John Myers
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Chocolate Cream Cheese Cake; Out of Fridge
The perfect chocolate cream cheese cake; out of fridge recipe with a picture and simple step-by-step instructions.
For the ground
- 150 g Spoon bisquit, strongly chopped
- 100 g Hazelnut brittle
- 100 g Butter, for the bottom
- 50 g Butter for the ganache, chocolate base
- 125 g Dark chocolate
For the filling
- 125 g Dark chocolate
- 150 g Chocolate TART CREAM
- 1 Btl Vanillin
- 200 ml Whipped cream
- 3 tbsp Orange liqueur from Aldi
- 3 tbsp Rum
- 400 ml Cream cheese
Decoration
- 400 ml Cream
- 2 Btl Vanilla sugar
- 2 Btl Cream solid and some cocoa powder
ground
- You stretch baking paper in a springform pan with a diameter of 26. Butter the sides. Melt the butter on the water bath with the chocolate. Spread this mass (ganache) directly onto the Bach paper, let it cool down but don’t let it harden completely. Crush the bisquits with the beater in a freezer bag, then mix with the hazelnut brittle. Melt 100 ml butter and mix with the breadcrumbs. Then everything comes evenly onto the chocolate layer in the springform pan, press down lightly. This mixture is then placed in the freezer for 2-3 hours. Tip: prepare the day before.
filling
- Carefully remove the frozen base from the mold, then place the ice-cold base on a serving plate and wrap it with a cake tin / ring. Whip the cream cheese with the liqueur and rum. Melt the chocolates on the water bath, then stir into the cream cheese, mix very well. Whip the cream with vanilla sugar and whipped cream, very carefully fold into the chocolate mass. Then distribute the whole thing evenly on the floor and place in the freezer for another hour.
- Then whip the cream and distribute it on the chocolate layer, decorate with cocoa or chocolate sprinkles if necessary. This cake is great to freeze, but always take out an hour before eating.
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