An indulgent chocolate cheesecake from Chef Nabil Barcous: no baking, an easy method and a divinely silky result. It is even better made the day before, which gives the cheesecake time to set properly in the fridge. A dessert to impress your guests, and one that will quickly become a favourite.
Ingredients for a 24 cm ring
- 300 g of Saint Michel cocoa biscuits filled with chocolate cream
- 100 g of butter
- 600 g of Ma crème de fromage Land’or chocolate
- Whipped Chantilly cream
- Red fruits: strawberry, raspberry
How to make this no-bake chocolate cheesecake
- Crush the Saint Michel cocoa and chocolate cream biscuits to a powder.
- Melt the butter.
- Pour the melted butter over the powder and mix.
- Press the biscuit mixture into the bottom of a round tin, 1.5 cm deep.
- Pour over the Ma crème au fromage Land’or chocolate, then smooth the surface of the cheesecake.
- Chill the cheesecake for 6 hours.
- Finish the top with rosettes of Chantilly and raspberries.
- Dust with icing sugar.
As with most no-bake cheesecakes, patience is the real trick here: the longer it rests in the fridge, the firmer and silkier it slices. And to keep dessert interesting from one menu to the next, a white chocolate fondant ready in 15 minutes or a pear and chocolate gratin both make excellent quick alternatives.
Red fruits bring the freshness that balances the richness of the chocolate: strawberry and raspberry remain the classic pairing, though nothing stops you borrowing other combinations, as in these strawberry sundae cups.
