Chocolate curd cheesecake. Homemade curd cheesecake (chocolate with Baileys flavor)

25.01.2018

Cheesecake dessert can confidently be called one of the best in the world. Originally from the USA, he won the hearts of even conservative Italian confectioners, considered gods in the art of creating desserts. There are a great many cheesecake recipes. Only the main ingredient remains unchanged - soft Philadelphia cream cheese, which gives the cake a delicate taste. By the way, cheesecake, despite its exquisite appearance, is quite simple to prepare. For example, you can replace Philadelphia and make chocolate cheesecake from cottage cheese. Our recipe with photos for the oven and without baking will help.

Ingredients

Preparation

Before cooking, remove all food from the refrigerator. When they room temperature, then they connect to each other better and more evenly.

1. Grind the waffles by hand or in a blender, then combine with sugar and butter. Whisk or knead the mixture until smooth.
2. Line the springform pan with oiled baking paper and place the cheesecake base there. Flatten it well and put it in the oven (200°C) for five to seven minutes. Remove the crust, but do not turn off the oven.
   
3. Prepare cheese and curd filling. Rub the cottage cheese through a sieve and beat in a bowl with cheese, sugar and cocoa.
   5. Gradually add one egg at a time to the mixture. Finally, add chocolate melted in a water bath to the cream.
   
4. 
   
5. Place the filling on the base in the mold and put it back in the oven, reduced to 180 degrees, for an hour. Remove, cool and refrigerate for several hours.
6. A couple of hours before serving, prepare the glaze. To do this, mix cream, sugar and hand-chopped chocolate. Cook the glaze. Decorate the cake with it and let it cool in the refrigerator for an hour.
   
7. Bring cheesecake to room temperature before serving.

Curd cheesecake with chocolate without baking

This dessert does not require baking at all, which will significantly reduce its preparation time.

Required:

Preparation

1. Grind the cookies with a rolling pin or blender, add butter to it (it is better to melt it in advance to make mixing easier) and knead the dough.
2. IN springform Lay out the base and tamp it down well, then put it in the refrigerator for an hour.
3. Pour gelatin into about 100 ml of cooled coffee and leave to swell.
4. Beat the cottage cheese until smooth and set aside. In a separate bowl, beat the cream until fluffy and gradually add powdered sugar.
5. Dissolve the chocolate in a water bath and add to the cottage cheese, and then gradually add the whipped cream.
6. Heat the gelatin over low heat until dissolved, add another 100 ml of coffee and also pour into the cream cheese.
7. Place the cream on the base, smooth it out and refrigerate for a couple of hours. Garnish with cocoa before serving.

How to decorate cheesecake

Cooking secrets

To prevent the curd from releasing whey during the beating process, place it in a cloth bag or gauze and hang it for two to three hours. The same effect can be achieved if you choose dry cottage cheese.

The cottage cheese will combine better with the other components of the filling if it is brought to room temperature in advance. But the cream must be cold.

Culinary experts advise baking dessert in a water bath. To do this, place the cake in the oven in a container half filled with boiling water. The main thing is to make sure that drops of water do not fall on the cake. You can find other cottage cheese cheesecake recipes in.

Video - recipe

Welcome to the site, dear visitors!

Curd cheesecake can be prepared without using an oven, which is very popular in the summer; it can be additionally decorated, for example, in the “Pink Zebra” style. The flight for creativity knows no bounds.

In the recipe presented, I added chocolate to the list of ingredients. Thanks to this, I got an amazing cake, look how excellent and appetizing everything looks together. This sweetness is appropriate as on regular lunch or dinner, or as holiday dessert. All of the above advantages are complemented by the incredible ease of preparation.

So, let’s collect everything you need and start the recipe...

Nutritional value of the dish per 100 grams.

BZHU: 8 /18 /43.

Kcal: 355.

GI: high.

AI: high.

Cooking time: 60 min.

Number of servings: Serves 5, cheesecake 16 cm in diameter (1.1 kg).

Ingredients of the dish.

Sand base.

• Shortbread sugar cookies - 250 g.
• Butter - 70 g.

Filling.

