Often, it is good ingredients that make all the difference! Try out Auro Chocolate’s take on the No bake cheesecake using their high-quality chocolate products from Serge’s and Saloy’s farms in the Philippines. This easy cake doesn’t need baking (only cooling!), making it perfect for the warmer months. Smooth, decadent and chocolatey it is the ultimate crowd-pleaser. Auro’s cheesecake is made by adding cocoa powder to the crust, dark chocolate to the cream cheese filling and with a final step that makes it stand out from the (cheesecake) crowd: a crunchy cacao nib topping.
Instructions: Chocolate Crust: |
| 1) Lightly coat a 6-inch springform pan with nonstick spray or a thin layer of oil. Set aside. 2) Melt the butter and process your graham crackers into fine crumbs. 3) In a large bowl evenly combine the butter, graham cracker crumbs, cacao, sugar, and salt. 4) Press the mixture firmly into the bottom and up the side of the prepared pan. 5) Place the pan in the freezer while you prepare the filling. Cheesecake Batter: 6) Beat the cream in a bowl using a mixer fitted with the whisk attachment on medium-high speed until it becomes stiff. Remove the whipped cream from the mixing bowl and set aside. 7) In the same mixing bowl, using the same whisk attachment, mix the cream cheese together with the powdered sugar on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed. 8) Warm up the milk and melt the chocolate in it, then add the mixture to your bowl. 9) Using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely. 10)Spread the cheesecake filling into the chilled crust and smooth out the top with a spatula. 11) Cover and chill for 4 hours or overnight. 12) Sprinkle with cocoa nibs. |
Enjoy!
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