Recipe Details
Nutrition Per Serving
estimated
Chocolate Cheesecake
A rich and creamy chocolate cheesecake with a delectable chocolate dough crust. This indulgent dessert is accentuated with a luscious cheese filling, kissed with vanilla and cocoa. Perfect for special occasions or a delightful treat at home.
Ingredients
Instructions
Sift together 300 g all-purpose flour, 30 g cocoa powder, and 10 g baking powder. Mix with a hand mixer using dough hooks.
Add 125 g white sugar, 1 package (~8 g) vanilla sugar, 150 g softened butter, and 1 egg. Mix until well combined.
Form a ball from the chocolate dough, wrap it in cling film, and refrigerate for 30 minutes.
Melt 250 g butter in a pot over low/medium heat and stir. Set aside to cool.
Grease a 26 cm springform pan with butter. Divide the chilled chocolate dough in half.
Use half the dough to line the bottom and sides of the springform pan.
Mix together 3 eggs, 125 g white sugar, 1 package (~8 g) vanilla sugar, the previously melted butter, 500 g farmer’s cheese, 1 package (~37 g) instant vanilla pudding, and seeds from 1 vanilla bean with a mixer at low speed.
Pour the cheese mixture into the prepared chocolate crust.
Scatter the remaining half of the chocolate dough over the top of the filling.
Preheat the oven to 165°C (329°F). Place a bowl with 500 g water at the bottom and a baking grill in the middle.
Bake the cheesecake for 60 minutes. After baking, turn off the oven and leave the door slightly open for 60 minutes.
Cool the cheesecake on the counter for 3 hours, then refrigerate for at least 4 hours.
Recipe from Cookbook Hub - www.cookbookhub.org