Cold chocolate cheesecake. Chocolate cheesecake - recipe with photo

In fact, the birthplace of cheesecake is not America at all, but Eastern Europe. It was in some regions of Russia, as well as in Ukraine and Belarus, where cottage cheese was traditionally eaten, that the first casseroles and cheesecakes appeared, which are considered the “progenitors” of the famous dessert. The Americans made only some adjustments to it, replacing cottage cheese with fatter varieties of cream cheese, in particular, Philadelphia. But it is worth noting that the overseas version of preparing cheesecake allows you to get a more delicate dish. This dessert can be served at the holiday table along with other delicacies: chicken heart skewers or pork liver pate.

Features of the dish

Behind the fashionable name is a pie with cheese or curd filling, which can be prepared in two ways.

• Hot - a crust of grated cookies is used as a base, which serves not only as the bottom. But it also helps remove excess moisture from the cottage cheese. When we prepare cheesecake at home, it is important to remember that “hot recipes” require patience: the finished dish should be kept in the refrigerator for at least 8 hours so that it develops all its flavors and cuts well when serving.
• Cold - no-bake cheesecake is a mousse made from cream cheese or cottage cheese. Gelatin or another gelling component helps maintain its shape. Sometimes white chocolate plays this role. A no-bake cheesecake recipe is especially attractive in the summer, combined with fruit sauces or berries.

7 cooking secrets

Making cheesecakes at home will be possible if you follow 7 rules.

1. Remove the ingredients from the refrigerator in advance. It is important that they are at room temperature.
2. Do not beat the curd mixture at high speed or for too long. If it is oversaturated with air, the surface of the dessert will crack.
3. Bake in the oven in a water bath. Thanks to the “work” of steam, the process will be more uniform.
4. Do not set the baking temperature to high. It should be 165-170°.
5. Cool the pie slowly. To do this, after turning off the heat, slightly open the oven door, leave it for 15 minutes, and only then take it out. After another 10 minutes, separate the edges of the cake from the walls of the mold with a knife, but do not remove from it, but leave until completely cooled.
6. Cream cheese for cheesecake can be of the Philadelphia, Bucco, Ricotta, or Mascarpone varieties. But a dessert made from low-fat cottage cheese will be no less tasty.
7. You can add other ingredients to the filling, for example, try making pumpkin cheesecake. But it is important to consider that such a cake will be even more moist.

Delicious and simple cheesecake recipes step by step

Try any cheesecake recipe at home. And make sure that preparing this dish is not at all difficult.

Classic recipe

To prepare cheesecake according to the classic recipe (as in the photo) you will need:

Preparation

1. Grind the cookies, add 4 tablespoons of sugar, pour in melted butter and mix well. Knead into a homogeneous mass with your hands.
2. Place in a round springform pan and press firmly with a spoon or the bottom of a glass.
3. Bake in an oven preheated to 180° for 10 minutes.
4. Beat the cheese with sugar, lemon juice and zest, salt, vanilla.
5. Add flour and continue whisking.
6. Add eggs one at a time.
7. Pour the cheese mixture into the mold with the cooled crust. Place in the oven for 1 hour. Place a smaller bowl filled with water underneath.
8. The finished cheesecake is golden brown on the sides but retains a jiggly, gelatinous center.
9. Cool at room temperature and refrigerate.

New York cheesecake

The New York cheesecake recipe is also very simple. You will need:

Preparation

1. When preparing the shortbread base, grind the cookies in a blender, pour in melted butter, stir, compact tightly and bake for 10 minutes in an oven preheated to 180°.
2. Remove the pan, cool, and wrap it in a couple of layers of foil.
3. Peel the zest from the lemon and chop it.
4. Grind the sugar into powder in a coffee grinder.
5. Mix cheese with sugar, vanilla, beat at minimum speed with a mixer. Add the zest, pour in the cream and beat again.
6. Pour the buttercream into the mold with the prepared base, level it and place in a preheated oven in a water bath. Bake for approximately 80 minutes.
7. Cool and serve.

Chocolate cheesecake. Easy step-by-step quick recipe

This homemade chocolate cheesecake batter is made without turning on the oven. Even a teenager can bake it.

