Delight in the ultimate chocolate experience with this extraordinary Devil’s Food Cheesecake. Far from a simple dessert, this creation is a symphony of rich, decadent flavors and luscious textures, meticulously crafted to satisfy the deepest chocolate cravings. Imagine layers of velvety smooth milk and dark chocolate filling resting atop a sturdy, flavorful chocolate crust, all crowned with a glistening, intensely dark chocolate ganache. Each bite promises an opulent journey for the senses, making it an irresistible treat for any aficionado of chocolate or cheesecake.
The term “Devil’s Food” itself hints at the profound richness and deep chocolate essence of this dessert. Just as the classic Devil’s Food cake is celebrated for its moist, dark, and intensely chocolatey crumb, this cheesecake captures that same sinful indulgence in a creamy, no-bake format. This recipe is not just about taste; it’s about unparalleled convenience. As a no-bake cheesecake, it eliminates the need for oven time, simplifying the process significantly. Furthermore, its easy-to-follow steps make it accessible even for novice bakers, while its make-ahead friendly nature allows you to prepare it in advance, freeing up your time for entertaining or other preparations. The required chilling time is merely part of its perfection, allowing the layers to meld and solidify into a dense, luxurious dessert.
Why You’ll Fall in Love with This Devil’s Food Cheesecake
This isn’t just another dessert recipe; it’s a culinary masterpiece that brings together convenience, exquisite flavor, and stunning presentation. Here’s why this Devil’s Food Cheesecake is destined to become your new favorite:
- Effortless No-Bake Perfection: Say goodbye to oven worries! This cheesecake requires absolutely no baking, making it perfect for summer gatherings, busy holidays, or when you simply don’t want to heat up your kitchen. The minimal hands-on time means less stress and more enjoyment.
- Unrivaled Triple Chocolate Decadence: We’re talking about a multi-layered chocolate dream. From the deeply flavored chocolate biscuit crust to the two distinct layers of creamy milk and dark chocolate filling, all culminating in a glossy dark chocolate ganache, this cheesecake is a celebration of chocolate in its finest forms. It’s a truly sophisticated flavor profile that any chocolate lover will adore.
- Smooth, Creamy, and Rich Texture: The filling is unbelievably smooth and luscious, melting in your mouth with every bite. The combination of full-fat cream cheese and high-quality chocolate creates a dense, velvety consistency that’s both indulgent and satisfying, perfectly contrasting the crisp crust.
- Ideal for Any Occasion: Whether you’re hosting a spooky Halloween party, celebrating a birthday, or simply craving an extraordinary dessert, this Devil’s Food Cheesecake fits the bill. Its elegant appearance and decadent taste make it a show-stopping centerpiece that’s sure to impress your guests.
- Make-Ahead Friendly: Cheesecake often tastes even better the next day once the flavors have had ample time to meld and deepen. This recipe is fantastic for preparing in advance, allowing you to focus on other aspects of your event. Just chill overnight, and it’s ready to serve!
Much like its cake counterpart, this cheesecake is a pure chocolate paradise. The harmonious blend of a rich chocolate crust, a dual-layered chocolate filling (featuring both milk and dark chocolate for depth), and a luxurious chocolate ganache topping creates a complex flavor profile that is truly unforgettable. It promises to be a spectacular centerpiece for your Halloween parties, an elegant addition to any special birthday celebration, or simply a lavish treat for those moments when only the most indulgent dessert will do.
For those eager to explore more no-bake delights, I invite you to discover my popular strawberry white chocolate cheesecake – a reader’s favorite! If baked cheesecakes are more to your liking, my collection includes the exquisite burnt Basque cheesecake recipe and the delicate honey cheesecake. You can find these and many other delectable creations in my comprehensive cakes recipes category, offering a world of sweet possibilities.
Essential Ingredients for Your Devil’s Food Cheesecake
Crafting this exquisite Devil’s Food Cheesecake begins with selecting the right ingredients. Each component plays a vital role in achieving the perfect texture, flavor, and overall decadence. Here’s a detailed look at what you’ll need and why:
- Full-Fat Soft Cheese (Cream Cheese): This is the heart of your cheesecake, providing its signature creamy texture and tangy notes. Always opt for full-fat cream cheese, such as Philadelphia, for the best results. Lower-fat versions contain more water, which can lead to a less stable and often watery cheesecake filling. It’s absolutely crucial to bring the cream cheese to room temperature before mixing. This ensures a smooth, lump-free consistency when combined with other ingredients, preventing curdling and guaranteeing that silky smooth finish.
