Chocolate Cheesecake with Condensed Milk

Name: Chocolate Cheesecake with Condensed Milk
Prep time: 30 min
Cook time: 50 min
Yield: 12 serving
Ingredients: 200 g wholemeal biscuits; 50 g peanuts; 80 g butter; 400 g cream cheese; 250 g mascarpone; 200 g dark chocolate; 150 g sweet cream; 4 eggs; 1 salt powder; 1 teaspoon vanilla extract; 250 gr condensed milk; 2 tablespoons starch; caramel; chocolate truffles

User Reviews

4.9

144 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
12
Course
Dessert
Cuisine
International

Chocolate Cheesecake with Condensed Milk

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Crust:

200 g wholemeal biscuits
50 g peanuts
80 g butter

Cream:

400 g cream cheese
250 g mascarpone
200 g dark chocolate
150 g sweet cream
4 eggs
1 salt powder
1 teaspoon vanilla extract
250 gr condensed milk
2 tablespoons starch

Decoration:

caramel
chocolate truffles

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Instructions

How to make CHOCOLATE CHEESECAKE WITH CONDENSED MILK:

Process the peanuts and biscuits in a food processor.
Add the melted and slightly cooled butter.
You will get a sandy, moist dough. If necessary, add a tablespoon of milk to bind it better.
Melt the chocolate together with the cream and condensed milk over a low heat.
When the mixture is homogeneous, refrigerate and proceed to the next step.
Preheat the oven to medium at roughly 150 C degrees (300 F).
Blend the cream cheese together with the mascarpone and flour for 1-2 minutes until smooth.
Add the eggs one at a time and mix well after each addition.
Finally, add the salt and vanilla extract and mix.
Divide this cream into two approximately equal parts.
In one part, put one third of the chocolate cream, and in the other put the remaining two thirds.
Place the darker cream on top of the biscuit crust and bake in the oven for 15 minutes until slightly set.
Carefully pour the lighter colored layer around the edges.
Put the chocolate cheesecake back in the oven and bake for another 30-35 minutes.
It should not brown on the surface but remain slightly liquid in the centre.
Let it cool in the oven to avoid cracking.
After 2 hours, transfer it to the refrigerator.
Cut the cheesecake with a knife with a hot blade and decorate each slice with caramel sauce and chocolate truffles. These are optional of course because it's super good without them. Enjoy!