You will need:

• shortbread cookies - 150 g;
• butter - 50 g;
• sugar - 100 g;
• heavy cream - 120 ml;
• dark chocolate - 150 g;
• cocoa - 2 tbsp. spoons;
• cream cheese - 200 g.

Preparation

1. Melt the chocolate in a water bath and cool.
2. Crush the cookies into crumbs, mix with one spoon of sugar and melted butter. Grind and compact into shape. Place the preparation in the refrigerator.
3. Whip the cream into a soft foam, add chocolate and cocoa, previously diluted with a small amount of heated water. Stir.
4. Beat the cheese with sugar and mix with the chocolate mixture.
5. Place in a mold and place in the freezer for an hour.
6. Then place in the refrigerator for 30 minutes and serve.

Now, we hope you know exactly how to make cheesecake at home. And you can do it without any problems!

Chocolate cheesecake – recipe with photos step by step:

First, start with the sand base. To do this, grind the finished cookies into fine crumbs using a food processor or by hand.

Add a tablespoon of cocoa powder to the resulting crumbs and mix thoroughly. By the way, to prepare the base, you can initially take chocolate cookies.

Melt the butter in the microwave or on the stove and add to the cookies. Stir thoroughly.

Place the resulting butter crumbs in a baking dish with a diameter of 20 cm. Press the crumbs tightly to form the base for the chocolate cheesecake. If desired, you can form small sides.

Place the shortbread base in the oven and bake it for 15 minutes at 180 C. Remove from the oven and leave to cool.

Meanwhile, make the cheese layer. Break the chocolate into pieces and melt it in the microwave or in a water bath. Let cool slightly.

In a bowl, whisk together the cream cheese and powdered sugar. Mix thoroughly with a whisk until the powder dissolves.

Beat three eggs into the cheese mixture, one at a time. Do not beat the cheese mass, but simply stir until smooth.

Add melted chocolate and stir until smooth.

Pour in heavy cream (from 30%) or sour cream.

Stir until light and creamy.

Since our chocolate cheesecake will be baked in a water bath, carefully wrap the pan with foil to prevent water from getting into it, as shown in the photo.

Place the chocolate cheese mixture on top of the shortbread base.

Place the cheesecake pan in a deep baking tray and fill it with boiling water so that the water level reaches the middle of the pan.

Place the chocolate cheesecake in the oven and bake it for 1 hour at 150-160 C until done. To determine if the cheesecake is ready, simply shake it slightly; the center should jiggle a little.

Cool the finished cheesecake completely. You need to cool the cheesecake gradually, since a sharp change in temperature can cause the top to crack, so remove the finished cheesecake from the pan with water and return it to the warm oven, leave it in it until it cools completely. Cover the cooled chocolate cheesecake with film and refrigerate for 4-5 hours.

If desired, decorate the finished dessert with chocolate ganache. To prepare it, break the chocolate into small pieces and pour hot cream over it.

Stir the chocolate until it is completely melted. The ganache is ready.

Spread the ganache over the top of the cheesecake.

Carefully remove it from the mold and place it on a plate. Chocolate cheesecake is ready!

Cut the dessert into small pieces (it is very filling) and serve with a cup of tea or coffee.

Chocolate is a product for beauty and health.

It lifts your spirits, charges you with positive emotions and generally has a beneficial effect on your health. And he's amazing delicious.

A lot of different desserts are prepared based on this product, among which chocolate cheesecake proudly stands out.

The technology for preparing this pie (and maybe even the cake) has changed hundreds of times, but it always remains the same - divine taste.

Chocolate cheesecake - general cooking principles

Dessert can be chocolate cake, chocolate cream or both. There are no exact rules, it all depends on the recipe and personal preferences. For chocolate cake, use appropriate dark-colored cookies or simply add cocoa powder, which should be sugar-free. Sometimes a full-fledged dough is kneaded from flour with the addition of cocoa powder.

Filling can be prepared with the addition of melted chocolate bars or simply poured cocoa. No-bake desserts are better made with tiles, as they help the mass harden better. You can simply pour cocoa powder into creams followed by heat treatment. Or add it along with the tiles. You can also add chocolate drops, shavings, and chips to the filling.

