Double chocolate baked cheesecake
Updated: Feb 2, 2022
Today is World Chocolate Day! 🍫🍫🍫
I take this opportunity to share the most chocolaty cake I've done lately: Double chocolate baked cheesecake with cocoa cereal balls (Palline Al Cacao).
If you are a chocolate lover you should definitely give it a try: it has a cocoa cereal crust, a dark chocolate cheesecake filling and some more cocoa cereal on top!
It's served with some strawberries here because it's all I had on hand but some whipped cream would perhaps be more appealing 😅
In any case, it was delicious, and I'm not even a chocolate lover.
I adapted the recipe from King Arthur Baking but you can find my version in the section below the picture!
INGREDIENTS:
--- COCOA CEREAL CRUST ---
150g cocoa cereal balls (Palline Al Cacao)
80g melted butter
--- FILLING ---
175g cream cheese
200g ricotta cheese*
100g granulated sugar
2 eggs
55g milk
170g dark chocolate
1/2 teaspoon instant coffee*
1/2 teaspoon vanilla extract
7g all purpose flour
Cocoa cereal balls (Palline Al Cacao)
DIRECTIONS:
Preheat oven to 350°F (180°C) and cover a 22cm spring form pan with parchment paper.
Crumble cocoa cereal balls (Palline Al Cacao) with a food processor and put them in a bowl.
Melt the butter in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand.
Press this mixture into the bottom of the pan to create the cheesecake crust.
Bake the crust for 10 minutes and set aside to cool while making the filling.
Combine the milk and the dark chocolate (cut in small pieces) in a small saucepan or microwave-safe bowl. Heat up in the microwave or on the stove until the chocolate is melted and the mixture is smooth.
Remove from the heat, stir in the instant coffee powder, and set the mixture aside.
In a bowl beat together cream cheese, ricotta cheese and sugar with an electric mixer until creamy (about 1 minute).
Add one egg at the time, beating well after each addition.
Stir in all purpose flour and vanilla extract.
Finally add the chocolate mixture beating slowly until thoroughly combined.
Pour the cream on the cocoa cereal crust, even with a spatula and garnish the surface with cocoa cereal balls (Palline Al Cacao).
Bake the cheesecake for about 30 minutes until the edges start to brown and detach from the pan (the center won't be completely set but that's fine).
Leave the cheesecake in the oven with the door slightly open for 1 hour (if you don't do this the surface will crack open)
When at room temperature, remove from the pan and place it in the fridge to chill for at least 4 hours or overnight.
Top with fresh fruit and/or whipped cream right before serving.
Enjoy :)
RECIPE NOTES:
You can use all cream cheese instead of cream cheese and ricotta cheese but I like to combine these two cheese because I think they give a more delicate flavour.
You can use espresso powder instead of instant coffee powder.
Try to incorporate the less air possible in the batter and avoid sudden changes in temperature in the baking process otherwise the cheesecake will crack on the surface.
RECIPE CARD:
If you make it let me know! :)
