Chocolate Cheesecake with Condensed Milk
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
50 mins
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Servings
12
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Course
Dessert
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Cuisine
International
Chocolate Cheesecake with Condensed Milk
Description
The base of this Chocolate Cheesecake with Condensed Milk consists of a sandy mixture of crushed wholemeal biscuits and peanuts bound with melted butter. This crust is pressed into the pan before adding the cream layer. The filling blends cream cheese, mascarpone, eggs, salt, vanilla extract, and starch for structure. Dark chocolate is melted with cream and condensed milk, then combined with the cream cheese mixture, which is split into two portions for layering.
One layer incorporates a smaller part of the chocolate cream mixture and the other has the remainder, resulting in a visually appealing, two-tone chocolate cheesecake. After assembling the layers atop the biscuit crust, the cake is baked briefly to set. The final cheesecake is decorated with caramel and chocolate truffles, adding contrasting textures and flavors to the creamy dessert.
This cheesecake suits those looking for a decadent sweet with layered chocolate taste and a nutty crust, ideal for celebrations or as a refined dessert offering.
Ingredients
Crust:
- 200 g wholemeal biscuit
- 50 g peanuts
- 80 g butter
Cream:
- 400 g cream cheese
- 250 g mascarpone
- 200 g dark chocolate
- 150 g sweet cream
- 4 egg
- 1 salt powdered
- 1 teaspoon vanilla extract
- 250 gr condensed milk
- 2 tablespoons starch
Decoration:
- caramel
- chocolate truffles
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!
User Reviews
Overall Rating
4.9
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