“Too much of a good thing can be wonderful.”
-Mae West


“Some days are meant to be counted, some days are meant to be weighed.”
-Elizabeth Gilbert
Admittedly, my affair with the cheesecake has been rocky. The explanation is simple- Back when we were in NYC, I devoured slice after slice every so often that slowly I couldn’t help but drift away. Let me clarify, that didn’t stop me from baking them in my kitchen….the husband, the brothers & the students were duly pampered and rightfully indulged. It’s been a while now and after a prolonged break, I’m more than ready to begin my journey for the second time, with this decadent Chocolate Cheesecake.
It began with a sinful craving for chocolate and somehow landed at a cheesecake with tons of chocolate. Yogurt & condensed milk being the primary ingredients, this dessert is perfectly creamy, soft, luscious & imbued with velvety, melted dark chocolate. A cheesecake can’t exist without a firm foundation aka the graham cracker crust (which happens to be my favourite part) and as if the chocolate wasn’t enough, there’s also a dark chocolate ganache layer.

Dark chocolate just happens to be an epitome of pure indulgence for me but I’m sure Milk/Semi sweet would taste just as rich and appease adequately. Be warned though, an overnight refrigeration & a lingering aroma can drive you impatient, like it did me, imploring you to hastily remove the cheesecake from it’s tin and snatch a spoonful, even if it’s the middle of the night.

RECIPE FOR EGGLESS CHOCOLATE CHEESECAKE (Made in a 6 x 3″ springform pan)

For the crust-
3/4 cup graham cracker crumbs
6 tbsp of melted butter
For the Dark Chocolate Ganache-
85 grams, Dark chocolate, chopped roughly
85 gms heavy cream
For the cheesecake mixture-
200 gms hung yogurt ( you will need 400 gms of loose yogurt)

150 gms loose yogurt
300 gms Condensed Milk
170 gms Dark Chocolate, Chopped roughly
1 tbsp unsweetened cocoa powder (optional)

1. Prepare the hung curd- 400 gms yogurt has to be hung overnight using a cheese cloth. It will be ready to use in the morning.
2. Using a pastry brush, grease the springform pan with melted butter
3.To make the graham cracker crust-
-Mix the crumbs and the melted butter in a bowl. Transfer the contents to the springform     pan and press into the base, using your hands or the back of a glass.

-Refrigerate for 30 minutes4. To make the Chocolate Ganache-
-As the base is chilling in the refrigerator, make your ganache.
-Keep your chopped/grated chocolate in a medium sized bowl.
– Heat the heavy cream in a small cup in the microwave for 1 minute.
-Remove the milk from the microwave and add it to the chocolate. Cover the bowl with a        lid for 2 minutes, then using a whisk mix well and ensure that the cream & chocolate            have been well incorporated with no lumps.
-Pour this onto the graham cracker base and again place in the refrigerator until you prepare the yogurt mixture.5. To make the cheesecake mixture-
-Preheat oven to 350F.
– In a large bowl, add the hung yogurt, loose yogurt & condensed milk and mix well using a hand mixer(for a minute or 2) ensuring there are no lumps.
-Chop the chocolate, roughly into tiny pieces and place in another medium sized bowl.
-To temper the chocolate, place the chocolate in the microwave for 15 seconds. Remove and stir. Repeat this two more times and a maximum of 3 times and you will get a velvety, medium consistency , melted chocolate. Stir to remove lumps.
-Next, with the hand mixer in one hand, add the melted chocolate into the yogurt mixture and whisk for another minute until you get a deep brown, smooth batter.
-Pour this onto the chilled ganache and bake for 12-13 minutes only. (since mine was a 3″ high pan I baked it for 13 minutes, else 10 minutes will do.)
-Immediately place in refrigerator to chill overnight.
-Next morning, remove the outer covering of the springform pan and dust some cocoa powder on top.

The recipe has been partially adapted from a popular blog, Passionate About Baking by Deeba Rajpal. Be sure to check it out because baking & cooking aside what will also leave you hooked in awe is the still life photography she presents.

10 thoughts on “CHOCOLATE CHEESECAKE – Eggfree

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