• Cottage cheese - 250 g.
• Sugar - 150 g (3/4 tbsp).
• Egg 1 C - 2 pcs.
• Cocoa powder - 12 g (1 tbsp).

Glaze.

• Bitter chocolate - 90-100 g (1 bar).
• Cream 20% - 50 ml (2 tbsp).
• Sugar - 20 g (1 tbsp).

Recipe of dish.

For this recipe no special preparation of ingredients is required; any cookie of the “For coffee” or “Baked milk” type can be used as a base. Cottage cheese is suitable, both country and store-bought. I recommend using cream with a fat content of 20%, with less high-calorie product The glaze will be very runny.

Set the oven to warm up to 200 C.

Grind cookies (250 g) into crumbs. I use a blender for this purpose.

Heat butter (70 g) to a liquid state using a water bath or microwave. According to the second option, it took me 60 seconds at a power of 800 W.

Connecting sand crumbs with butter, mix the mixture until smooth.

Place the flour base in a mold with a diameter of 16 cm. Compact the mixture, creating a flat surface. Bake the dough at 200 C in a preheated oven for about 5 minutes.

Then we take out the crust and cool it, while at this time we prepare the filling. Reduce the oven temperature to 170-180 C.

Mix cottage cheese (250 g), eggs (2 pcs), sugar (3/4 tbsp) and cocoa (1 tbsp) in a deep bowl until smooth.

Heat the chocolate bar in a water bath or in the microwave (25-30 s at 800 W). The surface of the dish in which you place the chocolate must be perfectly dry, otherwise the product may separate.

Add liquid chocolate into the filling and mix the mass, the consistency should be 20% sour cream.

Spread the chocolate-curd mixture onto the crust and smooth its surface. Bake the cheesecake at 170-180 C for about 50 minutes.

The finished cake must first be cooled to room temperature and then placed in the freezer for 10-15 minutes.

In the meantime, let's prepare the glaze, this time I melted the chocolate (100 g) in a water bath.

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

I saved the famous Philadelphia cream cheese for 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 to be very tasty with the “correct” 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:

We will prepare the ingredients in advance so that by the time of cooking chocolate cheesecake they were at room temperature.

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 crushed 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. Combine the entire portion in a convenient container 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.

Using a spoon, mix the 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. Remove the warm cheesecake from the oven and bake 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.

Chocolate is a product for beauty and health.

It lifts your spirits, charges you with positive emotions and generally has a beneficial effect on your health. And he's amazing delicious.

A lot of different desserts are prepared based on this product, among which chocolate cheesecake proudly stands out.

The technology for making this pie (and maybe even the cake) has changed hundreds of times, but it always remains - divine taste.

Chocolate cheesecake - general cooking principles

Dessert can be chocolate cake, chocolate cream or both. There are no exact rules, it all depends on the recipe and personal preferences. For chocolate cake use appropriate dark-colored cookies or simply add cocoa powder, which should be sugar-free. Sometimes a full-fledged dough is kneaded from flour with the addition of cocoa powder.

Filling can be prepared with the addition of melted chocolate bars or simply poured cocoa. No-bake desserts are better made with tiles, as they help the mass harden better. In creams followed by heat treatment you can just sprinkle cocoa powder. Or add it along with the tiles. You can also add chocolate drops, shavings, and chips to the filling.

Recipe 1: Chocolate Philadelphia Cheesecake

For this dessert you will need chocolate cookies; if you are using regular ones, you can add a couple of spoons of cocoa to the crumbs. The quantity of products is designed for a large mold with a diameter of 26-28 cm.

Ingredients

250 grams of chocolate cookies;

500 grams of Philadelphia;

300 grams of dark chocolate;

Cup full fat sour cream;

0.5 bars of white chocolate;

3 raw eggs;

100 grams of butter;

170 grams of sugar.

Preparation

1. Melt the butter on the stove or in the microwave. Grind the cookies into fine crumbs. Mix together. Place the mixture in a springform pan and compact well. You don't need sides for this recipe.

