I am ending this week of Father’s Day recipes with a HUGE BANG!
Today I am guest posting on A Culinary Journey with Chef Dennis! Do I even have to say what an absolute honor it is for me? Didn’t think so. 🙂
Such a special occasion requires a special dessert.
I made cheesecake.
With chocolate. Duh. 🙂
It’s no bake, just in case you would like to make it this Summer. And you will! Trust me. 🙂
- 7 oz . crushed Biscoff cookies
- 4 Tbsp unsweetened cocoa powder
- 1/4 c unsalted butter melted
- 16 oz . cream cheese softened
- 3 3/4 oz . powdered sugar
- 1 tsp vanilla extract
- 5 1/4 oz . bittersweet chocolate chopped
- 5 1/4 oz . semisweet chocolate chopped
- 1/2 pint whipping cream
- 1/4 c unsweetened cocoa powder for dusting
In a medium mixing bowl, stir together cookie crumbs, cocoa powder and butter. Stir until all combined. Press firmly onto the bottom of a springform pan. Set aside.
In a large mixing bowl, beat cream cheese for 1 minute, until smooth. Add powdered sugar and beat again. Add vanilla extract and mix again.
Melt chocolate over a double boiler. Let cool slightly. With your mixer on slow speed, add the chocolate into the cream cheese mixture, pouring slowly.
Whip the cream until stiff peaks form. Fold in gently to chocolate and cheese mixture.
Pour the filling over the crust. Refrigerate for at least 8 hours, preferably overnight.
When the cheesecake is set, run a sharp knife around the edge to loosen from the pan. Gently open the latch and release the cheesecake.
Before serving, dust with cocoa powder and garnish.
Please, head on over to Chef Dennis’ site to check out my post! I hope you will enjoy it!
Have a fabulous weekend!