Chocolate cheesecake with fruit glaze
8 servings
120 minutes
Chocolate cheesecake glazed with fruits is an exquisite dessert that combines the tenderness of the cheese layer, the richness of cocoa, and the freshness of fruits. Its roots trace back to European cuisine, where cheese cakes with chocolate notes became a symbol of refined taste. The velvety filling with a hint of vanilla sweetness is smoothly complemented by a crunchy cookie base, while the silky chocolate glaze makes each bite luxurious. Paired with fruits, this dessert gains even more contrasts: sweetness, tartness, and softness. It is perfect for festive occasions, cozy evenings, or simply enjoying the moment as its texture and flavor leave unforgettable impressions.
1
Base: crush the cookies into fine crumbs in a blender or mash them in a bag/by hand.
- Cookies ""Jubilee"": 200 g
2
Add soft butter, powdered sugar, and cocoa. Knead like dough.
- Butter: 100 g
- Powdered sugar: 2 tablespoons
- Cocoa powder: 3 tablespoons
3
Prepare the mold, grease it with butter, and sprinkle with flour. Place the dough at the bottom of the mold. Bake at 180°C for 10 minutes. Then remove and let it cool.
- Butter: 100 g
- Wheat flour: 1 tablespoon
4
Filling: puree the cottage cheese with a blender.
- Soft cottage cheese: 500 g
5
Whisk the eggs separately, add sugar and vanilla sugar (you can use more than 100 g, but to my taste it was sweet enough since sugar is also added to the base and glaze).
- Chicken egg: 3 pieces
- Sugar: 100 g
- Vanilla sugar: 3 teaspoons
6
Add eggs whipped with sugar to the cottage cheese and pour in the cream. Mix everything thoroughly with an immersion blender until the mixture is homogeneous. The consistency should be like sour cream. If it turns out too liquid, you can add 1 tablespoon of flour, previously sifted. If there is no blender, the cottage cheese must be passed through a sieve and then mixed with the other ingredients using a mixer.
- Cream 30%: 150 g
- Wheat flour: 1 tablespoon
7
Pour the filling into the cooled mold.
8
You can bake in a water bath or without it, depending on your oven. It's worth trying both. If using a water bath, the mold should be carefully wrapped in foil.
9
Pour hot water into the baking tray, place the mold with the future cake inside, and put it in the oven at 170°C for about 60 minutes. Once the cheesecake starts to brown on top, it should be covered with foil.
10
When the cheesecake is ready, let it cool in the mold for a while. Then separate it and remove it. The filling will not be very firm. It will firm up when the cake cools and sits in the cold for a couple of hours. Better yet, longer.
11
Glaze. After the cheesecake is thoroughly set, we start on the glaze. For this, we place butter in a saucepan over low heat. We add milk and sugar, stirring constantly. When the sugar is completely dissolved, we add cocoa, which should be sifted to avoid lumps. Depending on your goals, the thickness of the glaze can be adjusted with flour – the more you add, the thicker the glaze will be. Flour also needs to be sifted. We continue stirring until the mixture becomes homogeneous.
- Butter: 100 g
- Milk: 5 tablespoon
- Sugar: 100 g
- Cocoa powder: 3 tablespoons
- Wheat flour: 1 tablespoon
12
Let the glaze set for about 10 minutes. The time also depends on the density of the glaze. The thicker it is, the less time it takes to set.
13
We drizzle the cheesecake, decorate it with favorite fruits, and place it in the fridge for at least an hour.