Chocolate cheesecake Recipe


  • 5 cup crumbed “leftovers” from a brownie bottom
  • 3 gelatine leaves
  • 200 g of dark chocolate
  • 300 g Philadelphia cheese
  • 4.5 dl crème fraiche
  • 4.5 dl icing sugar
  • 1 orange, finely grated peel and juice
    Candied orange peel:
  • 1 dl powdered sugar
  • 1 dl water
  • 2 oranges
  • Garnish:
  • cocoa and possibly candied orange peel

How to prepare

  • Press out the brownies crumbs in a shape with removable edges 22-24 cm in diameter. It should be a compact cheesecake bottom.
  • Place the gelatine leaves in plenty of cold water. Melt the chocolate in water bath or in micro.
  • Whisk together Philadelphia cheese, crème fraiche, icing sugar, orange peel and chocolate to a smooth batter.
  • Lift up the gelatine leaves and melt them in a saucepan with the juice from the orange.
  • Pour the gelatin mixture into a thin beam while stirring in the batter. Pour the batter into the running mold and leave in the fridge for at least 3 hours.
  • Candied orange peel
  • Peel off the outermost orange peel on the apple sinks with a potato peeler. Melt sugar and water in a frying pan / saucepan. Place the orange peel and turn them around in the sugar until golden, about 3 minutes. Lift up and place on baking sheet paper to set.

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