Baked Chocolate Cheesecake Recipe

An easy cheesecake recipe using the Ninja Combi oven and air fryer on the combi bake function with steam.

I've also included the instructions for baking in a regular oven. 

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

*I am not affiliated with Ninja; I bought the Ninja Combi with my own money and did not receive any payment from them whatsoever. Right, that's got that bit out of the way!

I've slightly altered the recipe from the Ninja Inspiration Guide supplied with the Combi multi-cooker, oven and air fryer. 

Although they call it a multi-cooker, it is indeed one, but it is not a pressure cooker.

Why? Because I can't help but interfere where recipes are concerned! 😂  Anyway, my cheesecake turned out just fine, so it's all good.

I am a self-confessed Ninjaholic, and my latest addition is the Ninja Combi; it is the bee's knees, and I am in LOVE with this thing! 😍 

Discount on Ninja products

You're more likely to get a discount on the Ninja Combi if you buy it directly from the Ninja website - I certainly didn't pay the price that Amazon UK or (for example) Argos are asking.

A pop-up will appear at the side of the screen with a code for 10% off your first purchase.

You can register on their website to enjoy an over-55s discount on your first and all future purchases. Great news if, like me, you're over 55! 😀   

Oven-baked cheesecake

In a regular oven, you need to bake your cheesecake in a bain marie (a water bath). You wrap the base of the tin in kitchen foil to prevent water from getting into your cheesecake.

All you need to make a bain marie is a deep roasting tin and kitchen foil.

When fully baked, a cheesecake should have a tiny wobble in the middle.

Allow it to cool completely in the oven, then move it to the fridge overnight to finish setting properly.

Oven 180°C (356°F) fan 160°C (320°F)

Bake in the oven for 40-50 minutes until firm, but slightly wobbly. Remove it from the oven and let it cool completely in the tin at room temperature.

Release from the tin and chill in the fridge for 8 hours, ideally overnight.

You might also like my Chocolate Orange Cheesecake recipe. 

Ingredients for the Ninja Combi - plus 200ml of water for steaming

• 255g Hobnobs (I used the oaty ones)

• 80g unsalted butter - melted

• 200g dark milk chocolate (48% cocoa solids)

• 125ml double (heavy) cream

• 330g of Philadelphia original soft cream cheese - room temperature

• 100g caster sugar

• 1 teaspoon vanilla extract (not vanilla essence, it's not the same)!

• 2 large free-range eggs

• cocoa powder - for dusting

• To serve: whipped cream or ice cream (optional)
  

Equipment

• Digital kitchen scales

• 8-inch (20cm) loose-bottomed cake tin

• a whisk

• a small microwaveable bowl and a large mixing bowl

• Oh, and a Ninja Combi oven!!

Full instructions are in the printable recipe card below 😉

Pour 200ml of water into the base of the Combi Pan for steaming. Place the Crisper Plate on top and set it aside until ready to use.

Place the biscuits in a food processor and blend until they form fine crumbs. Transfer the crumbs to a small bowl, add the melted butter, and mix thoroughly to combine.

Press into the base of the cake tin and set in the freezer until needed.

Put the chocolate in a small bowl and microwave on high for 1 minute. 

Add the cream and return it to the microwave, heating until the chocolate is completely melted. Once finished, stir thoroughly and set it aside.

Whisk the cream cheese, and whisk in the sugar and vanilla extract. Now whisk in eggs (one at a time).

Then fold in the chocolate cream mixture.

Pour the mixture into the prepared cake tin and set the tin onto the Crisper Plate.

Slide the pan into Level 1 (bottom position) and cook as per the instructions in the recipe card.

When cooking is complete, remove the pan from the unit. Let the cheesecake cool in the cake tin for at least 40 minutes before attempting to remove it from the cake tin.

Chill in the refrigerator for at least 8 hours or overnight.

Dust with cocoa powder.

Cut a slice and enjoy!

Which Ninja products do you have (if any)? Let me know in the comments below. 😊 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

baked chocolate cheesecake recipe, easy baked cheesecake, Ninja Combi cheesecake,

dessert,

International

Yield: 8

Author: Jan Bennett

Baked Chocolate Cheesecake Recipe

This recipe is adapted from the Ninja Combi Inspiration Guide that comes with the Ninja Combi multicooker, oven, and air fryer.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 200ml water - for steaming
• 255g Hobnobs or digestive (graham crackers)
• 80g unsalted butter - melted (plus a little more unmelted butter for greasing the tin)
• 200g dark milk chocolate (48% cocoa solids)
• 125ml double (heavy) cream
• 330g of Philadelphia original soft cream cheese - room temperature
• 100g caster sugar
• 1 teaspoon vanilla extract (not vanilla essence, as they are not the same)
• 2 large free-range eggs
• cocoa powder - for dusting
• To serve: whipped cream or ice cream (optional)

Instructions

1. Line a 20cm (8-inch) loose-bottomed cake tin with a slightly oversized circle of greaseproof paper. Use kitchen paper to lightly butter the sides and bottom of the tin.
2. Pour 200ml of water into the bottom of the Combi Pan for steaming. Place the Crisper Plate on top and set it aside until ready to use.
3. Put the hobnob biscuits in a food processor and blend until they become fine crumbs. Move the crumbs to a small bowl, add the melted butter, and mix well to combine.
4. Pour the mixture into the base of the cake tin, press it down firmly with the back of a dessert spoon, and place it in the freezer until needed.
5. Place the chocolate in a small bowl and microwave on high for 1 minute. Add the cream, then microwave again for a further 30 seconds, or until the chocolate is completely melted. Stir well to combine and set aside.
6. In a large bowl, whisk the softened cream cheese for 2 minutes. When it's fluffy, whisk in the sugar and vanilla extract.
7. Whisk in the eggs one at a time, then gently fold in the chocolate cream mixture. Once fully combined, pour the batter into the prepared cake tin and place it on the Crisper Plate. Slide the pan into Level 1, the bottom position.
8. Close the door and flip the SmartSwitch to COMBI COOKER. Select COMBI BAKE, set the temperature to 175°C and set the time to 10 minutes.
9. Press the START/STOP button to begin cooking (the unit will steam for 15 minutes before it starts to bake).
10. Once cooking is done, take the pan off the unit and let the cheesecake cool in the tin for at least 40 minutes before removing it. Put it in the refrigerator to chill for 8 hours or overnight, to stop it from breaking when sliced.
11. Dust with cocoa powder, slice, and enjoy!

Notes

To bake in a regular oven:



You will need to bake your cheesecake in a bain marie (a water bath). You wrap the base of the tin in kitchen foil to prevent water from getting into your cheesecake.

All you need to make a bain marie is a deep roasting tin and kitchen foil. When fully baked, a cheesecake should have a tiny wobble in the middle.

Allow it to cool completely in the oven, then move it to the fridge overnight to finish setting properly.

Preheat your oven 180°C (356°F) fan 160°C (320°F)

Bake in the oven for 40-50 minutes until set but with a slight wobble. Take it out of the oven and allow it to cool completely in the tin at room temperature.

Release from the tin and chill in the fridge for 8 hours, ideally overnight.

https://www.aglugofoil.com/2024/06/baked-chocolate-cheesecake.html

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