Description
Indulge in the rich and creamy Viral Dubai Chocolate Cheesecake, a decadent dessert featuring a crunchy digestive biscuit base layered with a smooth, velvety dark chocolate and cream cheese filling. Perfectly balanced with sweet and slightly bitter cocoa notes, this cheesecake is a showstopper for any occasion.
Ingredients
Scale
Base
- 200 g digestive biscuits
- 100 g unsalted butter, melted
Filling
- 500 g cream cheese, softened
- 150 g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 g dark chocolate, melted
- 50 g cocoa powder
- 200 ml heavy cream
- A pinch of salt
- 100 g dark chocolate chips
Instructions
- Preheat and prepare tin: Preheat your oven to 180°C (350°F). Grease a 9-inch springform cake tin and line the bottom with parchment paper to prevent sticking.
- Make the biscuit base: Crush the digestive biscuits into fine crumbs. Combine these crumbs with the melted butter, then firmly press the mixture into the base of the prepared tin. Place the base in the refrigerator to chill while preparing the filling.
- Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, continuing to beat until fully incorporated and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture. Stir in the vanilla extract evenly.
- Incorporate melted chocolate: Melt the dark chocolate either over a bain-marie or in short bursts in the microwave, ensuring it is smooth and glossy. Fold the melted chocolate gently into the cream cheese mixture until fully combined.
- Add cocoa, cream, and salt: Sift the cocoa powder into the mixture to avoid lumps. Add the heavy cream and a pinch of salt, and combine everything thoroughly for a rich and smooth batter.
- Assemble the cheesecake: Pour the chocolate filling onto the chilled biscuit base. Evenly sprinkle the dark chocolate chips over the top of the filling.
- Bake: Place the cheesecake in the preheated oven and bake for 45-50 minutes. The cheesecake is done when the edges are set but the center remains slightly wobbly to ensure a creamy texture.
- Cool and chill: Allow the cheesecake to cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to set fully before serving.
Notes
- Use a springform tin for easy removal of the cheesecake.
- Ensure cream cheese is softened to room temperature for smoother mixing.
- Do not overbake; a slightly wobbly center is ideal for a creamy texture.
- For extra chocolate flavor, you can add a drizzle of melted chocolate over the top before serving.
- Store any leftovers in the refrigerator for up to 3 days.
- For a gluten-free option, substitute digestive biscuits with gluten-free biscuit alternatives.
