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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Chocolate Cheesecake with Black (Fruit) Cake Crust Recipe

December 11, 2019

 

Yield: 24 to 30 Portions

 

INGREDIENTS

 

Black Cake: Follow our recipe here or use your leftover black cake.

 

No-Bake Chocolate Cheese Cake Filling:
Cream Cheese - 3 cups
Granulated Sugar - 1 1/2 cups
Swiss Miss Hot Cocoa Mix - 1 1/2 cups
Vanilla Essence - 2 tsp
Heavy Whipping Cream - 1 cup

 

METHOD

 

  1. Using your standing cake mixer or hand held cake mixer, beat cream cheese until light and fluffy (about 2 minutes).

  2. Add sugar and Swiss Miss and beat until smooth.

  3. Add vanilla essence and whipping cream and beat until smooth and well incorporated.

  4. Cover with cling wrap and refrigerate.

 

Chocolate Mousse:
Eggs - 3 large (cold)
Swiss Miss Hot Cocoa Mix - 1 cup
Unsalted Butter - 2 tsp
Heavy Whipping Cream - 1/2 cup
Icing Sugar - 3 tbsp

 

METHOD

 

  1. Separate egg white from yolks while eggs are cold.

  2. Place whites in chiller.

  3. Beat egg yolks and place in chiller.

  4. Beat heavy cream until it forms stiff peaks. Place in chiller.

  5. Add icing sugar to egg whites and beat until it forms stiff peaks. Place in chiller.

  6. Fold egg yolks into heavy cream as illustrated in the video. Do not mix!

  7. Fold Swiss Miss into heavy cream mixture. Do not mix!

  8. Fold in 1/4 of the egg white mixture to heavy cream mixture.

  9. Fold heavy cream mixture into remaining egg whites.

  10. Cover with cling wrap and allow to set in fridge for two hours.

 

ASSEMBLY

 

  1. Cut black cake into 1/4 inch slices.

  2. Using your desired cookie cutter, cut out 48 rings.

  3. Place one ring at the base of the cup.

  4. Pipe in chocolate cheese cake.

  5. Top with second black cake ring.

  6. Pipe in chocolate mousse.

  7. Top with cherry and enjoy!

 

*DISCLAIMER: This recipe includes a paid advertisement for Swiss Miss Products.

 

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