Recipe 1: Chocolate Philadelphia Cheesecake

For this dessert you will need chocolate cookies; if you are using regular ones, you can add a couple of spoons of cocoa to the crumbs. The quantity of products is designed for a large mold with a diameter of 26-28 cm.

Ingredients

250 grams of chocolate cookies;

500 grams of Philadelphia;

300 grams of dark chocolate;

A glass of fat sour cream;

0.5 bars of white chocolate;

3 raw eggs;

100 grams of butter;

170 grams of sugar.

Preparation

1. Melt the butter on the stove or in the microwave. Grind the cookies into fine crumbs. Mix together. Place the mixture in a springform pan and compact well. You don't need sides for this recipe.

2. Uncover the dark tiles, break them into cubes, put them in a saucepan, and place them in a water bath to melt.

3. Mix the Philadelphia cheese with a mixer until smooth, just for a minute. Add sugar and stir for another 2-3 minutes.

4. Add melted chocolate to the cheese cream, constantly whisking with a mixer.

5. Add vanilla and sour cream, then add eggs one at a time.

6. Pour the resulting cream onto the previously prepared cake layer. Level the surface. Bake at 180°C for 50 to 60 minutes.

7. Cool and let “rest” in the refrigerator for at least 5 hours.

8. Melt white chocolate, pour into a pastry bag and decorate the surface with patterns.

Recipe 2: Chocolate cottage cheesecake

The crispy batter is the specialty of this chocolate cheesecake. It is prepared in a special way and covers the dessert on all sides. And when cut, you are expected to encounter the most delicate white curd filling. But if you want, you can pour cocoa into the filling or pour in melted chocolate.

Ingredients

0.28 kg flour;

0.17 kg butter;

0.16 kg sugar;

A packet of baking powder or baking powder;

2 spoons of cocoa.

For filling:

0.6 kg cottage cheese;

Eggs - 2 pieces;

A glass of sugar;

15 grams of starch;

A glass of sour cream.

Preparation

1. It is advisable to knead the dough in advance so that it rests in the refrigerator for several hours. Melt the butter, mix with the egg, add sugar and stir until the grains are completely dissolved. Mix the ripper with cocoa and flour, send the bulk mixture to the butter mass, and knead a fairly stiff dough. Then we divide it in half into parts of different sizes (one should be larger) and send it to the cold.

2. The cottage cheese must be rubbed with a sieve or blended with a blender. The consistency should become smooth and tender.

3. Separately, beat eggs and sugar, combine with cottage cheese. Pour in sour cream and starch.

4. Remove most of the dough from the refrigerator, roll out a circle and place it on the bottom of the mold. We make sides along the edges.

5. Pour in the curd filling.

6. Roll out the remaining dough and cover the dessert on top. The edges of the sides and the top cake need to be joined.

7. Place in the oven for about an hour, preheated to 190 degrees. Bake and let cool well.

Recipe 3: Chocolate cheesecake based on mascarpone with cognac

The chocolate cheesecake base in this recipe is made from absolutely any cookie. But if the crumbs do not stick together, add a little more oil. No bake recipe.

Ingredients

Cookies 200 grams;

Oils 50 grams;

280 grams of mascarpone;

150 grams of cream;

20 ml cognac;

A little cocoa;

Standard chocolate bar;

Half a glass of powdered sugar.

Preparation

1. Make a crust of crumbs with butter. We send it to cool.

2. Cream must be well beaten with powder until stiff peaks form.

3. Gradually add the resulting butter cream in mascarpone.

4. Melt the chocolate and pour it into the creamy filling. Mix.

5. Add cognac and mix again.

6. Place the chocolate cream on top of the cookie crust and smooth it out using a spoon or spatula. Cover the mold with something so that the surface does not dry out. Keep it in the cold for 10 hours.

7. Decorate the finished dessert with cocoa. It is most convenient to sprinkle through a strainer.

Recipe 4: Chocolate Cherry Cheesecake

Chocolate and cherry are a delicious combination of taste, which is why a huge number of different delicacies have been created based on this duet. So why not make a chocolate cherry cheesecake? The dessert requires baking.

Ingredients

0.15 kg chocolate cookies;

0.07 kg butter;

0.4 kg cherries;

0.5 kg cheese;

0.1 kg of powder;

2 chocolate bars.