- High-Quality Chocolate (Milk and Dark): This recipe calls for two distinct types of chocolate to create layers of flavor and visual appeal. I highly recommend using cooking chocolate (or baking chocolate), which typically has a lower sugar content and higher cocoa percentage compared to regular eating chocolate. This distinction allows for a richer, more profound chocolate flavor without being overly sweet. The milk chocolate will provide a creamy, milder sweetness, while the dark chocolate will deliver an intense, bittersweet depth, creating a beautiful balance in the cheesecake layers.
- Cream (Whipping Cream and Double Cream/Heavy Cream): Two types of cream are utilized for different purposes in this recipe.
- Whipping Cream: This is used for the main cheesecake filling. When whipped, it incorporates air, contributing to the light yet creamy texture of the filling without making it too dense.
- Double Cream (or Heavy Cream in the US): With its higher fat content, double cream is ideal for crafting the rich, stable ganache topping. Its richness ensures a glossy, luxurious finish that sets beautifully.
- Gelatine Powder: As this is a no-bake recipe, gelatine acts as the crucial setting agent, ensuring your cheesecake holds its shape perfectly. Proper dissolution of gelatine is key to avoiding a grainy texture. (Refer to the substitutions section for vegetarian alternatives like agar-agar).
- Digestive-Style Biscuits (or alternatives): These form the foundation of our chocolate crust. Their crumbly texture, when crushed and combined with butter, creates a firm yet delicious base.
- Unsweetened Cocoa Powder: Added to the biscuit crust for an extra layer of chocolate flavor and a darker, more appealing color. Make sure it’s unsweetened to control the overall sweetness of the crust.
- Melted Butter: The binding agent for the crust, holding the biscuit crumbs together to form a solid base. Unsalted butter is preferred to control saltiness.
- Caster Sugar: Provides sweetness to the cheesecake filling. Its fine granules dissolve easily, contributing to the smooth texture.
Crafting Your No-Bake Devil’s Food Cheesecake: Step-by-Step Instructions
Follow these detailed steps carefully to create a stunning, perfectly set, and utterly delicious no-bake Devil’s Food Cheesecake. Precision in chilling and temperature control is key to success!
Begin this easy, no-bake cheesecake recipe by taking your full-fat cream cheese or soft cheese out of the refrigerator well in advance. Allowing it to reach room temperature is a crucial first step. Room temperature cream cheese mixes significantly better with other ingredients, ensuring a perfectly smooth, lump-free cheesecake filling. This is my absolute top tip for any cheesecake recipe, whether baked or no-bake.
Prepare your 23 cm springform pan by lightly greasing its interior. Then, line the bottom of the pan with baking parchment. This simple step will greatly assist in the effortless removal of your finished cheesecake.
Step 1: Prepare the Chocolate Crust
In a food processor, finely crush your digestive-style biscuits until they resemble fine crumbs. Alternatively, place them in a sturdy plastic bag and crush them with a rolling pin. Transfer the crumbs to a bowl, add the unsweetened cocoa powder, and mix thoroughly to combine. Pour in the melted butter and stir until all the crumbs are moistened and hold together. Press this mixture firmly and evenly into the bottom and slightly up the sides of your prepared springform pan. A flat-bottomed glass or the back of a measuring cup works perfectly for this. Once pressed, chill the crust in the fridge for at least 30 minutes. This helps it firm up and creates a stable foundation.
Step 2: Create the Milk Chocolate Layer
First, prepare your gelatine: pour 40 ml of boiling water into a small, heatproof bowl, then sprinkle the gelatine powder over the surface. Stir continuously until the gelatine is completely dissolved and no granules remain. Set this aside to cool slightly. In a separate large bowl, using an electric mixer, beat the room temperature cream cheese with the caster sugar until the mixture is smooth, creamy, and free of lumps – typically takes about 2-3 minutes. Gently fold in the whipping cream until just combined, taking care not to overmix. Now, pour the slightly cooled, dissolved gelatine mixture into the cream cheese mixture and mix again briefly to ensure it’s evenly incorporated. Melt the milk chocolate (either in the microwave in short bursts, stirring frequently, or over a double boiler). Take about half of your prepared cream cheese mixture and gently fold it into the melted milk chocolate until fully combined. Retrieve your chilled crust from the fridge, add this milk chocolate filling, and carefully spread it into an even layer using a spoon or an offset spatula. Transfer the pan to the freezer for about 15 minutes to allow this layer to set quickly before adding the next.
