Chocolate cheesecake recipe

Chefs chocolate cheesecake recipe is very indulgent, the chocolate filling is thick and creamy and the flavour is of the biscuit is rich.

Instead of using a sweet biscuit base Chef uses a savoury cracker, this balances out the richness of the dark chocolate and means that the cheesecake is not too sweet.

Chef uses a delicious dark chocolate that has an 85% cocoa content, so you can well imagine the taste!

Also in this recipe Amaretto and Kirsch are used to change this chocolate cheese recipe into an extravagant cheesecake recipe that is perfect for any special occasion.

If you have never used powdered gelatin before then this recipe is perfect for you as Chef gives detailed step-by-step instructions on how to use gelatinfor this tasty chocolate cheesecake recipe.

Ingredients for Jeenas Chocolate Cheesecake Recipe
300g Cream Cheese
1-2 Tbsp Powdered Sugar
Small Handful Almond Nuts (chopped)
Approximately 15 Hovis Biscuits or Wholewheat Crackers
2 tsp Amaretto
2-3 Tbsp Kirsch Liqueur
1 tsp Powdered Gelatine
2-3 Tbsp Butter or Margarine
8-10 Pieces Dark Chocolate
3 Pieces Dark Chocolate

Picture of 85% Cocoa Chocolate.

Picture of Kirsch and Amaretto Liqueur.

Picture of Hovis Crackers and Chocolate.

Picture of freshly whipped chocolate cheese filling.

How to make a chocolate cheesecake recipe

For the chocolate base..

Grind up the crackers in a blender.

Take a small pan and fill it just under half way with water.

Bring the water to the boil and simmer on lowest heat.

Place a small bowl on top of the pan and put the 3 chocolate pieces inside of the bowl to melt down.

In a separate pan melt the butter.

Pour both the melted chocolate and melted butter into the cracker crumb mixture with 1 tsp of Amaretto.

Mix well.

Mix in the almond nuts.

Press into a round cake/flan tin.

Cover and place into the fridge.

For the gelatine..

Use the same method for the gelatin as the chocolate.

Place 2 Tbsp Kirsch and 1 tsp of Amaretto into a small bowl over a pan of hot water half full.

Add 1 tsp of gelatine powder and warm up.

Keep stirring the gelatine crystals until they dissolve completely.

Once disolved pour the gelatine into a small bowl and leave for 5-10 minutes.

You do not want to whisk the gelatine into the cream cheese while it is hot, let it cool a little.