Ingredients:
For the base:
- 200g of digestive biscuits
- 100g of melted butter
For the stuffing:
- 400g of natural Greek yogurt
- 300g cream cheese (Philadelphia type)
- 150g of sugar
- 200g of dark chocolate
- 3 eggs
- 1 teaspoon vanilla extract
For coverage:
- 100g of dark chocolate
- 50ml of fresh cream
- Prepare the biscuit base:
- Finely chop the digestive biscuits in a blender until you obtain a powder.
- Mix the crushed biscuits with the melted butter until smooth.
- Create the cheesecake base:
- Line the bottom of a springform cake pan (approximately 22-24 cm in diameter) with baking paper.
- Pour the biscuit mixture into the cake tin and press well with the back of a spoon to form a compact and uniform base.
- Place the base in the fridge to firm up while you prepare the filling.
- Prepare the filling:
- Prepare the chocolate filling:
- Melt the dark chocolate in a bain-marie or in the microwave, then leaving it to cool slightly.
- In a large bowl, mix Greek yogurt and cream cheese until smooth.
- Add the sugar and mix well.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and melted chocolate, mixing until smooth.
- Pour the filling onto the base:
- Pour the chocolate filling over the biscuit base in the cake pan, leveling the surface with a spatula.
- Bake the cheesecake:
- Bake the cheesecake:
- Preheat the oven to 160°C (320°F).
- Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the center of the cake is just firm (it may still be slightly jiggly).
- Turn off the oven and leave the cheesecake inside with the door ajar for another 30 minutes.
- Cool the cheesecake:
- Remove the cheesecake from the oven and let it cool completely to room temperature.
- Once cooled, transfer the cheesecake to the refrigerator for at least 4 hours or preferably overnight.
Method:
- Prepare the chocolate ganache:
- Heat the fresh cream in a saucepan until it almost boils.
- Remove from the heat and add the chopped dark chocolate.
- Mix until you obtain a smooth and shiny ganache.
- Pour the ganache over the cheesecake:
- Pour the chocolate ganache over the cooled cheesecake, spreading it evenly over the surface.
- Place the cheesecake back in the refrigerator for at least 30 minutes to let the ganache solidify.
Serve:
- Serve the cheesecake:
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Cut into slices and serve.
This chocolate yogurt cheesecake is creamy, full of flavor and perfect for any occasion. Enjoy your meal!