Chocolate Cheesecake Recipe

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Bow Legs No More

We already know that cheese cake is one most delicious cakes that you can come across. But the combination of Chocolate and Cheesecake, is just amazing. If you’ve already tasted this chocolate cheesecake recipe, you’ll know what I mean.

And what makes this chocolate cheese cake very stand out, is you don’t need so many advanced techniques to make it. Except for melting the chocolate, you don’t need to do any extra work to prepare some ingredient. All the things you’ll need are available in stores, and you just need to combine between them.

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INGREDIENTS:

IN GRAM:

  • For the crust:
  • 240g chocolate biscuits/graham crackers
  • 100g butter, melted

 

  • For the filling:
  • 325g dark chocolate 60%
  • 675g cream cheese
  • 220g sour cream
  • 15g cocoa powder
  • 1 teaspoon vanilla extract
  • 250g sugar
  • 4 eggs
  • 1/4 teaspoon salt

 

  • For the ganache:
  • 150g dark chocolate 60% (or milk chocolate)
  • 160ml heavy cream
  • 15g butter




IN CUPS:

  • For the crust:
  • 5oz chocolate biscuits or graham crackers
  • 7 Tbsp. melted butter

 

  • For the filling:
  • 5oz dark chocolate 60%
  • 3 Cups cream cheese
  • 1 Cup sour cream
  • 2 Tbsp. cocoa powder
  • 1 Tsp vanilla extract
  • 1 ¼ Cups of sugar
  • ¼ Tsp of salt
  • 4 Eggs

 

  • For the ganache:
  • 3oz Dark chocolate 60% (or milk chocolate)
  • 2/3 Cup heavy cream
  • 1 Tbsp. butter





Directions:

1. Preheat oven to 320F (160C).

2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. Press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.

Filling:

  1. Chop the chocolate and place in a heat proof bowl. Set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.

2. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.








3. Add the eggs, one at the time, beating to combine after each one. Add the melted chocolate, mix until combined and smooth.

4. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. Place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan.

5. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.

For the ganache:

  1. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.

2. Pour over the cheesecake, let set and serve.

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