Chocolate Cheesecake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make Chocolate Cheesecake? Start making the cheesecake with its base. How to make the base? Prepare your food. Since the cheesecake is chocolate, it is better to use chocolate cookies. If you have regular cookies, then add a little cocoa powder to taste and a spoonful of milk. Butter must be of high quality, complying with GOST.

2. STEP 2

   

   The butter must be melted using any of the methods described at the end of the recipe. I heated it over low heat in a small ladle.

3. STEP 3

   

   Grind the cookies into crumbs in any convenient way. You can use a food processor, a blender or a rolling pin, as I did. Place it in a tight bag and beat it thoroughly with a rolling pin.

4. STEP 4

   

   Transfer cookie crumbs to a large bowl. Pour the butter into the crumbs.

5. STEP 5

   

   Using a spoon, mix the cookies and butter well until you get a sticky mass. If you find it a little dry, add a little milk.

6. STEP 6

   

   Form the base. Line the bottom of the mold (I have a diameter of 20 cm, detachable) with parchment paper. Pour about 2/3 of all the crumbs onto the bottom of the mold and, using a glass, compact it into a dense layer. Pour the rest on the sides and form sides. You can make a cheesecake without sides, then pour all the crumbs onto the bottom.

7. STEP 7

   

   Bake the base for 15 minutes at 170 degrees in the oven. Then remove the mold with the base and leave to cool. Do not turn off the oven, the filling is done quickly. Reduce heat to 130 degrees.

8. STEP 8

   

   How to make the filling? Prepare food for her. Use the thickest sour cream. You can replace it with cream, but also fatty. You can take both bitter and milk chocolate, the main thing is that it is high-quality chocolate with cocoa butter, and not a chocolate bar. All products should be at room temperature. Remove sour cream, cheese, eggs from the refrigerator 30 minutes before. For this recipe, choose only high-quality fresh products, without milk fat substitutes.

9. STEP 9

   

   Melt the chocolate. How to melt chocolate? Break it into pieces and put it in a bowl. You can heat it on the stove, in a water bath, or in the microwave. Make sure that the chocolate does not overheat - under the pan, if heating in a water bath, turn it to minimum heat, and in the microwave, select a short time and medium mode.

10. STEP 10

    

    Mix cheese and powder until smooth. There is no need to use a mixer - the mass needs to be mixed, not whipped! Otherwise, bubbles will appear in the filling and the finished cheesecake will look like cheese with holes in it.

11. STEP 11

    

    Begin beating the eggs into the cheese mixture one at a time, stirring very well after each egg. It is most convenient to do this with a whisk or spatula. Important! The mixer must not be used at the stage of adding eggs! Take your time, mix smoothly and avoid beating the mixture, otherwise it will become liquid. (Please note that if the cheese base is oversaturated with air bubbles, the cheesecake may swell and crack during baking)

12. STEP 12

    

    You should get a smooth, homogeneous mass.

13. STEP 13

    

    Add cooled chocolate, mix well.

14. STEP 14

    

    Add sour cream. Mix gently with a whisk, do not beat at all! As a result, the filling can turn out to be of different consistency: from liquid runny to quite dense, like sour cream. The thickness of the egg-sour cream-cheese mixture depends on various reasons: even if the cheese is of high quality, it can be of different density and moisture content, sour cream of the same fat content can be thinner or thicker, and the selected category of eggs also affects.

15. STEP 15

    

    Pour the filling onto the cooled base and smooth the top. Lightly tap the pan on the counter to release any excess air bubbles.

16. STEP 16

    

    Bake the cheesecake for 1.5-2 hours at 130 degrees, top-bottom mode. Place a container of water at the bottom. After an hour and a half of baking, start watching the top of the cheesecake. The cheesecake should not brown; the top should be set but still moveable. As soon as this happens, turn off the heat.

17. STEP 17

    

    Chill the cheesecake in stages. It is important! Immediately after turning off, leave it in the oven for an hour with the door ajar, or longer. (I took it out when the oven was almost cool). Then keep at room temperature until the mold cools completely, covering with a napkin. Then run a thin knife along the sides of the mold and put it in the refrigerator overnight. In the morning, carefully remove the mold and decorate as desired. Bon appetit!

Comments on the recipe

Nika

13.09.2023

4.7

I prepared this cheesecake in a 16 cm springform pan. I calculated the amount of ingredients for this pan, using a very convenient function on the website, selecting 6 servings. And then everything was exactly according to the recipe, except that I crushed the cookies through a meat grinder. For the filling I used sour cream with 30% fat, but it became very interesting to prepare this cheesecake using heavy cream. But that's for another time. To make the cheesecake more interesting, I placed marshmallows on top and poured chocolate syrup over it. The chocolate cheesecake turned out very tasty and, fortunately, not too sweet! For a richer taste, I recommend choosing chocolate with 70% cocoa content. By the way, the cheesecake turns out to be very filling, so even if I took the ingredients for 6 servings, my small cheesecake was divided into 10 servings.

Kinga

13.09.2023

4.9

The author is really great! Very beautiful! I also liked this version of cheesecake with mascarpone and also without baking.