Preparation

1. Prepare a regular crust of butter and crumbs without sides. Cool.

2. Take cheese. Mascarpone, Philadelphia, Almette, ricotta are suitable. You can take a mixture of several types. Add sugar and beat with a mixer for 2 minutes.

3. Add eggs. We drive carefully, one at a time and stir the mass well each time.

4. Melt the chocolate and add it to the cheese mixture. Mix. You need to stir vigorously so that the tile does not have time to harden into pieces.

5. Remove the seeds from the cherries; squeeze the berries slightly to remove excess juice. Transfer the prepared berries to the cream filling.

6. Pour the resulting filling onto the crust. Bake for an hour. The optimal temperature is from 170 to 180.

7. Once cooled to room temperature, the dessert should be kept in the cold for another 5 hours, but it is better to let it “rest” all night.

Recipe 5: Chocolate cheesecake in a slow cooker

Who would have thought that a universal kitchen assistant could even make cheesecake? Moreover, a multicooker greatly simplifies the process of creating dessert, which is good news. For the base we use any cookies, chocolate or white.

Ingredients

120 grams of cookies;

Spoon of cocoa;

60 grams of butter.

For the filling:

0.6 kg mascarpone;

20 grams of starch;

A glass of powder;

80 ml cream;

3 spoons of cocoa;

Vanilla optional.

Preparation

1. Grind the cookies into crumbs, mix with cocoa powder and add melted, but not hot, butter. Knead the dough until it comes together into a ball. If the crumbs crumble, you can add a little more butter or pour in a little water, maybe milk or condensed milk.

2. Place a piece of parchment on the bottom of the multicooker so that the edges reach the top. The easiest way is to lay two strips crosswise. Place cookie dough on it.

3. Place the cheese in a bowl, add the eggs, then sugar mixed with cocoa and starch, then pour in the cream and add vanilla. Before adding each ingredient, the mass must be mixed well. There is no need to whip the cream for this dessert; it will still be airy.

4. Pour the cream into the multicooker, close and bake for 80 minutes on the appropriate program. Then, without opening the lid, let the dessert cool.

5. Open the multicooker and remove the cheesecake. To do this, you just need to grab the ends of the parchment and pull up. Place the dessert in the refrigerator to settle for at least 4 hours.

Recipe 6: Chocolate Banana Cheesecake

Another no-bake dessert option, quite simple and easy to prepare. To set this chocolate cheesecake you will need gelatin; it is better to use an instant product.

Ingredients

250 grams of dry cookies;

130 grams of butter;

A glass of cream;

150 grams of fat sour cream;

4 spoons of cocoa;

2-3 bananas;

4 tablespoons of water;

15 grams of gelatin;

150 grams of powder.

Preparation

1. Grind the cookies, add a spoonful of cocoa and melted butter. Knead the crumbs until smooth and form a cake at the bottom of the container.

2. Soak the gelatin in advance with four tablespoons of water and set it aside to swell.

3. Whip the cream and gradually add cocoa powder, then sour cream.

4. Peel the bananas, cut them into 3-4 mm slices, and place them on top of the cookie crust. There should be gaps between the pieces to ensure adhesion of the crust to the filling.

5. Dissolve the gelatin in a water bath; you don’t need to heat it too much, just until the lumps melt.

6. Pour the gelatin into the butter cream and mix quickly with a mixer.

7. Carefully spread the filling on top of the bananas with a spoon; you can’t just pour it out so that the pieces of fruit don’t move.

8. If desired, sprinkle the dessert with cocoa powder and send it to harden in the refrigerator. Usually 2-3 hours are enough for gelatin to adhere, but you can leave it for longer, it won’t make it worse.

The better the cookie crumbs are compacted, the stronger the dessert cake will be. It is most convenient to press the mass to the bottom using a potato masher, but if you don’t have one, then you can arm yourself with an ordinary glass with a flat bottom.

When choosing chocolate to melt, avoid products with less than 70% cocoa content. They are not dark enough and when mixed with the rest of the ingredients it will turn out to be a muddy color. But if the job has already been done, then only cocoa powder will help correct the situation.