Step 3: Add the Dark Chocolate Layer
While the milk chocolate layer is chilling, prepare your dark chocolate portion. Melt the dark chocolate using the same method as the milk chocolate (microwave or double boiler). Take the remaining half of your cream cheese mixture and gently fold in the melted dark chocolate until it’s beautifully smooth and uniform in color. Remove the cheesecake from the freezer, then carefully spoon this dark chocolate filling over the milk chocolate layer. Spread it out evenly with a spoon or an offset spatula to create a distinct, smooth second layer. Once both layers are in place, return the cheesecake to the fridge for at least 3 hours, or ideally, overnight. This extended chilling time is vital for the cheesecake to fully set and achieve its perfect firm, yet creamy, consistency.
Step 4: Top with Decadent Chocolate Ganache
Once your cheesecake is thoroughly chilled and set, it’s time for the crowning glory – the dark chocolate ganache. Place your finely chopped dark chocolate into a heatproof bowl. In a small saucepan, gently heat the double cream (or heavy cream) over medium heat until it’s hot and simmering around the edges, but do not let it boil vigorously. Pour the hot cream directly over the chopped chocolate in the bowl. Let it sit undisturbed for about 2-3 minutes; this allows the residual heat from the cream to melt the chocolate. After a few minutes, gently stir the mixture with a whisk or spatula, starting from the center and working outwards, until you achieve a silky smooth, glossy, and uniform ganache. Allow the ganache to cool slightly, so it’s warm but not hot, before pouring it over the chilled cheesecake. Spread the ganache evenly across the top using an offset spatula or the back of a spoon. Return the cheesecake to the fridge for another hour, or until the ganache has fully set and is firm to the touch. Once set, it’s ready to be garnished and served!
Hint: An offset spatula is an invaluable tool for ensuring perfectly smooth and even layers of both the cheesecake filling and the ganache. Its angled blade allows for precise spreading without disturbing the underlying layers. However, the back of a spoon will also work effectively if you don’t have one.
Smart Substitutions for Your Devil’s Food Cheesecake
Don’t have every ingredient on hand, or simply want to customize your Devil’s Food Cheesecake? Here’s a helpful list of common ingredient swaps that will still deliver a delicious result:
- Biscuit Base Alternatives: The chocolate biscuit crust is foundational, but you have several options beyond digestive-style biscuits.
- Graham Crackers: A classic choice for cheesecake crusts in the US, offering a slightly different, subtly sweet flavor.
- Hobnobs or Belvita Biscuits: These provide a hearty, oaty texture that works wonderfully.
- Shortbread: For a buttery, richer crust, shortbread biscuits are an excellent option.
- Chocolate Biscuits: If you’re aiming for even more chocolate intensity, consider using chocolate-flavored biscuits like Bourbon creams or Oreos. If you opt for chocolate biscuits, you can skip adding the extra cocoa powder to the crust mixture, as the biscuits themselves will provide sufficient chocolate flavor and color.
- Chocolate Choices: While I recommend cooking chocolate for its balanced flavor, other types of chocolate can certainly be used.
- Normal Chocolate Bar: You can absolutely use your favorite eating chocolate bar, just ensure it’s chopped into small, even pieces for consistent melting. Be aware that regular chocolate often contains more sugar, so your cheesecake may turn out slightly sweeter.
- Chocolate Chips: These are convenient and melt easily. Again, the sweetness level might vary depending on the brand and type of chocolate chip (semi-sweet, milk, dark). The overall taste will still be delicious!
- Gelatine Alternatives: If powdered gelatine isn’t available or preferred, other options exist to help your no-bake cheesecake set.
