Last month I made a batch of cream cheese with my usual home made cream cheese recipe ( click on link to read the post). I was planning on a cheese cake with it and I saw a chocolate cheese cake online. Sorry, I forgot where I saw it as it was months back, but I had the proportions noted down. The cheesecake uses white chocolate for the filling and some dark chocolate for decorating the top. As plain dark chocolate is used, it becomes crunchy after chilling which makes it difficult to slice the cheesecake. If I make it next time, I will add dark chocolate ganache instead of chocolate. If you are making this note this point. If you want it soft, go for ganache and if you love crackling chocolate then follow the recipe given.
I have used veg gelatin as the setting agent in the recipe. You can also use agar agar instead. I have made a video demonstrating the recipe. I hope it will be useful for those who love video demonstrations rather than just reading the recipe. If you like the video do not forget to subscribe to my channel. There are so many awesome videos coming in the future.
I made this cheesecake after so many days of serving very simple snacks to my daughter. So she just loved it. As this cheesecake has condensed milk and chocolate along with cream cheese, it is quite heavy and a small portion will make you feel full. So While slicing wedges, plan accordingly. I have used Britannia Marie gold for the base. It compliments well with the sweet cheesecake filling. You can use any digestive biscuit instead.
For The Base:
Digestive Biscuits – 130 gm
Butter – 1/2 cup, melted
For The Cheesecake:
Cream Cheese – 400 gm
Sweetened Condensed Milk – 1 cup / 200 gm
Veg Gelatin – 1 1/2 tbs
Water – 4 tbs
Hot Milk – 1/4 cup
White Chocolate – 150 gm
Vanilla Essence – 1 tsp
Dark Chocolate – 50 gm
Break the biscuits and grind it to coarse powder in a mixer grinder or food processor.
Add it to melted butter and mix until well combined.
Grease an 8″ spring form pan and transfer the biscuit mixture to it.
With a spoon press it well until the base is quite firm.
Refrigerate for at least 30 minutes.
Melt white chocolate in a double boiler or MW.
Set aside until cool.
In a bowl beat together cream cheese and condensed milk.
Sprinkle gelatin over cold water and mix well and set aside for 1-2 minutes.
Add hot milk to it and mix until gelatin melts.
Add it to the cream cheese mixture. Beat until well incorporated.
Add the melted while chocolate and mix well.
Finally add the vanilla essence and mix well.
Pour it over the biscuit base and level the top.
Melt dark chocolate and place dollops of it on the cheese cake.
With a knife or spatula, swirl the chocolate to create patterns on top.
Chill for 6-8 hours.
To slice a perfect wedge, freeze the cheesecake for 1-2 hours and use a warm knife to slice wedges.
Serve the wedges chilled.