Chocolate cheesecake

8 servings
3 hours

How to make Chocolate Cheesecake? Start making cheesecake with its base. How to make a foundation? Prepare the products. Since the cheesecake is chocolate, it is better to take chocolate cookies. If your cookies are regular, then add a little cocoa powder to taste and a spoonful of milk. Butter must be of high quality, in accordance with GOST.

Butter must be melted by any of the methods described at the end of the recipe. I drowned on a small fire in a small bucket.

Grind the cookies into crumbs in any convenient way as well. You can combine, you can use a blender or a rolling pin, as I did. Put it in a tight bag and beat it properly with a rolling pin.

Transfer the cookie crumbs to a large bowl. Pour the oil into the crumbs.

Spoon well stir cookies and butter, you should get a sticky mass. If it seems dry to you, add some milk.

Form a foundation. Line the bottom of the mold (I have it with a diameter of 20 cm, detachable) with parchment paper. Pour about 2/3 of all the crumbs into the bottom of the mold and use a glass to compress it with a dense layer. Fill the rest on the sides and form the sides. You can make cheesecake without sides, then pour all the crumbs to the bottom.

Bake the base for 15 minutes at 170 degrees in the oven. Then remove the mold with the base and leave to cool. Do not turn off the oven, the filling is made quickly. Reduce the heat to 130 degrees.

How to make a filling? Prepare the products for her. Take the fattest sour cream. You can replace it with cream, but also fatty. Chocolate can be taken both bitter and milk, the main thing is that it is high-quality chocolate with cocoa butter, and not chocolate bar. All products must be at room temperature. Remove sour cream, cheese, eggs from the refrigerator in 30 minutes. Choose only quality fresh foods for this recipe, without milk fat substitutes.

Melt the chocolate. How to melt chocolate? Break it into pieces and place it in a bowl. You can heat it on a stove, in a water bath, or in a microwave. Make sure that the chocolate does not overheat - under the pan, if you drown in a water bath, make minimal heating, and in the microwave choose a short time and medium mode.

Combine the cheese and powder until smooth. The mixer does not need to be used - the mass needs to be mixed, and not beaten! Otherwise, bubbles will appear in the filling and the finished cheesecake will look like leaky cheese.

Start driving the eggs into the cheese mass one at a time, stirring it very well after each egg. It is most convenient to do this with a whisk or shoulder blade. Important! At the stage of adding eggs, the mixer cannot be used! Take your time, stir smoothly and avoid beating the mass, otherwise it will become liquid. (Consider, if the cheese base is overpowered with air bubbles, then when baking, the cheesecake can swell and crack)

A smooth homogeneous mass should be obtained.

Add the cooled chocolate, mix well.

Add the sour cream. Gently stir with a whisk, in no case beat! As a result, the filling can turn out to be of different consistency: from liquid fluid to rather dense, like sour cream. The density of the egg-sour cream-cheese mixture depends on different reasons: even if the cheese is of high quality, it can be of different densities and humidity, sour cream of the same fat content can be more liquid or thicker, and the selected category of eggs also affects.

Pour the filling onto a cooled base, flatten the top. Tap the mold lightly on the table to get the extra air bubbles out.

Bake cheesecake for 1. 5-2 hours at 130 degrees, top-bottom mode. Put a container of water on the bottom. After an hour and a half of baking, start following the top of the cheesecake. Cheesecake should not brown, the top should grab, but at the same time remain mobile. Once this happens, turn off the heat.

Chill the cheesecake in several stages. This is important! Immediately after switching off, leave it in the oven for an hour with the door ajar, or longer. (I got it when the oven almost cooled). Then hold at room temperature until the tin cools completely, covering with a napkin. Then run a thin knife along the walls of the mold and put it in the refrigerator overnight. Carefully remove the tin in the morning and decorate as desired. Enjoy your meal!