- Gelatine Leaves: For this recipe, two gelatine leaves can directly substitute the two teaspoons of gelatine powder. To use them, soak the leaves in cold water for 5-10 minutes until softened, then squeeze out excess water and stir them into the hot liquid (like the 40ml of boiling water mentioned in the instructions) until dissolved.
- Agar Agar Powder: A fantastic plant-based, vegetarian alternative to gelatine. Use the same ratio as powdered gelatine – 2 teaspoons of agar agar powder for this recipe. It needs to be boiled with the liquid for a minute or two to activate its setting properties, so adjust the instructions accordingly.
- Cream Variety: The creams specified are for optimal results, but flexibility is possible.
- Single Cream Type: You can use either only double/heavy cream or only whipping cream for both the cheesecake filling and the ganache if necessary. Double cream, with its higher fat content (typically 48%), is excellent for ganache as it produces a very stable and rich finish. Whipping cream (around 35% fat) will also work for both, but your ganache might be slightly less firm and your filling a touch lighter. For the best ganache, stick to double cream if possible.
Creative Variations for Your Devil’s Food Cheesecake
The Devil’s Food Cheesecake, with its deep chocolate profile, serves as a magnificent canvas for your creativity. Feel free to personalize it with various decorations and flavor twists to suit any occasion or personal preference. Here are some inspiring ideas:
- Dazzling Sprinkles and Toppers: Elevate the visual appeal of your cheesecake with simple additions.
- Chocolate Shavings or Curls: A classic and elegant choice, easily made with a vegetable peeler and a bar of chocolate.
- Cocoa Nibs: Offer a delightful crunch and intense, slightly bitter chocolate flavor.
- Seasonal Sprinkles: For Halloween, think spooky orange and black sprinkles, edible ghosts, or pumpkin toppers. For Christmas, try festive red and green sprinkles, crushed candy canes, or small gingerbread cookie cutouts.
- Fresh Berries: Raspberries or strawberries add a vibrant pop of color and a refreshing tartness that beautifully cuts through the richness of the chocolate.
- Edible Glitter or Gold Dust: For a touch of glamour, especially for special events like New Year’s Eve or anniversaries.
- Filling and Topping Swaps: Experiment with different textures and flavors within the cheesecake itself.
- Alternative Toppings: Instead of the traditional ganache, you could swap it for a luscious layer of chocolate frosting for an even sweeter profile, or pipe elegant swirls of buttercream on top for a more decorative finish. A caramel drizzle or a sprinkle of sea salt flakes would also be incredible.
- Unique Filling Layers: Why not replace one of the chocolate layers with another exciting flavor? A layer of Peanut Butter Cheesecake Filling would create an amazing chocolate-peanut butter fusion. Other ideas include a mint chocolate layer, a coffee-flavored layer, or even a white chocolate layer for a distinct contrast.
- Miniature Cheesecakes: Transform this grand dessert into charming individual portions perfect for parties or portion control.
- Cupcake Liners: Use paper or silicone cupcake cases in a muffin tin. Divide the prepared chocolate crust mixture evenly among them, pressing it firmly into the bottom of each case.
- Layered Fillings: Proceed with dividing the milk and dark chocolate cream cheese fillings between each case, creating miniature layers.
- Ganache Finish: Top each mini cheesecake with the chocolate ganache. These small wonders are not only adorable but also incredibly convenient for serving. Refer to my chocolate mini cheesecakes recipe for additional guidance on this method.
- Vegetarian Adaptation: To make a fully plant-based version of this triple chocolate devil cheesecake, ensure all other ingredients are vegetarian-friendly (check chocolate labels for dairy, etc.) and replace the gelatine powder with agar agar powder. Use the same quantity (2 teaspoons) but remember that agar agar requires boiling to activate its setting properties.
Essential Equipment for a Flawless Cheesecake
Having the right tools can make all the difference in the ease and success of your Devil’s Food Cheesecake. Here’s a breakdown of the essential equipment you’ll need:
- 23 cm Springform Pan with Removable Bottom: This is an indispensable piece of bakeware for any cheesecake recipe. The springform mechanism allows you to easily release the sides of the pan without disturbing the delicate edges of your cheesecake, ensuring a beautiful, tall, and straight side edge. A 23 cm (9-inch) pan is ideal for the proportions in this recipe.
