Imen Dridi Chocolate Cheesecake by Jamie Oliver is a luxurious combination of a buttery biscuit crust, a velvety cream cheese filling, and a dance of dark and white chocolates that is ready in 2 hours and 38 minutes!
Try More Jamie Oliver Recipes:
🤎 Why You’ll Love This Cheesecake Chocolate Recipe:
- Decadent Bliss: Luxurious blend of creamy cheesecake and rich chocolate.
- Harmonious Fusion: Perfect balance of dark and white chocolates.
- Textural Pleasure: Crisp biscuit base complements smooth cheesecake.
- Effortless Sophistication: Simple yet elegant, suitable for any occasion.
- Time-Friendly Delight: Quick prep, 2-hour chill for easy entertaining.
❓ What Is Jamie Oliver’s Cheesecake Chocolate Recipe?
Jamie Oliver’s Chocolate Cheesecake is an elegant sweet treat with a buttery biscuit crust, a vanilla cream cheese filling, and a luscious swirl of dark and white chocolates.
🍫 Jamie Oliver Cheesecake Chocolate Ingredients
- 350 g digestive biscuits
- 100 g unsalted butter
- 300 g cream cheese
- 2 tablespoons caster sugar
- 1 tablespoon vanilla extract
- 300 ml double cream
- 200 g dark chocolate, (70%)
- 100 g white chocolate
🥧 How To Make Jamie Oliver Cheesecake Chocolate
- Bring the oven temperature up to 180 degrees Celsius (350 degrees Fahrenheit) or (gas 4).
- Grind the biscuits into fine breadcrumbs in a food processor.
- Put the crushed biscuits in a saucepan and melt the butter over medium-low heat.
- Use the back of a spoon to evenly distribute the biscuit mixture over the base and up the sides of a loose-bottomed 25cm tart tin, being sure to cover it fully.
- Bake for 8 minutes and then let cool while you make the filling.
- In a large bowl, combine the cream cheese, sugar, and vanilla essence; whip in 250 milliliters of cream, little by little, until blended and creamy.
- Put the white and dark chocolate in separate bowls and place them over saucepans of simmering water. Pour the remaining cream into each bowl and set aside while you melt the chocolate, stirring every so often.
- Pour the mixture into the cooled tart shell after smoothing out the cream cheese and melting dark chocolate.
- Top with melted white chocolate and swirl it into decorative designs with a chopstick or skewer.
- Refrigerate for a minimum of 2 hours, or until solidified. Cut into slices before serving.
💭 Recipe Tips
- Precise Biscuit Grind: Ensure a fine biscuit crumb texture for a cohesive crust.
- Even Shell Coating: Thoroughly spread biscuit mixture to cover tart base evenly.
- Gentle Chocolate Melting: Melt dark and white chocolate slowly over simmering water, stirring intermittently.
- Chill Before Cutting: Refrigerate for a minimum of 2 hours to set the cheesecake before slicing.
🍦 What Goes Well With Cheesecake Chocolate?
Jazz up chocolate cheesecake with colorful fruit coulis, fresh berries, citrus zest, caramel sauce, whipped cream, and espresso or spiced syrup flavors.
🎚 How To Store Leftovers Cheesecake Chocolate?
- In The Fridge: Refrigerate leftover chocolate cheesecake for no more than 3 to 4 days if preserved in a tightly sealed container or carefully wrap it in plastic.
- In The Freezer: Freeze leftover chocolate cheesecake for at least 3 months after wrapping it firmly in plastic. Let it thaw in the fridge before serving.
🥵 How To Reheat Leftovers Cheesecake Chocolate?
- Oven: Turn the oven on high heat (300°F) then spread chocolate cheesecake slices on a baking sheet and heat for about 10 minutes.
- Microwave: Lay chocolate cheesecake on a microwave-safe plate and heat for 15 to 20 seconds bursts on medium power or until warm.
FAQs
Why does chocolate cheesecake crack and sink?
Overmixing adds excess air to the batter, causing the chocolate cheesecake to rise, collapse, and crack during baking.
How do you keep the top of a chocolate cheesecake from burning?
To keep the top of a chocolate cheesecake from burning, usea water bath during baking, ensuring even heat distribution and gentle cooking.
Why is my chocolate cheesecake rubbery?
Your chocolate cheesecake turns rubbery if overbaked or left to cool excessively, compromising its creamy texture.
How do you know when the chocolate cheesecake is done?
When the chocolate cheesecake appears mostly set with only a slight jiggle in the center, it’s done baking.
Try More Jamie Oliver Recipes:
- Jamie Oliver Snickers Cheesecake
- Jamie Oliver Cake With Pomegranate Drizzle
- Jamie Oliver Rhubarb Upside Down Cake
Jamie Oliver Cheesecake Chocolate Nutrition Facts
Amount Per Serving
- Calories 399
- Total Fat 30.8g
- Saturated Fat 18.3g
- Total Carbohydrates 28.6g
- Dietary Fiber 1.2g
- Sugars 18g
- Protein 3.6g
Jamie Oliver Cheesecake Chocolate
Description
Chocolate Cheesecake by Jamie Oliver is a luxurious combination of a buttery biscuit crust, a velvety cream cheese filling, and a dance of dark and white chocolates that is ready in 2 hours and 38 minutes!
Ingredients
Instructions
- Bring the oven temperature up to 180 degrees Celsius (350 degrees Fahrenheit) or (gas 4).
- Grind the biscuits into fine breadcrumbs in a food processor.
- Put the crushed biscuits in a saucepan and melt the butter over medium-low heat.
- Use the back of a spoon to evenly distribute the biscuit mixture over the base and up the sides of a loose-bottomed 25cm tart tin, being sure to cover it fully.
- Bake for 8 minutes and then let cool while you make the filling.
- In a large bowl, combine the cream cheese, sugar, and vanilla essence; whip in 250 milliliters of cream, little by little, until blended and creamy.
- Put the white and dark chocolate in separate bowls and place them over saucepans of simmering water. Pour the remaining cream into each bowl and set aside while you melt the chocolate, stirring every so often.
- Pour the mixture into the cooled tart shell after smoothing out the cream cheese and melting dark chocolate.
- Top with melted white chocolate and swirl it into decorative designs with a chopstick or skewer.
- Refrigerate for a minimum of 2 hours, or until solidified. Cut into slices before serving.
Notes
- Precise Biscuit Grind: Ensure a fine biscuit crumb texture for a cohesive crust.
Even Shell Coating: Thoroughly spread biscuit mixture to cover tart base evenly.
Gentle Chocolate Melting: Melt dark and white chocolate slowly over simmering water, stirring intermittently.
Chill Before Cutting: Refrigerate for a minimum of 2 hours to set the cheesecake before slicing.
