No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze
Chocolate Graham Cracker Crust
- 300g Graham Crackers or Digestive Biscuits
- 40g Sugar
- 40g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
- 1 tsp salt
- 175g Unsalted butter, melted and cooled slightly
No Bake Chocolate Filling
- 375g Heavy cream, chilled
- 450g full fat cream cheese, at room temperature
- 130g sugar
- 1 tsp vanilla bean paste
- ¾ tsp salt
- 35g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
- 250g High quality dark chocolate (I used 72% Callebaut), Melted and cooled
- 175g Heavy Cream, Liquid
- Filippo Berio Raspberry Balsamic Glaze to finish
CHOCOLATE GRAHAM CRACKER CRUST
- Line a 9” Springform or Cheesecake pan with a parchment paper circle, and a collar of acetate.
- Place the Graham Crackers, sugar, cocoa, and salt in the work bowl of a food processor, and pulse until fine crumbs remain. Transfer to a medium mixing bowl, and add the butter and mix until combined - it should resemble wet sand.
- Transfer the crust mixture into the pan, and spread into an even layer using the back of a spoon or an offset spatula. Using the bottom of a flat glass or a flat bottomed measuring cup, press the crust firmly into an even layer.
- Place into the freezer while you prepare the filling.
FILLING AND ASSEMBLY
- In the bowl of a stand mixer fitted with the whisk attachment, whip the first measure of heavy cream just until stiff peaks start to form. Transfer to a large bowl until ready to use. Do not worry about washing the mixer.
- Beat together the cream cheese, sugar, vanilla bean paste, salt, and cocoa powder on medium high speed until light and fluffy and well combined, 2-3 minutes.
- Add the melted cooled chocolate, and mix to combine. Add the second measure of cream (liquid), and beat until incorporated.
- Add the chocolate cheesecake mixture to the bowl with the heavy cream, and carefully fold to combine, taking care not to deflate too much. If you find that the mixture is too thick to spread smoothly, you can add cream a tablespoon at a time (see notes).
- Spoon the filling over the base, and spread with an offset spatula until the surface is smooth. To get it extra smooth, you can run your offset spatula under warm water, then dry off and use to smooth the surface.
- Loosely cover the cheesecake with plastic wrap, ensuring the plastic wrap does not touch the surface of the filling. Refrigerate the cheesecake for at least 4 hours, or up to overnight. When you are ready to serve, remove from the fridge, and unmould from the pan. Drizzle with Filippo Berio Raspberry Balsamic Glaze.
- Cut the cheesecake using a knife that has been heated by running it under hot water, then drying. Wipe between each slice, re-heating knife as needed.
- Store leftovers in an airtight container in the fridge.