Ingredients
For the base:
- 2.5 packs of petit beurre / butter cookies (250–300 g)
- 80 g melted butter
For the cream:
- 400 g cream cheese (cold)
- 200 ml cream (liquid – cold)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 80 g milk or dark chocolate (melted, warm)
For the filling and topping:
• 1 cup chocolate chips
• 150–200 g Nutella or milk chocolate spread
• Extra melted chocolate (for drizzling )
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Preparation
1️⃣ Base:
- Blend the cookies in a food processor.
- Mix with melted butter and press firmly into the bottom of a 20 cm springform pan.
• Set aside.
2️⃣ Cream:
• Beat the cream cheese + powdered sugar + vanilla with a mixer for 2 minutes.
• In a separate bowl, whip the cream until thick.
• Gently fold the whipped cream into the cream cheese mixture with a spatula.
• Add the melted (warm) chocolate and mix.
3️⃣ Assembly:
• Spread some cream into the mold.
• Sprinkle generously with chocolate chips.
• Pour the remaining cream on top and smooth it out.
• Refrigerate for at least 4 hours (ideally overnight).
4️⃣ Serving & Chocolate Waterfall :
- Add chocolate chips on top.
• Heat the Nutella in the microwave for 10 seconds (to make it runny).
• Drizzle generously over the cheesecake.
• Pour some melted chocolate over it like a waterfall.
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Tip:
If you want your slice to be more “chocolatey”:
Pour the chocolate right before serving → warm-hot chocolate with cold cheesecake is a perfect match
enjoy