Chocolate cheesecake

Sunday, June 21, 2015

Everyone, without exception, probably loves various cakes and desserts. And if it’s also a homemade cake, it’s almost impossible to resist the temptation to enjoy a piece. The freshest and most healthy products, verified proportions, little imagination - this is the key to a truly delicious homemade dessert.

Now I will share with you my original recipe for a fairly ordinary, but very tasty and juicy cake. As a base, I used chocolate sponge cake in boiling water, which can be prepared both in a slow cooker and in the oven. The curd inside of the cake turns out simply wonderful - it is so warm and velvety that it simply melts in your mouth. And, of course, berries—lots of berries. I have raspberries, but it’s perfect and it doesn’t matter what else suits your taste – strawberries, cherries, cherries, blueberries.

Ingredients:

Chocolate sponge cake in boiling water:

Curd inside and decoration:

Making a dish step by step:

The chocolate sponge cake recipe includes ingredients such as wheat flour, milk, water (boiling water), sugar, chicken eggs, unsweetened cocoa powder, vanillin (can be replaced with a teaspoon of vanilla sugar), baking powder and baking soda.

First of all, in a suitable bowl, mix wheat flour, cocoa, baking soda and baking powder. We sift everything through a sieve.

In another bowl, you need to combine sweet sand with chicken eggs and vanillin (vanilla sugar).

Using a mixer (with a whisk for even longer), beat everything until fluffy foam. The mass will increase in volume, turn white, and the sugar will dissolve.

After this, pour milk and refined vegetable oil (I use sunflower) into the sweet egg mass. Mix them into the general mixture.

Later, add the flour mixture in parts, mixing it with a spoon (spatula), as we usually do with biscuit dough - using bottom-up movements.

The chocolate biscuit dough comes out.

Now you need to quickly pour boiling water into the dough and mix everything.

Fluffy and airy dough instantly becomes watery - this is normal for this recipe.

Grease the multicooker bowl (or baking dish if cooking in the oven) with oil and sprinkle with a little flour or semolina. Excess must be shaken off. Pour the dough into the mold and bake on the Baking mode for 75 minutes - that's 1 hour 15 minutes. In the oven, such a biscuit will be cooked at 180 degrees for about an hour.

We check the readiness of the chocolate biscuit in boiling water with a wooden toothpick - if it comes out dry, everything is ready.

Using the steaming insert, take out the finished chocolate sponge cake. We leave it until it cools completely, or even better, let it sit for several hours (8-10 as a standard, so that it does not crumble when cutting).

To make the inside of the cake, we will take cottage cheese (I recommend using full-fat cottage cheese, then the inside will be more tender), vanilla powder pudding, milk, sugar, raspberries (I used frozen, but fresh is even better), and almond petals for decoration (optional).

Prepare vanilla pudding (there are always {instructions} for making it on the package). Dissolve the powdered pudding in 100 milliliters of cool milk and mix so that there are no lumps.

Bring the rest of the milk (400 ml) with 3 tablespoons of sugar to a boil.

Pour the prepared pudding mixture into the bubbling milk in a narrow stream, stirring constantly.

Boil everything over low heat for about a minute. The pudding will begin to thicken - stir so as not to burn. Turn off the heat and let the vanilla pudding cool one hundred percent.

In the meantime, let's get to the raspberry innards. To do this, put 300 grams of raspberries in a saucepan and add 2 tablespoons of sugar.

Warm the berries over low heat until the sugar dissolves. Stir gently so that the raspberries remain intact. There is no need to boil for a long time - the sugar has dissolved and remove from heat. Let the berries cool one hundred percent.

Now we return to the curd inside. We need to combine the cottage cheese and the finished chilled pudding. You can puree everything with an immersion blender or beat it in a food processor until smooth.

The curd inside will become shaggy and increase in volume - it is ready.

The mass comes out smooth, very gentle and one hundred percent homogeneous.

Cut the chocolate biscuit into 4 pieces in boiling water. You can use a long, sharp knife-saw or thread.

Place the sponge cake on a large flat dish and coat it with the curd insides. Divide the filling so that there is enough for the entire cake - three layers, sides and top.

Then we lay out some of the poached raspberries - they must be one hundred percent cooled.

So we alternate all 4 chocolate sponge cakes. Cover with the fourth cake layer and gently press with your palm so that the layers are slightly compacted.

Coat the top and sides of the cake with the remaining curd cream.

Now, if you wish, you can decorate the finished cake with almond petals.

