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RECIPE
16 INGREDIENTS 9 STEPS 3hr

Best Ever Eggless Baked Chocolate Cheesecake

5.0
1 Ratings
Make the Best Ever Eggless Baked Chocolate Cheesecake for Valentine's Day. Deep, divine, satisfying, and smooth. The clarified butter gives caramel tones to the biscuit crumb making it even better! It's simple to bring together and most satisfying to dig into.
Best Ever Eggless Baked Chocolate Cheesecake Recipe | SideChef
Make the Best Ever Eggless Baked Chocolate Cheesecake for Valentine's Day. Deep, divine, satisfying, and smooth. The clarified butter gives caramel tones to the biscuit crumb making it even better! It's simple to bring together and most satisfying to dig into.
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
3hr
Total Time
$1.98
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Biscuit Base

1 1/2 cups
Digestive Biscuits
or Marie Biscuits
1/3 cup
or Ghee

Chocolate Mix

3.5 oz
Pouring Cream
or Fresh Cream
1/2 cup
70% Dark Chocolate , room temperature, chopped
2/3 cup
Milk Chocolate , room temperature, chopped
I used Cadbury Dairy Milk Silk Chocolate
1 Tbsp
Instant Coffee
(optional)

Cheesecake Filling

2/3 cup
Cream Cheese , room temperature
3/4 cup
Mascarpone Cheese , room temperature
3 Tbsp
Thick Yogurt , room temperature
2 1/2 Tbsp
Unsweetened Cocoa Powder
1/3 cup
Brown Sugar
1 pinch

Ganache

5.5 oz
Pouring Cream , room temperature
or Fresh Cream
1/2 cup
70% Dark Chocolate , finely chopped
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
679
FAT
57.9 g
PROTEIN
6.5 g
CARBS
45.4 g

Author's Notes

The cheesecake tastes best if allowed to stand at room temperature for 30 minutes before serving. The coffee is optional but it enhances the depth and taste of the chocolate.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line a heart-shaped mold with a double layer of aluminum foil and place it on a baking tray.
Step 2
Run the Digestive Biscuits (1 1/2 cups) in a blender to fine crumbs or place in a Ziploc and crush. Stir in the Clarified Butter (1/3 cup) . Press into the mold.
Step 3
Bake for 12-15 minutes until light golden brown. Cool while you make the filling.
Step 4
Melt the Pouring Cream (3.5 oz) with 70% Dark Chocolate (1/2 cup) and Milk Chocolate (2/3 cup) over a double boiler, or microwave, stir until smooth, then stir in the Instant Coffee (1 Tbsp) .
Step 5
Place Cream Cheese (2/3 cup) , Mascarpone Cheese (3/4 cup) , Thick Yogurt (3 Tbsp) , Unsweetened Cocoa Powder (2 1/2 Tbsp) , Corn Starch (2 Tbsp) , Brown Sugar (1/3 cup) , Vanilla Extract (1 tsp) , and Salt (1 pinch) in a large bowl and pour over the warm chocolate mix. Beat until smooth using an electric hand beater, or in the bowl of a stand mixer.
Step 6
Top the biscuit base with the filling, smoothen out and pour 1 cup of hot water into the base tray.
Step 7
Reduce the oven temperature to 300 degrees F (150 degrees C). Bake for 1 1/2 hours until slightly firm to touch and slightly puffy and risen.
Step 8
The cheesecake will collapse as it cools. Leave to stand for 1 hour in the turned-off oven until cool, then cover and refrigerate overnight.
Step 9
Prepare the ganache. Melt the Pouring Cream (5.5 oz) with 70% Dark Chocolate (1/2 cup) over a double boiler. Whisk until smooth. Rest at room temperature, whisking on and off, until it is pipeable. Pipe rosettes over the cheesecake. Enjoy!

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Nutrition Per Serving
Calories
679
% Daily Value*
Fat
57.9 g
74%
Saturated Fat
35.9 g
180%
Trans Fat
0.2 g
--
Cholesterol
126.3 mg
42%
Carbohydrates
45.4 g
17%
Fiber
6.8 g
24%
Sugars
21.6 g
--
Protein
6.5 g
13%
Sodium
221.0 mg
10%
Vitamin D
--
--
Calcium
98.9 mg
8%
Iron
3.5 mg
19%
Potassium
143.0 mg
3%
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