Today it is one of the top most popular desserts in the world; in cafes in almost any country you can find a piece of this exquisite delicacy. It is quite simple to prepare, and the result is an incredibly tasty and delicate chocolate cake called 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. According to 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 many different cheeses and settled on the Danish curd cheese Arla Natura Creamy. But at the present time, again, it is not available in Russia, so you have to buy Russian-made curd cheeses, 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 at the moment. I also think Almette Creamy and Hochland Creamy would be suitable.
No processed cheeses, cottage cheese, sour cream or Mascarpone are 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 good dark chocolate should not contain any 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 take out all the necessary products (eggs, cheese, cream, butter) from the refrigerator in advance 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 easiest ways are a 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 time, then melt it in a 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. It is best to use a springform pan; I have a pan 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 reveal the chocolate flavor and obtain 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, all the preparatory stages are completed, let's start preparing the 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 mixture too much - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking. 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. All sorts of different recipes on the Internet suggest wrapping the pan in foil, pouring water into the pan and essentially baking it 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 kept 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. To get the full flavor, the cheesecake 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, top the cheesecake with Oreo cookies, chocolate chips, and a few mini marshmallows. Everyone is given complete freedom when it comes to decorating cheesecakes, so you can create as you please. Bon appetit! 
This delicacy resembles a casserole. Americans once replaced cottage cheese with creamy soft cheese. This is how cheesecake came into being. It consists of a sand layer and a cheese soufflé. If you add cocoa to the composition, you get an amazingly delicious chocolate cheesecake.
Cheesecake is one of the top desserts in the world. It is important to obtain homogeneity of the mass. Philadelphia cheese copes with this task perfectly.
Ingredients:
- dark chocolate – 300 g;
- Philadelphia cheese – 500 g;
- butter – 100 g;
- egg – 3 pcs.;
- sugar – 200 g;
- vanillin;
- chocolate cookies (shortbread) – 250 g;
- sour cream – 200 g.
Preparation:
- Crush the cookies in a blender.
- Melt the butter.
- Mix butter and cookies. Roll into a ball.
- Take the form. Distribute the mixture on the bottom and along the edges.
- Keep in the refrigerator.
- Melt the chocolate using a water bath.
- Place cheese in a tall bowl.
- Turn on the mixer and beat. You will get a creamy mass.
- Add sugar. Pour in the chocolate. Beat.
- Beat in the eggs. Beat.
- Add vanilla. Beat.
- Pour in sour cream. Beat.
- Set the oven to 180 degrees.
- Pour cream into the mold.
- Place in the oven.
- Leave for an hour.
- Get it. Transfer to a plate. Place in the refrigerator.
- After six hours, you can enjoy the amazing taste of the dessert.
To prevent the cheesecake from bursting and cracks during the cooking process, it is necessary to bake it correctly. It is important that there is a uniform heating period. Therefore, baking requires time.
No bake recipe
No-bake chocolate cheesecake is tender and velvety.
Ingredients:
- butter – 50 g;
- shortbread cookies – 150 g;
- cream cheese – 200 g;
- bitter chocolate – 150 g;
- cocoa – 3 tbsp. spoons;
- sugar – 100 g;
- cream (fat) – 120 ml.
Preparation:
- Melt the chocolate, use a water bath for this process.
- Place cookies in a blender bowl and grind.
- Melt the butter and pour into the crumbs. Add a tablespoon of sugar. Grind.
- Distribute the mixture over the surface of the mold. Place in the refrigerator.
- Pour the cream into the container. Turn on the mixer. Beat. You will get a thick foam.
- Pour in the cooled chocolate.
- Dilute cocoa in a small amount of heated water. Add to the total mass.
- Place cheese in another container. Add sugar. Beat.
- Send to cream. Stir.
- Transfer to dough.
- Place in the freezer.
- After an hour, transfer to the refrigerator shelf.
- After half an hour you can enjoy it.
Preparing a dietary dessert
Cheesecake is a real temptation for those with a sweet tooth. It contains cream cheese, which makes this delicacy one of the most high-calorie. Diet chocolate cheesecake is prepared using low-fat cottage cheese, which contains much fewer calories, and without shortcrust pastry.
Ingredients:
- gelatin (edible) – 15 g;
- low-fat cottage cheese – 470 g;
- cocoa powder – 20 g for sprinkling;
- water – 200 ml;
- low-fat milk – 110 ml;
- cocoa powder – 50 g per dough;
- natural honey – 25 ml.
