool overnight. Enjoy!
💡 Pro Tips
- ✓Bring cream cheese to room temperature (65-70°F) before mixing to prevent lumps and achieve smooth incorporation - cold cream cheese creates dense pockets that won't break down even with extended mixing.ingredient65-70°F
- ✓Cool melted chocolate to 95-100°F before adding to cream cheese mixture to prevent the dairy from seizing due to temperature shock and maintain smooth texture.technique95-100°F
- ✓Use a 2:1 ratio of chocolate to cream for your ganache topping (150g chocolate to 70ml cream) to achieve the perfect pouring consistency that won't be too thick or runny at room temperature.ingredient2:1 ratio
- ✓Refrigerate the cake for exactly 2-3 hours before adding ganache topping - this firms the layers enough to support the weight without the ganache sinking through the soft filling.timing2-3 hours
- ✓Create your marble pattern immediately after pouring ganache while both chocolates are at 85-90°F - cooler temperatures will cause the chocolates to set too quickly for clean swirl lines.technique85-90°F