{"id":22156,"date":"2022-06-06T08:00:40","date_gmt":"2022-06-06T07:00:40","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=22156"},"modified":"2022-06-22T13:22:31","modified_gmt":"2022-06-22T12:22:31","slug":"chocolate-overload-cheesecake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/06\/06\/chocolate-overload-cheesecake\/","title":{"rendered":"Chocolate Overload Cheesecake!"},"content":{"rendered":"

The ultimate chocolate overload cheesecake with a chocolate biscuit base, chocolate cheesecake, chocolate ganache topping, and more… <\/strong><\/h2>\n

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So say hello to the most chocolatey cheesecake I think I have ever made in my life… this chocolate overload cheesecake is possibly my peek when it comes to chocolate, and I am 100% okay with that, and I know you will be as well. <\/p>\n

I have wanted to make a cheesecake-like this for so long, and I have spent so long focusing on other types of bakes I kind of forgot it?! And I do apologise – the regret is there. However, after my chocolate cheesecake bars went down so well, I knew I had to do it! <\/p>\n

This beauty of a cheesecake is a baked cheesecake, but this is so important to get that delicious richness that you need in any ‘overload’ chocolate-related bake -the baked nature of the cheesecake just increases how chocolatey it is! <\/p>\n

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The base <\/h3>\n

When you are making a baked cheesecake there is a general idea that the base should be baked – it sort of creates a seal when it comes to the filling, but it really is so so simple. <\/p>\n

I use digestive biscuits, cocoa powder, and melted butter to make my base. I blitz the biscuits to a really fine crumb and mix this with the cocoa powder. I then add in the melted butter!<\/p>\n

I do tend to use melted butter compared to a spread as I find it makes the biscuit base less greasy, but any butter will do really.<\/p>\n

If you want to do a different biscuit base, please be aware that the amount of butter you need can vary! If you want to use a biscuit such as an Oreo, make sure to use about half of the butter – trust me! <\/p>\n

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The filling<\/h3>\n

The filling really is a similar recipe to my chocolate cheesecake bars, because it is just the most wonderful cheesecake mix ever. I know you may wonder why I went for a baked cheesecake, but that’s because I find no-bake cheesecakes are so much lighter in texture, and I really did want this to be rich in flavour and every other element. <\/p>\n

I used a mix of cocoa powder and melted dark chocolate in the filling, and it worked wonders. It may sound weird, but it doesn’t really matter if the chocolate goes a little lumpy in the mixture as once the cheesecake is baked, the lumps have disappeared! <\/p>\n

As the filling is also baked, it does require eggs – you may think whaaaaa?! but honestly – have a look at my other baked cheesecakes like my New York cheesecake or my lemon and blueberry cheesecake – it works! <\/p>\n

If you want a no-bake chocolate overload cheesecake though, just look at any of my other cheesecakes because you can choose between any of them! <\/p>\n

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Baking<\/h3>\n

If you watch the video for this cheesecake you will notice that my cheesecake has quite a big crack in it, and that’s because I decided not to bake the cheesecake in a Bain Marie. <\/p>\n

A bain-marie is when you carefully wrap the base of the tin in foil and bake the cheesecake in a tray with some water to prevent this cracking – and you 100% can do this if you like, but as I knew I would cover the top with the ganache, I didn’t bother. <\/p>\n

The cheesecake will have a tiny wobble in the middle when it’s finished, and it’s super important to let it cool fully in the oven and then transfer it to the fridge overnight to continue to set. Without this stage, it might go a little funky, and no one wants warm cheesecake right?! <\/p>\n

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The topping<\/h3>\n

I decided to top my cheesecake with one of the most luscious things I could think of… chocolate ganache! I used my standard mix of dark chocolate and milk chocolate mixed with double cream as it creates the smoothest and most delicious ganache ever. <\/p>\n

I poured this onto the cheesecake once it had baked and cooled, and spread it slightly to the side. Topping this with chocolate curls created something out of this work and my lord I was so happy! <\/p>\n

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Chocolate Overload Cheesecake!<\/h2>\n\t\t
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The ultimate chocolate overload cheesecake with a chocolate biscuit base, chocolate cheesecake, chocolate ganache topping, and more...\u00a0<\/span><\/div>\n