Chocolate Waterfall Cheesecake
A delightful cheesecake with rich flavors, creamy texture, and a fun chocolate drizzle that will impress everyone.
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.
Notes
Store leftovers in the refrigerator for up to 5 days. Ensure it's covered to maintain freshness. It’s best chilled.