Chocolate “cheese pie” is a gourmet treat. Chocolate cheesecake: recipe and photo

1. For cooking, I buy regular one, which crumbles easily. I grind it using a blender. If you don't have one, put the cookies in a regular plastic bag and crush them with a hammer or rolling pin.

2. I melt it until liquid.

3. Pour it into a bowl, mix the butter and cookies thoroughly.

4. Take a springform pan. For me it is approximately 21-22 cm in diameter. I spread the sand mixture on its bottom.

5. I compact the crumbs firmly using a masher to mashed potatoes, glass with a flat bottom. The cake should be dense. I put it in the refrigerator.

6. At this time I prepare a cup of hot food. Choose the strength at your own discretion. I put 1 teaspoon instant coffee and fill it with water. Stir well and let cool a little.

7. Pour gelatin into a bowl, pour coffee over it and leave to swell.

8. Place the cottage cheese in a large container and mash it with a blender to a paste-like mass. I took the fat one homemade cottage cheese for cooking to get more gentle option cake. You can use the cottage cheese you have.

9. In a separate bowl, beat cold cream with a mixer. I have 33% fat cream in stock, which I advise you to use too. Beat until white peaks form. Then I gradually add powdered sugar.

10. Beat for a couple more minutes.

11. Melt chocolate bars in a water bath. You can also use a microwave for this purpose.

12. I cool it a little and pour it into curd mass. I also heat the swollen coffee gelatin in the microwave for half a minute.

13. Mix cottage cheese with gelatin and mix everything thoroughly until smooth.

14. Add the foamed cream in small portions, stirring the mixture thoroughly each time until everything is added.

15. After this, I take the cake pan out of the refrigerator and pour the mixture on top of it.

16. Level and cover the top of the pan cling film. Place in the refrigerator for at least 2 hours. Ideally, you should prepare the cake the night before and leave it to cool overnight.

17. Before serving, I decorate the dessert with cocoa powder. Using a sharp knife, I separate the edges from the sides of the mold and remove the sides.

18. Delicious, dietary cake is ready. Bon appetit!

And having complemented the filling with a confident chocolate taste, we prepare a popular dessert in a successful variation. Like the original, we keep the thin crust of shortbread crumbs and a high layer of delicate creamy mass, but for variety we add melted chocolate to the constant ingredients. A product familiar to everyone is instantly painted in saturated color and acquires new scent. Chocolate lovers and chocolate treats They will definitely appreciate this version of cheesecake!

As in classic recipe For the filling we use Philadelphia cheese or its analogues (Almette, Violette, etc.). If necessary, cream can be replaced with non-acidic sour cream.

Ingredients:

For the base:

• shortbread cookies - 200 g;
• walnuts or other - 50 g;
• butter - 100 g;
• cocoa powder - 10 g.

For filling:

• cream cheese - 500 g;
• cream at least 30% - 150 ml;
• sugar - 150 g;
• vanilla sugar- 10 g;
• eggs - 3 pcs.;
• black or milk chocolate- 150 g.

Chocolate cheesecake recipe with photos step by step

1. Grind the cookies in a blender bowl until they form the smallest crumbs.
   
2. Next add the chopped nuts. Add cocoa powder, which will add a hint of chocolate flavor to the base of the cheesecake.
   
3. Melt the butter, pour the warm solution into the dry mixture. Mix.
   
4. Pour the resulting crumbs into a baking dish, having previously laid the bottom parchment paper. We compact the mass, raising a border 3-3.5 cm high along the edges. The proportions in the recipe are calculated for a mold with a diameter of 22 cm.
   
5. Submit the form with chocolate base into an oven preheated to 160 degrees for 10-15 minutes.
   
6. Let's prepare the filling. Lightly mash cream cheese at room temperature with a fork. Add plain and vanilla sugar and mix.
   
7. Add the eggs one at a time, stirring the cheese mixture each time.
   
8. Pour in the cream. Stir using a whisk in a circular motion (do not beat).
   
9. Separately, melt the chocolate broken into pieces in a “water bath”. Cool, and then add a homogeneous dark mass to the snow-white cream, stir until uniformly colored.
   
   
10. Bake chocolate dessert we will follow all the rules classic cheesecake, that is, in the oven in a “water bath”. To do this, wrap the container with the sand base in thick foil in 3-4 layers so that liquid does not leak into the springform pan. Then fill the sand “bowl” with chocolate filling.
    
11. Place the mold with chocolate cheesecake in a deep baking tray, which we fill with boiling water so that the liquid reaches approximately the middle of the container with the dessert.
    
12. Bake the cheesecake for about 60-80 minutes at a temperature of 160 degrees (turn on only the bottom heat). Cool the dessert in the switched off oven, slightly opening the door.
    
