Cheese cake with chocolate

This is how I’ve sinned big time in my diet. This dessert is simply irresistible and worth exchanging it for all the sins allowed in the smooth module put together. I’m not encouraging you to make it as part of your diet.  I’m just saying I did….   This dessert was offered to me by a great friend and a great cook.  Here’s the slightly modified recipe (has no nuts and  butter instead of margarine), posted in a magazine holiday collection of recipes, edited by Argiro Barbarigou.


Ingredients for the base

  • 250 grams crumbled biscuits (whole wheat, digestive, graham crackers, etc)
  • 4 tablespoons butter at room temperature
  • 1 tablespoon sugar

Ingredients for the filling

  • 200 grams chocolate (bitter or semi-bitter)
  • 1 cup heavy cream
  • 1/2 cup confectioner’s sugar
  • 400 grams cream cheese
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Ingredients for the icing

  • 200 grams chocolate (bitter or semi-bitter)
  • 1 cup heavy cream

How to make: Start with the base. Mix the base ingredients using your hands until they are combined well.  You can crumble the biscuits with your hands or use a mixer. Spread the crumbs mix at the bottom of a pan (with removable sides). Pat the mix flat to make it stick to the  bottom.  Put the pan in the fridge and let it cool until the bottom is nice and firm. Use the freezer if you don’t have time.  On to the filling. Use a mixer to beat the cream cheese, butter and sugar. Beat well until the mix is nice and fluffy. Add the vanilla extract and give it another beat to fold it in. Melt the chocolate in the microwave oven (or bain marie ). Let it cool off  and add the heavy cream (at room temperature). Mix well with a spoon and let it cool off a little longer.  When it’s cool add it to the cream cheese mix and beat at low speed for couple of minutes. Pour the chocolate and cream cheese filling in the pan and put it back in the fridge for couple of hours. To make the icing, melt the chocolate, let it cool off, add the heavy cream, mix well, and pour over the cheesecake. Put back in the fridge if you are not ready to serve.

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