2. Uncover the dark tiles, break them into cubes, put them in a saucepan, and set them to melt on water bath.

3. Mix the Philadelphia cheese with a mixer until smooth, just for a minute. Add sugar and stir for another 2-3 minutes.

4. Add to cheese cream melted chocolate, whisking continuously with a mixer.

5. Add vanilla and sour cream, then add eggs one at a time.

6. Pour the resulting cream onto the previously prepared cake layer. Level the surface. Bake at 180°C for 50 to 60 minutes.

7. Cool and let “rest” in the refrigerator for at least 5 hours.

8. White chocolate melt, pour into a pastry bag and decorate the surface with patterns.

Recipe 2: Chocolate cottage cheesecake

The crispy batter is the specialty of this chocolate cheesecake. It is prepared in a special way and covers the dessert on all sides. And when the cut is made, a meeting with the most tender is expected. curd filling white. But if you want, you can pour cocoa into the filling or pour in melted chocolate.

Ingredients

0.28 kg flour;

0.17 kg butter;

0.16 kg sugar;

A packet of ripper or baking powder;

2 spoons of cocoa.

For filling:

0.6 kg cottage cheese;

Eggs - 2 pieces;

A glass of sugar;

15 grams of starch;

A glass of sour cream.

Preparation

1. It is advisable to knead the dough in advance so that it rests in the refrigerator for several hours. Melt the butter, mix with the egg, add sugar and stir until the grains are completely dissolved. Mix the ripper with cocoa and flour, send the bulk mixture to the butter mass, knead a fairly stiff dough. Then we divide it in half into parts of different sizes (one should be larger) and send it to the cold.

2. The cottage cheese must be rubbed with a sieve or blended with a blender. The consistency should become smooth and tender.

3. Separately, beat eggs and sugar, combine with cottage cheese. Pour in sour cream and starch.

4. Remove most of the dough from the refrigerator, roll out a circle and place it on the bottom of the mold. We make sides along the edges.

5. Pour in the curd filling.

6. Roll out the remaining dough and cover the dessert on top. The edges of the sides and the top cake need to be joined.

7. Place in the oven for about an hour, preheated to 190 degrees. Bake and let cool well.

Recipe 3: Chocolate cheesecake based on mascarpone with cognac

The chocolate cheesecake base in this recipe is made from absolutely any cookie. But if the crumbs do not stick together, add a little more oil. No bake recipe.

Ingredients

Cookies 200 grams;

Oils 50 grams;

280 grams of mascarpone;

150 grams of cream;

20 ml cognac;

A little cocoa;

Standard chocolate bar;

Half a glass of powdered sugar.

Preparation

1. Make a crust of crumbs with butter. We send it to cool.

2. Cream must be well beaten with powder until stiff peaks form.

3. Gradually add the resulting butter cream in mascarpone.

4. Melt the chocolate and pour it into creamy filling. Mix.

5. Add cognac and mix again.

6. Place the chocolate cream on top of the cookie crust and smooth it out using a spoon or spatula. Cover the mold with something so that the surface does not dry out. Keep it in the cold for 10 hours.

7. Decorate the finished dessert with cocoa. It is most convenient to sprinkle through a strainer.

Recipe 4: Chocolate Cherry Cheesecake

Chocolate and cherry are a delicious combination of taste, which is why we created great amount a variety of delicacies. So why not make a chocolate cherry cheesecake? The dessert requires baking.

Ingredients

0.15 kg chocolate cookies;

0.07 kg butter;

0.4 kg cherries;

0.5 kg cheese;

0.1 kg of powder;

2 chocolate bars.

Preparation

1. Prepare a regular crust of butter and crumbs without sides. Cool.

2. Take cheese. Mascarpone, Philadelphia, Almette, ricotta are suitable. You can take a mixture of several types. Add sugar and beat with a mixer for 2 minutes.

3. Add eggs. We drive carefully, one at a time and stir the mass well each time.

4. Melt the chocolate, add in cheese mass. Mix. You need to stir vigorously so that the tile does not have time to harden into pieces.

5. Remove the seeds from the cherries; squeeze the berries slightly to remove excess juice. Transfer the prepared berries to cream filling.