13. Place the cooled cheesecake in the refrigerator overnight, allowing the shaky filling to finally set. When serving, you can add chocolate “shards”, mint, nuts, berries, etc. to the surface of the product.
    
14. Cut the dessert into portions and serve.
    

Chocolate cheesecake ready! Bon appetit!

Hi all!

Is there anyone here who doesn't like cheesecake? I don't think there are any here.

Although we traditionally consider cheesecake summer dessert, today's chocolate cheesecake turned out to be definitely winter: firstly, it is baked in the oven, and secondly, it turns out rich, dense, very chocolatey, with a distinct cheese taste. Yes, in fact, in the summer he will marry an equally sweet soul.

This is one of the very successful versions of the New York chocolate cheesecake which is baked in the oven. This curd and cream cheese version is not very different in taste from the classic, but it is more economical.

Half the cream cheese we're here replace with cottage cheese. So small but very effective confectionery trick. If you completely replace Philadelphia with cottage cheese, it will no longer be cheesecake, but chocolate cottage cheese casserole(which is also, in principle, not bad)…

And if you prepare this cheesecake only from cream cheese, it will turn out quite expensive.

Therefore, we choose the golden mean - neither ours nor yours, as they say.

Well, everything is very balanced and I assure you, no one will notice the substitution.

By the way, the cheese layer in this recipe is prepared using corn starch, without adding flour. So if you're avoiding flour products, you can use gluten-free cookies for the base and you will have an amazing diet chocolate cheesecake. On iherb you can order these cookies with home delivery . There is simply an endless selection of it. Use my promo code POR7412 to get a 5% discount.

If you didn't find cream cheese, you can safely use cottage cheese. You can also use mascarpone, but keep in mind that the level of calories and fat in such a cheesecake will increase significantly.

I’ll say without a twinge of conscience, this is one of the best cheesecakes I’ve ever made!

Cheesecake recipe

Ingredients:

For the base:

• chocolate cookies 160 gr.
• butter - 80 gr.

For the cheese layer:

• cottage cheese, ≈10% fat - 250 gr.
• cream cheese, Philadelphia type - 250 gr.
• milk - 200 ml
• vanilla essence - ½ tsp. or vanilla seeds - ½ pod
• sugar - 120 gr.
• eggs - 2 pcs.
• starch - 50 gr.
• cocoa - 20 gr.
• dark chocolate - 200 gr.

To get rid of excess moisture, I advise you to first separate the excess whey by hanging the curd wrapped in several layers of gauze for 2 hours, or even overnight. But I assure you, no one will get hurt if you don’t do this and just find drier cottage cheese.

Preparation:

Decorate the finished cheesecake as desired and store in the refrigerator for 1-2 days.

And here, in all its glory, is the manifestation of the wonders of confectionery art. I have no idea how the cookie base ended up on the sides of the pan??? You saw for yourself that I placed the cookies only on the bottom of the mold. And look how well it distributed itself during the baking process! I suspect this was due to the heaviness of the cheese layer collapsing onto the buttery cookie layer once melted in the oven. But I can’t be sure that you will have the same result, so we won’t focus on it.

Well, in general, that's all for now. If you don’t understand anything, ask questions in the comments ⇓

If you have absolutely no access to cream cheese, I recommend making it, and for a chocolate taste, replace half the flour with cocoa + throw a bar of melted chocolate into the dough. I think it will be very, very good. Although, to be honest, I haven’t tried it myself. If anyone dares to experiment, write your impressions.

And if you have more sophisticated gourmet ambitions, then I send you straight to.

By the way, I remembered the other day one old good recipe no-bake chocolate cheesecake. I'll have to tell you at my leisure. A very cool and yet simple thing. Yes, Veronica?

With this, let me take my leave.

Good luck, love and patience.

Today it is among the top popular desserts world, in cafes of almost any country you can find a piece of this exquisite delicacy. It’s quite easy to prepare, but the result is incredibly tasty and tender. chocolate cake under the name chocolate cheesecake. It lifts your spirits, charges you with positive emotions and has a beneficial effect on your health.

So, if you are already tired of the classic taste, then it’s time to try making chocolate cheesecake.

Total cooking time is about 10 hours: 25 minutes of preparation, 1 hour 15 minutes of baking and 7-8 hours of cooling and steeping.