And, of course, raspberries. I have frozen raspberries - I carefully defrosted them on a cardboard towel. It is visually difficult to distinguish from the freshest ones when you freeze raspberries correctly.

We need to let our cake soak for a couple of hours - just put it in the refrigerator. And later we enjoy a wonderful homemade dessert with family and friends. This cake comes out quite impressive in size - it weighs about 2 kg 800 grams.

Chocolate cheesecake

Chocolate is the favorite treat of almost all those with a sweet tooth. This bittersweet product is believed to have the ability to lift your spirits. Confectioners have a huge number of recipes in which chocolate is one of the main ingredients of the dish. Naturally, not all desserts are healthy. But if you combine a sweet product with a dairy product, you can prepare an appetizing, and most importantly, necessary dessert. So, let’s look at the technology for making chocolate cheesecake.

How to make chocolate cake with curd cream

This recipe will be a godsend for any housewife to treat her dear guests. The cheese and chocolate cake is perfect for any special occasion. This dessert has a pleasant, tender taste that children and adults will enjoy. Plus, it's a cheap recipe that doesn't require the use of scarce supplies. If desired, any housewife will be able to amuse her family with a chic dessert.

Ingredients needed

To make a cake you will need to prepare two sets of goods. From 1 you will prepare the dough, and from the other - cream for greasing the cakes. For the test you will need:

2 eggs and 200 gr. Sahara;
2 tablespoons sour cream;
a small pack of margarine or butter;
250 gr. medium fat cottage cheese;
100 gr. cocoa powder or dark chocolate bar;
a pack of baking powder or a spoon of soda;
400-500 gr. flour.

For cream impregnation you need to prepare the following ingredients:

250-300 gr. quality butter;
300 gr. Sahara;
100 gr. semolina;
half a liter of milk;
1-2 lemons.

After making all the necessary goods, you can start creating a delicious dessert.

Step-by-step manufacturing method

The chocolate cheesecake recipe involves making the dough first. To do this, you must proceed as follows:

Beat sugar and eggs, add melted butter at room temperature. Mix all ingredients, add sour cream and baking powder. The last ingredient can be replaced with a spoon of soda, which must be quenched with vinegar before adding to the dough.
The next step is adding cottage cheese, cocoa powder and flour to the dough. To ensure that the dough mixture is not thick, you need to add flour in portions, mixing the mixture well each time.
Cover the baking pan with parchment, grease with vegetable oil, pour in the dough, leveling it over the entire container.
Baking must spend at least half an hour in the oven at a temperature of 180 degrees.

After baking, remove the crust and cool to room temperature. If the mass has doubled, cut the workpiece into two parts; if it has tripled, cut it into three cakes of equal thickness.

To soak the biscuit, we prepare a cream, which consists of semolina porridge cooked in milk with the addition of 2 lemons, completely grated. Add a glass of sweet sand and slightly melted butter to the mixture. Beat all the ingredients until you get an appetizing cream, which you put in the refrigerator for half an hour. Soak the shortcakes with cream and place the filling on top of the finished pie with cottage cheese.

Video of making chocolate cheesecake

Chocolate dessert with curd and yogurt insides

This is a cool, very tasty chocolate cake with cottage cheese and yogurt that will appeal to those with a sweet tooth. It is recommended that mothers with children take note of this delicious recipe. This dish will be a good choice for a children's birthday sweet table. For a homemade dessert, you need to prepare a sponge cake with the addition of cocoa powder. First, beat the eggs, add a glass of sugar, add 200 g. sour cream, a glass of flour, 3 tablespoons of cocoa and one teaspoon of soda. After baking the cakes, they must be cut into similar cubes.

Then we prepare the cream. To do this, prepare the gelatin mass according to the instructions on the package, and leave the product for some time. 200 gr. Mix yogurt with the same amount of sugar and cottage cheese. Add prepared gelatin to the mixture.

To form the dessert, put pieces of sponge cake prepared with chocolate in boiling water into a baking container and fill with curd and yogurt cream. We form a wonderful dish and put it in the refrigerator for 5-6 hours. When finished, take the dessert out of the refrigerator, cut it into portions and serve.

Chocolate Cheese Cake with Cherry Innards

The chocolate cheesecake recipe involves making a sponge cake with the addition of cocoa, eggs and vanilla sugar. Baking can be prepared in a multicooker if you have this kitchen device at your disposal. While the biscuit is cooling, we prepare two types of interior: from cottage cheese and from cherries. For the curd mass, mix 400 g of cottage cheese, 130 g of sugar, 400 g of sour cream and a little vanilla sugar. Prepare gelatin separately by adding 15 grams of dry powder and 75-80 ml of water. Mix gelatin and cottage cheese to obtain a homogeneous mass. We prepare the next layer, consisting of cherries and sugar in the ratio of 600 g of pitted cherries and 100 g of sugar and gelatin.

