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 Chocolate Cheesecake
The tastiest, most beautiful, mouth-watering, holiday every day! Chocolate Cheesecake is a famous American dessert that has firmly won the championship in the world of sweet lovers. Chocolate cheesecake has a richer taste and a dense consistency. He will conquer the hearts and stomachs of real chocolate addicts!
Course Desserts Dishes
Cuisine American Cuisine
Prep Time 5 minutes
Cook Time 3 hours
Passive Time 1.5-2 hours
Servings
Ingredients
For the base:
For filling:
Course Desserts Dishes
Cuisine American Cuisine
Prep Time 5 minutes
Cook Time 3 hours
Passive Time 1.5-2 hours
Servings
Ingredients
For the base:
For filling:
Instructions
  1. How to make a Chocolate Cheesecake? Let's begin by preparing the cheesecake base. Gather the necessary ingredients. Since this is a chocolate cheesecake, opt for chocolate cookies. If using regular cookies, add cocoa powder to taste along with a spoonful of milk. Ensure the butter is of high quality, meeting GOST standards.
    How to make a Chocolate Cheesecake? Let's begin by preparing the cheesecake base. Gather the necessary ingredients. Since this is a chocolate cheesecake, opt for chocolate cookies. If using regular cookies, add cocoa powder to taste along with a spoonful of milk. Ensure the butter is of high quality, meeting GOST standards.
  2. Melt the butter using any method described at the end of the recipe. I prefer heating it on a low flame in a small saucepan.
    Melt the butter using any method described at the end of the recipe. I prefer heating it on a low flame in a small saucepan.
  3. Crush the cookies into crumbs using any convenient method. You can use a food processor, blender, or simply a rolling pin, as I did. Place the cookies in a sturdy bag and crush them thoroughly with a rolling pin.
    Crush the cookies into crumbs using any convenient method. You can use a food processor, blender, or simply a rolling pin, as I did. Place the cookies in a sturdy bag and crush them thoroughly with a rolling pin.
  4. Transfer the cookie crumbs to a large bowl. Pour in the melted butter.
    Transfer the cookie crumbs to a large bowl. Pour in the melted butter.
  5. Mix the cookie crumbs and butter thoroughly with a spoon until a sticky mass forms. If it seems dry, add a little milk.
    Mix the cookie crumbs and butter thoroughly with a spoon until a sticky mass forms. If it seems dry, add a little milk.
  6. Form the base. Line the bottom of a springform pan (mine is 20 cm in diameter) with parchment paper. Pour about 2/3 of the crumb mixture onto the bottom of the pan and press it firmly with a glass to create a thick layer. Pour the remaining crumbs onto the sides of the pan and press to form the crust. Alternatively, you can skip forming the sides and use all the crumbs for the bottom.
    Form the base. Line the bottom of a springform pan (mine is 20 cm in diameter) with parchment paper. Pour about 2/3 of the crumb mixture onto the bottom of the pan and press it firmly with a glass to create a thick layer. Pour the remaining crumbs onto the sides of the pan and press to form the crust. Alternatively, you can skip forming the sides and use all the crumbs for the bottom.
  7. Bake the crust in the preheated oven at 170 degrees Celsius for 15 minutes. Once baked, remove the crust from the oven and let it cool. Keep the oven on, as we'll prepare the filling next. Reduce the temperature to 130 degrees Celsius.
    Bake the crust in the preheated oven at 170 degrees Celsius for 15 minutes. Once baked, remove the crust from the oven and let it cool. Keep the oven on, as we'll prepare the filling next. Reduce the temperature to 130 degrees Celsius.
  8. How to make the filling? Gather the ingredients. Opt for thick sour cream, or alternatively, heavy cream. You can use either dark or milk chocolate, but ensure it's high-quality chocolate with cocoa butter, not chocolate bars. All ingredients should be at room temperature. Take the sour cream, cream cheese, and eggs out of the refrigerator 30 minutes beforehand. Choose only fresh, high-quality ingredients for this recipe, avoiding milk fat substitutes.
    How to make the filling? Gather the ingredients. Opt for thick sour cream, or alternatively, heavy cream. You can use either dark or milk chocolate, but ensure it's high-quality chocolate with cocoa butter, not chocolate bars. All ingredients should be at room temperature. Take the sour cream, cream cheese, and eggs out of the refrigerator 30 minutes beforehand. Choose only fresh, high-quality ingredients for this recipe, avoiding milk fat substitutes.
  9. Melt the chocolate. Break it into pieces and place it in a bowl. You can melt it on the stove, using a double boiler, or in the microwave. Be careful not to overheat the chocolate—use minimal heat if using a double boiler, and select a short time and medium power if using the microwave.
    Melt the chocolate. Break it into pieces and place it in a bowl. You can melt it on the stove, using a double boiler, or in the microwave. Be careful not to overheat the chocolate—use minimal heat if using a double boiler, and select a short time and medium power if using the microwave.
  10. Mix the cream cheese and powdered sugar until smooth. Avoid using a mixer—simply stir the mixture to combine. Beating the mixture will introduce air bubbles, resulting in a cheesecake with an uneven texture.
