Cheesecake with dark chocolate
12 servings
90 minutes
Dark chocolate cheesecake is an exquisite blend of American classic and rich dark chocolate flavor. Its history roots in New York culture, where cheesecake became a symbol of elegant dessert. The crispy base made of chocolate and ginger cookies contrasts with the delicate cream cheese, while melted dark chocolate adds a refined depth of flavor. Baked at low temperature, the cheesecake becomes incredibly creamy, and its sweet-bitter notes make it a perfect ending to dinner or a cozy treat with a strong coffee. After cooling in the fridge, its texture achieves perfect density, and the taste unfolds in all its luxury.
1
Crush the cookies, pour in the melted butter, and mix thoroughly. The consistency will resemble wet sand.
- Chocolate chip cookies: 140 g
- Gingerbread cookies: 30 g
- Butter: 100 g
2
In a round mold (diameter 20 cm) lined with foil, gradually layer the resulting mixture to form the edges and base of the future dessert. It is necessary to pack the mixture tightly and evenly with a spoon. Make the upper edge of the border uniform in height by cutting off excess and compacting it. Place the mold in the refrigerator.
3
Gently mix eggs and sugar into room temperature cream cheese with a spoon, trying to avoid incorporating air for a uniform mixture.
- Cream cheese: 400 g
- Chicken egg: 2 pieces
- Sugar: 40 g
4
Melt the chocolate over low heat, stirring constantly. Also add to the cream cheese and mix thoroughly.
- Dark chocolate: 70 g
5
Take the dessert base out of the fridge and pour the filling on top. Tap the mold on the table a bit to evenly distribute the filling over the base.
6
Preheat the oven to 200–220 degrees, place the cheesecake for 7–10 minutes, then reduce the temperature to 160–170 degrees, cover the pan with foil and bake for another 30–40 minutes.
7
If the center wobbles slightly while the sides stay in place, the cheesecake is almost ready. Turn off the oven and leave the dessert in the slightly open oven for another 60 minutes. This way, the cheesecake will finish cooking.
8
Remove from the oven and let the cheesecake cool to room temperature, covering it with a towel. Then place it in the refrigerator. It is advisable to wait about 6 hours before consumption.