A luxurious Italian-style chocolate cheesecake made with cream cheese, dark cocoa, and citrus notes, finished with cocoa cream and shaved chocolate.
Ingredients
- Philadelphia cream cheese
- Dark cocoa powder
- Heavy cream
- Granulated sugar
- Orange zest & juice
- Vanilla bean
- Whole eggs
- Sea salt
- Ground sugar cookies
- Cane sugar
- Unsalted butter (melted)
- Cream cheese (topping)
- Sugar (topping)
- Heavy cream (topping)
- Cocoa powder
- Shaved dark chocolate
Preparation
Blend cream cheese, sugar, and cocoa until smooth. Add citrus zest, vanilla, eggs, cream, juice, and salt. Chill briefly.
Prepare the cookie crust, press into a buttered springform pan, and chill.
Pour filling into crust and bake at 300°F (150°C) for about 55 minutes. Cool completely.
Whip topping ingredients until fluffy, pipe over cheesecake, and finish with shaved dark chocolate.
Wine Pairing
Harveys Bristol Cream Sherry
A classic, smooth and velvety Sherry that loves chocolate desserts and cocoa toppings. Serve chilled at 12°C in a wine glass (or over ice with an orange slice).
Wine note: Launched in 1882, and granted the Royal Warrant shortly after, Bristol Cream is crafted from a delicate blend of Jerez’s finest wines; delicate finos, aged amontillados, fragrant olorosos and the special Pedro Ximenez grape providing a silky, mellow smoothness. Known for its deep golden chestnutty and amber tones, the nose is full, fragrant, pungent and elegant all at once. On the palate Bristol Cream delivers a full bodied experience with rich yet mellow notes leaving a long lasting and velvety finish. A complete, balanced and surprising compendium of wine from Jerez, it’s best enjoyed chilled at 12°C in a wine glass or mix over ice with a slice of orange.