Cocoa must be sifted through a sieve before adding to the cream to prevent lumps from forming. And for a more uniform distribution, you can first stir it with powder (which it is also advisable to sift before use) or granulated sugar.

The filling for chocolate cheesecake can be whipped with a mixer, but only at low speed. A large amount of air will lead to cracking of the surface and an unsightly appearance of the dessert.

To prevent the dessert from absorbing foreign odors, cover the pan with cling film before putting it in the refrigerator. The same technique will protect the top layer of the chocolate treat from drying out.

Don't have a springform pan? Try using a silicone container for the cheesecake. You can also carefully remove the dessert from it by bending the edges.

Cheesecake is a delicious dessert originally from the United States of America, but it is popular all over the world. Making cheesecake at home is not difficult. But choosing which flavor is quite difficult, because there are many varieties of this dessert, for example, chocolate cheesecake or the famous New York cheesecake.

Traditional chocolate cheesecake recipe

The recipe for chocolate cheesecake is not very different from the classic cheese version. Its only difference is melted chocolate, which is added to the base of the chocolate cheesecake, that is, to the cookies. This is just one of the possible options for making a classic chocolate cheesecake.

Ingredients

Oreo cookies have a lot of ingredients; they add a special touch of flavor to the dessert. In addition to Oreo, the following ingredients will be required to prepare the dessert:

• 70 grams of butter;
• 2 teaspoons cocoa;
• a glass of sour cream;
• add 2 eggs;
• 200 ml 21% cream;
• 2 chocolate bars;
• 350 g Philadelphia cheese;
• 1 tablespoon vanilla extract;
• cocoa powder - 3 tbsp;
• 170 g Oreo cookies.

The specified amount of ingredients will yield 8 servings.

How to cook step by step

The recipe for the dish is quite simple; even a novice housewife can handle this cheesecake. In order for the deret to bake evenly, you need to bake it in a water bath. To do this, place the mold in a container with water; the mold should be half immersed in water. Steps for making chocolate cheesecake:

1. Grind the cookies in a blender.
2. Melt the butter.
3. Mix the crumbs with cocoa powder and butter. Mix well, the dough should become homogeneous.
4. Place the dough evenly in the mold. Place in the oven preheated to 140°C for 11 minutes.
5. Bring the cream to a boil, break the chocolate into slices and pour hot cream over it. Let cool to room temperature. Mix thoroughly until lumps disappear completely.
6. In a separate bowl, mix granulated sugar and cheese. Add chocolate cream.
7. Beat the chicken eggs, add sour cream and add to the resulting mass. Then add vanillin and cocoa and mix with a mixer.
8. Pour the cream into the mold with the already prepared base and put it in the oven for another 1 hour. Increase the oven temperature to 160°C.
9. After the time has passed, let the cheesecake cool and put it in the refrigerator for 6 hours, during which time the dessert will be completely soaked.

Before serving, the dessert can be poured with chocolate glaze, sprinkled with grated chocolate or powdered sugar.

Incredibly delicious cheesecake with chocolate, with a hint of creamy taste and vanilla aroma. Vanilla sugar serves only for flavoring; it does not affect the taste of baked goods. If vanilla sugar is not on hand, it can be replaced with vanilla extract or pure vanillin, but it must be used with caution, as it is very bitter.

Ingredients:

• shortbread cookies - 400 g;
• butter - 200 g;
• chocolate - 2 bars;
• Philadelphia cheese - 600 g;
• heavy cream - 200 ml;
• granulated sugar - 150 g;
• chicken eggs - 3 pcs.;
• vanilla sugar - 2 tsp.

Cooking process:

1. Heat the butter until it melts.
2. Grind the cookies in a blender. Combine with oil and mix.
3. We put the resulting base into a mold and make sides. We send it to the refrigerator.
4. Combine cheese with sugar, beat with a mixer at low speed, add cream, beat, add eggs and vanilla, use the mixer again.
5. Spread the cream cheese on the biscuit.
6. Melt the chocolate in a water bath and add it to the cheese mixture. You can make patterns if you wish.
7. As in the previous version, we make a water bath and place the mold in it. Bake in an oven preheated to 180°C.

Now you know how to make a delicious chocolate treat in just a few minutes.

