Chocolate Cheesecake

This no-bake chocolate cheesecake is light and airy from the cream, and crunchy from the delicious biscuit base. Every cheesecake needs a good base for it to hold well and taste good. Therefore, it is important to use the best biscuits for this.

In our recipe we have used the Maliban Chocolate Marie biscuits that were kindly provided to us by one of our partners, ADK General Trading. These biscuits are thin and super crunchy, making it really easy to blend into fine crumbs, which is just exactly what we needed for this recipe. It is also not too sweet and can be enjoyed when you have tea and coffee.

You can use the  Gannamart App to get the Maliban Chocolate Marie biscuits or get in touch with ADK General Trading on their Viber hotline 736-3663.

Serving size: 6

Ingredients:

For the base

• 150g Maliban Chocolate Marie biscuits
• ¼ cup melted butter

For the cheesecake

• 400g cream cheese
• 2/3 cup icing sugar
• 2/3 cup whipping cream
• 3 tbsp cocoa powder

For the topping

• 100g dark chocolate
• 1/3 cup whipping cream

Instructions:

1. Break 150g Maliban Chocolate Marie biscuits in to quarters. Add them to a blender and blend until they become very fine crumbs.
2. Add the crushed Maliban Chocolate Marie biscuits and ¼ cup melted butter into a bowl and mix to combine. Save 2 tbsp to use as topping later.
3. Using a hand-held mixer beat 400g cream cheese in a bowl for 1 minute or until it becomes creamy.
4. Then add in 2/3 cup icing sugar and beat until well combined.
5. In another bowl whip 2/3 cup whipping cream using a hand-held mixer until you get soft peaks. (Soft peaks mean when you take the beater out of the whipping cream, the beater would have peaks that barely hold their shape and flop easily).
6. Add cocoa powder to the whipped cream and beat again until it is mixed in well.
7. Fold in the chocolate whipped cream in to the previously mixed cream cheese. Make sure it is evenly mixed in and do not over mix.
8. Place baking paper in a round tray (we used a 3-inch deep, 7-inch-diameter tray).
9. Then put the biscuit mixture you prepared earlier into the tray. Press it down firmly with a spoon and cover the whole base evenly with it.
10. Add in the cream mix on top of the biscuit base and smooth out the top with a spoon or spatula. After that, place the tray in the freezer for 15 minutes for it to harden.
11. In to a pot, add 1/3 cup whipping cream and 100g dark chocolate. While stirring occasionally, cook it on medium heat for 3 minutes or until the chocolate is melted and combined with the cream.
12. Pour the chocolate ganache over the cheesecake.
13. Sprinkle the biscuit crumbs from before on top and place it in the refrigerator for 2 hours until its set. That’s it.