I present to your attention delicious dessert, consisting of sand base and the most delicate creamy layer. Chocolate cheesecake is a traditional treat 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 the equally famous Mascarpone dessert cheese.
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 to ready dessert retained a perfectly flat surface (no 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.
Let's get enough sleep sand crumbs into a bowl. Let's melt on low heat a piece of butter, pour it into the crushed liver, add cocoa. Mix with a spoon until smooth.
Place the resulting sand mass on the bottom of the prepared mold (the diameter of our mold 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. The chocolate buttercream for the cheesecake is ready.
Shape with sand layer It has already cooled down a little, so put the prepared cream on top. Carefully level the surface of the future chocolate cheesecake.
Wrap the filled form in two layers with 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. Ready cheesecake We are not in a hurry to take it 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 submitting to cheesecake table should stand at room temperature for 1.5-2 hours, only after all the above manipulations and movements can you serve chocolate cheesecake at home on the table.
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 until liquid state.
3. Pour it into a bowl, mix the butter and cookies thoroughly.
4. I take it springform. 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, diet cake ready. Bon appetit!
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 both for a regular lunch or dinner, and as a 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.
Combine the shortbread crumbs with butter and stir 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.
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 sophisticated look, quite easy 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.
| Preparation time | 30 minutes |
| Passive time | 90 minutes |
| Portions | persons |
Ingredients
Ingredients |
|
Preparation
Before cooking, remove all food from the refrigerator. When they are at room temperature, they connect to each other better and more evenly.
- Grind the waffles by hand or in a blender, then combine with sugar and butter. Whisk or knead the mixture until smooth.
- 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.
- Prepare the 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. 
- 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.
- 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.
- 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
- Grind the cookies with a rolling pin or blender, add to it butter(it’s better to melt it in advance to make mixing easier) and knead the dough.
- Place the base in a springform pan and press it down well, then put it in the refrigerator for an hour.
- Pour gelatin into about 100 ml of cooled coffee and leave to swell.
- Beat the cottage cheese until smooth and set aside. In a separate bowl, beat the cream until fluffy and gradually add powdered sugar.
- Dissolve the chocolate in a water bath and add to the cottage cheese, and then gradually add the whipped cream.
- Heat the gelatin over low heat until dissolved, add another 100 ml of coffee and also pour into the cream cheese.
- 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 you give it room temperature. 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
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 New York chocolate cheesecake that 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 don't have cream cheese, feel free to 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 now, in all its glory, the manifestation of miracles 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 completely lack access to cream cheese I recommend preparing it, and for chocolate taste Replace half of 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.
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