We prepare the cake in a baking dish, assembling a dish of 3 layers:

biscuit;
curd mass;
cherries in gelatin.

After production, we send the dessert to the refrigerator for several hours to completely harden all the layers.

Tips for the chocolate cheesecake recipe

To create a cottage cheese-chocolate cake recipe, it is recommended to use a uniform mixture of cottage cheese. If this is not the case, the product must be sifted through a sieve.

It is not necessary to use baking powder to make the dough. This component is completely replaced with soda. To create decorations for a cake, pastry chefs advise preparing icing. You will need to mix:

2 tablespoons milk;
4 tablespoons of sweet powder;
a tablespoon of butter;
a tablespoon of cocoa powder.

Chocolate curd cake - manufacturing options

An essential delicacy for both children and adults – chocolate – can be successfully combined with a product that is useful and necessary for the body, like cottage cheese. This duet would be appropriate, for example, in cottage cheese and chocolate cakes, which will please everyone both on holidays and on weekdays. This pastry attracts with its variety - you can amaze others with cakes based on light sponge cake with cottage cheese cream, or with curd biscuits. Well, if you don’t feel like cooking in the oven at all, a cookie cake will always help out.

Chocolate curd cake
Ingredients:
For the test:
For cream:
Manufacturing:
Preparing the dough
Preparing the cream
Forming our chocolate cheesecake
Chocolate cake with curd balls and dried apricots
Ingredients:
For the test:
For balls:
For filling:
Manufacturing:
Let's prepare some products
Preparing curd balls
Preparing the batter
Decorating the cake
Chocolate cake with cookies and cottage cheese
Ingredients:
Manufacturing:
Preparing the filling
Forming a cake
Chocolate cake with curd and yoghurt cream
Ingredients:
For the test:
For cream:
For the glaze:
Manufacturing:
Preparing a biscuit
Preparing the cream
Forming a cake
Decorate with icing
What is the most important thing to keep in mind when making a cake?

Chocolate curd cake

A must-have for the winter cold, chocolate and cheesecake with an extraordinary lemon cream will certainly be a winner for lovers of healthy cuisine. It is prepared simply and from affordable goods. The main condition is that the cream for the cake takes quite a long time to prepare, so it is better to alternate its production with baking the chocolate-curd cake. But first things first.

Ingredients:

For the test:

2 eggs, 1 cup. Sahara,
100 gr. sour cream,
250 gr. butter or margarine,
250 gr. cottage cheese,
0.5 stack. cocoa powder,
1 tsp soda, 2 cups. flour.

For cream:

300 gr. drain oils,
1.5 stack. Sahara,
3 tbsp. decoys,
2 stacks milk,
2 lemons.

Manufacturing:

Preparing the dough

Combine eggs with sugar, pour in melted and cooled butter or margarine, stir everything carefully, then add sour cream and baking soda. The soda can be extinguished in advance with a drop of vinegar or citric acid, or you can wait until it is extinguished in sour cream, but this is the least effective.
Next, add cottage cheese, cocoa powder, combine into a homogeneous mass, and add flour at the end.
Place the dough in an oiled pan and bake completely for 25-30 minutes in the oven at 180–190 °C. Let cool.
Cut lengthwise into two shortcakes. If the sponge cake has risen perfectly, then you can cut it into three parts, there will be enough cream and the cake will be the most saturated.

Preparing the cream

Its base is semolina porridge made from milk and semolina. Cook, cool it and add 2 medium-sized lemons, grated together with the peel.
Then put soft butter and sugar there. Whip the cream and put it in the refrigerator for 20 minutes.

Forming our chocolate cheesecake

We place the layers of the cake on a dish, spread it liberally with cream, and leave it to soak for at least two hours, or better yet, overnight (that is, in the dark) .

Chocolate cake with curd balls and dried apricots

The chocolate cake with curd balls is quite unusual in both cut and production. The balls can be prepared with or without entrails, but if we talk about the usefulness of such a dessert, then it is better to choose dried apricots as the entrails - it’s healthy, and the combination of dried apricots and raisins will be perfect in this case.

