Monday, October 20, 2014


This mini chocolate cheesecake has three chocolaty layers, starting with a chocolate base made with dark cocoa powder. The filling combines melted dark chocolate with the rich Mascarpone cheese and smooth double cream, and has a texture that resembles a rich chocolate mousse. Finally, the topping is the lovely Ganache, made with semi sweet chocolate. The flavour of filling and the topping will depend greatly on the chocolate you use, so make sure you use a good quality chocolate. The cheesecake is a miniature, with only four small slices to serve, but it's a real showstopper.

For the base
50 grams butter
75 grams cookie crumbs
2 tablespoons double cream
2 tablespoons unsweetened cocoa powder
2 tablespoons icing sugar
For the filling
100 grams Mascarpone cheese
50 grams dark chocolate
50 ml double cream
1 tablespoon unsweetened cocoa powder
1 tablespoon icing sugar
For the topping
50 grams dark chocolate
2 tablespoons double cream

First make the base for the cheesecake. Beat the softened butter until light and creamy, add the icing sugar and cocoa powder and blend well. Add half of the cookie crumbs, combine well, add the double cream and the rest of the cookie crumbs and blend completely. Put the ring of a mini spring form pan (12 cm, 5") on a small serving plate, close it, transfer the batter to it and press it evenly on the bottom and about half way up the sides. Set the pan aside for the time being, it doesn't have to be refrigerated while the filling is prepared.
For the filling, melt the dark chocolate in a double boiler (or in the microwave) and set it aside to cool. Whisk together the Mascarpone and the icing sugar until creamy, add the cocoa powder and mix again. Drizzle in the melted chocolate and mix well. In another bowl, beat the double cream until stiff peaks form, then gently fold it in the cream cheese batter. Pour the filling over the base, level it and put it in the fridge for at least 4 hours or overnight.
When the filling has cooled down and started to firm up, make the topping. Melt the dark chocolate with the double cream in a double boiler, to make a thick Ganache. Let it melt and blend completely, then remove it from heat and let it cool down for about 15 minutes. Take the cheesecake out of the fridge, pour the topping, level it and return the cheesecake to the fridge for at least 4 more hours, preferably overnight. Serve with chocolate syrup, additional whipped double cream and fresh fruit. Yields 2 servings.