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Swiss Chocolate Cheesecake

Indulge in the luxurious fusion of creamy cheesecake and rich Swiss chocolate in this delectable dessert. My Swiss Chocolate Cheesecake is a delightful symphony of flavors and textures that will satisfy your sweet cravings like never before.

Total Time
Over Night & 1 h 20 min
Difficulty
Medium
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Simple & Professional Tasty Recipes

Ingredients for 12 Servings

  • For the Chocolate Crust:
    200g chocolate cookies
    100g unsalted butter, melted

    For the Cheesecake Filling:
    500g cream Philadelphia Cream Cheese, softened
    200g granulated sugar
    200g dark Swiss chocolate, melted and cooled
    4 large eggs
    250ml sour cream
    2 tablespoons cocoa powder
    1 teaspoon vanilla extract
    A pinch of salt

    Fresh Raspberries for the topping

Total Time

  • Preparation Time
    30 min
  • Cooking Time
    50 min

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Method
  1. 1. Prepare the Chocolate Crust: Crush the chocolate cookies into fine crumbs, either using a food processor or by placing them in a plastic bag and crushing them with a rolling pin. In a mixing bowl, combine the chocolate cookie crumbs with the melted unsalted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create an even crust. Place it in the refrigerator while you prepare the filling.

    2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Mix in the melted and cooled dark chocolate until fully incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, cocoa powder, vanilla extract, and a pinch of salt. Mix until the filling is smooth and well combined.

    3. Assemble and Bake: Pour the cheesecake filling over the prepared chocolate crust in the springform pan. Tap the pan gently on the countertop to remove any air bubbles. Bake in a preheated oven at 160°C (320°F) for about 30 minutes, remove from oven and let it rest for 15 minutes. Then bake for the remaining 15 – 25 minutes, or until the edges are set, but the center is slightly jiggly. The cheesecake should not be fully set when you remove it from the oven.

    4. Cool and Refrigerate: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 1 hour. Remove the cheesecake from the oven and refrigerate it for at least 4 hours or  even better, overnight to allow it to fully set.

    5. Serve: Carefully remove the cheesecake from the springform pan by running a knife around the edge before releasing the sides. Slice and serve your Swiss Chocolate Cheesecake chilled. Enjoy the velvety, chocolatey goodness!

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