- Baking Parchment Paper: Crucial for lining the bottom of your springform pan. It prevents the cheesecake from sticking and ensures a clean, effortless transfer from the pan to your serving plate. A small circle cut to fit the bottom of the pan is all you need.
- Electric Mixer (Hand-held or Stand Mixer): A hand-held electric mixer is highly recommended for whipping the cream cheese filling. It allows you to achieve a perfectly smooth, lump-free consistency with minimal effort. Alternatively, a standing mixer equipped with the paddle attachment will also work wonderfully, providing consistent mixing.
- Offset Spatula: While not strictly essential, an offset spatula is an incredibly helpful tool for spreading both the cheesecake filling and the ganache. Its angled blade allows for precise, even distribution across the surface, helping you achieve those beautiful, smooth layers. If you don’t own one, the back of a large spoon or a rubber spatula can be used as a substitute, though it might require a bit more care to get a perfectly flat surface.
- Heatproof Bowl: You’ll need at least one good quality heatproof bowl for melting the chocolates and for preparing the ganache. Glass, ceramic, or metal bowls are all suitable, as long as they can withstand heat from a microwave or a double boiler setup.
- Measuring Cups and Spoons: For accurate measurement of all your ingredients, ensuring the perfect balance of flavors and textures.
- Small Saucepan: For gently heating the cream for your ganache.
- Rubber Spatula: Useful for scraping down bowls and gently folding ingredients, especially when incorporating melted chocolate.
Storage and Freezing Guidelines for Your Devil’s Food Cheesecake
Proper storage is essential to maintain the freshness, texture, and flavor of your Devil’s Food Cheesecake. This recipe is also wonderfully freezer-friendly, allowing you to enjoy slices of this decadent treat whenever a craving strikes.
Refrigeration:
Always store this Devil’s Food Cheesecake in the fridge when not serving. Due to its dairy-rich filling, it needs to be kept cold. For optimal freshness and to prevent it from absorbing any unwanted odors from your refrigerator, place the entire cheesecake in an airtight container or a dedicated cake caddy. When properly stored, it will remain fresh and delicious for up to 5 days. For the best serving experience, remove the cheesecake from the fridge about 10-15 minutes before slicing and serving. This brief period at room temperature allows the flavors to mellow and the texture to soften slightly, enhancing its creamy indulgence.
Freezing:
This cheesecake is perfectly suitable for freezing for extended enjoyment, lasting for up to one month. You have the flexibility to freeze the whole cake or individual slices, depending on your needs.
- Freezing a Whole Cheesecake: Once the cheesecake is fully set and firm, remove it from the springform pan. First, wrap the entire cake tightly in plastic wrap (cling film), ensuring no air pockets. Then, wrap it again in a layer of aluminium foil or place it into a large airtight freezer-safe container. This double layer of protection prevents freezer burn and helps maintain its quality.
- Freezing Individual Slices: For convenient single servings, slice the cheesecake into desired portions. Wrap each individual slice securely in cling film or aluminium foil. Then, place the wrapped slices into an airtight freezer-safe container. This method allows you to thaw only what you need, minimizing waste and ensuring a fresh taste every time.
Thawing:
To thaw, simply remove the frozen cake (whole or individual slices) from the freezer and transfer it to the refrigerator. Allow it to thaw slowly overnight. Avoid thawing at room temperature, as this can affect the texture and food safety. Once thawed, it will be ready to serve and enjoy, tasting almost as fresh as the day it was made.
Chef’s Top Tips for the Perfect Devil’s Food Cheesecake
- The Power of Room Temperature Cream Cheese: I cannot stress this enough. Cold cream cheese is prone to lumping and won’t blend smoothly. Take it out of the fridge at least 1-2 hours before you plan to start mixing. This ensures a silky, velvety filling every time.
- Don’t Overmix the Filling: Once you’ve added the cream to the cream cheese and sugar, mix until *just* combined. Overmixing can incorporate too much air, which can lead to a less dense, sometimes watery texture, and may compromise the cheesecake’s ability to set firmly.
- Quality Ingredients Matter: For a dessert this rich in flavor, the quality of your chocolate and cream cheese will shine through. Invest in good quality baking chocolate and a reputable brand of full-fat cream cheese for the best possible taste and texture.
