Chocolate Cheesecake – A Complete Cooking Recipe. Share with friends: 
Dish Photography: Gentle and Hyers Time: 2 hours. 15 minutes. Complexity: easy Servings: 10 – 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For the basics
- 1 1/3 Art. crushed crispy cookies
- 60 gr melted butter
- 1 tbsp. l cocoa powder
For filling
- 170 gr dark chocolate, chop finely
- 2.5 tbsp. cream cheese cream
- 3/4 Art. fine sugar
- 1 tbsp. l custard powder
- 3 large eggs and 3 egg yolks
- 2/3 Art. sour cream
- 1/2 tsp cocoa powder, dissolve in 1 tbsp. l hot water
For glaze
- 90 gr. dark chocolate, chop finely
- 1/2 tbsp. fat cream
- 1 tsp dark corn syrup
Recipes with similar ingredients: shortbread cookies, cocoa, chocolate, cream cheese, Philadelphia cheese, mascarpone cheese, custard powder, eggs, sour cream, cream, molasses
Recipe preparation:
- Prepare the base: mix in a food processor cookies, melted butter and cocoa powder, until formation of wet crumbs. Put in a baking dish with a diameter 23 cm. Wet crumbs and smooth over the entire surface, including walls of the form. Put the cake pan in the freezer.
- Prepare the filling: melt the chocolate in a water bath or in the microwave, cool slightly. Beat with cream cheese mixer, then add sugar and custard to powder, and beat again until smooth. Continuing beat, gradually add eggs and yolks, then sour cream. Add dissolved cocoa and melted chocolate, mix until homogeneous consistency. Get batter.
- Preheat the oven to 160 ° C. Take the mold out of the freezer chamber and pour batter onto the cake. Put the cheesecake in the oven and bake until the edges harden, but the center is still remains unbaked, approximately 1 hour 20 minutes
- Turn off the oven, and leave the cheesecake inside for 20 minutes. to reach. Using a knife, gently separate the cheesecake from the edges of the mold, then cool to room temperature. Refrigerate and cool for 4 hours
- Prepare the icing: melt the chocolate in a water bath, cream and corn syrup. Stir the icing until smooth. consistency and cool slightly, then pour on top of the cheesecake.
