Zutaten für No Bake Decadent Chocolate Cheesecake
- Biscuits
- 1/2 cup (113g) unsalted butter
- 16 ounces (454g) mascarpone cheese
- 1 cup (240ml) heavy cream
- Greek Yogurt
- Dark Chocolate
- 8 ounces (227g) good quality dark chocolate
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Zubereitung von No Bake Decadent Chocolate Cheesecake
- Ensure all ingredients are at room temperature.
- Melt 1/2 cup (113g) unsalted butter in a saucepan over low heat.
- While the butter melts, crush 1 1/2 cups (150g) ginger nut biscuits into fine crumbs.
- Stir the crushed biscuits into the melted butter until evenly combined.
- Press the biscuit mixture firmly into the bottom of a 9-inch springform pan to create the base.
- Refrigerate the base for at least 30 minutes to firm up.
- Gently melt 8 ounces (227g) of good quality dark chocolate in a heatproof bowl set over a pan of simmering water (double boiler). Stir occasionally until smooth.
- In a separate bowl, whip 1 cup (240ml) heavy cream until stiff peaks form.
- In another bowl, combine 8 ounces (227g) mascarpone cheese and 1/2 cup (113g) plain Greek yogurt.
- Gently fold half of the melted chocolate into the whipped cream. Work quickly to prevent the chocolate from seizing. If it does seize, microwave for 10-15 seconds at a time until smooth.
- Gently fold the remaining melted chocolate into the mascarpone and yogurt mixture.
- Spread the chocolate-mascarpone mixture evenly over the chilled biscuit base.
- Spread the chocolate-whipped cream layer evenly over the mascarpone mixture.
- Combine the remaining 1/2 cup (113g) plain Greek yogurt and 8 ounces (227g) mascarpone cheese. Spread this mixture over the whipped cream layer.
- Refrigerate the cheesecake overnight (or for at least 6 hours) to allow the layers to set.
- Decorate with grated chocolate (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2g
Fat
57g
Carbs
4g