Preparation:
- Pour gelatin into the bowl. Pour in water. Stir. Leave for half an hour. Drain off the remaining liquid.
- Transfer to a small saucepan. Heat, but do not boil. Cool.
- Place cottage cheese in a container and pour in milk. Put honey. Pour in cocoa.
- Pour in gelatin. Beat.
- Place in the form. Place in the refrigerator.
- After two hours, take it out. Sprinkle the top with cocoa.
Chocolate mint cheesecake
The dessert is easy to prepare, and the taste can be varied by adding mint to the composition.
Ingredients:
- sugar – 50 g;
- chocolate (dark) – 270 g melted;
- cookies – 120 g;
- mint chocolate – 45 g;
- cocoa powder – 3 tbsp. spoons;
- mint liqueur – 5 ml;
- butter – 80 g;
- egg – 1 pc.;
- curd cheese – 170 g.
Preparation:
- Turn cookies into crumbs. Add cocoa. Mix.
- Pour in the oil. Knead the base.
- Put the mixture into the mold, spread it over the bottom and edges.
- Place cheese in container. Add sugar. Beat in the egg. Pour in liqueur.
- Turn on the mixer. Beat.
- Pour onto the dough.
- Heat the oven to 160 degrees.
- Place the mold in the oven.
- After 20 minutes, take it out.
- Melt the chocolate using a double boiler. Cool.
- Cover the finished cheesecake with chocolate.
Banana chocolate dessert
A chocolate delicacy with banana flavor will decorate the holiday table and delight loved ones over a cup of tea.
Ingredients:
- oatmeal flour – 6 tbsp. spoon;
- water;
- chicken egg – 1 pc.;
- fructose.
Filling:
- cottage cheese – 320 g;
- water – 180 ml;
- gelatin – 20 g;
- yogurt – 4 teaspoons;
- sugar substitute;
- banana – 3 pcs. (medium size);
- cocoa powder – 6 teaspoons.
Preparation:
- Place all ingredients for dough in a container. Beat. A thick mass will come out.
- Place in the mold; no need to make sides.
- Place in the oven. 180 degree mode.
- Leave for 20 minutes.
Filling:
- Pour water into a container and add gelatin. Stir. Leave. It will be ready when it is completely swollen.
- Heat using a water bath. You can heat it in a microwave oven, but be careful not to let the mixture boil.
- Place sugar substitute, bananas, cottage cheese, cocoa in a bowl. Turn on the blender. Beat.
- Add gelatin while continuing to beat.
- Take out the finished dough. Cool.
- Pour in the filling.
- Place in the refrigerator.
With added strawberries
This is a delicate, easy to prepare and delicious dessert.
Ingredients:
- sugar – 210 g;
- lemon – 1 pc.;
- vanillin – 1 teaspoon;
- shortbread cookies – 330 g;
- butter – 110 g;
- strawberry jelly – 100 g;
- gelatin – 25 g;
- cottage cheese – 550 g;
- strawberries – 200 g;
- boiling water – 50 ml;
- heavy cream – 420 ml.
Preparation:
- Place oil in food processor. Add cookies. Mix.
- Transfer to form. Recommended diameter 26 cm. Distribute.
- Place in the refrigerator. Wait an hour.
- Pour gelatin into a bowl and pour in boiling water. Stir.
- Place cottage cheese in a food processor. Turn into curd mass.
- Pour in cream, add sugar. Beat.
- Pour in gelatin. Squeeze the lemon. Add vanilla. Beat.
- Pour onto the dough.
- Wash and chop the strawberries. Place on the surface.
- Place in the refrigerator.
- After an hour, you can treat your guests and loved ones.
Chocolate cheesecake made from cottage cheese
Cheesecake with cottage cheese is just as tasty as with Philadelphia cheese, but the cost is much more affordable.
Ingredients:
- butter – 60 g, softened;
- chocolate wafers – 350 g;
- fructose – 1 tbsp. spoon.
Filling:
- cocoa powder – 4 teaspoons;
- fructose – 2 teaspoons for glaze;
- dark bitter chocolate – 3 bars;
- egg – 4 pcs.;
- fat cottage cheese – 550 g;
- dark chocolate - 2 tiles for glaze;
- cream – 2 tbsp. spoons for icing;
- fructose – 4 teaspoons.
Preparation:
- Turn on the oven, mode 200 degrees.
- Place waffles in a blender and grind.
- Add fructose. Add oil. Beat.
