Chocolate cheesecake

Chocolate cheesecake

A delicious cheesecake, with excellent presentation, with a base of wafer, confectioned with a filling of mascarpone cheese, whipping cream, gelatin sheets, sugar and yoghurt, topped with chocolate sauce, garnished with raspberries.

Category: Cakes, Chocolate, Recipes
Servings:: 14 slices
Prep Time: 25 m
Cook Time: 9:10 h
Total Time: 0 m
Ingredients: chocolate, gelatin sheets, heavy whipping cream, marie biscuit, mascarpone cheese, raspberries, sugar, whipping cream
(1 votes, 5.00 out of 5)


    For the base:

  • 100 grams / (3 1/2 ounces) margarine
  • 180 grams / (6 1/3 ounces) marie biscuits (or other type of wafers)
  • For the filling:

  • 250 grams / (8 3/4 ounces) mascarpone cheese
  • 150 grams / (5 1/3 ounces) sugar
  • 125 grams / (4 1/2 ounces) natural yogurt
  • 200 ml / (3/4 cup and 1 1/2 tablespoons) heavy whipping cream
  • 1 tablespoon sugar to beat the cream
  • 5 unflavored gelatin sheets
  • For the topping:

  • 200 grams / (7 ounces) dark chocolate
  • 100 ml / (6 3/4 tablespoons) whipping cream
  • 1 tablespoon margarine
  • Raspberries for garnish


  1. For the base:
    Grind the biscuits in a blender. Place the margarine in a bowl and melt it in the microwave. Fold the margarine on the biscuits with the help of a wooden spoon.
  2. Place the previous mixture in the bottom of a round springform pan (23 x 7 centimeters / (9 x 2 3/4 inches)). With the help of a cup, press the grinded biscuit to stay with a flat and compact shape.
  3. Freeze about two hours.
  4. For the filling:
    Place the gelatin sheets in a bowl with water about four minutes. Drain them well and place them into the microwave about 15 seconds to melt.
  5. Whisk the mascarpone cheese, the sugar and the yogurt. Add the melted gelatin sheets and mix well.
  6. Place the whipping cream at least 20 minutes in the fridge. Beat the cream with a tablespoon sugar until well stiff. Fold them carefully with a spoon in the previous mixture.
  7. Place the mixture over the base and refrigerate overnight.
  8. For the topping:
    In a bowl place the chocolate broken into pieces along with the margarine. Bring to microwave to melt. Remove from microwave and stir with a spoon. Pour the whipping cream and fold nicely. Let cool.
  9. Remove the cheesecake from the fridge and pour the chocolate sauce on top. Refrigerate about an hour.
  10. Remove from the fridge, unmold carefully and garnish with raspberries.
Chocolate cheesecake
Nutrition facts
Serves 14 slices
Per Serving:
Calories 283
Total Fat 21 g(32%)
Saturated Fat 10.5 g(52%)
Cholesterol 41 mg(14%)
Sodium 115 mg(5%)
Total Carbohydrate 21 g(7%)
Protein 4 g

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