Chocolate Cheesecake

Recipe was added 15 March 2017 | Author: Alesia | Comment(s): 0

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5 portions

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Ingredients

Cookie layer:
150 g of shortbread cookies
80 g of butter
1 tbsp. cocoa powder
Cheese layer:
540 g (4 packs of 135 grams) of Philadelphia cream-cheese
140 g of powdered sugar
1 tbsp. cocoa powder
2 eggs
80 ml of heavy cream
100 g of dark chocolate

Cookie layer:
150 g of shortbread cookies
80 g of butter
1 tbsp. cocoa powder
Cheese layer:
540 g (4 packs of 135 grams) of Philadelphia cream-cheese
140 g of powdered sugar
1 tbsp. cocoa powder
2 eggs
80 ml of heavy cream
100 g of dark chocolate

Alesia:

Chocolate cheesecake is an incredibly delicate dessert that will not leave anyone indifferent. The cooking is very similar to the preparation of classic vanilla New York Cheesecake. The more delicious the chocolate itself - the more rich the taste of cheesecake will be as a result!

Step by step recipe description:

For the base layer, mix the melted butter, crumpled cookies and cocoa powder.

Covet the bottom of the baking form with baking paper, put the cookie-butter-cocoa mass on it and press down, for example, with the bottom of the glass. Then put the cake pan into the pre-heated oven for 5-7 minutes at a temperature of 180 degrees.

For cheese layer, mix Philadelphia (or any othe cream-cheese), cocoa powder and sugar and gently mix with a shovel or mixer at low speed so as not to saturate the mass with excess air due to which the cheesecake may crack while baking.

Add eggs one by one, carefully, gently stirring after each.

Then add heavy cream and mix.

Melt the chocolate bar on a water bath and add to the cheese mass. Stir gently with spatula.

Wrap the cake pan with three layers of foil (to protect the cheesecake from the water in which it will be baked). If you use a silicone dish - foil is not needed. Pour the cheese mass onto the base. Put the wrapped cake pan into a deep pan, pour boiling water into the pan, so that the water level reaches 1/3 of the height of the cake pan. Bake at 160 degrees for 70-80 minutes (the middle of the cheesecake should gently shake). Then turn off the oven, open the door and leave cheesecake inside for another hour.

After an hour, take the cheesecake out of the oven and cool it, then wrap the cake pan with a plastic wrap and, very important, put it into the refrigerator for at least 4 hours, better overnight.