- Place in the pan, spreading along the sides and bottom.
- Place in the oven. Remove after seven minutes.
Filling:
- Rub the cottage cheese through a sieve.
- Place in a bowl. Add cocoa and fructose. Beat.
- Beat the eggs.
- Break the chocolate and melt it. Use a water bath.
- Pour into cottage cheese. Stir.
- Distribute the mixture over the dough.
- Set the oven to 180 degrees.
- Place the semi-finished product.
- Get it in an hour.
- Place in the refrigerator for 12 hours.
Glaze:
- Melt the chocolate in a water bath.
- Pour in the cream. Add sugar. Stir.
- Drizzle over dessert. Refrigerate.
- After an hour you can serve.
Cheesecake is a delicious dessert originally from the United States of America, but it is popular all over the world. Making cheesecake at home is not difficult. But choosing which flavor is quite difficult, because there are many varieties of this dessert, for example, chocolate cheesecake or the famous New York cheesecake.
Traditional chocolate cheesecake recipe
The recipe for chocolate cheesecake is not very different from the classic cheese version. Its only difference is melted chocolate, which is added to the base of the chocolate cheesecake, that is, to the cookies. This is just one of the possible options for making a classic chocolate cheesecake.
Ingredients
Oreo cookies have a lot of ingredients; they add a special touch of flavor to the dessert. In addition to Oreo, the following ingredients will be required to prepare the dessert:
- 70 grams of butter;
- 2 teaspoons cocoa;
- a glass of sour cream;
- add 2 eggs;
- 200 ml 21% cream;
- 2 chocolate bars;
- 350 g Philadelphia cheese;
- 1 tablespoon vanilla extract;
- cocoa powder - 3 tbsp;
- 170 g Oreo cookies.
The specified amount of ingredients will yield 8 servings.
How to cook step by step
The recipe for the dish is quite simple; even a novice housewife can handle this cheesecake. In order for the deret to bake evenly, you need to bake it in a water bath. To do this, place the mold in a container with water; the mold should be half immersed in water. Steps for making chocolate cheesecake:
- Grind the cookies in a blender.
- Melt the butter.
- Mix the crumbs with cocoa powder and butter. Mix well, the dough should become homogeneous.
- Place the dough evenly in the mold. Place in the oven preheated to 140°C for 11 minutes.
- Bring the cream to a boil, break the chocolate into slices and pour hot cream over it. Let cool to room temperature. Mix thoroughly until lumps disappear completely.
- In a separate bowl, mix granulated sugar and cheese. Add chocolate cream.
- Beat the chicken eggs, add sour cream and add to the resulting mass. Then add vanillin and cocoa and mix with a mixer.
- Pour the cream into the mold with the already prepared base and put it in the oven for another 1 hour. Increase the oven temperature to 160°C.
- After the time has passed, let the cheesecake cool and put it in the refrigerator for 6 hours, during which time the dessert will be completely soaked.
Before serving, the dessert can be poured with chocolate glaze, sprinkled with grated chocolate or powdered sugar.
Incredibly delicious cheesecake with chocolate, with a hint of creamy taste and vanilla aroma. Vanilla sugar serves only for flavoring; it does not affect the taste of baked goods. If vanilla sugar is not on hand, it can be replaced with vanilla extract or pure vanillin, but it must be used with caution, as it is very bitter.
Ingredients:
- shortbread cookies - 400 g;
- butter - 200 g;
- chocolate - 2 bars;
- Philadelphia cheese - 600 g;
- heavy cream - 200 ml;
- granulated sugar - 150 g;
- chicken eggs - 3 pcs.;
- vanilla sugar - 2 tsp.
Cooking process:
- Heat the butter until it melts.
- Grind the cookies in a blender. Combine with oil and mix.
- We put the resulting base into a mold and make sides. We send it to the refrigerator.
- Combine cheese with sugar, beat with a mixer at low speed, add cream, beat, add eggs and vanilla, use the mixer again.
- Spread the cream cheese on the biscuit.
- Melt the chocolate in a water bath and add it to the cheese mixture. You can make patterns if you wish.
- As in the previous version, we make a water bath and place the mold in it. Bake in an oven preheated to 180°C.
Now you know how to make a delicious chocolate treat in just a few minutes.
If you want something unusual, you can try preparing this delicious delicacy. The combination of chocolate and orange gives an unusual taste, and the most delicate creamy layer makes the dessert airy.
