Frozen chocolate swirl cheesecake
Indulge in the rich and creamy delight of our Frozen Chocolate Swirl Cheesecake! This heavenly dessert combines velvety cream cheese and ricotta with a luscious dark chocolate swirl, all on a buttery base. Perfectly sweetened and frozen to a luxurious texture, it's a crowd-pleaser for any occasion. Easy to make and even easier to love!
- 02 Mar 2025
- Cook time 0 min
- Prep time 165 min
- 6 Servings
- 7 Ingredients
Indulge in the creamy, rich, and decadent flavors of this Frozen Chocolate Swirl Cheesecake. This delightful dessert combines the smooth textures of cream cheese and ricotta with the luxurious taste of dark chocolate. It's perfect for special occasions or just to satisfy your sweet tooth.
Ingredients:
Instructions:
- Prepare a springform pan by lining the bottom with parchment paper for easy removal.
- Gather all your ingredients and have them at room temperature to ensure smooth mixing.
- In a heatproof bowl, add 1/2 cup (120g) of dark chocolate and 1/3 cup (70g) of butter.
- Melt them together using a double boiler method, placing the bowl over a pot of simmering water and stirring occasionally until smooth.
- Once melted, remove from heat and let it cool slightly.
- In a separate large mixing bowl, combine the cream cheese (230g) and ricotta cheese (230g).
- Using an electric mixer, beat the cheeses together until smooth and creamy.
- Gradually add the 2/3 cup (130g) of sugar to the mixture, beating until well combined.
- In a separate mixing bowl, pour in the 1 cup (230g) of heavy whipping cream.
- Using an electric mixer, whip the cream until stiff peaks form. Be careful not to overwhip, or it might turn into butter.
- Gently fold the whipped cream into the cheese mixture until well combined.
- Melt the additional 1/3 cup (72g) of dark chocolate using the same double boiler method or in the microwave, heating in 20-second intervals and stirring in between until melted.
- Pour half of the cheesecake mixture into the prepared springform pan.
- Drizzle half of the melted chocolate over the mixture and use a knife or skewer to create a swirl pattern.
- Pour the remaining cheesecake mixture on top.
- Drizzle the remaining melted chocolate over this second layer and swirl again for a beautiful marbled effect.
- Cover the pan with aluminum foil or plastic wrap to prevent any frost buildup.
- Place the cheesecake in the freezer and allow it to freeze for at least 4 hours, or until completely firm.
- When ready to serve, remove the cheesecake from the freezer and let it sit at room temperature for a few minutes to make it easier to slice.
- Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Cut into slices and enjoy your delicious frozen chocolate swirl cheesecake!
Tips:
- Ensure that all ingredients are at room temperature before starting. This makes it easier to blend them smoothly, resulting in a creamier cheesecake.
- Use high-quality dark chocolate to enhance the flavor profile of your cheesecake.
- Chill the mixing bowl and beaters before whipping the cream to ensure it reaches peak stiffness.
- When creating the chocolate swirl, use a knife or a skewer to create gentle, uniform swirls for a visually appealing result.
- Allow the cheesecake to freeze for at least 4-6 hours, or preferably overnight, to ensure it sets properly.
- For clean slices, dip a sharp knife into hot water and wipe it dry before cutting. Repeat this between each cut.
Congratulations! You've just created a luscious Frozen Chocolate Swirl Cheesecake that's sure to impress. Enjoy the harmonious blend of creamy cheesecake and rich chocolate swirls, and don't forget to share this delightful dessert with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 440kcal | 22% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 3.50g | 9% |
| Sugar 33g | 34% |
| Fat | |
| Fat 45g | 55% |
| Saturated 20g | 66% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 350ug | 39% |
| Choline 20mg | 4% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 0.10mg | 1% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 14ug | 4% |
| Vitamin B12 0.53ug | 22% |
| Vitamin C 0.23mg | 0% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 2.76ug | 2% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 4.11mg | 37% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 180mg | 5% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 190mg | 12% |
| Zinc, Zn 0.83mg | 8% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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