Chocolate Cheesecake

Name: Chocolate Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: Dry chocolate cookies 8.8 oz; Butter 7 tbsp; Cow's milk ricotta cheese 2 cups; Cream cheese 1 cup; Dark chocolate 55% 7 oz; Sugar 0.5 lb; Eggs (about 2 medium) 4 oz; Cornstarch 6 tbsp; Unsweetened cocoa powder 4 tbsp; Vanilla bean 1; Dark chocolate to taste

510.8

Calories per serving

Vegetarian

Energy Kcal 510.8
Carbohydrates g 51.2
of which sugars g 29.7
Protein g 10.4
Fats g 29.3
of which saturated fat g 13.6
Fiber g 91.7
Cholesterol mg 3
Sodium mg 88.4

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 10 persone
Cost: Low
Note + the time to solidify the base (at least 1 h in the fridge / 30 min. in the freezer) and the cheesecake (at least 2 h in the fridge)

PRESENTATION

The Cheesecake is the most famous cheese dessert in the world, presented in countless variations depending on the season and creativity: from the New York Cheesecake to the strawberry cheesecake, including the pumpkin version, ending with the evergreens to enjoy all year round like chocolate cheesecake! A dark version of the classic baked cheesecake, made with a cocoa cookie base and a delicious ricotta cream, garnished with a cascade of dark chocolate curls… what more could you ask for? A dollop of whipped cream to accompany it, for example! Sweets lovers around the world, this recipe is for you: with chocolate cheesecake, pleasure is guaranteed with every bite.

Discover also these chocolate cheesecake recipes:

Triple Chocolate Cheesecake
Marbled Cheesecake
Chocolate and Pear Cheesecake
Chocolate and Salted Caramel Cheesecake

INGREDIENTS

510.8

Calories per serving

For the base (for a 22 cm diameter mold): Dry chocolate cookies 8.8 oz (250 g); Butter 7 tbsp (100 g)

For the cream: Cow's milk ricotta cheese 2 cups (450 g); Cream cheese 1 cup (250 g); Dark chocolate 55% 7 oz (200 g); Sugar 0.5 lb (120 g); Eggs 4 oz (110 g) - (about 2 medium); Cornstarch 6 tbsp (50 g); Unsweetened cocoa powder 4 tbsp (20 g); Vanilla bean 1

For garnish: Dark chocolate to taste

Preparation

How to prepare Chocolate Cheesecake

To make the chocolate cheesecake, first prepare the cookie base: melt the butter in a saucepan and let it cool, meanwhile pour the chocolate cookies into a mixer 1 and blend to reduce them to powder 2. Transfer the blended cookies to a bowl and add the melted and cooled butter 3.

Mix with a spoon until you obtain a homogeneous mixture 4. Pour the mixture into a greased and parchment-lined 9-inch springform pan, then compact it with the back of a spoon both on the bottom and the sides 5. Let the base set in the refrigerator for at least an hour (or in the freezer for at least 30 minutes) 6.

Meanwhile, prepare the cream: chop the dark chocolate with a knife 7 and melt it in a double boiler or microwave, then let it cool. Meanwhile, pour the ricotta 8 and cream cheese 9 into a mixer.

Add the seeds of the vanilla bean 10 and the sugar 11. In a separate bowl, sift the cornstarch with the cocoa 12.

Also add the powders 13 and blend to combine everything. Add the eggs 14 and blend again, then pour in the melted and cooled chocolate 15.

Blend again until you obtain a dense and homogeneous mixture 16. At this point, take the pan with the cookie base and pour the cream inside 17, then level the surface 18. Bake in a preheated static oven at 329°F for 60 minutes, placing a small pot of water in the oven to create the right humidity: this way it is less likely that cracks will form during cooking or setting. Once cooked, remove from the oven and let the cheesecake cool in the pan, then transfer it to the refrigerator for at least 2 hours.

Meanwhile, create the dark chocolate curls for decoration with the help of a potato peeler 19 and keep them cool until ready to use. After the setting time, remove the pan 20 and garnish with the chocolate curls: your chocolate cheesecake is ready to be served 21!