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Chocolate Cheesecake with Condensed Milk
4.9 from 144 votes

Chocolate Cheesecake with Condensed Milk

Chocolate Cheesecake with Condensed Milk features a biscuit and peanut crust topped with a smooth cream cheese and mascarpone filling flavored by melted dark chocolate and condensed milk. The cheesecake's cream layer is divided and tinted to create two chocolate tones, contributing to a layered appearance. This dessert offers a rich, creamy texture balanced by the crunch of the crust and is suited for special occasions or dessert menus.

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

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:
    Cup of Yum
  1. Process the peanuts and biscuits in a food processor.
  2. Add the melted and slightly cooled butter.
  3. You will get a sandy, moist dough. If necessary, add a tablespoon of milk to bind it better.
  4. Melt the chocolate together with the cream and condensed milk over a low heat.
  5. When the mixture is homogeneous, refrigerate and proceed to the next step.
  6. Preheat the oven to medium at roughly 150 C degrees (300 F).
  7. Blend the cream cheese together with the mascarpone and flour for 1-2 minutes until smooth.
  8. Add the eggs one at a time and mix well after each addition.
  9. Finally, add the salt and vanilla extract and mix.
  10. Divide this cream into two approximately equal parts.
  11. In one part, put one third of the chocolate cream, and in the other put the remaining two thirds.
  12. Place the darker cream on top of the biscuit crust and bake in the oven for 15 minutes until slightly set.
  13. Carefully pour the lighter colored layer around the edges.
  14. Put the chocolate cheesecake back in the oven and bake for another 30-35 minutes.
  15. It should not brown on the surface but remain slightly liquid in the centre.
  16. Let it cool in the oven to avoid cracking.
  17. After 2 hours, transfer it to the refrigerator.
  18. 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!