Double choc fudge cheesecake
Indulge in the ultimate dessert with our Double Choc Fudge Cheesecake recipe. Featuring rich dark chocolate, creamy white chocolate, and smooth cream cheese, this decadent treat is balanced with a hint of vanilla and fresh raspberries. Perfect for chocolate lovers and special occasions alike!
- 16 Jun 2024
- Cook time 30 min
- Prep time 30 min
- 10 Servings
- 13 Ingredients
Indulge in this decadent Double Choc Fudge Cheesecake, a heavenly dessert combining rich dark chocolate and creamy white chocolate with a hint of tropical raspberry. Perfect for chocoholics and cheesecake lovers alike, this recipe will guide you through creating a show-stopping dessert that’s sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- In a microwave-safe bowl, melt the dark chocolate and butter together in 20-second intervals, stirring each time, until smooth.
- Add the sugar to the melted chocolate mixture and stir until combined.
- In another bowl, sift together the all-purpose flour, self-raising flour, and cocoa powder.
- Gradually add the dry ingredients to the chocolate mixture, mixing well after each addition.
- Add the egg and mix until fully incorporated.
- Pour the mixture into a greased 8-inch (20cm) springform pan, spreading it evenly.
- Bake for 10-12 minutes, or until the base is set. Remove from the oven and let it cool completely.
- In a small bowl, mix the gelatin powder with 2 tablespoons of cold water and let it bloom for about 5 minutes.
- In the meantime, beat the cream cheese until smooth and creamy in a large mixing bowl.
- In another bowl, heat the white chocolate in the microwave in 20-second intervals, stirring until melted and smooth.
- Gradually add the melted white chocolate to the cream cheese, beating continuously.
- Add the vanilla extract and mix well.
- In a small saucepan, gently heat the heavy whipping cream until it begins to steam (do not boil). Remove from heat and add the bloomed gelatin, stirring until fully dissolved.
- Gradually add the gelatin mixture to the cream cheese mixture, beating until smooth and well combined.
- Pour the cheesecake mixture over the cooled chocolate base, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Once the cheesecake has set, gently spread the fresh raspberries on top.
- Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and serve chilled. Enjoy your rich and decadent Double Choc Fudge Cheesecake!
Tips:
- Ensure all ingredients are at room temperature before you start. This helps in blending them evenly and achieving a smooth, lump-free batter.
- When melting chocolate, use a double boiler or microwave in short bursts to prevent overheating and burning.
- Gradually add the egg and beat it well. This helps in maintaining the right texture for your cheesecake.
- Chill the cheesecake thoroughly. This helps it set well and makes it easier to cut clean slices.
- Decorate with fresh raspberries and a sprig of mint for a refreshing contrast to the rich chocolate flavors.
Congratulations! You've just created a luxurious Double Choc Fudge Cheesecake. Serve it chilled with a garnish of fresh raspberries or a drizzle of chocolate sauce for an extra touch of elegance. Enjoy the creamy, chocolatey goodness with friends and family, or savor each delightful bite for yourself.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 2.59g | 7% |
| Sugar 22g | 22% |
| Fat | |
| Fat 20g | 24% |
| Saturated 10g | 34% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 30mg | 5% |
| Vitamin B1 0.04mg | 4% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.37mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 14ug | 3% |
| Vitamin B12 0.40ug | 17% |
| Vitamin C 2.13mg | 2% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 3.48ug | 3% |
| Minerals | |
| Calcium, Ca 99mg | 7% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.62mg | 15% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 200mg | 6% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 110mg | 8% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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