Profiterole Cheesecake

Profiterole Cheesecake

Ellanor

Easy, no bake profiterole cheesecake boasts a buttery biscuit base, creamy cheesecake filling, and a silky chocolate ganache, all crowned with profiteroles.

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Prep Time 30

Additional Time 1

Total Time 1 30

Course Dessert Recipes

Cuisine American

Servings Large Cheesecake

Calories 691 kcal

Ingredients

For the Biscuit Base

300 g digestive biscuits use graham crackers in the U.S.
150 g salted butter

For the Cheesecake

300 ml double cream heavy cream in the U.S.
600 g cream cheese
80 g caster sugar
1 tablespoon cornflour cornstarch in the U.S.
½ teaspoon vanilla extract

For the Topping

200 ml double cream heavy cream in the U.S.
200 g dark chocolate finely chopped
12 profiteroles

Instructions

Make the Cheesecake Base

Crush 300 g digestive biscuits into crumbs. Either use a mixer-grinder (fastest method!) or tip the biscuits into a large bowl (or sealed bag) and crush them with a rolling pin.
Melt 150 g salted butter and add to the crushed biscuits. Use a spoon to mix the butter into the biscuits until it resembles sand.
Line your springform cheesecake pan with parchment paper. Tip the biscuit mixture into the pan and using a spatula, evenly press down to create a firm, compact base.
Place in the fridge for at least 15 minutes to allow the butter to solidify.

Make the Cheesecake Filling

In a large bowl, pour 300 ml double cream. Whip to soft peaks using either a hand whisk or a stand mixer.
In a separate mixing bowl, add 600 g cream cheese, 80 g caster sugar, 1 tablespoon cornflour and ½ teaspoon vanilla extract. Whisk the ingredients until they combine, then add the whipped cream. Using a spatula, fold the whipped cream into the mixture until thick and fluffy.
Pour the cheesecake filling into the springform pan. Gently tap to remove any air bubbles. Cover the pan with a plastic cake box or film, and place it in the fridge to "set" for at least 30 minutes.

Make the Chocolate Ganache

Add 200 ml double cream to a small saucepan. Heat over low flame until it just starts to simmer.
Add 200 g dark chocolate (finely chopped) to a heat-proof bowl, and pour the hot cream over the chocolate.
Immediately stir the chocolate and cream together. The ganache should slowly turn smooth and silky.
Pour the ganache over the cheesecake filling. Tip the pan to ensure even coverage over the whole cheesecake. Replace the cover and leave it in the fridge to set for at least 30 minutes — preferably an hour.

Serving

Before serving, add 12 profiteroles to the top of the cheesecake. Serve alongside fresh fruits, whipped cream, caramel sauce, or whatever you desire!

Notes

While I buy my profiteroles (it's a time-saver!), you can use homemade profiteroles if you're a master baker!

Nutrition

Serving: 1gCalories: 691kcalCarbohydrates: 43gProtein: 7gFat: 56gSaturated Fat: 33gPolyunsaturated Fat: 18gTrans Fat: 1gCholesterol: 137mgSodium: 355mgFiber: 2gSugar: 31g