Chocolate cheesecake (No-bake)

Today I am lucky to have in my schedule only a couple things to do and them being mostly : writting about food and taking care of our house. Yaaayyyyy

Lately I discovered that I was more confident using chocolate ganache and cream cheese frostings in my bakings rather than buttercream and whipped cream. Go figure, the last two being the ones we used the most back in the days in Belgian's bakeries...meaning 20 years old JeanneMara had no clue of what truly worked for her back then!

So I would tell you, baking is about exploring, failing and trying again. Failing a lot in my case but hey why not sharing one of those stories another day. But if you truly love baking and cake building, it will stick to you. In my case even after a decade I am still remembering my macarons classes. Again go figure, "pâtisseries" are a wonder.

Such as this easy and delicious cheesecake recipe! Using chocolate ganache as a base for your cheesecake.

It is one of my own and I am happy to share it with others and hoping your famillies and friends will love it to!

No-bake chocolate cheesecake, 8 cm - 10 cm loose bottomed form.

Ingredients:

Chocolate ganache cream cheese filling

-1 1/2 cup of liquid cream

- 1/2 cup of milk

-170gr of dark chocolate 65 to 70%

-170g of cream cheese

- 2 tbsp of unprocessed cacao powder

Crust

-170gr of crushed digestives crackers

-50gr of melted butter

Put in a pan the cream and milk and heat it up. Be careful, take it out the fire right before it simmers! Add your chopped chocolate and with a small whisk, still out the fire, mix it all till the choclate melt fully. Leave it on the side for a bit.

Crush the crackers and mix to it the melted butter. Evenly spread the mix in your lose-bottomed thin. Make sure the mix is not to crumbly so no pieces will come off when adding the filling.

Take 60% of the ganache and use a hard whisk to mix the cream cheese. Add the cacao in the process. Then pour it on top of the crackers crust. Lift the form half a cm away from the table and drop it gently on the table, this will prevent the formations bulls or empty spaces, do it a couple times. Put the thin in the freezer for 2 to 3 hours.

Keep the other part of the ganache out, you will need the use a bain-marie or reheated at term 1 on your induction plate. It is important to use a very low temperature for melting the ganache.

After 3 hours, do not leave it more to avoid frost damages, take the thin out and once your ganache is liquid enough, pour it on top of the cheese cake. This will create a nice second layer. Put it back to the freezer for 2 hours. Then unmold it and decorate as you wish!

I love this recipe because it is not too sweet and you truly enjoy the chocolate flavour with the tiny bit of salty from the digestives.

Also you can double this recipe easily, if you want to make more ganache for other uses, you can keep it up to a month in the fridge, use a tupperware or put it in a jar as I do. My fiancé uses it as a spread on his waffels because he has nuts allergies and can not have nuttela.

Finaly, you can make this recipe gluten free by using a flourless chocolate sponge or Congolais recipe instead of the digestives crust.

Enjoy that cheesecake!