chocolate cheesecake
I think this is the right opportunity to officially present the photographer of this blog, as well as the official taster of all my recipes : my only and favorite husband NICK. Yesterday was his birthday and so for the occasion I thought I’d prepare his favorite dessert. In fact , in reality, Nick doesn’t have a favorite dessert , the only important thing is that inside, above and below there is chocolate! He doesn’t think any space should be wasted with fruit.
nick one year old
I would like to remind you that I’m not good at making desserts. In fact if you check on the blog under “ categories” , you will easily notice that there are very few desserts. So I rolled my sleeves up and thought to do something for him that….. 1. I was sure would be easy to do, 2. would look good , 3. would have lots of chocolate and 4. that I would like too! At the end I made this dark chocolate cheese cake .. a light version . Also, to avoid eating a whole cake just in two (something very possible ). I decided to make mono portions. But, seeing how Nick seem to think that his birthday should be celebrated for at least a week , I made plenty of them !!!
Ingredients
For the base:
150g chocolate digestive biscuits
50g butter
For the filling:
250g ricotta
250g mascarpone
150ml yogurt
150g Dark chocolate
3 sheet of gelatin
For the topping:
Dark chocolate powder
Dark chocolate
How is work:
First make the base. Crush the biscuits in a food processor or place in a plastic bag and smash with a rolling pin to make coarse crumbs. Melt the butter, add to the crumbs, mix by stirring to make a crumbly paste. Tip the paste into a 22×3½cm loose-bottomed flan tin. Spread evenly with a spatula and then use the base of a tumbler glass to compact evenly . Cover loosely with cling film and chill for at least an hour.
Meanwhile, beat together the ricotta, mascarpone and yogurt until smooth. This is quickly done with an electric whisk or beater .Break and chop very finely the dark chocolate, add a hand full into the cream mixture, stir. Add the gelatin. Pour the chocolate and cream mixture over the biscuit base and transfer to the fridge. Leave to chill and set firm for at least 2 hours.
Decorate the top with chocolate powder and the rest of the chopped chocolate. Serve.
Simona –
it’s very Italian to be not interested in desserts, or puddings as we call them. So well done on the birthday cheesecake. However,looking the picture of Nick, he seems a little young to be your husband! Greetings from New York and hope your lovely goat is recovering. From Barbara
Prima di tutt: AGURI NIIIIICK! SImo questo dolce sembra fantastico!devo provare…PS…la foto è fantastica!
Fortunatamente è arrivato l’autunno, e questo desserts arriva proprio a proposito. Lo sperimenterò con amici a cena. Gli ingredienti sono ottimi e dalla foto si presentano benissimo. auguri a Nic. Mamma mia, troppo carino !!!!!!!
is nick a virgo? it seems that we are addicted to the same things. chocolate and you. it looks fabulous, you have one year to prepare for my next bday.
Lanna visited us this weekend in Austin, a fall break from college for her, and she made panna cotta, remembering that you said you often used strawberries. It was a hit, so that’s a special dessert that you make that is excellent!
Hi Darlene, I am very please you and Lanna made the panna cotta, bravissime. I’ve recently tried to use wild blackberry too… they were fantastic. Test yourself and then let me know.