Why This Cheesecake Will Become Your Favorite
This Chocolate Waterfall Cheesecake is a delightful treat that blends rich flavors and a creamy texture. The combination of cream cheese, chocolate, and the smooth Nutella drizzle creates a dessert that will impress anyone. It’s perfect for special occasions or just when you need a little something sweet at home. Plus, the fun chocolate drizzle makes it visually stunning!
Crafting Your Chocolate Waterfall Cheesecake
Ingredients
- 2.5 packs of petit beurre or butter cookies (250–300 g)
- 80 g melted butter
- 400 g cream cheese (cold)
- 200 ml cream (liquid – cold)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 80 g milk or dark chocolate (melted, warm)
- 1 cup chocolate chips
- 150–200 g Nutella or milk chocolate spread
- Extra melted chocolate (for drizzling)
Directions
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Prepare the Base: Start by blending the cookies in a food processor. Once they are crushed, mix them with the melted butter. Press this mixture firmly into the bottom of a 20 cm springform pan. Set it aside.
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Make the Cream: Using a mixer, beat the cold cream cheese with the powdered sugar and vanilla for about 2 minutes until smooth. In a separate bowl, whip the cream until it becomes thick. Gently fold the whipped cream into the cream cheese mix with a spatula. Add the warm melted chocolate and combine everything well.
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Assemble the Cheesecake: Spoon some of the cream mixture into the mold you prepared earlier. Sprinkle a generous amount of chocolate chips over it. Pour the remaining cream mixture on top and smooth it out. Cover the cheesecake and refrigerate it for at least 4 hours, but ideally overnight.
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Serve with a Chocolate Waterfall: Before serving, sprinkle more chocolate chips on top. Heat the Nutella in the microwave for about 10 seconds to make it runny. Drizzle it generously over the cheesecake. Lastly, pour some melted chocolate on top, creating a waterfall effect.
Enjoying Your Cheesecake Treat
This Chocolate Waterfall Cheesecake is best served chilled. Slice it up and enjoy every creamy, chocolaty bite. It’s great for gatherings, but you can also treat yourself on a cozy night at home. The blend of textures will have everyone reaching for seconds!
Storing Leftovers
If you have any cheesecake left, you can store it in the refrigerator for up to 5 days. Make sure to cover it well to maintain its freshness. This will give you a sweet treat ready to go whenever you want!
Tips for Perfecting Your Cheesecake
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t rush the chilling time; letting it sit overnight gives it a better texture.
- Feel free to adjust the amount of chocolate chips or Nutella according to your preferences for a more personalized taste.
Delicious Variations
You can add in your favorite toppings like crushed nuts or caramel drizzle for an extra treat. Try swapping Nutella with a different chocolate spread for a unique twist each time you make it!
Nutritional Information
Nutritional details can vary, but a typical slice contains around 400-500 calories. It’s rich, so enjoy it in moderation!
Sweet Pairings for Family Gatherings
This cheesecake pairs wonderfully with fresh fruits, like strawberries or raspberries, which can enhance its beautiful appearance as well as flavor. A scoop of vanilla ice cream on the side can make it even more indulgent!
FAQ
1. Can I use another type of cookie for the base?
Absolutely! Feel free to use any flavored cookies that you enjoy; chocolate cookies could add an extra chocolate kick!
2. How long does it take to make from start to finish?
The active preparation takes about 30 minutes, but remember to refrigerate it for at least 4 hours or overnight before enjoying.
3. Is it possible to freeze the cheesecake?
Yes, you can freeze the cheesecake for up to a month. Just wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. Thaw it in the refrigerator before serving.
Enjoy making and sharing this Chocolate Waterfall Cheesecake with friends and family!
Chocolate Waterfall Cheesecake
Ingredients
For the crust
- 2.5 packs petit beurre or butter cookies (250–300 g)
- 80 g melted butter
For the cheesecake filling
- 400 g cream cheese (cold) Make sure it's at room temperature for easy mixing.
- 200 ml cream (liquid – cold) Whip until thick.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 80 g milk or dark chocolate (melted, warm)
- 1 cup chocolate chips Generously sprinkle over the cheesecake.
- 150-200 g Nutella or milk chocolate spread Heat before drizzling.
- Extra melted chocolate (for drizzling) For creating the waterfall effect.
Instructions
Preparation
- Blend the cookies in a food processor until crushed, then mix with melted butter.
- Press the cookie mixture firmly into the bottom of a 20 cm springform pan and set aside.
Making the Cream
- In a mixer, beat the cold cream cheese with powdered sugar and vanilla for about 2 minutes until smooth.
- In a separate bowl, whip the cold cream until thick.
- Gently fold the whipped cream into the cream cheese mixture with a spatula.
- Add the warm melted chocolate and combine everything well.
Assembly
- Spoon some of the cream mixture into the prepared mold.
- Sprinkle chocolate chips over the cream mixture.
- Pour the remaining cream mixture on top and smooth it out.
- Cover the cheesecake and refrigerate for at least 4 hours, ideally overnight.
Serving
- Before serving, sprinkle more chocolate chips on top.
- Heat Nutella in the microwave for about 10 seconds until runny, then drizzle it over the cheesecake.
- Finish by drizzling extra melted chocolate on top to create a waterfall effect.
