Chocolate cream cheese filling
Melt the chocolate. Melt the chocolate in a bain marine. Place the chocolate in a bowl set over a saucepan of boiling water. (Ensure the base of the bowl does not touch the water). Stir until the chocolate is fully melted.
Whip the cream. In a medium-sized bowl, add the cold cream and using hand-held electric beaters fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Set aside.
Beat the cream cheese. (See note below on cream cheese) In a separate bowl, add the cream cheese and using hand-held electric beaters fitted with the paddle/beater attachment, beat on medium speed until smooth and creamy. Scrape down the base and sides of the bowl with a rubber spatula.
Add chocolate and dry ingredients to cream cheese. Sift into the cream cheese mixture the powdered icing sugar, cocoa powder and add in the salt. Pour in the melted chocolate and beat on medium until fully incorporated and smooth. It is quite a thick mixture but will loosen up with the whipped cream.
Add in the whipped cream. Add the whipped cream into the chocolate cream cheese mixture and fold through until fully combined.
Fill the biscuit base and refrigerate. Remove the biscuit crust from the refrigerator, or freezer, and pour the chocolate cream cheese filling into it. Smooth the filling throughout the base and use an offset spatula to smooth off the top.
Cover tightly in plastic wrap and refrigerate the cheesecake for a minimum of 6 hours but I recommend leaving it overnight. This gives it the best chance to firm up.
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