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Michelin-Worthy Milk Chocolate Cheesecake From Islands Chocolate

Islands 55% Milk Chocolate revolutionises the expectations of a milk chocolate with intense aromas of toffee and malt leading to an explosion of butterscotch flavours. These rich, caramel notes balance perfectly with the fresh acidity of cream cheese and crème fraiche for a chocolate cheesecake experience worthy of the finest Michelin starred menus!

A water ganache glaze flawlessly finishes the cake, offering a final hit of flavour for a deliciously refined dessert. A good sprinkling of sea salt flakes before serving is a MUST.

It is well worth putting in the time to make the Chocolate Biscuit Base. The flavour of a fresh, home baked chocolate biscuit is unrivalled by shop bought alternatives. Trust us!

  • Preparation time:
    50
    min(s)
  • Cooking time:
    90
    min(s)
  • Servings:
    12

What you'll need

  • 3 eggs
  • 185g butter
  • 385g 55% Milk Chocolate
  • 1g salt
  • 250g cream cheese
  • 150g Creme Fraiche
  • 22g cocoa powder
  • 100g caster sugar
  • 107g plain flour
  • 50g sugar
  • 120g water

Products used

How to make

  1. Start by making the chocolate biscuit base. Cream 85g butter, sugar and salt together until soft.
  2. Sift the cocoa powder and flour together and combine this with the butter.
  3. Mix until just combined then bring together by hand.
  4. Roll out the biscuit mixture between two pieces of parchment paper to around 0.5cm thick.
  5. Cook at 160° for 18 minutes.
  6. Once the biscuits are cool, crush to crumbs by pulsing in a food processor.
  7. Place 100g butter in a saucepan and heat high until the butter browns (it will bubble first, and then settle down to a brown colour with a nutty aroma).
  8. Line the sides of your baking ring (either a springform or loose ring) snuggly with parchment paper.
  9. Mix the brown butter with the biscuit crumbs, then pour this into your cake tin. Press down until as flat as possible. Place in the fridge to chill while you make the cheesecake mix.
  10. To make the cheesecake, pre-heat the oven to 110°.
  11. Melt the 185g 55% Milk chocolate, either in the microwave or on a bain-marie.
  12. Place all the other ingredients into a food processer and blend together until smooth.
  13. Pour in the melted milk chocolate and then blend together until smooth and even in colour.
  14. Pour the cheesecake mix over your chilled biscuit base and place in the oven.
  15. Cook for approximately 40-50 minutes until just set – the cheesecake should still slightly wobble when tapped.
  16. Remove from the oven and chill.
  17. Next make the cheesecake ganache. Once your cheesecake has chilled, place the chocolate and water into a small saucepan.
  18. Place on a very gently heat (3/10) and stir until the chocolate has melted. Stir to make sure the ganache is smooth and emulsified.
  19. Remove from the heat and allow to cool slightly.
  20. Take your cheesecake from the fridge, remove the baking ring and parchment and place on a cooling rack. Use a hot palette knife to run around the edge of the cheesecake to ensure it is smooth.
  21. Place a tray or sheet of parchment under the baking rack to protect your surface.
  22. Now pour the slightly cooled chocolate ganache all over the cake, making sure the top and sides are covered.
  23. Return to the fridge to chill.
  24. To serve, sprinkle the top with sea salt flakes.
  25. Use a hot knife to slice the cheesecake, cleaning after each slice.
  26. Enjoy on its own, or with fruits such as cherries, raspberries, oranges or figs.