Chocolate Cheesecake

12 servings

70 minutes

Chocolate cheesecake is a delightful combination of creamy cheese and rich dark chocolate flavor. Its roots trace back to American cuisine, where the classic cheesecake has many variations, including this luxurious dessert. The velvety texture, light sweetness, and deep chocolate hue make it the perfect ending to any festive dinner. It is delicious on its own, but berries or whipped cream can enhance its rich taste. Baked in a water bath, the cheesecake achieves impeccable smoothness and a melt-in-your-mouth sensation. Chilled and aged in the refrigerator, it becomes even denser and richer, while chocolate patterns on the surface turn it into a true culinary masterpiece. This dessert provides not only gastronomic pleasure but also aesthetic enjoyment.

Energy value per serving

• Calories: 611.6
• Proteins: 8.5g
• Fats: 43g
• Carbohydrates: 49.2g

Ingredients

• Cookie: 400 g
• Butter: 200 g
• Philadelphia cheese: 600 g
• Cream 35%: 200 ml
• Chicken egg: 3 pc
• Sugar: 150 g
• Chocolate: 200 g
• Vanilla pod: 1 pc

Cooking steps

1. Crush the cookies in a food processor, melt the butter, and combine it with the cookies into a uniform mass.

   Required ingredients:

   • Cookie: 400 g
   • Butter: 200 g

2. Place the mass in a 24–26 cm springform pan, press it down, and create edges.

3. Place in the refrigerator while preparing the filling.

4. Beat the cheese (Exquisa Classic can be used) with sugar on low speed, add cream, mix again with a mixer, then add eggs and mix again.

   Required ingredients:

   • Philadelphia cheese: 600 g
   • Sugar: 150 g
   • Cream 35%: 200 ml
   • Chicken egg: 3 pieces

5. Cut the vanilla stick, remove the seeds, and add them to the mixture. If using vanilla sugar (2 tsp), add it at this stage as well.

   Required ingredients:

   • Vanilla pod: 1 piece

6. Mix and spread the mass on the cake base.

7. Melt the chocolate in a water bath, let it cool slightly, and pour it over the cheese mixture.

   Required ingredients:

   • Chocolate: 200 g

8. Stir with a stick to create patterns.

9. Wrap the mold with foil so that no space is left.

10. Place in a deep baking dish and fill it with hot water so that the water reaches halfway up the dish.

11. Place in a preheated oven at 180 degrees for one hour.

12. Take out the finished cake, cool it down, and place it in the refrigerator for 3-4 hours, preferably overnight.

13. Before serving, decorate with berries or cherries for the cocktail.