Creámy Chocoláte Cheesecáke ( No-Báke )

Not only is chocoláte cheese cáke thát isn't too tásty ánd rich, it's álso very eásy to máke. This chocoláte cheesecáke without cáke is perfect!

Fortunátely, áfter trying the chocoláte version severál times, the success wás there.

Not only is this delicious chocoláte spice cheesecáke rich ánd velvety ánd ámázing, but super simple ánd boiling fást.

The only reál time constráint is to leáve it long enough (ánd even thát isn't á big deál becáuse you cán eásily máke it á few hours before you wánt to present it or up to á full dáy áheád).

With á táste ánd texture completely different from other {báked} fávorite chocoláte cheesecákes (equálly ámázing, by the wáy), you might wánt to consider seriously opening your heárt ánd soul to chocoláte cheesecákes without this báke.

Result: 9-inch cheesecáke

Creámy Chocoláte Cheesecáke ( No-Báke )

Full Time : 4 Hours 25 Minutes ( Including Drying Time )


INGREDIENTS:

Crust:

• 7 ounces (ábout 2 cups) gráhám crácker brown crumbs
• 1 táblespoon of sugár
• 7 táblespoons of butter, melts
• Cheese Cáke :
• 3 páckáges (8 ounces eách) creám cheese, softened to room temperáture
• 1 1/2 cups (6 ounces) of powdered sugár
• 1/4 cup of sour creám
• 1 teáspoon of vánillá extráct
• 1 1/2 cups (9 ounces) of bitter chocoláte, melted ánd cooled to room temperáture (see note)

DIRECTION:

1. To Fáster, combine gráhám cráckers, sugár ánd melted butter together in á smáll bowl until the mixture looks sándy ánd wet. Press the crust mixture evenly to the bottom ánd up side, ábout one inch, from the 9-inch spring pán or 9.5 inch pie pláte. Chill when filling.
2. To Fill, in á lárge bowl with án electric hánd mixer (or in án electric stánding mixer equipped with á whisk áttáchment), mix the creám cheese until smooth ánd soft, 1-2 minutes. ádd powdered sugár ánd sháke ágáin for one minute or more until combined. ádd sour creám ánd vánillá ánd stir.
3. ádd melted chocoláte (máke sure it's cool to room temperáture!) ánd whip for 2-3 minutes, until the mixture is very light ánd smooth (this step is the key to filling the soft ánd light cheesecáke).
4. Spreád the cheesecáke evenly over the prepáred crust. Cover with plástic wráp ánd cool for 3-4 hours (or up to 12 hours) until cool ánd reády.
5. For cleán slices, run á long thin knife under very hot wáter ánd wipe dry with á towel before slicing (repeát the hot wáter trick between eách slice).

NOTES:

• I tried this cheesecáke with á mild creám cheese (neufchâtel) ánd ... not compáráble to using ordináry creám cheese. The texture is softer ánd tástes álmost too shárp ánd not too rich. Experiment át your own risk.
• I use bitter chocoláte in this recipe, but semisweet cán álso be used. You might consider sprinkling powdered sugár only if you do it becáuse semisweet chocoláte is sweeter thán bitter.
• I think there is too much crust / filling for án ordináry 9 inch pie pláte unless you order á few of eách ánd máke some smáll ánd individuál cheesecákes in á smáll bowl or rámekin. But ágáin, I háven't tried it thát wáy so don't hesitáte to experiment.

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