Try these rich Choc Nut Cheesecake. Can't decide between a chocolate bar and cheesecake? Don't! Try this sweet cheesecake made with Choc Nut bars and get the best of both worlds. Click here for full recipe.

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Ingredients
Instructions

Choc Nut Cheesecake

Dessert & Sweets
Cake
Cake & Cookie
Home Baking
Asian

Can't decide between a chocolate bar and cheesecake? Don't! Try this sweet cheesecake made with Choc Nut bars and get the best of both worlds.

40 mins

6 persons

Ingredients

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Instructions

For the crust

  • Combine in a bowl the crushed graham crackers, crushed toasted pecans, crushed Choc Nut bars, melted unsalted butter and dark brown sugar.

  • Transfer the mixture to a foil-lined 18 cm springform tin and spread it out with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and try to compact the side so it keeps its shape after cutting.

  • Bake for about 10-15 min at 170°C.

For the cake

  • Add the cream cheese to a stand mixer fitted with a whisk attachment and mix at medium speed to cream it.

  • Add the sugar and salt and mix on medium speed until creamy.

  • Add the yogurt and continue mixing. Then add the eggs one at a time, until well combined.

  • Add in the whipping cream, followed by 10 crushed Choc Nut bars.

  • Sprinkle in the flour and vanilla essence and continue to mix until completely smooth.

  • Pour the batter onto the crust in the springform tin. Bake in the oven in a water-bath at 180°C for the first 10 min. Lower the heat to 160°C and then bake for another 30-40 min

  • Leave the cheesecake in the oven for an hour. Allow to cool completely before refrigerating it for at least 4 hours.

  • Decorate and serve.

Tip: You can make this cake with any chocolate bar you want.

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emborg
40 mins
6 persons

Choc Nut Cheesecake

Can't decide between a chocolate bar and cheesecake? Don't! Try this sweet cheesecake made with Choc Nut bars and get the best of both worlds.
Choc Nut Cheesecake - Emborg Singapore


6 persons

Ingredients

Add to shopping list

Instructions

For the crust

  • 1. Combine in a bowl the crushed graham crackers, crushed toasted pecans, crushed Choc Nut bars, melted unsalted butter and dark brown sugar.

  • 2. Transfer the mixture to a foil-lined 18 cm springform tin and spread it out with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and try to compact the side so it keeps its shape after cutting.

  • 3. Bake for about 10-15 min at 170°C.

For the cake

  • 1. Add the cream cheese to a stand mixer fitted with a whisk attachment and mix at medium speed to cream it.

  • 2. Add the sugar and salt and mix on medium speed until creamy.

  • 3. Add the yogurt and continue mixing. Then add the eggs one at a time, until well combined.

  • 4. Add in the whipping cream, followed by 10 crushed Choc Nut bars.

  • 5. Sprinkle in the flour and vanilla essence and continue to mix until completely smooth.

  • 6. Pour the batter onto the crust in the springform tin. Bake in the oven in a water-bath at 180°C for the first 10 min. Lower the heat to 160°C and then bake for another 30-40 min

  • 7. Leave the cheesecake in the oven for an hour. Allow to cool completely before refrigerating it for at least 4 hours.

  • 8. Decorate and serve.