Chocolate Crunch Cheesecake
Indulge in the ultimate dessert experience with this Chocolate Crunch Cheesecake, a no-bake-meets-bake hybrid that delivers layers of luscious flavor and texture. Featuring a rich, buttery crust made from crushed chocolate sandwich cookies, this cheesecake is filled with a velvety, chocolate-infused cream cheese layer that boasts just the right amount of sweetness. A touch of gelatin ensures a perfectly set filling, while a decadent semi-sweet chocolate ganache crowns this masterpiece. For added crunch, a final sprinkle of chocolate chips or chunks elevates both the texture and presentation. Perfect for special occasions or a chocolate lover's treat, this cheesecake is as stunning as it is scrumptious. Ready in just 30 minutes of prep time, this dessert is sure to impress!
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Recipe Information
Ingredients
- 250 grams Chocolate sandwich cookies
- 75 grams Unsalted butter
- 500 grams Cream cheese, softened
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 200 milliliters Heavy cream
- 200 grams Semi-sweet chocolate, melted
- 10 grams Gelatin powder
- 3 tablespoons Water
- 150 grams Semi-sweet chocolate (for ganache)
- 150 milliliters Heavy cream (for ganache)
- 50 grams Chocolate chips or chunks (for topping)
Instructions
1. Preheat your oven to 175°C (350°F) for the crust preparation. Line the bottom of a 9-inch springform pan with parchment paper.
2. Crush the chocolate sandwich cookies into fine crumbs using a food processor. Alternatively, place them in a sealed zip-top bag and crush with a rolling pin.
3. Melt the unsalted butter and mix it with the crushed cookies until evenly combined. Press the mixture firmly into the bottom of the springform pan to form an even crust.
4. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely while you prepare the filling.
5. In a small bowl, combine the gelatin powder with 3 tablespoons of water. Let it bloom for about 5 minutes, then microwave for 10-15 seconds to dissolve completely. Set aside to cool slightly.
6. In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and fluffy. Add the vanilla extract and continue mixing.
7. In a separate bowl, whip the heavy cream to stiff peaks using a hand or stand mixer. Gently fold the whipped cream into the cream cheese mixture until well combined.
8. Slowly pour the melted semi-sweet chocolate into the filling, folding gently until fully incorporated.
9. Stir the dissolved gelatin into the chocolate cheesecake filling to ensure it sets properly. Pour the filling over the cooled crust and spread it evenly with a spatula. Refrigerate for at least 4-5 hours or overnight to set.
10. To make the chocolate ganache, combine 150 grams of semi-sweet chocolate and 150 milliliters of heavy cream in a heatproof bowl. Melt them together over a double boiler or in the microwave in short intervals, stirring until smooth.
11. Pour the ganache over the chilled cheesecake, spreading it evenly across the top. Sprinkle chocolate chips or chunks over the ganache for added crunch and decoration.
12. Refrigerate the cheesecake for an additional hour to allow the ganache to set. Carefully remove the cheesecake from the springform pan before serving.
13. Slice and enjoy this luscious Chocolate Crunch Cheesecake!
Nutrition Facts
Calories |
7496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 533.0 g | 683% | |
| Saturated Fat | 302.7 g | 1514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 655.2 g | 238% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 520.9 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 860 mg | 66% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2401 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