If you want something unusual, you can try preparing this delicious delicacy. The combination of chocolate and orange gives an unusual taste, and the most delicate creamy layer makes the dessert airy.

Ingredients:

• butter - 70 g;
• chocolate cookies - 200 g;
• dark chocolate - 1 bar;
• cream cheese - 0.2 kg;
• cream 33% - 200 ml;
• sugar - 1.5 tbsp;
• gelatin - 10 g;
• orange - 2 pcs.

Delicious chocolate cheesecake recipe:

1. Grind the cookies, melt the butter, grate the orange zest. Combine the ingredients and mix well.
2. Place the mixture in the mold and put it in the refrigerator.
3. Take 50 ml of cream and add gelatin to it. We put it on the fire, let the gelatin swell, but do not allow it to boil. Let cool.
4. Melt cheese and chocolate in a water bath.
5. Mix the remaining cream with sugar and beat. Add chocolate cheese and gelatin.
6. Squeeze the juice out of the orange, 100 ml should come out. Add to the mass.
7. Pour the mixture into the mold and put it in the refrigerator for at least 3 hours.

After 3 hours, the cheesecake at home without baking is ready.

How to make chocolate cherry cheesecake

Chocolate cheesecake can also be made with cherries. It will melt in your mouth, leaving behind a cherry aftertaste.

Ingredients:

• butter - 150 g;
• cookies - 300 g;
• sugar - 150 g;
• cream cheese - 500 g;
• chocolate - 200 g;
• chicken eggs - 2 pcs.;
• vanilla - 1 tsp;
• nuts (optional);
• cherry - 150 g.

The above ingredients will make 8 servings.

Preparation:

1. Grind the cookies, melt the butter, mix and put the base in a mold and put it in the oven preheated to 150°C for 15 minutes.
2. Beat cheese and eggs with a mixer. Melt chocolate in the microwave and mix with cheese. Add pitted cherries and nuts.
3. We take the base out of the oven and put the cheese and chocolate filling into it. Place in the oven for 1 hour.
4. Cool the cake and put it in the refrigerator.

If desired, the dessert can be covered with chocolate glaze; to do this, cool it in the refrigerator, cover it with glaze and put it in the refrigerator again.

Video of making chocolate cheesecake

Cheesecake chocolate madness

All components included in the composition combine perfectly with each other, resulting in a very rich-tasting delicacy.

Ingredients:

• chocolate - 130 g;
• eggs - 6 pcs.;
• butter - 130 g;
• flour - 70 g;
• granulated sugar - 160 g;
• cottage cheese - 800 g;
• sour cream - 200 g;
• cookies - 200 g
• cocoa - 1.5 tsp;
• vanillin - 1 sachet;
• powdered sugar - 3 tbsp.
• white chocolate

Stages of making “Chocolate Madness” cheesecake

Preparing chocolate cheesecake in the oven:

1. Melt chocolate (half) and butter, add sugar, beat with a mixer.
2. Add 2 eggs and flour to the mixture and use a mixer. Place the dough into the mold.
3. Beat cottage cheese with granulated sugar, sour cream and vanilla until smooth. Add the eggs step by step, using a mixer after each one.
4. Melt the chocolate and mix it with 1/3 of the cheese filling. Place several whole livers on the crust, the next layer is ½ cheese filling, and a chocolate layer on top. Each layer is distributed evenly. Place the mold in the oven preheated to 160°C for 1 hour. Cool and put in the refrigerator.
5. Whip cream, powdered sugar and cocoa for a pastry syringe. Grate white chocolate. Decorating the cake.

Even such a luxurious dessert as Chocolate Madness Cheesecake is prepared very quickly and easily. It's worth a try.

Cookies and Pie - Chocolate cheesecake with baked goods is very popular among those with a sweet tooth. What is the secret of banana-flavored dessert?

Ingredients:

• egg - 3 pcs.;
• chocolate - 150 g;
• butter - 80 g;
• flour - 3 tbsp;
• sugar - 3 tsp;
• cocoa - 1 tsp;
• cottage cheese - 100 g;
• 1 banana.

