Chocolate Crunch Cheesecake Recipe
This recipe for Chocolate Crunch Cheesecake by Eloise Head was featured in the Flint & Flame Christmas 2024 magazine. The imagery was so impressive I just felt that I had to make it for a festive family lunch.
Eloise said:
This cheesecake is such a showstopper and it’s one of my most popular recipes on social media. It has a buttery biscuit base, a creamy chocolate cheesecake filling, topped with a rich chocolate ganache and is encased in chocolate wafer fingers.
This is by no means a budget bake. The ingredients are quite expensive and I tried to make savings where possible but rather than compromise on the quality of the chocolate I bought Morrison’s own brand digestive biscuits which were about 1/3 of the price of McVities.
Ingredients for the Chocolate Crunch Cheesecake
FOR THE BASE
- 34 chocolate-covered wafer fingers (I used KitKats)
- 300g digestive biscuits
- 150g butter, melted
FOR THE FILLING
- 450ml double cream
- 500ml full-fat cream cheese, at room temperature
- 120g icing sugar
- 200g milk chocolate, melted and cooled slightly
FOR THE TOPPING
- 100g dark chocolate, broken into pieces
- 100m double cream
- 6 chocolate-covered wafer fingers, broken into small pieces
Method to make the Chocolate Crunch Cheesecake
- Line the bottom of a 20cm (8″) round springform cale tin with a circle of nonstick baking paper.
- Place the chocolate-covered wafer fingers around the inside edge of the prepared tin with the branding facing outwards. The edge of each finger should line up with the neighbouring finger. If there is a small gap at the end, carefully slice a finger in half vertically to fill the gap.
- Put the digestive biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin.
- Tip into a large mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Carefully scoop the mixture into the tin, making sure you don’t knock any of the chocolate-covered wafers fingers over, then press it down firmly with the back of a spoon (this will secure the wafer fingers in place). pop into the refrigerator while you make the filling.
- In a large mixing bowl, whip the cream with an electric hand mixer until stiff peaks form.
- In a separate large bowl, beat together the cream cheese and icing sugar with the electric mixer until smooth, then pour in the melted milk chocolate and beat until just combined. Fold in the whipped cream with a rubber spatula until just combined.
- Remove the chilled base from the refrigerator, then spoon in the filling, smoothing it out to the edges of the wafer fingers and pressing it down onto the base to avoid any gaps.
- Put the dark chocolate pieces and cream into a microwave-safe bowl and microwave on high for one minute and 20 seconds (the cream should be warm enough to melt the chocolate without boiling and curdling). Leave to stand for about two minutes, then stir until the cream and chocolate start to come together. Continue to stir until smooth and creamy.
- Pour the topping over the filling and quickly smooth it out to the edges using a metal spatula or the fack of a spoon.
- Sprinkle the broken chocolate-covered wafer pieces evenly over the top and chill in the refrigerator for at least six hours, or overnight, if possible, until completely set.
- Store in the refrigerator for up to three days.
My Hacks
Use a sharp knife to cut the KitKat bars into individual fingers. I would also recommend buying a few extra bars to cover any breakages, or shortfall, when lining the edge of the tin.
My Opinion
In my opinion this cheesecake had a real Wow! factor and, in all honesty, wasn’t that hard to make.
Do you have a favourite chocolate cheesecake recipe? If so, please share it as a comment.
Enjoy!
Useful Links
Below you will find some useful links which are relevant to this article.
