Flourless Chocolate Cream Cheesecake
8 servings
60 minutes
Flourless chocolate-cream cheesecake is an elegant embodiment of American cuisine, combining the rich taste of chocolate with the delicate texture of cream cheese. The origins of cheesecake trace back to Ancient Greece, but its modern version gained popularity in the USA. This dessert captivates with its lightness and the combination of creamy sweetness with subtle coffee and cocoa notes. A key feature of the recipe is the absence of flour, making it ideal for those avoiding gluten. Baked in a water bath, it acquires a velvety structure and harmonious flavor. After cooling, the cheesecake becomes even denser and richer, while its marbled pattern is a true work of art. Served chilled, it perfectly complements a cup of aromatic coffee.
1
Preheat the oven to 180 degrees.
2
Mix coffee with cocoa and 2 tablespoons of sugar.
- Cocoa powder: 1 tablespoon
- Freshly brewed coffee: 50 ml
- Sugar: 200 g
3
Mix the cottage cheese well with cheese, eggs, vanilla, sugar, lemon juice, and salt (if the cottage cheese is grainy, it's better to strain or blend it first).
- Cottage cheese: 700 g
- Cream cheese: 300 g
- Chicken egg: 4 pieces
- Vanilla: 0.3 teaspoon
- Sugar: 200 g
- Lemon juice: 2 tablespoons
- Salt: pinch
4
Mix 1/3 of the cottage cheese mass with chocolate sauce.
- Cottage cheese: 700 g
- Cream cheese: 300 g
5
Line the removable mold with baking paper and alternately layer white and chocolate batter in the center, following the 'Zebra' cake principle, until the mold is filled. A knife or stick can be used to create a marbled pattern.
6
Wrap the bottom of the mold well with foil and place it in a deep baking tray with hot water (if the mold is not removable, foil is not needed). Place the pie in a water bath in the oven and bake for 40 minutes.
7
Remove the pie from the oven, let it cool, remove the edges, cover with plastic wrap, and place in the refrigerator for 12 hours.