Chocolate cheesecake

Chocolate cheesecake

Chocolate cheesecake


The basis:

Minced chocolate chip cookies without cream — 2 cups
Melted butter — 60 g
Sugar — 3 tbsp


Cream Cheese — 680 g
Dark chocolate — 280 g
Flour — 2 tbsp
Sugar — 1 cup
Vanilla or vanilla extract — 1 tablespoon
Eggs at room temperature — 4 pcs.


1. Prepare the base.
Cookie crumbs mixed with melted butter and sugar, stir and put on the bottom of the split form. Evenly distribute the weight on the bottom and compacted.

2. Prepare cheesecake.
Cream cheese, melted in a water bath chocolate and flour beat with a mixer at medium speed until smooth.
Add vanilla extract and sugar, even beat up again.
One by one add the eggs, still whisking, go on a slow speed. This should be done carefully, because the eggs are well retain the air, and because of this cheesecake may crack or covered with craters from bubbles. Therefore, we must take on each egg is literally 10 seconds.
Once the mass has become homogeneous, pour it into the mold on top of the foundations of the cookie.
At the same time boil the kettle or saucepan water. Put the form in a deep pan, put the pan — into the oven on the bottom shelf.
Immediately pour the water into the pan (water should reach the middle of the walls of the mold), and close the door.
Cheesecake Bake 70-80 minutes.
After that, turn off the oven, lift the door and leave it there to cool for 1-2 hours, until it has cooled to room temperature.
Thereafter form cover foil and put into the refrigerator overnight. In the morning to decorate the cheesecake as desired.

Bon Appetit!

Chocolate cheesecake

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