Chocolate Cheesecake with Condensed Milk
Chocolate cheesecake with condensed milk is a super creamy, flavorful, dense, chocolatey cheesecake. It’s impossible to resist, especially if you’re a big fan of chocolate or of cheesecake.
If you like both equally then it’s the perfect dessert. I’m both a chocolate lover and a cheesecake lover so putting them together has to be one of the best desserts. I enjoy it to the fullest… I don’t miss a crumb, and I don’t share a morsel :D.
Enjoy!
Chocolate Cheesecake with Condensed Milk
Ingredients
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
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!
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