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Chocolate Cheesecake (Unbaked)

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“This cheesecake is very easy to make and has a velvet, mousse-like texture.”
READY IN:
40mins
SERVES:
10-12
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Base: Crush biscuits in food processor and add the cinnamon and cocoa, pulsing briefly. Now add the melted butter and pulse to blend.
  2. Press into a round 9 1/2 inch springform tin and put in refrigerator while making the filling.
  3. Filling: Dissolve gelatine in boiling water and set aside.
  4. Beat cream cheese and sugar till smooth and glossy.
  5. Add Kahlua and lemon juice, beating briefly.
  6. Then gently fold in whipped cream by hand also adding the slightly cooled, dissolved gelatine mixture.
  7. Lastly add in the melted chocolate, whisking quite quickly to blend with the other ingredients.
  8. Pour onto base and leave to set in refrigerator for at least 2 hours.
  9. Decorate with shaved chocolate. Red glacé cherries also make a lovely addition to the presentation.

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