Chocolate cheesecake "Truffle" without baking

Cakes 292 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Chocolate cheesecake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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I bring to your attention a recipe for a mega chocolate cheesecake "Truffle" without baking. The cheesecake consists of three chocolate layers: a chocolate chip cookie base, a cream cheese filling with cream and chocolate, and a dark chocolate ganache on top. The cheesecake is decorated with homemade chocolates "Truffles", which harmoniously complement this dessert.

Ingredients

Directions

  1. Preparing the base for the cheesecake.
  2. Place the chocolate chip cookies into the bowl of a blender or food processor. You can use a chocolate cracker or any of your favorite cookies.
  3. Grind cookies into small crumbs.
  4. Add melted butter to crushed biscuits.
  5. Turn on the food processor and beat until the ingredients are well mixed together.
  6. We lay the edges of a detachable form 20 centimeters in diameter with an acetate film.
  7. Put the resulting crumb into a mold and evenly distribute along the bottom.
  8. Then we tamp well with a glass or a special press to form salads.
  9. Place the chocolate chip cookie base in the refrigerator for at least 30 minutes.
  10. Cooking chocolate cheesecake filling. Pour gelatin with cold chocolate or plain milk.
  11. Mix well and leave for 10-15 minutes to swell.
  12. In a large bowl, combine cream cheese (I used mascarpone) at room temperature and half the powdered sugar.
  13. Beat cream cheese and icing on medium mixer speed until smooth and creamy, about 2 minutes.
  14. Add melted dark chocolate (room temperature) to the whipped cheese mass.
  15. Beat the cheese-chocolate mass at medium speed of the mixer until the products are combined.
  16. In a mixer bowl or deep bowl, combine cold cream and the second half of powdered sugar. We beat.
  17. We begin to whip the cream at a low speed of the mixer, gradually increasing the speed as needed. Continue whipping the cream and sugar until soft peaks form and set aside.
  18. We heat the swollen gelatin until dissolved in a water bath or in another convenient way. But in no case do not boil, otherwise the gelatin will lose its gelling properties!
  19. Pour the still warm melted gelatin into the chocolate-cheese mass.
  20. Stir quickly with a spatula until the ingredients are combined.
  21. At the very end, add whipped cream to the chocolate-cheese mass in parts.
  22. Stir gently with a spatula in an upward motion to keep the chocolate mousse airy.
  23. We spread the finished chocolate filling on the prepared chilled biscuit base.
  24. We level well (you can shake the mold a little so that the mousse is distributed evenly).
  25. We remove the chocolate-truffle cheesecake in the refrigerator for 2-3 hours or until completely solidified.
  26. Cooking chocolate ganache to cover the cheesecake. Bring the cream to a boil, but do not boil! Break the dark chocolate into pieces and pour over the hot cream. Leave the chocolate with cream, without stirring, for 1-2 minutes.
  27. Then mix thoroughly until smooth. The working temperature of the chocolate ganache to cover the cheesecake is about 30°C.
  28. We take out the frozen cheesecake from the refrigerator and free it from the detachable form.
  29. Gently run a thin knife along the side and remove the acetate film.
  30. Top the cheesecake evenly with chocolate ganache over the entire surface. We make decorative smudges so that the ganache flows a little on the sides of the cheesecake.
  31. While the ganache has not yet hardened, decorate the cheesecake on top around the entire perimeter with chocolates "Truffles" of our own preparation.
  32. (If you're wondering how to make homemade Chocolate Truffles, you can check out the recipe at the link in the ingredients list.)
  33. Chocolate cheesecake "Truffle" without baking is ready.
  34. Cut the finished cheesecake into portions and enjoy a delicious chocolate-truffle dessert!
  35. The cheesecake has a very bright chocolate taste and a dense texture, but at the same time it is tender and melts in your mouth. This truffle cheesecake will appeal to lovers of dark chocolate and chocolate desserts!
  36. Bon appetit and happy cooking!

