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Other flavours
What's inside
Everything that goes in, by weight
Per batch
- Chocolate biscuits (base)
- 150 g
- Butter (base)
- 20–30 g
- Cream cheese
- 250 g
- Whipped cream
- 125 g
- Icing sugar
- 50 g
- Melted dark chocolate
- Agar agar
How we bake it
Biscuits are crushed, mixed with melted butter, pressed into the tin, and chilled for 10 minutes.
Cream cheese is beaten smooth on medium speed; icing sugar and vanilla go in low, without overmixing.
Melted dark chocolate is beaten into the cream cheese until the filling turns truffle-rich.
Agar is folded in, then whipped cream, and it sets 10–12 hours on the chocolate biscuit crust.
Once it reaches you
- Storage
- Keep refrigerated. It is a cold set, not a tin that sits on the counter.
- Shelf life
- Best within 4 days of packing.
- Pairing
- Serve it cold. Black coffee beside it, or nothing at all.
- From this kitchen
Cheesecakes are assembled cold, set overnight, and packed in an insulated box. Keep refrigerated and eat within four days.
Before you order
Is the cheesecake eggless?
Yes. No egg in the filling.
How long does it keep?
Best within four days, kept in the fridge. It is set with agar, not baked, so it does not sit out.
Is it baked?
No. Cream cheese, whipped cream, and agar set it overnight in the fridge. Packed cold. Keep refrigerated.
What are the allergens?
Contains milk, wheat. may contain soy (chocolate).. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