Ingredients

• Oreo cookies 300 g
• butter 70 g
• milk 10 g
• cream cheese 600 g
• sugar 150 g
• cream 30-35% 200 g
• eggs 3 pcs.
• dark chocolate 60-70% 150 g
• instant coffee 1.5 teaspoons
• cocoa powder 10 g

The hardest part about making cheesecake is finding the right cream cheese. By authentic recipes Philadelphia cheese is used. The main disadvantage of this cheese is that it is now not available in Russian stores. In search of analogues, I tried a lot various cheeses and settled on the Danish curd cheese Arla Natura Creamy. But at present, again, it is not available in Russia, so you have to buy curd cheeses Russian production, of which there are only one or two on the shelves and that’s all, and they are inferior in taste to their foreign counterparts. For example, Bon Cream Creamy cheese turns out very well, and it is also one of the most budget options for now. I also think Almette Creamy and Hochland Creamy would be suitable.

None processed cheeses, cottage cheese, sour cream and Mascarpone are not suitable. And even more so Cream Bonjour and other less healthy cheeses. We're not making a casserole.

The crust in this cheesecake is also chocolate, so either use chocolate chip cookies or add cocoa powder to the cookie crumbs. But it still won't give a good black color, so I use Oreo cookies.

A few words about chocolate. Range of chocolate strengths that can be used in chocolate cheesecake, amounts to 40-90%. It all depends on your taste. I love a little chocolate bitterness in this cheesecake and therefore use chocolate with a “strength” of 70-80%. The presence of cocoa powder in chocolate is not good; it is a simple trick by the manufacturer to reduce the cost of the product. So in a good way dark chocolate There should be no cocoa powder, ideally only cocoa mass, cocoa butter, sugar and an emulsifier.

The amount of ingredients is calculated for baking in a mold with a diameter of 22-24 cm; for a mold with a diameter of 26 cm, we increase the amount of ingredients by 1.5 times, unless, of course, you like a low cheesecake. If you are going to prepare a cheesecake version without sides, only with a shortbread base, then use 150 g of cookies and 35 g of butter.

The final weight of the cheesecake is approximately 1.7 kg.

Preparation

We get everything in advance necessary products(eggs, cheese, cream, butter) from the refrigerator and leave them to warm up to room temperature.

Making the base - preparing sand crumbs. To do this, you need to grind the Oreo cookies. The most simple ways- blender or food processor. The method is a little more complicated: crumble and roll the cookies placed in the bag with a rolling pin. There is no need to separate the filling, it will not interfere.

If the butter has not melted by this point, then melt it in microwave oven or in a water bath. Combine crumbs and butter. You should get a loose mass. But it is still dry and not flexible enough to “build” the walls of the cheesecake, since Oreo cookies are very dry. Therefore, add a little milk, 10 grams. Mix.

Now we put our workpiece into the mold. Best to use springform, I have a mold with a diameter of 24 cm. The bottom can be covered with baking paper - it will be easier to remove the cheesecake. We compact an even layer with something flat - for example, the bottom of an aluminum mug. You can make it with sides, or without, I love it when cheesecake has sides. Place the finished base in the oven for 5 minutes, preheated to 180-200°C. After this, remove from the oven and leave to cool.

Now, before we start making the bulk, we will brew the cocoa; it must still have time to cool. Bring the cream to a boil, add cocoa and coffee, mix well and leave to cool. We brew cocoa to open it up chocolate flavor and getting a blacker color in the cheesecake. Coffee is added optionally, that is, you don’t have to do it if you wish. The coffee just adds a hint of mocha to the harmony of flavors in the cheesecake.

Melt the chopped chocolate in the microwave or in a water bath. If you melt it in the microwave, then it’s better to do it this way: keep it in the microwave at maximum power for 10-15 seconds, take it out, and stir. Even if, when taking it out of the microwave, it seems to us that the chocolate has not melted and there is no need to stir it, we stir it anyway. The melting process of chocolate continues even after the heat has stopped.

So that's it preparatory stages completed, let's start cooking cheese mass. Mix the curd/cream cheese and sugar well until smooth. The easiest way to do this is with a mixer. But! We just need to mix evenly, not beat! So we do everything at minimum speed, otherwise bubbles will appear and our cheesecake will look like holey cheese.

Pour the previously melted chocolate into the mixture and stir.

Add eggs one at a time. Mix the mixture very well after each addition of the egg. Let's take our time. We try not to beat the mass too much - if the mixture is oversaturated with air bubbles, when baking cheesecake may swell and crack. Therefore, now we work not with a mixer, but with a spatula or whisk.

And at the very end, add cream with cocoa and coffee and mix gently again.

Place the filling in the mold with the base. If necessary, smooth the top with a silicone spatula.

Next we will bake the cheesecake. In all sorts of ways different recipes on the Internet it is suggested to wrap the form in foil, pour water into the pan and essentially bake in a water bath. This is done so that the cheesecake does not rise too much and does not crack. But in the end, we only have a wet base and difficult preparation. We will bake like this: first put the oven in a preheated 200°C oven for 15 minutes, then reduce the temperature to 110°C and cook the cheesecake for 1 hour. I usually place the baking sheet in the middle of the oven or a little closer to the bottom. If you are afraid that the top of your cheesecake will burn, then prepare a sheet of foil in advance so that if something happens, you can cover the top of the pan.

