Chocolate Cheesecake Recipe
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| Chocolate Cheesecake |
- Ingredients9Count
- Nutrition1350Calories
- Total Time105Minutes
Ingredients:
For the base:
- Minced chocolate chip cookies (such as "Oreo", but without the cream) - 2 cups
- Melted butter - 60 g
- Sugar - 3 tbsp. l.
For the cheesecake:
- Cream cheese - 680 g
- Dark chocolate - 280 g
- Flour - 2 tbsp
- Sugar - 1 cup
- Vanilla extract or vanilla - 1 tbsp
- Eggs at room temperature - 4 pcs.
Preparation:
Prepare the foundation. Mix cookie crumbs with melted butter and sugar, stir and put on the bottom of the split mold. Evenly distribute the weight on the bottom and compacted.
Prepare cheesecake. Cream cheese, melted in a water bath chocolate and flour beat with a mixer at medium speed until smooth. Add sugar and vanilla extract, shake up again. Add eggs one at a time, still whisking, go to the slow speed.
The main thing - do not overdo it, because the eggs are good at keeping the air, and because of this cheesecake may crack or covered with craters from bubbles. So you need to take on each egg literally 10 seconds. Once the mass has become homogeneous, pour it into the mold on top of the foundations of cookies. Meanwhile boil the kettle or saucepan water.
Put the form in the deep pan, baking - in the oven on the bottom shelf. Immediately pour the water into the pan (water should come up to the middle of the mold wall) and close the door. Bake for 70-80 minutes cheesecake. After that, turn off the oven, lift the door and leave him there to cool for 1-2 hours until it reaches room temperature. After that, cover with foil form and put into the refrigerator overnight. Morning cheesecake decorate as desired.
Prepare cheesecake. Cream cheese, melted in a water bath chocolate and flour beat with a mixer at medium speed until smooth. Add sugar and vanilla extract, shake up again. Add eggs one at a time, still whisking, go to the slow speed.
The main thing - do not overdo it, because the eggs are good at keeping the air, and because of this cheesecake may crack or covered with craters from bubbles. So you need to take on each egg literally 10 seconds. Once the mass has become homogeneous, pour it into the mold on top of the foundations of cookies. Meanwhile boil the kettle or saucepan water.
Put the form in the deep pan, baking - in the oven on the bottom shelf. Immediately pour the water into the pan (water should come up to the middle of the mold wall) and close the door. Bake for 70-80 minutes cheesecake. After that, turn off the oven, lift the door and leave him there to cool for 1-2 hours until it reaches room temperature. After that, cover with foil form and put into the refrigerator overnight. Morning cheesecake decorate as desired.
Nutrition Facts
Amount Per Serving
| Calories 1350 | Calories from Fat 840 |
% Daily Value *
| Total Fat 94g | 145% |
| Saturated Fat 54g | 270% |
| Trans Fat | |
| Cholesterol 275mg | 92% |
| Sodium 670mg | 28% |
| Potassium 660mg | 19% |
| Total Carbohydrate 112g | 37% |
| Dietary Fiber 5g | 20% |
| Sugars 97g |
Protein 16g
| Vitamin A | 60% |
| Vitamin C | 0% |
| Calcium | 20% |
| Iron | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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