Ingredients:
- butter - 70 g;
- chocolate cookies - 200 g;
- dark chocolate - 1 bar;
- cream cheese - 0.2 kg;
- cream 33% - 200 ml;
- sugar - 1.5 tbsp;
- gelatin - 10 g;
- orange - 2 pcs.
Delicious chocolate cheesecake recipe:
- Grind the cookies, melt the butter, grate the orange zest. Combine the ingredients and mix well.
- Place the mixture in the mold and put it in the refrigerator.
- Take 50 ml of cream and add gelatin to it. We put it on the fire, let the gelatin swell, but do not allow it to boil. Let cool.
- Melt cheese and chocolate in a water bath.
- Mix the remaining cream with sugar and beat. Add chocolate cheese and gelatin.
- Squeeze the juice out of the orange, 100 ml should come out. Add to the mass.
- Pour the mixture into the mold and put it in the refrigerator for at least 3 hours.
After 3 hours, the cheesecake at home without baking is ready.
How to make chocolate cherry cheesecake
Chocolate cheesecake can also be made with cherries. It will melt in your mouth, leaving behind a cherry aftertaste.
Ingredients:
- butter - 150 g;
- cookies - 300 g;
- sugar - 150 g;
- cream cheese - 500 g;
- chocolate - 200 g;
- chicken eggs - 2 pcs.;
- vanilla - 1 tsp;
- nuts (optional);
- cherry - 150 g.
The above ingredients will make 8 servings.
Preparation:
- Grind the cookies, melt the butter, mix and put the base in a mold and put it in the oven preheated to 150°C for 15 minutes.
- Beat cheese and eggs with a mixer. Melt chocolate in the microwave and mix with cheese. Add pitted cherries and nuts.
- We take the base out of the oven and put the cheese and chocolate filling into it. Place in the oven for 1 hour.
- Cool the cake and put it in the refrigerator.
If desired, the dessert can be covered with chocolate glaze; to do this, cool it in the refrigerator, cover it with glaze and put it in the refrigerator again.
Video of making chocolate cheesecake
Cheesecake chocolate madness
All the components included in the composition combine perfectly with each other, resulting in a very rich-tasting delicacy.
Ingredients:
- chocolate - 130 g;
- eggs - 6 pcs.;
- butter - 130 g;
- flour - 70 g;
- granulated sugar - 160 g;
- cottage cheese - 800 g;
- sour cream - 200 g;
- cookies - 200 g
- cocoa - 1.5 tsp;
- vanillin - 1 sachet;
- powdered sugar - 3 tbsp.
- white chocolate
Stages of making “Chocolate Madness” cheesecake
Preparing chocolate cheesecake in the oven:
- Melt chocolate (half) and butter, add sugar, beat with a mixer.
- Add 2 eggs and flour to the mixture and use a mixer. Place the dough into the mold.
- Beat cottage cheese with granulated sugar, sour cream and vanilla until smooth. Add the eggs step by step, using a mixer after each one.
- Melt the chocolate and mix it with 1/3 of the cheese filling. Place several whole livers on the crust, the next layer is ½ cheese filling, and a chocolate layer on top. Each layer is distributed evenly. Place the mold in the oven preheated to 160°C for 1 hour. Cool and put in the refrigerator.
- Whip cream, powdered sugar and cocoa for a pastry syringe. Grate white chocolate. Decorating the cake.
Even such a luxurious dessert as Chocolate Madness Cheesecake is prepared very quickly and easily. It's worth a try.
Cookies and Pie - Chocolate cheesecake with baked goods is very popular among those with a sweet tooth. What is the secret of banana-flavored dessert?
Ingredients:
- egg - 3 pcs.;
- chocolate - 150 g;
- butter - 80 g;
- flour - 3 tbsp;
- sugar - 3 tbsp;
- cocoa - 1 tsp;
- cottage cheese - 100 g;
- 1 banana.
- Melt chocolate and butter.
- Mix flour and cocoa powder.
- Using a mixer, beat 2 eggs and 2 tbsp. Sahara. Mix with flour, mix thoroughly.
- Mix banana, cottage cheese, egg and 1 tbsp. granulated sugar, stir until lumps disappear.
- Place the dough in the mold and pour the curd cream on top.
- Place in the oven, preheated to 180°C for half an hour.
Cheesecake prepared according to this recipe turns out very tasty.
An easy and simple no-bake chocolate treat recipe.
