Creamy chocolate cheesecake
The different variations of this cake, one more complex than the other, move around the world quite a lot. I summarized these recipes and modified them to simplify the recipe and make it more chocolatey and tasty. It was very necessary to add extra chocolate to the recipe. That’s how it fell out. Those who have tasted it know what I am talking about.
Preparation time: 1h
Level: easy
Quantity: One 24 cm cake
Ingredients:
Base:
200 g digestive cookies
1 tablespoon cocoa
50 g of sugar
60 g of melted butter
Cake:
700 g cream cheese (Philadeplhia, Creme bonjour)
200 g of whipped cream
200 g of sugar
2 teaspoons vanilla sugar
4 large eggs
A little brown sugar to shake
Sea salt with your fingertips
2 tablespoons flour
Cover:
35 g whipped cream
100 g of dark chocolate
Preparation:
1. Crush the cookies, add sugar and cocoa, melt the butter and add to the cookie crumbs. Mix well
2. Lining the cake tin with parchment paper and pour the biscuit mixture into the tin, smooth with a spoon
3. Bake at 180 degrees for about 15 minutes
4. Mix the finished cake mixture. Using an electric mixer mix the cream cheese, whipped cream, eggs, flour, vanilla sugar, sugar.
5. Pour the mixture onto the baked cake base. Place the oven bath in hot water to generate steam, otherwise, the cake may crack.
6. Bake the cake for about 45 minutes at 180 degrees. The cake may look not ready and shaky in the middle, but that’s the way it should be.
7. Remove the cake from the oven and cool completely
8. Remove the cake tin releasing it with a knife
9. Melt the whipped cream and chocolate on low heat and pour over the cake, it will form a soft chocolate layer
Serve with berries or eat as it is. Be sure to cool the cake well before serving, this cake is pretty soft and creamy
Ready !!