But that is not all. It is also important to refrigerate the cheesecake properly. If you take it out of the oven quickly, it will probably crack. Why do we need cracked cheesecake?! The cheesecake needs to be cooled in several stages. Immediately after turning it off, it must be left for 40-60 minutes in the oven with the door ajar, then held for half an hour at room temperature. Next, you need to run a knife along the walls of the mold, and after that put it in the refrigerator. Gradual cooling greatly reduces the risk of cracks in the cake!

It turns out very tender and homogeneous. The texture is like a very soft curd mixture. For completeness cheesecake flavor should be in the refrigerator for at least 6-8 hours, I always leave it overnight and the morning will be happier with a great dessert for coffee. Here you can again train your willpower. The peak of taste occurs on the third day, this is no joke. We must assume that after turning off the oven, the cheesecake cooking process is not over. When cooled and in the refrigerator, the cheesecake continues to “cook”, but in a slightly different sense from our usual understanding.

If desired, you can post it on cheesecake cookies Oreo, chocolate chips and some small marshmallows. Everyone is given complete freedom when it comes to decorating cheesecakes, so you can create as you please. Bon appetit!

I present to your attention delicious dessert, consisting of sand base and the most delicate creamy layer. Chocolate cheesecake is traditional delicacy American cuisine, which quickly gained popularity throughout our country.

I saved the famous Philadelphia cream cheese for a classic cheesecake. NY, and today I will show you how to make chocolate cheesecake using no less than famous cheese for desserts "Mascarpone".

I hasten to upset avid culinary skeptics and critics: the chocolate cheesecake with mascarpone turned out very tasty with the “right” appearance. Therefore, the world has not come together in a wedge at Philadelphia, and if you want to bake cheesecakes, you can safely experiment with other cream cheese producers.

We will bake our homemade chocolate cheesecake in the oven using a water bath so that the finished dessert retains a perfectly smooth surface (without cracks).

Ingredients for the moldD-20 cm:

• 500 gr. Mascarpone cheese;
• 100 gr. dark chocolate;
• 80 gr. powdered sugar;
• 80 ml. cream min. 30% fat;

For the crust:

• 200 gr. shortbread cookies;
• 60 gr. butter;
• 1 tbsp. cocoa;

How to make chocolate cheesecake:

Prepare the ingredients in advance so that they are at room temperature when you make the chocolate cheesecake.

Break the shortbread cookies into pieces, which we place in the container of a stationary blender.

Grind the cookies until they form homogeneous crumbs.

Pour the shortbread crumbs into a bowl. Melt a piece of butter over low heat, pour it into the chopped liver, add cocoa. Mix with a spoon until smooth.

Received sand mass Place on the bottom of the prepared pan (the diameter of our pan is 20 cm). Press it tightly with your fingertips or the flat bottom of a glass. Place in a preheated oven (180 degrees) for 15 minutes.

Let's cook butter cream. In a convenient container, combine the entire portion of cream cheese and powdered sugar. Mix carefully with a whisk. Under no circumstances should you beat the chocolate cheesecake mixture with a mixer, so that during baking in the dessert, air bubbles do not come to the surface in the form of cracks. This is why it is always better to use powdered sugar than sugar in cheesecakes to avoid intense whipping.

Heat the cream in a small saucepan and melt 80 g of chocolate in it. Stir with a spoon until the mixture becomes a smooth chocolate emulsion.

Pour it into the sweet cheese mixture.

Mix with a spoon cheese-chocolate cream. Chocolate buttercream ready for cheesecake.

The mold with the sand layer has already cooled down a little, so put the prepared cream on top. Carefully level the surface of the future chocolate cheesecake.

Wrap the completed form in two layers. food foil as shown in the photo. Place the pan on a baking sheet, filling it with water. The liquid level should be 1/3 of the way up the cheesecake.

The oven is already preheated to 160 degrees. Oven heats up only low. Place our chocolate cheesecake there for 1.5 hours. Do not open the oven during baking. We are in no hurry to take the finished cheesecake out of the hot oven. Open the oven door slightly and let the chocolate cheesecake sit in the oven for at least another hour.

But the preparation of our chocolate cheesecake is not over. We take the warm cheesecake out of the oven, cover it with cling film, and send it to “ripen” in the refrigerator for 6-8 hours. Before serving, the cheesecake should stand at room temperature for 1.5-2 hours; only after all the above manipulations and gestures can you serve the chocolate cheesecake at home on the table.