Ingredients:
- cookies - 400 g;
- butter - 150 g;
- cheese - 600 g;
- cream - 500 ml;
- powdered powder - 150 g;
- water - 100 ml;
- milk - 100 ml;
- gelatin - 24 g.
Preparation:
- Making the cake. Grind the cookies, melt the butter, combine.
- Using a mixer, beat the cheese, powder and cream.
- We dilute gelatin with water. Heat the milk and add to the gelatin, mix well.
- Add gelatin to the whipped cheese and beat.
- Place the base and soufflé in a mold and place in the refrigerator to allow the dessert to harden.
The finished cheesecake can be decorated with coconut or chocolate shavings and topped with glaze.
To prepare this recipe, choose a mold with a diameter of 20 cm. Preparing chocolate cheesecake is simple and quick.
Ingredients:
- cookies - 120 g;
- cocoa or coffee - 3 tbsp;
- butter - 90 g;
- cheese - 570 g;
- starch - 10 g;
- eggs - 2 pcs.;
- yolks - 2 pcs.;
- cream - 80 ml;
- salt - 1 pinch.
- We make the base from crushed cookies, cocoa and melted butter. Place the cake in a pan lined with parchment paper.
- Mix all the other ingredients, lastly add cocoa powder, beat with a mixer.
- Spread the cream on the base. Bake in a slow cooker for 80 minutes. Afterwards we put it in the refrigerator.
Just a few minutes and a delicious dessert is ready.
Secrets to Successfully Making Chocolate Cheesecake
A few secrets that will help you prepare cheesecake, just like in the best American pastry shops:
- To make a really high-quality and very tender cheesecake, it needs to be baked correctly. Heating should be uniform; if this cooking rule is violated, the cheesecake may burst or cracks may form on it.
- Store-bought cookies are ideal as a base.
If you cannot find Philadelphia cheese, you can replace it with Almette cheese or any other curd cheese without additives. But this will slightly affect the taste, so it is better to use Philadelphia cheese.
Are you ready to plunge into the world of new taste sensations? Want to learn the basics of cottage cheese, chocolate, nut, fruit cheesecake? Open the secret doors of the culinary secret of making chocolate cheesecake in a slow cooker? You have found exactly the article you have been looking for for a long time, since only here are the best recipes for a variety of desserts at home.
Classic cheesecake
The birthplace of chocolate cheesecake is the United States of America; it was from this corner of the globe that this extraordinary dessert spread throughout the world, winning the hearts of a huge number of sweet tooths. Is your heart still free? Even if not, then this pie will definitely displace any competitor and will definitely not leave him any chance. The difference between the classic version of sweets and other types is that only one main product is used - Philadelphia cheese.
You will need:
- 0.3 kg. cookies;
- 0.05 kg. flour;
- 0.05 l. milk;
- 0.05 kg. butter;
- 0.5 kg. Philadelphia cheese;
- 5 eggs;
- 1 g. vanillin;
- 4 tbsp cocoa;
- 1.5 tbsp. Sahara.
Classic chocolate cheesecake recipe:
- Grind the cookies into crumbs using a blender or hammer, add flour, pour milk, add softened butter. Knead the mixture thoroughly until smooth.
- Place the resulting pie base in the mold in which the pie will be prepared, and smooth with a spatula.
- Proceed with the filling. Using a mixer, beat eggs, sugar and cheese. Divide the soufflé into two parts, mix the first with cocoa, the other with vanilla.
- First fill the base of the pie with one type of soufflé, then with the second.
- Bake at 160 degrees in a preheated oven. It is better to place the dessert under foil for the first 20 minutes of baking, and bake uncovered for the remaining half hour.
Amazing vanilla-chocolate cheesecake is ready and waiting just for you!
Chocolate cheesecake made from cottage cheese
Curd cheesecake is particularly tender and light, which is not at all surprising, since the main ingredient of this pie, cottage cheese, always transforms and changes the established taste of any dessert. Cottage cheese is a product made from fermented milk and has a slightly noticeable sourness in taste. It is because of this slightly sour taste that not all children agree to consume such a healthy fermented milk product in its pure form. Preference is given to sweet curds with
Fruit fillings containing large amounts of sugar and sweeteners, which are detrimental to the health of children. Homemade cottage cheesecake is made exclusively from pure natural raw materials, so it will enrich the baby’s body with much-needed calcium and other vitamins and microelements. The calorie content of the pie will pleasantly surprise everyone who watches their figure.
