No Bake Chocolate Cheesecake
No Bake Chocolate Cheesecake
by David Colombe, Executive Chef, Table 24
No Bake Chocolate Cheesecake
Author: David Colombe
Prep time: 35 min
Cook time: 10 min (optional)
Total time: 2 hr 35 min
Serves: 6
Ingredients:
-
150 g Graham Crumb
-
45 g Butter
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110 g Sugar
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150 g dark chocolate, melted and cooled a bit
-
2 Tbs cocoa powder
Directions:
Line a spring form pan with parchment, on the sides and bottom.
Melt the Butter and mix it together with the Graham Crumb. Press it into a small spring form pan and bake it at 350 for 10 min. This will just crisp and solidify the crust. If you want it a true no-bake cheesecake, just press it into the pan while the butter is still warm and cool it. It will solidify enough if it is kept cool.
Leave the cream cheese and soft goat cheese out to come up near room temp. Put both cheeses into a mixing bowl and beat them together with the sugar until it gets light and fluffy.
Mix the cocoa powder into the yogurt and add that into the cheese mixture. While all this is mixing, melt the dark chocolate in a bain marie or double boiler. Slowly add in the melted chocolate to the mixture as the paddle is spinning in the mixer.
Once the chocolate is completely mixed in, pour the Cheesecake mixture into your spring form pan on top of the graham crust and refrigerate for 2 hours before serving.
Garnish with drizzled chocolate, White Chocolate or fresh berries.
For my plating, I went a bit more "fine dining". I like the look of individual desserts for Table 24, so instead of making a cake, I plated in a more deconstructed style. I laid down what I call the "Spoon and Swoosh" of raspberry puree. Then I dusted the graham crumb mixture down in a line on the plate as my crust.
