Creamy and Delicious Chocolate Cheesecake

A chocolate cheesecake with a cookie base ALWAYS goes. Who could resist pure, chocolaty creaminess? And who would want to? 😂 ALWAYS!

 

 

 

 

Creamy and Delicious Chocolate Cheesecake

Ingredients:

for the base:

• 100 g cookies of your choice (me: plain butter cookies)
• 35 g butter
• 15 g dark chocolate

for the cream:

• 100 g dark chocolate (mine: 81 % cocoa content)
• 50 g sour cream
• 1 packet vanilla sugar
• 50 g sugar
• 300 g heavy cream cheese
• 20 g caramel sauce (me: ready-made dessert sauce for ice cream)

Topping:

• cocoa nibs

Directions:

Line the bottom of a small springform pan with baking paper.

For the base:

For the cookie base, grind the cookies (freezer bag/p rolling pin). Break the chocolate into coarse pieces and melt gently (I did it in the microwave), as well as the butter.

Mix the melted chocolate butter with the cookie crumbs and spread the cookie mixture on the bottom of the springform pan. Press everything down evenly with the back of a spoon.

For the cream:

For the cheesecake mixture, break the dark chocolate into coarse pieces and melt gently together with the sour cream, then let cool slightly.

Mix the mixture with the vanilla sugar, sugar, cream cheese and caramel sauce (a whisk will do). Let stand a few minutes, then stir again. This will ensure the sugar is well “dissolved” into the mixture.

Spread the creamy, dark filling over the cookie base, smooth it out, and refrigerate the cake overnight. Allow your cheesecake to chill 🙂 .

Before serving, decorate as desired, for example with caramel sauce, more cookie crumbs, chopped chocolate or even cocoa nibs.

Notes

For a 26 cm springform pan, simply double all ingredients.

And as mentioned above, just try your favorite ingredients according to taste and supplies. Make a different cookie base, use a different chocolate, whip up a different topping.

 

 

 

 

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