You will need:
- 0.15 kg. butter
- 0.35 kg. flour;
- 2 cups sugar;
- 4 eggs;
- 1 g baking powder;
- 3 tbsp. cocoa;
- 0.7 kg. cottage cheese;
- 1 cup heavy cream.
Preparing cheesecake with cottage cheese:
- Mix softened butter with two eggs and a glass of sugar. Pour baking powder and cocoa into the flour, add to the sweet-butter base. Knead the dough.
- Place the pie base in the refrigerator for an hour, after dividing it into two unequal parts.
- Proceed with the filling. The cottage cheese will become homogeneous and tender if you process it with a blender.
- Bring the remaining eggs and sugar to a fluffy state using a mixer, then combine with cottage cheese and cream.
- Roll out most of the dough into a round shape (this will become the base of the pie), place in a baking dish.
- Pour sweet creamy cottage cheese onto the dough.
- Roll out the second part of the dough and cover the curd cheesecake with it.
- Bake at 160 degrees for about an hour.
Fruit chocolate cheesecake
Cherry is used as a fruit filling in the dessert. Delicious fruits will become an unforgettable highlight of the pie. The cherry dessert is prepared with gelatin, which will ensure its stability, since we will not bake the delicacy in the oven.
You will need:
- 0.5 kg. cookies;
- 0.1 kg. butter;
- 10 g gelatin;
- 0.4 kg. Philadelphia cheese;
- 1 can of condensed milk;
- 0.2 kg. dark chocolate;
- 0.2 kg. cherries (or any other berries and fruits)
How to make chocolate cherry cheesecake:
- Combine cookies and butter. Compact this sand base into a mold and refrigerate.
- Pour gelatin into half a glass of water at room temperature and leave for a while until it swells.
- Melt the chocolate. Beat the cheese and condensed milk, add chocolate to them.
- Dissolve gelatin in a water bath.
- Cut the cherries into pieces and combine with the dissolved gelatin and filling.
- Spread the resulting mixture on top of the base of the pie.
- Refrigerate for several hours until completely cool.
Chocolate cheesecake in a slow cooker
The main secret of a successfully prepared dessert is patience and slowness. It should be taken into account that this dessert needs several hours to harden, since immediately after baking it will be liquid, and will take on the ideal shape only after cooling. A wet pie is quite difficult to remove from the mold, not to mention the elongated bowl of the multicooker. However, don’t despair, cheesecake with chocolate turns out great in a miracle oven. We will teach you how to make chocolate-walnut cheesecake in a slow cooker.
You will need:
- 0.4 kg. cottage cheese with high fat content;
- 0.1 kg. cream;
- 3 eggs;
- 0.1 kg. dark chocolate;
- 0.1 kg. peanuts;
- 0.2 kg. cookies;
- 3 tbsp. oils;
- 3 tbsp. cocoa.
Preparation of chocolate and nut dessert:
- Wash and dry the peanuts thoroughly, keep them in the oven for 5 minutes at 180 degrees.
Grind the cookies using a blender or hammer. Add softened butter, sugar and cocoa to the resulting crumbs. - Cover the bottom and edges of the multicooker bowl with parchment paper so that you can then comfortably and effortlessly pull out the cake.
- Place the shortbread dough in a bowl, forming the sides of the cheesecake. Set aside to cool for a while.
- Process the cottage cheese with a blender until creamy, add cream and eggs to it, beat thoroughly. Combine this filling with large peanuts.
- Melt the chocolate, first breaking it into small pieces. Pour chocolate, cooled to room temperature, into the curd filling.
- Pour the chocolate nut-curd mixture onto the cooled dough.
- Place the multicooker in the “Bake” mode for 1 hour 20 minutes.
- After baking, do not rush to take out the dessert; let it cool for an hour.
So, we have taught you how to deliciously prepare chocolate cheesecake at home, using various fillings: cottage cheese, fruits, nuts, cheese. We discovered the secrets of baking chocolate dessert in the oven and slow cooker. What kind of cheesecake to bake is your personal choice. The main thing is that you always cook with great love, and then all the dishes will turn out perfectly.
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I bring to your attention a delicious dessert consisting of a sandy base and a delicate creamy layer. Chocolate cheesecake is a traditional delicacy of American cuisine, which quickly gained popularity throughout our country.
I saved the famous Philadelphia cream cheese for the classic New York cheesecake, 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 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:
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.
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 prepare the 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 the cheese and chocolate cream with a spoon. The chocolate buttercream for the cheesecake is ready.
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 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. 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.
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