Adding a chocolate base to a cheesecake

Shuttermaze · 31-03-2012, 08:52

Hi all, I'm in need of your guidance. I'm making a Cherry cheesecake as a dessert tonight, but I keep playing with the recipe in my head. I keep thinking about adding layer of chocolate on top of the biscuit base, before I add the topping.

Now this is where my dilemma starts. For the life of me I can't remember if I need to add a little cream to the melted chocolate or not, and if I did, would it reset to a hard layer again, which is what I want. Could any of you foodies enlighten me as to to what's the best way to get the choc to reset again? Is it as simple as just melting it, or do I need to add a little cream to it? Arrrrrrrrrrrgh.. why won't my pea sized brain remember!

Any help would be appreciated. thank you.

Color of Night · 31-03-2012, 09:53

When I make peanut butter pie I put a layer of chocolate on the top & don't add anything to it. I just melt in a bowl & pour over.

Shuttermaze · 31-03-2012, 10:33

Quote:

Originally Posted by Color of Night

When I make peanut butter pie I put a layer of chocolate on the top & don't add anything to it. I just melt in a bowl & pour over.

Thank you. I may just give it a whirl.

_radioamerica · 31-03-2012, 12:28

Are you sure you want it to reset completely solid? Wouldn't it make it harder to cut into nice slices? I think if it was me I'd like it still a bit soft

norbitonite · 31-03-2012, 12:32

Or use chocolate digestives for the base instead of regular?

Shuttermaze · 31-03-2012, 13:02

Quote:

Originally Posted by _radioamerica

Are you sure you want it to reset completely solid? Wouldn't it make it harder to cut into nice slices? I think if it was me I'd like it still a bit soft

I'd only want a thin layer, as yes, it could make it nigh on impossible to slice up.

Quote:

Originally Posted by norbitonite

Or use chocolate digestives for the base instead of regular?

I thought that this morning, and kicked myself for not buying choc digestives when I went out to buy the food shopping on Thursday. As I'm making this for a dinner party tonight, I might miss out on trying it today, just in case it goes pear shaped, but will try it out on me and hub later in the week.

Thank you all for your responses. they're much appreciated.

shouldbelucy · 01-04-2012, 14:59

What about using Bourbon biscuits? I have seen a recipe using them here: http://www.bbc.co.uk/food/recipes/ch...eesecake_79990

31-03-2012, 08:52	#1
Shuttermaze Forum Member Join Date: Jan 2006 Location: Shropshire. Posts: 6,740	Adding a chocolate base to a cheesecake Hi all, I'm in need of your guidance. I'm making a Cherry cheesecake as a dessert tonight, but I keep playing with the recipe in my head. I keep thinking about adding layer of chocolate on top of the biscuit base, before I add the topping. Now this is where my dilemma starts. For the life of me I can't remember if I need to add a little cream to the melted chocolate or not, and if I did, would it reset to a hard layer again, which is what I want. Could any of you foodies enlighten me as to to what's the best way to get the choc to reset again? Is it as simple as just melting it, or do I need to add a little cream to it? Arrrrrrrrrrrgh.. why won't my pea sized brain remember! Any help would be appreciated. thank you.

31-03-2012, 09:53	#2
Color of Night Forum Member Join Date: Jun 2006 Location: Leeds Posts: 2,164	When I make peanut butter pie I put a layer of chocolate on the top & don't add anything to it. I just melt in a bowl & pour over.

31-03-2012, 10:33	#3
Shuttermaze Forum Member Join Date: Jan 2006 Location: Shropshire. Posts: 6,740	Quote: Originally Posted by Color of Night When I make peanut butter pie I put a layer of chocolate on the top & don't add anything to it. I just melt in a bowl & pour over. Thank you. I may just give it a whirl.

31-03-2012, 12:28	#4
_radioamerica Forum Member Join Date: Jun 2006 Location: Wagner Posts: 4,632	Are you sure you want it to reset completely solid? Wouldn't it make it harder to cut into nice slices? I think if it was me I'd like it still a bit soft

31-03-2012, 12:32	#5
norbitonite Forum Member Join Date: May 2007 Posts: 5,709	Or use chocolate digestives for the base instead of regular?

31-03-2012, 13:02	#6
Shuttermaze Forum Member Join Date: Jan 2006 Location: Shropshire. Posts: 6,740	Quote: Originally Posted by _radioamerica Are you sure you want it to reset completely solid? Wouldn't it make it harder to cut into nice slices? I think if it was me I'd like it still a bit soft I'd only want a thin layer, as yes, it could make it nigh on impossible to slice up. Quote: Originally Posted by norbitonite Or use chocolate digestives for the base instead of regular? I thought that this morning, and kicked myself for not buying choc digestives when I went out to buy the food shopping on Thursday. As I'm making this for a dinner party tonight, I might miss out on trying it today, just in case it goes pear shaped, but will try it out on me and hub later in the week. Thank you all for your responses. they're much appreciated.

01-04-2012, 14:59	#7
shouldbelucy Forum Member Join Date: Jul 2011 Location: Hampshire Posts: 105	What about using Bourbon biscuits? I have seen a recipe using them here: http://www.bbc.co.uk/food/recipes/ch...eesecake_79990

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Adding a chocolate base to a cheesecake