Chocolate cheesecake "Truffle" without baking



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

I bring to your attention a recipe for a mega chocolate cheesecake "Truffle" without baking. The cheesecake consists of three chocolate layers: a chocolate chip cookie base, a cream cheese filling with cream and chocolate, and a dark chocolate ganache on top. The cheesecake is decorated with homemade chocolates "Truffles", which harmoniously complement this dessert.

Ingredients

Directions

  1. Preparing the base for the cheesecake.
  2. Place the chocolate chip cookies into the bowl of a blender or food processor. You can use a chocolate cracker or any of your favorite cookies.
  3. Grind cookies into small crumbs.
  4. Add melted butter to crushed biscuits.
  5. Turn on the food processor and beat until the ingredients are well mixed together.
  6. We lay the edges of a detachable form 20 centimeters in diameter with an acetate film.
  7. Put the resulting crumb into a mold and evenly distribute along the bottom.
  8. Then we tamp well with a glass or a special press to form salads.
  9. Place the chocolate chip cookie base in the refrigerator for at least 30 minutes.
  10. Cooking chocolate cheesecake filling. Pour gelatin with cold chocolate or plain milk.
  11. Mix well and leave for 10-15 minutes to swell.
  12. In a large bowl, combine cream cheese (I used mascarpone) at room temperature and half the powdered sugar.
  13. Beat cream cheese and icing on medium mixer speed until smooth and creamy, about 2 minutes.
  14. Add melted dark chocolate (room temperature) to the whipped cheese mass.
  15. Beat the cheese-chocolate mass at medium speed of the mixer until the products are combined.
  16. In a mixer bowl or deep bowl, combine cold cream and the second half of powdered sugar. We beat.
  17. We begin to whip the cream at a low speed of the mixer, gradually increasing the speed as needed. Continue whipping the cream and sugar until soft peaks form and set aside.
  18. We heat the swollen gelatin until dissolved in a water bath or in another convenient way. But in no case do not boil, otherwise the gelatin will lose its gelling properties!
  19. Pour the still warm melted gelatin into the chocolate-cheese mass.
  20. Stir quickly with a spatula until the ingredients are combined.
  21. At the very end, add whipped cream to the chocolate-cheese mass in parts.
  22. Stir gently with a spatula in an upward motion to keep the chocolate mousse airy.
  23. We spread the finished chocolate filling on the prepared chilled biscuit base.
  24. We level well (you can shake the mold a little so that the mousse is distributed evenly).
  25. We remove the chocolate-truffle cheesecake in the refrigerator for 2-3 hours or until completely solidified.
  26. Cooking chocolate ganache to cover the cheesecake. Bring the cream to a boil, but do not boil! Break the dark chocolate into pieces and pour over the hot cream. Leave the chocolate with cream, without stirring, for 1-2 minutes.
  27. Then mix thoroughly until smooth. The working temperature of the chocolate ganache to cover the cheesecake is about 30°C.
  28. We take out the frozen cheesecake from the refrigerator and free it from the detachable form.
  29. Gently run a thin knife along the side and remove the acetate film.
  30. Top the cheesecake evenly with chocolate ganache over the entire surface. We make decorative smudges so that the ganache flows a little on the sides of the cheesecake.
  31. While the ganache has not yet hardened, decorate the cheesecake on top around the entire perimeter with chocolates "Truffles" of our own preparation.
  32. (If you're wondering how to make homemade Chocolate Truffles, you can check out the recipe at the link in the ingredients list.)
  33. Chocolate cheesecake "Truffle" without baking is ready.
  34. Cut the finished cheesecake into portions and enjoy a delicious chocolate-truffle dessert!
  35. The cheesecake has a very bright chocolate taste and a dense texture, but at the same time it is tender and melts in your mouth. This truffle cheesecake will appeal to lovers of dark chocolate and chocolate desserts!
  36. Bon appetit and happy cooking!

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