This Double-Layer Chocolate and Cream Cheesecake is a rich, indulgent dessert that’s perfect for chocolate and cream lovers. The cheesecake features a delightful contrast between two layers of cream fillings — one infused with dark chocolate and the other sweetened with condensed milk. With a crunchy chocolate cookie base and a smooth milk chocolate ganache topping, this dessert is perfect for any special occasion or for a weekend treat when you’re craving something decadent.
The combination of cottage cheese, sour cream, and gelatin creates a light yet creamy texture, and the smooth chocolate ganache adds the perfect finishing touch. Let’s dive into this easy-to-make but incredibly delicious recipe!
Full Recipe:
Ingredients
For the Cake Base:
Chocolate cookies: 260 g (finely crushed)
Butter: 70 g (melted)
For the First Layer of Cream Filling:
Cottage cheese: 300 g (smooth or blended for a creamy texture)
Sour cream: 70 g
Powdered sugar: 70 g
Dark chocolate: 50 g (melted)
Gelatin: 6 g
Milk: 50 ml (for dissolving the gelatin)
For the Second Layer of Cream Filling:
Cottage cheese: 300 g
Sour cream: 50 g
Condensed milk: 70 g
Gelatin: 6 g
Milk: 50 ml (for dissolving the gelatin)
For Decoration (Chocolate Ganache Topping):
Milk chocolate: 150 g
Heavy cream (33% fat): 120 ml (hot)
How to Make Double-Layer Chocolate and Cream Cheesecake
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