Cold Chocolate Cheese Cake Recipe

Name: Cold Chocolate Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz. butter; 2 tbsp. sugar; 1 tbsp. cocoa; 7 oz. biscuit crumbs; 7 oz. bittersweet chocolate; 3 eggs; 8 tbsp. icing sugar; 8-1/2 fl. oz. cream; 1 tsp. vanilla; 1 cup pecans, chopped

Servings: persons

1
Crust: Melt the butter.
2
Mix the crums with the sugar and cocoa.
3
Add the melted butter.
4
Stir until well mixed.
5
Put it into a 26 cm.
6
springform pan.
7
Press the mixture into the form.
8
Put in refrigerator.
9
Filling: Melt the chocolate in a double-boiler or in microwave.
10
Stir until smooth.
11
Remove from heat.
12
Beat the egg-whites until hard peaks form; set aside.
13
Whip the cream until soft peaks form; set aside.
14
Whip egg yolks with sugar until fluffy.
15
Whip cream-cheese until fluffy, add the egg mixture and the chocolate.
16
Stir the mixture until fully combined.
17
Fold in the cream until combined.
18
Finally fold in the egg-whites until combined.
19
Pour the mixture over the crust.
20
Put the pecans on top.
21
Cover and refrigerate for at least 6 hours, preferably overnight.

1769

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 oz. butter, 2 tbsp. sugar, 1 tbsp. cocoa, 7 oz. biscuit crumbs, and more.

Yes, Cold Chocolate Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cold Chocolate Cheese Cake

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