Chocolate Cheesecake 🥰😋

Chocolate cheesecake is a delicious and easy-to-make dessert, ideal as a spring,summer and autumn dessert. Chocolate cheesecake is a delicious and easy-to-make dessert, ideal to serve as a dessert in spring, summer and autumn. This oven-free dessert will really win everyone over thanks to its freshness. The ingredients you need are few and simple: the base is made up of cocoa biscuits, while the cheesecake is prepared with cream, gelatin sheets and vanilla extract Pod. In its simplicity it is a real treat! But what makes this cheesecake really delicious is a generous pour of chocolate cream for which adults and children will go crazy! I wanted to give a touch of color by decorating the no-bake cheesecake with diced strawberries, but of course we leave room for imagination! We replace the strawberries with bananas, peaches, apricots or tufts of cream, meringues or dried fruit, thus creating a cheesecake that is always different! Let me know in the comments how you'll decorate it!

Ingredients

200 g Cocoa biscuits

100 g butter

500 g Cream cheese

400 ml Fresh cream

250 ml for the base and 150 ml for the cover

125 g powdered sugar

Icing Sugar

10 g Gelatin sheets

5 g vanilla extract pods

Vanilla Bean Extract Paste (1 teaspoon)

150 g dark chocolate

strawberries to decorate

Preparation

Let's start by preparing the base of the cheesecake. We put the cocoa biscuits inside a food bag. Crumble them with the help of a meat mallet or a rolling pin. Put the crumbled biscuits in a bowl, stir in the melted butter and mix the ingredients well. Line a springform pan with a diameter of 20 cm with parchment paper, both on the bottom along the sides, and pour the crumbled biscuits into it. Compact the biscuit base with the back of a spoon or with a meat mallet. Place the base in the fridge just long enough to prepare the cheesecake cream. Soak the gelatin sheets in cold water for 10 minutes to rehydrate well. Heat 50 ml of cream in a saucepan (taken from the total dose of the recipe) until it almost boils, then turn off the heat and add the well-squeezed gelatine sheets. Stir with a spoon, dissolving the gelatine completely. Let's put this mixture aside for a moment. In a large bowl, whisk the white cheese with the icing sugar and the teaspoon of vanilla bean extract until smooth. Add the melted gelatine to the white cheese, then, a little at a time, the remaining fresh cream, always working with the whisk. The cheesecake cream should not "whip" but be well blended and free of lumps. Pour the mixture over the base, then let the cake rest in the refrigerator for at least 4 – 5 hours. After the resting time in the refrigerator, prepare the chocolate coating. Heat the cream until it almost boils, then pour it over the chopped chocolate. Stir the mixture for a couple of minutes until the chocolate is completely melted and you get a smooth and homogeneous cream. The freshly made cream in pastry jargon is called ganache. Let the ganache cool down a few minutes before using it. Take the cake out of the fridge and pour half of the newly made ganache over it. Rotate the cheesecake in all directions until the chocolate cream is evenly distributed, then put the cake back in the fridge for another ten minutes. After 10 minutes, take the cheesecake out of the fridge, take it out of its mold and put it on the serving plate. Garnish it with strawberries or other fresh fruit of your choice.