Chocolate Supreme No-Bake Cheesecake

Chef Angela Song,

Double D’s Cheesecake

Even if you haven’t purchased a cake directly from Double D’s Meadowood location, chances are you may have tasted one of the sweet shop’s creamy desserts at one of Winnipeg’s restaurants, caterers, clubs – or attending a swanky dinner at RBC Convention Centre. 

Ingredients

Cheesecake Filling

1 cup Philadelphia cream cheese, softened

3/4 cup icing sugar 

1 1/3 cups whipped cream (recipe below)

2 Tbsp skim milk

1/4 cup chocolate syrup

1/4 cup unsweetened cocoa powder

3 Tbsp dark chocolate chips 

1/4 cup brownie cookies (recipe below)

1 1/2 cups chocolate crust (recipe below)

Whipped Cream

2/3 cup heavy whipping cream

2/3 cup skim milk 

1 tsp pure vanilla extract

Chocolate Crust 

2 2/3 cups graham crumbs

1/3 cup unsweetened cocoa powder

2 Tbsp white granulated sugar

1/2 cup margarine

Brownie Cookies 

1/2 cup white granulated sugar

3/4 cup brown sugar

1/2 cup unsweetened cocoa powder

1 2/3 cups + 1/4 cup flour

1 tsp baking powder

1/4 tsp salt

2 eggs

1/2 cup butter, melted

1 cup dark chocolate chips

3 Tbsp water

White Chocolate Ganache Drizzle

1 cup whipping or heavy cream

3/4 cup white chocolate chips

Dark Chocolate Ganache Drizzle

1 cup whipping or heavy cream

3/4 cup dark chocolate chips 

Garnish/Toppings

dark chocolate ganache for drizzle

white chocolate ganache for drizzle

Brownie crumbs to sprinkle

Method

Filling

1. 1. In a large bowl beat the cream cheese with an electric mixer until completely smooth.
2. 2. Add icing sugar, unsweetened cocoa powder, skim milk and chocolate syrup and continue mixing on slow until smooth.
3. 3. Slowly fold in the whipped cream and mix well until smooth.
4. 4. Add chocolate chips and brownie cookies with a spatula and mix.

Whipped Cream

1. 1. Place a bowl in the fridge to chill for 1/2 – 1 hour beforehand.
2. 2. Mix whipping cream, skim milk and vanilla in the chilled bowl with an electric mixer on medium-high until the cream starts to thicken.
3. 3. Continue mixing at high speed until stiff peaks form.
4. 4. Set aside.

Chocolate Crust

1. 1. Using a 9” springform pan, line the bottom with parchment paper or lightly grease the bottom with cooking spray and wipe away excess spray.
2. 2. Melt the margarine in the microwave for 30-45 seconds. 
3. 3. Mix together white sugar, cocoa powder and add to the melted margarine. 
4. 4. Grind the graham crackers into a fine crumb using a food processor or blender.
5. 5. Pour the crumb mixture, approx. 1 cup, into the springform pan and press down firmly. This can also be baked in the oven at 225°F for 2 1/2 minutes

Brownie Cookies

1. 1. Whisk together white sugar, brown sugar, cocoa powder, flour, baking powder and salt.
2. 2. Add eggs one at a time and mix with a wooden spoon.
3. 3. Add melted butter and mix.
4. 4. Add chocolate chips and water and fold with hands until mixed completely.
5. 5. Roll into balls (approx. 2 oz) and flatten slightly on cookie sheet.
6. 6. Bake at 325°F for 13 minutes, turning half way through.

Yield 17 cookies

White/Dark Chocolate Ganache Drizzle  

1. 1. Put white chocolate chips into a glass bowl and set aside.
2. 2. Bring cream to a boil, stirring constantly.
3. 3. Pour cream over chocolate chips and stir with a whisk until well blended.
4. 4. Pour into a squeeze bottle when still hot and fluid.
5. 5.   Repeat for dark chocolate ganache. 
6. 5. Keep refrigerated when not in use.

Assembly  

1. 1. Pour the batter into the prepared crust and spread evenly using a spatula.
2. 2. Gently push down and tap the batter with a spatula, then gently shake the pan to get rid of any bubbles. 
3. 3. Add toppings before the cheesecake is set. Sprinkle brownie crumbs and chocolate chips all over the cake.
4. 4. Starting with the white chocolate ganache, turn the squeeze bottle upside down over the edge of the cake and gently squeeze out the white chocolate ganache drizzle,  drawing straight lines from one end to the other. Make sure the ganache is fluid. Heat in microwave for 5 second increments if it is too stiff. 
5. 5. In a perpendicular direction , gently squeeze the dark chocolate ganache drizzle in the same way. Heat in microwave if consistency is too thick, cool at room temperature if too watery.
6. 6.Refrigerate for at least 4 hours for the cheesecake to set. 
7. 7. Keep the cheesecake frozen; removing it 10 minutes before serving to thaw and soften at room temperature. 

Yield 1 cake or 10 mini