- Chill, Chill, Chill: The most common reason for a cheesecake not setting is insufficient chilling time. Patience is a virtue here! While 3 hours is a minimum, preparing it the day before and letting it set in the fridge overnight is highly recommended. This allows the gelatine to fully activate, the layers to firm up beautifully, and the flavors to deepen and mature, resulting in a denser, more intense cheesecake.
- Even Layers are Key: Use an offset spatula or the back of a spoon to spread each layer of filling and ganache as smoothly and evenly as possible. This not only makes for a visually appealing cheesecake with distinct layers but also ensures uniform setting.
- Gentle Ganache: When making the ganache, pour the hot cream over the chocolate and let it sit. Resist the urge to stir immediately. The resting time allows the chocolate to melt properly, resulting in a super smooth, emulsified ganache. Start stirring from the center outwards after a few minutes.
Frequently Asked Questions About Devil’s Food Cheesecake
The intriguing name ‘devil’s food’ has historical roots. In the past, the culinary term ‘deviled’ or ‘devilled’ was often used to describe foods that were particularly dark, rich, spicy, or, as in this case, intensely chocolatey. A dessert as exceptionally rich, dark, and utterly indulgent as this chocolate cake or cheesecake was playfully deemed ‘sinful’ due to its irresistible nature. This tradition led to it being given the evocative name Devil’s Food, signifying its profoundly decadent character.
There are a few common culprits when a no-bake cheesecake fails to set, with the most frequent being insufficient chilling time. It’s crucial not to rush the refrigeration process. While the recipe suggests a minimum of 3 hours, an overnight chill is almost always recommended for the best, most stable results. The gelatine needs ample time to fully activate and solidify the filling. Another factor can be overmixing the filling; if too much air is incorporated or the ingredients are beaten too vigorously, it can lead to a thinner, more watery texture that struggles to set to the desired firm consistency. Ensure your gelatine is properly dissolved and your cream cheese is at room temperature to avoid these issues.
A soggy crust is a common disappointment, but it’s easily avoidable. The main reason for a soggy base is usually inadequate chilling of the crumb crust before adding the filling. It’s essential to chill the base for at least 30 minutes, as per the recipe instructions, to allow the butter to firm up and bind the crumbs together. This creates a sturdy barrier that helps prevent moisture from the filling from seeping into the crust. Another contributing factor could be not pressing the crumbs firmly enough into the pan. A compact crust is less likely to absorb excess moisture. Lastly, a reminder: do not attempt to bake this cheesecake crust! It is designed to be no-bake and relies on chilling to firm up.
For those picture-perfect slices, a warm, clean knife is your best friend. Before each cut, dip a sharp knife into hot water, wipe it clean with a paper towel, and then make your slice. Repeat this process for every cut. The warm blade glides through the dense, creamy layers more easily, preventing sticking and smudging. This technique creates beautifully defined edges, showcasing the distinct layers of your Devil’s Food Cheesecake.
📖 Recipe
Print Recipe
Pin Recipe
Devil’s Food Cheesecake
Equipment
- 23 cm springform tin
- baking paper
- hand-held electric mixer or freestanding mixer with the paddle attachment
- heatproof bowl
- Offset spatula (optional, but recommended)
- Small saucepan
- Rubber spatula
Ingredients
For the chocolate cheesecake base:
- 300 g digestive-style biscuits
- 35 g unsweetened cocoa powder
- 125 g unsalted butter melted
For the luscious filling:
- 2 teaspoon gelatine powder *(see notes for alternative)
- 650 g full-fat soft cream cheese room temperature
- 100 g caster sugar
- 300 ml whipping cream
- 250 g milk chocolate chopped, high quality baking chocolate recommended
- 250 g dark chocolate chopped, high quality baking chocolate recommended
For the rich ganache topping:
- 100 g dark chocolate finely chopped, high quality baking chocolate recommended
- 100 ml double/ heavy cream
Instructions
- 1. Lightly grease the 23 cm springform baking tin and line the bottom with parchment paper. This step ensures easy removal of your finished cheesecake.
