Chocolate Cheesecake - Ninja Combi Recipe
If you're looking for a rich, velvety easy-to-bake cheesecake this is the recipe for 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 use the words multi-cooker, yes, it is 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 and it is the bee's knees, 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 want.
A pop-up will appear at the side of the screen with a code for 10% off your first purchase.
You can also register via their website to get an over 55's discount on your first and all future purchases. Happy days if, like me, you're over 55 😀
Oven baked cheesecake
When fully baked a cheesecake should have a tiny wobble in the middle. Let it cool fully in the oven and then transferring it to the fridge overnight to continue to set properly is essential.
Oven 180°C (356°F) fan 160°C (320°F)
Bake in the oven for 40-50 minutes until firm but slightly wobbly.
Please note; that I did not bake mine in a traditional oven so it's best if you check on your cheesecake towards the end of cooking. It may need a little less, or longer to get that slight wobble.
Take it out of the oven, and cool it 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.
It's different to this one though as it's baked in a bain marine (a water bath) where you wrap the base of the tin in kitchen foil to prevent water from getting into your cheesecake.
All you need for the bain marie is a deep roasting tin and foil.
Ingredients - 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 taste)!
- 2 large free-range eggs
- cocoa powder - for dusting
- To serve: whipped cream or ice cream (optional)
Equipment
- 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 water into the bottom of the Combi Pan, for steaming. Put the Crisper Plate on top, and set aside until needed.
Put the biscuits into a food processor and process until a fine crumb, then put them into a small bowl and add the melted butter - stir well 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 put it back into the microwave, until the chocolate is melted fully. When done, mix well and set 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 it into the prepared cake tin, and place the cake 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
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, it's not the same taste)!
- 2 large free-range eggs
- cocoa powder - for dusting
- To serve: whipped cream or ice cream (optional)
Instructions
- Line a 20cm (8-inch loose-bottomed cake tin) with a circle of greaseproof paper cut slightly bigger than the bottom of your tin. Using kitchen paper very lightly butter the sides and bottom of the tin.
- Pour 200ml water into the bottom of the Combi Pan, for steaming. Put the Crisper Plate on top and set aside until needed.
- Put the hobnob biscuits into a food processor and process until a fine crumb, then put them into a small bowl and add the melted butter - stirring well to combine.
- Tip the mixture into the base of the cake tin and, using the back of a dessert spoon press down so it's nice and firm, then put it into the freezer until needed.
- Put the chocolate in a small bowl and microwave on high for 1 minute. Add the cream and put it back into the microwave for another 30 seconds, until the chocolate is melted fully. When done, mix well to combine and set aside.
- In a large bowl, whisk the softened cream cheese for 2 minutes. When it's fluffy, whisk in the sugar and vanilla extract.
- Now whisk in eggs (one at a time) then fold in the chocolate cream mixture. When the mixture is combined, pour it into the prepared cake tin, and put the cake tin onto the Crisper Plate. Slide the pan into Level 1 (bottom position).
- 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.
- Press the START/STOP button to begin cooking (the unit will steam for 15 minutes before it starts to bake).
- When cooking is complete, remove the pan from the unit and 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 8 hours or overnight.
- Dust with cocoa powder cut a slice and enjoy!
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Jan