Rich Chocolate Cheesecake
12 servings
90 minutes
Rich chocolate cheesecake is a true embodiment of American culinary art, combining velvety cream cheese and rich dark chocolate. Its history begins with the classic cheesecake that has evolved over centuries in various cuisines around the world. This dessert captivates with its deep, sensual flavor featuring a hint of cocoa bitterness and a sweet chocolate accent. The delicate texture melts smoothly in the mouth, while the glaze adds a luxurious appearance and extra richness. Perfect for special occasions, romantic evenings, or simply enjoying with loved ones. It is best served slightly chilled to reveal the full complexity of flavors, and the sprinkle of chocolate shavings adds a subtle elegance. Each spoonful of this cheesecake is a journey into the world of pure chocolate delight.
1
For the crust, crush the cookies in a blender until fine crumbs, add 60 grams of butter melted in a water bath, and 1 tablespoon of sugar. Mix thoroughly in the blender.
- Butter: 60 g
- Cookies ""Jubilee"": 260 g
- Sugar: 300 g
2
Preheat the oven to 180 degrees. In the bottom of a springform pan (26 cm in diameter), layer the crumbs tightly and press down. Place in the oven for 5 minutes.
3
For the filling, melt 250 grams of dark chocolate in a water bath until liquid, then remove from heat and let it thicken slightly.
- Dark chocolate 70%: 420 g
4
Mix cream cheese, 250 grams of sugar, and 50 grams of cocoa powder with a mixer until smooth. Add all 4 eggs at once to the mixture. Then pour in the melted chocolate. Mix well.
- Buko cheese: 900 g
- Sugar: 300 g
- Cocoa powder: 2 tablespoons
- Chicken egg: 4 pieces
- Dark chocolate 70%: 420 g
5
Pour the resulting mass over the cookie base, and smooth the top with a knife. Bake until the center is just set, about 1 hour and 10 minutes (depending on the oven).
6
Remove from the oven and let cool for 5 minutes. Carefully separate the cake from the pan with a knife, but do not remove it. Then drizzle with glaze.
7
For the glaze, mix cream, remaining chocolate, and a tablespoon of sugar in a saucepan and place it over low heat. Keep it on the heat until the mixture becomes homogeneous.
- Cream 33%: 200 ml
- Dark chocolate 70%: 420 g
- Sugar: 300 g
8
Let the glaze cool slightly. Then, pouring it in the center of the cheesecake, allow the mixture to spread evenly over the surface of the cake. Leave at room temperature for 1 hour.
9
Leave the cake in the refrigerator for 12 hours.
10
After cooling, remove the cheesecake from the mold and sprinkle with chocolate shavings. Before serving, let the dessert sit at room temperature for 2 hours.
- Chocolate chips: to taste