Step 1: Prepare the Cake Base
Crush the Cookies: Begin by crushing the chocolate cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
Mix with Butter: In a medium bowl, combine the crushed cookies with melted butter until the mixture resembles wet sand.
Form the Base: Press the cookie mixture evenly into the bottom of a springform pan (approximately 20-22 cm in diameter) to form the base. Use the back of a spoon or your hands to ensure it is firm and level.
Chill the Base: Place the pan in the refrigerator to chill while you prepare the cream fillings.
Step 2: First Layer of Cream Filling
Prepare the Gelatin: Dissolve the 6 g of gelatin in 50 ml of warm milk, stirring until fully dissolved. Let it sit for a few minutes to activate.
Melt the Chocolate: In a double boiler or microwave, melt the 50 g of dark chocolate until smooth. Set aside to cool slightly.
Mix the Ingredients: In a large bowl, blend together the 300 g of cottage cheese, 70 g of sour cream, and 70 g of powdered sugar. Use a hand mixer or blender for a smoother consistency.
Add the Chocolate: Gradually stir the melted dark chocolate into the cream mixture until well combined.
Incorporate Gelatin: Once the gelatin has fully dissolved and cooled slightly, add it to the chocolate cream mixture. Stir well to ensure everything is evenly distributed.
Spread the First Layer: Pour the chocolate cream filling over the chilled cookie base, spreading it out evenly. Place the pan back in the refrigerator to let the first layer set for about 30 minutes.
Step 3: Second Layer of Cream Filling
Prepare the Gelatin: Dissolve another 6 g of gelatin in 50 ml of warm milk and let it sit for a few minutes.
Mix the Ingredients: In a clean bowl, blend the 300 g of cottage cheese, 50 g of sour cream, and 70 g of condensed milk until smooth. You can use a hand mixer for a creamier consistency.
Incorporate Gelatin: Add the dissolved gelatin into the cream mixture and stir well.
Spread the Second Layer: Pour the cream filling over the set first layer and smooth the surface. Refrigerate for at least 3-4 hours or until both layers are firm.
Step 4: Make the Chocolate Ganache Topping
Heat the Cream: Heat 120 ml of heavy cream in a small saucepan or in the microwave until it’s hot but not boiling.
Melt the Chocolate: Place the 150 g of milk chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes.
Stir until Smooth: Stir the chocolate and cream mixture until it becomes smooth and glossy.
Spread the Ganache: Once the cheesecake layers have set, pour the chocolate ganache over the top of the cheesecake, spreading it evenly to create a smooth finish.
Chill Again: Place the cheesecake back in the fridge for at least 30 minutes to allow the ganache to set before serving.
Step 5: Serve the Cheesecake
Once the ganache has set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy!
Nutrition Facts (Per 100 g)
Calories: 280 kcal
Protein: 7 g
Fats: 19 g
Carbohydrates: 22 g
Sugar: 15 g
Fiber: 1 g
These values are approximate and will vary depending on the specific brands of ingredients used.
Frequently Asked Questions (FAQs)
Can I use different types of cookies for the base?
Yes, you can substitute the chocolate cookies with graham crackers, digestive biscuits, or even oatmeal cookies for a different flavor. You can also experiment with gluten-free cookies if needed.
How long does the cheesecake need to chill?
It’s important to let each layer set properly in the fridge. The first layer will need about 30 minutes to firm up, while the second layer should chill for at least 3-4 hours to ensure it is fully set before adding the ganache.
Can I make this cheesecake in advance?
Absolutely! In fact, making this cheesecake a day ahead allows the flavors to meld together, and it gives the gelatin plenty of time to set. Just be sure to cover it well and keep it refrigerated until you’re ready to serve.
Can I use cream cheese instead of cottage cheese?
Yes, you can substitute cottage cheese with cream cheese for a richer and creamier texture. Keep in mind that this will increase the fat content and make the cheesecake denser.
Tips for Making the Perfect Cheesecake
Use smooth cottage cheese: For a silky texture, blend the cottage cheese until smooth or use a fine mesh sieve to eliminate any lumps.
Don’t rush the chilling time: Allow each layer enough time to set properly before adding the next to ensure distinct layers and a sturdy structure.
Use good quality chocolate: Since chocolate is a key ingredient in both the filling and the ganache, using high-quality chocolate will make a big difference in taste.
Storage Tips
Refrigeration: Store any leftovers in the refrigerator in an airtight container for up to 4-5 days. Cheesecake can lose moisture over time, so covering it well is important to preserve its texture.
Freezing: If you want to freeze the cheesecake, wrap it tightly in plastic wrap, then aluminum foil, and store it in the freezer for up to 2 months. To thaw, transfer it to the refrigerator overnight before serving.
Conclusion
This Double-Layer Chocolate and Cream Cheesecake is a stunning dessert that combines creamy textures with a crunchy chocolate base and a luxurious chocolate ganache topping. The balance between the rich chocolate layer and the sweet condensed milk layer creates a unique and delightful flavor profile that will impress your guests. It’s a versatile recipe that can be made in advance, making it perfect for special occasions or whenever you’re craving something indulgent. Try this recipe today, and treat yourself to a dessert that’s both visually appealing and irresistibly delicious!