    Mix the cream cheese and powdered sugar until smooth. Avoid using a mixer—simply stir the mixture to combine. Beating the mixture will introduce air bubbles, resulting in a cheesecake with an uneven texture.
  11. Gradually add the eggs to the cream cheese mixture, stirring thoroughly after each addition. It's best to use a whisk or spatula for this. Important note: do not use a mixer at this stage! Take your time and mix gently to avoid incorporating too much air into the batter, which could lead to a runny mixture. (Keep in mind that if the cheesecake batter is overly aerated, the cheesecake may rise and crack during baking).
    Gradually add the eggs to the cream cheese mixture, stirring thoroughly after each addition. It's best to use a whisk or spatula for this. Important note: do not use a mixer at this stage! Take your time and mix gently to avoid incorporating too much air into the batter, which could lead to a runny mixture. (Keep in mind that if the cheesecake batter is overly aerated, the cheesecake may rise and crack during baking).
  12. Aim for a smooth, homogeneous mixture.
    Aim for a smooth, homogeneous mixture.
  13. Add the cooled melted chocolate to the mixture and mix well.
    Add the cooled melted chocolate to the mixture and mix well.
  14. Gently fold in the sour cream using a whisk, being careful not to overmix. The filling may vary in consistency, ranging from runny to quite dense, resembling sour cream. The density of the egg, sour cream, and cream cheese mixture can vary due to factors such as the density and moisture content of the cheese, the consistency of the sour cream, and the type of eggs used.
    Gently fold in the sour cream using a whisk, being careful not to overmix. The filling may vary in consistency, ranging from runny to quite dense, resembling sour cream. The density of the egg, sour cream, and cream cheese mixture can vary due to factors such as the density and moisture content of the cheese, the consistency of the sour cream, and the type of eggs used.
  15. Pour the filling onto the cooled crust, smoothing the top. Lightly tap the pan on the table to release any trapped air bubbles.
    Pour the filling onto the cooled crust, smoothing the top. Lightly tap the pan on the table to release any trapped air bubbles.
  16. Bake the cheesecake for 1.5-2 hours at 130 degrees Celsius, using both top and bottom heat. Place a container of water on the bottom rack of the oven. After 1.5 hours of baking, monitor the cheesecake's surface. It should not brown excessively; the top should set but remain slightly wobbly. Once this occurs, turn off the heat.
    Bake the cheesecake for 1.5-2 hours at 130 degrees Celsius, using both top and bottom heat. Place a container of water on the bottom rack of the oven. After 1.5 hours of baking, monitor the cheesecake's surface. It should not brown excessively; the top should set but remain slightly wobbly. Once this occurs, turn off the heat.
  17. Cool the cheesecake gradually. It's important! After turning off the oven, leave the cheesecake inside with the door slightly ajar for about an hour or longer (I removed it when the oven was nearly cool). Then, let it cool at room temperature until the pan is completely cooled, covering it with a cloth. Finally, run a thin knife along the sides of the pan and refrigerate overnight. In the morning, carefully remove the pan and decorate the cheesecake as desired. Enjoy your treat!
    Cool the cheesecake gradually. It's important! After turning off the oven, leave the cheesecake inside with the door slightly ajar for about an hour or longer (I removed it when the oven was nearly cool). Then, let it cool at room temperature until the pan is completely cooled, covering it with a cloth. Finally, run a thin knife along the sides of the pan and refrigerate overnight. In the morning, carefully remove the pan and decorate the cheesecake as desired. Enjoy your treat!
Recipe Notes

This quantity of ingredients is intended for a 20 cm diameter pan.

Butter can be melted either in the microwave or using a water bath. Here's how to melt butter in the microwave: Cut the butter into small pieces and place them in a microwave-safe container. To prevent splattering, cover the container with a paper towel. Melt the butter at the lowest power setting or in defrost mode. Start with five-second intervals, checking after each interval. If the butter hasn't melted completely, continue heating in five-second bursts until you achieve the desired result.

To melt butter using a water bath, you'll need two pots or containers of different sizes. Fill the larger pot with water and heat it on the stove. Place the smaller container on top of the larger one so that it's partially submerged in the water. Add the sliced butter to the smaller container. The heat from the boiling water will gradually melt the butter. Stir it occasionally to speed up the process. Once the butter has completely melted, remove the container from the stove.

Remember to wash the eggs before using them, as even apparently clean shells may harbor harmful bacteria. It's advisable to use food-safe detergents and a brush for cleaning.

Keep in mind that individual ovens vary in temperature and cooking times. Adjustments may be needed based on your oven's performance compared to the recipe's instructions.

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