Chocolate "cheesecake" - a delicacy for gourmets
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Chocolate cheesecake is now one of the most popular desserts in the world. Treats similar to cheesecake were prepared as early as Ancient Greece. Over the centuries, many countries have had their own traditions of preparing this dish, but in the form we know it, it is an English (American) dessert whose name literally means "cheesecake."
Classification of cheesecakes
If you want to make a chocolate cheesecake, it is important to decide:
- whether it will be baked or raw;
- What will you be making it from: cream cheese or cottage cheese (in English, cheese means both).
- The third important factor is taste. There are a huge number of variations: lemon and coffee, raspberry and mint—the photos show desserts in literally every color of the rainbow.
But today we're making a chocolate cheesecake. The consistency of the resulting mixture is crucial for this dessert, so if you're choosing a baked cheesecake recipe, Philadelphia cheese is the best choice as the main ingredient. It's similar to mascarpone, but less expensive and doesn't require aging like brie. If you're making a raw cheesecake recipe, there's nothing better than cottage cheese.
Oven-baked chocolate cheesecake recipe
Necessary:
- Philadelphia cheese, half a kilo
- Eggs, 3 pcs.
- Chocolate (dark), 300 gr.
- Chocolate cookies, 250 gr.
- Sour cream, 1 cup
- Sugar, 1 cup
- Vanillin (on the tip of a knife)
- Butter, 100 gr.
- Springform pan
Crush the cookies in a blender, melt the butter, and combine the ingredients. Press the mixture into the pan, pressing firmly, and refrigerate.
Melt the chocolate in a double boiler. Using a mixer on low speed, beat the cheese until creamy, adding sugar as you go, then the chocolate, then the eggs (one at a time), vanilla, and finally, the sour cream.
Remove the pan and spread the resulting cream on the first layer. Bake at 180°C for 50-55 minutes. Use a knife to loosen the edges of the finished chocolate cheesecake and remove the pan. The dessert will be fully set after 5-6 hours in the refrigerator. When you take it out, be sure to share a photo.
No-bake cheesecake
This is a quick dessert recipe that is just as delicious as one baked in the oven.
You will need:
- Sugar, 1 cup
- Chocolate cookies, half a kilo
- Cottage cheese, half a kilo
- Sour cream, 300 gr.
- Butter, 200 gr.
- Gelatin, 20 gr.
- Springform pan
Prepare the first layer as described in the first recipe. This time, place the pan in the freezer for 40 minutes, not just in the refrigerator.
Grind the cottage cheese in a meat grinder, mix with sugar and sour cream. Dissolve the gelatin in hot water beforehand and let it bloom according to the package instructions. Pour the gelatin into the cottage cheese mixture, beat the mixture with a mixer on low speed, and place it on the cake layer, removed from the freezer.
To completely set the chocolate cheesecake, refrigerate it for the same 5-6 hours. You can also add melted dark chocolate to this recipe (while mixing the cookie crumbs and butter). You can also experiment with cocoa powder (add it to the curd mixture).
Although the first recipe calls for baking in the oven and the second does not, the result looks almost identical in the photo and the dishes are just as tasty.
If you're baking the dessert in a slow cooker instead of an oven, use the first recipe as a basis, but instead of baking in the oven, place the mixture in the slow cooker for 20 minutes (set to "Bake" mode).
Cheesecake contains about 300 calories per 100 grams. For a dessert, this is an average, quite acceptable calorie content, especially considering the benefits: it supplies calcium to our bodies!
