Chocolate Cheesecake

Ingredients

For the Crust:

• 120 g Butter
• 400 g oat cookies
• 10 g cocoa powder
• 5 g salt
• 1 vanilla bean

For the Crumble:

• 70 g flour
• 50 g sugar
• 20 g cocoa powder
• 40 g butter
• 15 g egg
• a pinch of salt

For the Cremeux:

Step 1

• 250 g milk
• 250 g cream
• 100 g egg yolk
• 50 g sugar
• 1 tsp acacia honey
• 325 g Anglaise (see Step 1)
• 200 g Pasiona chocolate
• 200 g Oswaldo chocolate

For the Cheesecake Cream:

• 250 g cream cheese
• 60 g cream
• 60 g sugar
• 2 eggs (M)
• 20 g egg yolk
• 1 sheet of gelatin
• 2 vanilla beans

Also:

• Baking ring with a diameter of 26 cm
• Chocolate for spreading
• Cacao powder for decoration

Instructions

1. For the cookie crust, preheat the oven to 180°C (356°F) and line a round baking pan with a diameter of 26 cm with parchment paper.

2. Melt butter over medium heat in a saucepan. Place oat cookies and cocoa powder in a blender, finely grind them, and then mix with melted butter, sugar, and salt.

3. Transfer the mixture into the prepared springform, spread it evenly, press the cookie crust firmly on the bottom and sides, and bake in the oven at 180°C (356°F) for 10 minutes.

4. Let the crust cool, thinly spread melted chocolate over it, and refrigerate.

5. For the chocolate crumble, knead all ingredients briefly, spread on a baking sheet, bake at 190°C (374°F) for about 14 minutes, and then let it cool.

6. For the cremeux, heat milk and cream in a small saucepan until boiling. Mix egg yolk with sugar and honey until smooth.

7. Once the milk-cream mixture boils, carefully pour half of it onto the egg-sugar mixture, then pour everything back into the pot and heat the masses while stirring constantly to 85°C.

8. Take 325 g of the hot mixture and add it to the two types of chocolate.

9. When the chocolate cremeux is smooth, pour it into the cold cookie crust and refrigerate, covered, overnight.

10. For the cheesecake cream, put all ingredients except for the gelatin in the Thermomix and heat for 24 minutes at 70°C (158°F) on speed 4.

11. Add the gelatin afterward, and let it refrigerate overnight.

12. The next day, stir the cheesecake cream briefly with a whisk and spread it over the now firm cremeux.

13. Finally, add the chocolate crumble on top and sprinkle the whole thing with a little cocoa powder.

Chocolate for the recipe

For this recipe, Christian Hümbs used our dark organic couverture Oswaldo 71% and the organic milk couverture 41% Pasiona. These are available in household units of 220g in our shop. Explore the Home-Cooking & Baking Range.

Have you tried the recipe?

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