6. Pour the resulting filling onto the crust. Bake for an hour. Optimal temperature from 170 to 180.

7. Once cooled to room temperature, the dessert should be kept in the cold for another 5 hours, but it is better to let it “rest” all night.

Recipe 5: Chocolate cheesecake in a slow cooker

Who would have thought that a universal kitchen assistant could even make cheesecake? Moreover, a multicooker greatly simplifies the process of creating dessert, which is good news. For the base we use any cookies, chocolate or white.

Ingredients

120 grams of cookies;

Spoon of cocoa;

60 grams of butter.

For the filling:

0.6 kg mascarpone;

20 grams of starch;

A glass of powder;

80 ml cream;

3 spoons of cocoa;

Vanilla optional.

Preparation

1. Grind the cookies into crumbs, mix with cocoa powder and add melted, but not hot, butter. Knead the dough until it comes together into a ball. If the crumbs crumble, you can add a little more butter or pour in a little water, maybe milk or condensed milk.

2. Place a piece of parchment on the bottom of the multicooker so that the edges reach the top. The easiest way is to lay two strips crosswise. Place cookie dough on it.

3. Place the cheese in a bowl, add the eggs, then sugar mixed with cocoa and starch, then pour in the cream and add vanilla. Before adding each ingredient, the mass must be mixed well. There is no need to whip the cream for this dessert; it will still be airy.

4. Pour the cream into the multicooker, close and bake for 80 minutes on the appropriate program. Then, without opening the lid, let the dessert cool.

5. Open the multicooker and remove the cheesecake. To do this, you just need to grab the ends of the parchment and pull up. Place the dessert in the refrigerator to settle for at least 4 hours.

Recipe 6: Chocolate Banana Cheesecake

Another no-bake dessert option, quite simple and easy to prepare. To set this chocolate cheesecake you will need gelatin; it is better to use an instant product.

Ingredients

250 grams of dry cookies;

130 grams of butter;

A glass of cream;

150 grams of fat sour cream;

4 spoons of cocoa;

2-3 bananas;

4 tablespoons of water;

15 grams of gelatin;

150 grams of powder.

Preparation

1. Grind the cookies, add a spoonful of cocoa and melted butter. Knead the crumbs until smooth and form a cake at the bottom of the container.

2. Soak the gelatin in advance with four tablespoons of water and set it aside to swell.

3. Whip the cream and gradually add cocoa powder, then sour cream.

4. Peel the bananas, cut them into 3-4 mm slices, and place them on top of the cookie crust. There should be gaps between the pieces to ensure adhesion of the crust to the filling.

5. Dissolve the gelatin in a water bath; you don’t need to heat it too much, just until the lumps melt.

6. Pour the gelatin into the butter cream and mix quickly with a mixer.

7. Carefully spread the filling on top of the bananas with a spoon; you can’t just pour it out so that the pieces of fruit don’t move.

8. If desired, sprinkle the dessert with cocoa powder and send it to harden in the refrigerator. Usually 2-3 hours are enough for the gelatin to adhere, but you can leave it for longer, it won’t make it worse.

The better the cookie crumbs are compacted, the stronger the dessert cake will be. It is most convenient to press the mass to the bottom using a potato masher, but if you don’t have one, then you can arm yourself with an ordinary glass with a flat bottom.

When choosing chocolate to melt, avoid products with less than 70% cocoa content. They are not dark enough and when mixed with the rest of the ingredients it will turn out to be a muddy color. But if the job has already been done, then only cocoa powder will help correct the situation.

Cocoa must be sifted through a sieve before adding to the cream to prevent lumps from forming. And for a more uniform distribution, you can first stir it with powder (which it is also advisable to sift before use) or granulated sugar.

The filling for chocolate cheesecake can be whipped with a mixer, but only at low speed. A large number of air will cause surface cracking and unsightly appearance dessert.

To prevent the dessert from absorbing foreign odors, cover the pan with cling film before putting it in the refrigerator. The same technique will protect the top layer chocolate treats from drying out.

Don't have a springform pan? Try using a silicone container for the cheesecake. You can also carefully remove the dessert from it by bending the edges.

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 with 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!