Chocolate cheesecake

Chocolate cheesecake

Chocolate cheesecake


For filling:

300 g of dark chocolate (70% cocoa)
500 g fat cottage cheese
1.5 cups sugar
4 large eggs
2 tbsp cocoa powder

For the base:

300 g of chocolate wafers
1 tablespoon sugar
50 g butter

For decoration:

3/4 cup fat cream 22%
180 g of dark chocolate (70% cocoa)
1 tablespoon sugar


For the base soften the butter. Wafer grind in blender. Without turning off the blender add the sugar and butter. Beat until the mixture is smooth. Split molds for baking a diameter of 24 cm brush with butter and pave the oiled parchment. Put it in the resulting mixture, tamp and place in a preheated 200 ° C oven for 5-7 minutes. Remove. The oven does not switch off.

For the filling of chocolate broken into small pieces, add in a fireproof dish and melt in a water bath over a big pot, one-third filled with little boiling water. Remove from the heat, when certain pieces not yet melted, and set aside – the chocolate will reach himself. A little cool.

Curd wipe through a sieve and whisk in a blender along with the sugar and cocoa powder. Continuing to whisk, add the eggs one at a time. Pour the melted chocolate and stir. Pour the filling into the resulting shape, level surface. Put in the oven, reduce temperature to 180 ° C and bake for 1 hour. Let cool to room temperature, then rearrange in the refrigerator overnight.

The next day, chocolate, intended for decoration, broken into small pieces, add to the saucepan, add the cream and sugar. Put on a small fire and cook until the mixture is smooth. Do not overcook! Allow to cool slightly. Spread the surface of the cheesecake and return to the refrigerator for at least 1 hour.

With a sharp thin knife swipe between the mold walls and cheesecake. Remove the form, to pass on cake plate. Serve the cheesecake to room temperature.

Bon Appetit!

Chocolate cheesecake

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