Chocolate cheesecake recipe with whole grain crackers.
A rich and tender chocolate cheesecake with toppings and toppings from crispy caramelized pecans and coconut. By the way the name of the dessert is not related to Germany, it is named for Samuel Herman, who developed the recipe for a special dark chocolate, which was originally part of the famous recipe German chocolate cake prototype of this incredibly delicious cheesecake.
Time: 2 час. 30 min. a plus cooling time Difficulty: easy Servings: 10 – 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 9 pcs. Graham crackers with cocoa in the dough
- 6 tbsp. l (90 gr.) Butter at room temperature
- 2 tbsp. l Sahara
- 1/4 tsp salt
Topping
- 200 gr. sweet coconut flakes (about 2 tbsp.)
- 1.5 cups pecans
- 165 gr. butter
- 4 yolks of large eggs
- 1.3 tbsp. Sahara
- 340 gr concentrated milk
- 2 tsp vanilla extract
Cheesecake
- 230 gr. chopped dark chocolate
- 700 gr. cream cheese cream at room temperature
- 1 tbsp. Sahara
- 3 large eggs
- 1/4 Art. cocoa powder
- 1/2 tsp salt
- 1 tbsp. sour cream
- 1 tsp vanilla extract
Recipes with similar ingredients: cream cheese, dark chocolate, eggs, sour cream, concentrated milk, vanilla extract, cookies shortbread, pecans, coconut, cocoa
Recipe preparation:
- Install the grills at the middle level and in the lower third of the oven; heat it to 170 ° C. Take a circular detachable shape with a diameter 22 cm. And wrap it with foil on the outside (bottom and side). Grease the inside of the mold with a cooking spray and cover the bottom parchment paper.
- Make a cake: grind Graham cracker in a blender, butter, sugar and salt until wet crumbs are formed, in for about 1 min. Put the resulting mass evenly on the bottom of the prepared form, tamp and form the sides with a height of 0.6 see. Bake until crisp for 15 minutes; take out oven and let cool completely on the wire rack.
- Prepare the topping: cover 2 baking sheets with foil. Put coconut on one baking sheet and pecans on other. Bake chips and nuts for 12-15 minutes until browning, mixing chips 1-2 times during baking; let cool. Grind the pecans in a blender into large crumbs; put them in a small bowl.
- Make custard: in a large saucepan, combine butter, egg yolks, sugar, concentrated milk and vanilla, throw a pinch of salt. Bring to a boil and cook on medium heat, stirring constantly, for about 10 minutes, the mixture should boil and lightly caramelize. Mix in chopped mixture nuts and 1.5 tbsp. coconut shavings (set aside the remaining shavings for decorations). Leave to cool.
- Make a chocolate cream mass: take a deep pan, fill it halfway with water and place on the bottom oven level. Put the chocolate in a special bowl and melt in the microwave at intervals of 30 seconds, mix until complete melting; cool so that it is slightly warm. Clean the blender, place the cream cheese, sugar, eggs, cocoa powder and salt and mix for about 2 minutes. to uniformity scraping the mixture from the walls. Add melted chocolate, sour cream and vanilla extract, blender again until smooth masses.
- Cook the cheesecake: put half the resulting chocolate cream mass on cake; level with a spatula. Further spread evenly about two-thirds of the custard. Top with the remaining chocolate cream mass and smooth her. Set to medium oven (directly above the baking sheet with water). Bake the cheesecake for about 1 hour – 1 hour 15 minutes, until the edges become dense, while the middle should remain a little mobile. Cool to room temperature, then cover and refrigerate for at least 8 hours or overnight, cheesecake should completely cool and become dense.
- Cover with topping. Swipe a thin knife around the edge cheesecake and take off the platter. In the microwave melt the remaining topping to softness for 30 seconds (add 1-2 tbsp. l of water there to soften if necessary). Spread over the surface of the cheesecake, sprinkle with the rest of the coconut shavings.