1. Melt chocolate and butter.
2. Mix flour and cocoa powder.
3. Using a mixer, beat 2 eggs and 2 tbsp. Sahara. Mix with flour, mix thoroughly.
4. Mix banana, cottage cheese, egg and 1 tbsp. granulated sugar, stir until lumps disappear.
5. Place the dough in the mold and pour the curd cream on top.
6. Place in the oven, preheated to 180°C for half an hour.

Cheesecake prepared according to this recipe turns out very tasty.

An easy and simple no-bake chocolate treat recipe.

Ingredients:

• cookies - 400 g;
• butter - 150 g;
• cheese - 600 g;
• cream - 500 ml;
• rusk powder - 150 g;
• water - 100 ml;
• milk - 100 ml;
• gelatin - 24 g.

Preparation:

1. Making the cake. Grind the cookies, melt the butter, combine.
2. Using a mixer, beat the cheese, powder and cream.
3. We dilute gelatin with water. Heat the milk and add to the gelatin, mix well.
4. Add gelatin to the whipped cheese and beat.
5. Place the base and soufflé in a mold and place in the refrigerator to allow the dessert to set.

The finished cheesecake can be decorated with coconut or chocolate shavings and topped with glaze.

To prepare this recipe, choose a mold with a diameter of 20 cm. Preparing chocolate cheesecake is simple and quick.

Ingredients:

• cookies - 120 g;
• cocoa or coffee - 3 tbsp;
• butter - 90 g;
• cheese - 570 g;
• starch - 10 g;
• eggs - 2 pcs.;
• yolks - 2 pcs.;
• cream - 80 ml;
• salt - 1 pinch.

1. We make the base from crushed cookies, cocoa and melted butter. Place the cake in a pan lined with parchment paper.
2. Mix all the other ingredients, lastly add cocoa powder, beat with a mixer.
3. Spread the cream on the base. Bake in a slow cooker for 80 minutes. Afterwards we put it in the refrigerator.

Just a few minutes and a delicious dessert is ready.

Secrets to Successfully Making Chocolate Cheesecake

A few secrets that will help you prepare cheesecake, just like in the best American pastry shops:

1. To make a really high-quality and very tender cheesecake, it needs to be baked correctly. Heating should be uniform; if this cooking rule is violated, the cheesecake may burst or cracks may form on it.
2. Store-bought cookies are ideal as a base.

If you cannot find Philadelphia cheese, you can replace it with Almette cheese or any other curd cheese without additives. But this will slightly affect the taste, so it is better to use Philadelphia cheese.

Chocolate cheesecake

There are many cheesecake recipes. Whichever one you choose, it will be useful to remember a few secrets of properly preparing dessert. Firstly, it is very important not to overcook the cheesecake in the oven. After baking, it may seem like the cake is not ready yet because the center is still a little runny. But this impression is deceptive: the moment when it’s time to take out the cake has arrived. The cheese or full-fat cottage cheese that will be used to prepare the cheesecake filling should be at room temperature. Also very important dessert texture: A cake whose recipe does not include flour will turn out more tender.

CHOCOLATE CHEESECAKE RECIPE
from book Alexandra Selezneva"The Confectioner's Bible"

NECESSARY:

For the base:
75 g butter
175 g dry biscuits
0.5 tsp. ground cinnamon
1 tbsp. spoon cocoa powder

For filling:
275 g dark chocolate
675 g full-fat cream cottage cheese (room temperature)
2 large eggs
3 tbsp. l. starch
3 tbsp. l. liquid honey
285 ml heavy cream
200 g jam

HOW TO COOK:

The basis:

1. Grind the cinnamon and cocoa cookies into fine crumbs. Add melted butter and stir.

2. Transfer the mixture to a greased and parchment-lined 23cm cake tin and press down.

3. Cool in the refrigerator.

Filling:

1. Grind the dark chocolate and melt it in a water bath.

2. Beat cheese, eggs and starch with a wooden spoon.

3. Add honey to melted chocolate.

4. Heat the cream, but do not let it boil. Pour the cream into the chocolate mixture and stir. Add cottage cheese and mix again. Carefully pour into prepared pan.

Baking the cheesecake:

1. Place the filling on top of the base and bake at 180°C for 40-45 minutes (in the middle the cheesecake should not be
a lot of liquid).

2. Cool in pan. Serve with cherry jam.