- 2. Prepare the crust: Crush the digestive-style biscuits into fine crumbs using a food processor or a rolling pin. In a bowl, combine the biscuit crumbs with the cocoa powder. Pour in the melted butter and mix thoroughly until all crumbs are moistened. Transfer this mixture into the prepared baking tin and firmly press it into the bottom and slightly up the sides of the tin using a flat-bottomed glass or measuring cup. Chill the base in the fridge for at least 30 minutes to firm up.300 g digestive-style biscuits, 35 g cocoa powder, 125 g butter
- 3. Prepare the gelatine: Pour 40 ml of boiling water into a heatproof bowl and sprinkle the gelatine powder evenly over the surface. Stir well with a small whisk until the gelatine is completely dissolved. Set aside to cool slightly.2 teaspoon gelatine powder
- 4. Prepare the cream cheese base: In a large bowl, place the room temperature full-fat soft cream cheese and caster sugar. Beat using an electric mixer on medium speed for 2-3 minutes until the mixture is smooth, creamy, and lump-free. Pour in the whipping cream and mix again on low speed until just combined. Add the slightly cooled dissolved gelatine and mix briefly to ensure even distribution.650 g full-fat soft cream cheese, 100 g caster sugar, 300 ml whipping cream
- 5. Create the milk chocolate layer: Melt the milk chocolate in the microwave (in 30-second bursts, stirring) or over a double boiler until smooth. Take half of the prepared cream cheese mixture and gently fold it into the melted milk chocolate until fully combined. Remove the cheesecake base from the fridge. Pour the milk chocolate cream cheese mixture into the tin and spread it evenly with a spoon or an offset spatula. Transfer to the freezer for 15 minutes to allow this layer to set quickly.250 g milk chocolate
- 6. Add the dark chocolate layer: While the milk chocolate layer is chilling, melt the dark chocolate using the same method as the milk chocolate. Add this melted dark chocolate to the remaining half of the cream cheese mixture and stir gently until well combined and smooth. Remove the cheesecake from the freezer. Carefully spoon the dark chocolate cream cheese mixture over the set milk chocolate layer, spreading it evenly. Return the cheesecake to the fridge for at least 3 hours, or preferably overnight, for a firm set.250 g dark chocolate
- 7. Prepare the ganache topping: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the double/heavy cream over medium heat until it is hot and just barely simmering, but do not bring it to a rolling boil. Slowly pour the hot cream over the chopped chocolate in the bowl. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt.100 g dark chocolate, 100 ml double/ heavy cream
- 8. Finish with ganache and chill: After the resting period, gently stir the chocolate and cream mixture from the center outwards until it transforms into a smooth, glossy, and uniform ganache. Allow the ganache to cool slightly to a warm, pourable consistency. Pour it over the fully chilled cheesecake and use a spoon or offset spatula to spread it in an even layer across the top. Return the cheesecake to the fridge for a final hour, or until the ganache has completely set. Once set, your magnificent Devil’s Food Cheesecake is ready to be decorated, sliced, and enjoyed!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
Notes and Expert Tips
- Room Temperature Cream Cheese: Before starting this recipe, ensure your full-fat cream cheese or soft cheese is at room temperature. This is crucial for a smooth, lump-free filling and optimal texture.
- Gelatine & Agar Agar Alternatives: Gelatine powder (2 tsp) can be replaced with two gelatine leaves. For a fully vegetarian version, use 2 teaspoons of agar agar powder. Remember that agar agar needs to be boiled with the liquid for a minute to activate its setting properties.
Storage and Freezing:
This Devil’s Food Cheesecake will keep wonderfully in the fridge for up to 5 days. Always store it in an airtight container to prevent it from absorbing any other flavors or odors from your refrigerator, and to keep it perfectly fresh.
Yes, you can freeze this decadent cheesecake for up to a month! You have the option to freeze the whole cheesecake or individual slices, whichever is more convenient for you. If freezing the whole cake, wrap it securely first in clingfilm (plastic wrap), then in kitchen foil, and finally place it in a large airtight container. For individual slices, wrap each slice separately in foil or plastic wrap before placing them in a freezer-friendly container. This double-layer wrapping helps protect against freezer burn.
To thaw your frozen cheesecake, simply remove it from the freezer and place it in the fridge overnight. It will be perfectly ready to enjoy the next day, maintaining much of its original texture and flavor.
Recipe adapted from Tastemade UK.