Ingredients:

For the test:

0.5 stack. Sahara,
4 testicles,
2 tbsp. l. potato starch,
50 gr. chocolate,
2 tbsp. l. flour,
3 tbsp. l. cocoa powder,
a pinch of salt,
1 packet of baking powder;

For balls:

200 gr. cottage cheese,
2 yolks,
3 tbsp. l. potato starch,
1 tsp vanilla sugar,
50 gr. dried apricots.

For filling:

2 squirrels,
50 gr. sweet powder.

Manufacturing:

Let's prepare some products

First you need to wash and soak a little dried apricots, at least 10 minutes. Then dry it a little on a napkin and cut it into small pieces.
Next, you need to separate 2 eggs into whites and yolks. Place the whites in a cool space.
For the dough, 4 yolks are also useful separately from the whites.
Now you can begin the actual action - baking a chocolate cake with curd balls, which we will prepare for it first.

Preparing curd balls

Mix cottage cheese, starch, cooked yolks and sugar until smooth.
From the mass given to us, we form cakes, put a little dried apricots on each, pinch the edges and shape them into balls. We make the balls small - it will bake better.
We are preparing a baking dish; for this recipe it is better to take a silicone one. We place the balls on the bottom in a random order.

Preparing the batter

First, beat the yolks with sugar, pour in the melted and slightly cooled chocolate, then add other bulk ingredients, mix everything and carefully pour in the whipped whites.
Mix the mixture very carefully until smooth.
Pour the dough onto the placed balls, bake the cake for 30-40 minutes in an oven preheated to 180–190 °C and cool.

Decorating the cake

First, beat the previously cooled egg whites with sweet powder until thick, pour over the slightly cooled shortbread and bake in the oven for a couple of minutes.
Then you need to decorate the cake with melted chocolate icing at your own discretion.

Chocolate cake with cookies and cottage cheese

A no-bake cake will always amuse the hostess with its ease of production and good result, and in this case, also with the beneficial qualities of cottage cheese.

Ingredients:

300 gr. chocolate cookies,
400 gr. cottage cheese,
400 gr. sour cream,
150 gr. Sahara,
1 tbsp. gelatin,
100 gr. chocolate.

Manufacturing:

Preparing the filling

First, dissolve the gelatin - soak it in 50 ml of cool water and, after swelling, dissolve it over low heat.
Add whipped sour cream with sugar and cottage cheese to the dissolved gelatin.

Forming a cake

In a deep form (it is better to choose a suitable cookie shape), we will put cling film for the convenience of forming the cake and begin to lay out the layers of cookies, pouring the filling over them.
This chocolate cake with cottage cheese must be kept in the refrigerator for several hours until the gelatin hardens.
Finally, carefully place it on a dish and pour melted chocolate or glaze over it, which we will prepare in a subsequent recipe.

Chocolate cake with curd and yoghurt cream

This cake is attractive with a delicate chocolate sponge cake and cream made from cottage cheese and yogurt and, of course, a minimum of ingredients. A beautiful dessert for a children's company and not only.

Step-by-step recipe for chocolate cheesecake

There is a smart way to feed your baby a healthy, but not favorite, fermented milk product - this is to prepare a chocolate-curd cake without baking or on a sponge cake.

Transparent cherry jelly, glowing colorful berries, delicate curd soufflé will make not only the little gourmand, but also the adult dessert lover tremble with impatience.

No-bake chocolate cake with the freshest cherries is a beautiful solution for a hot summer. And the possibility of using canned or frozen berries makes the recipe out of season.

This dessert does not need to be decorated with anything, because transparent colorful berry jelly {in itself} is a good decoration for a chocolate cake with cottage cheese in the form of an inside.

The quantity of goods is calculated for a mold with a diameter of 22 cm.

For the curd mousse:
Cottage cheese (fat content at least 9%) 300 g.
Sour cream (fat content at least 20%) 300 g.
Sweet powder 80 g.
Gelatin 5 g.
Water (or milk) for soaking gelatin 100 ml.
Vanilla sugar 8 g.
For cherry jelly:
Cherry (fresh) 400 g.
Water 500 ml.
Sugar 150 g.
Gelatin 15 g.
For the chocolate base:
Chocolate cookies 300 g.
Butter 150 g.

Tips for the recipe

For the base of the cake, you can choose not cookies, but a chocolate sponge cake prepared in advance. Because you need a very narrow layer, prepare a pie from half or a third of the amount indicated in your favorite recipe. Cherries mix well with baked goods according to the “chocolate in boiling water” recipe; a traditional sponge cake made from 2 eggs is also a good choice.
If a biscuit base is chosen, it must be soaked in cherry syrup, which can be mixed with cherry liqueur.
If you mix cottage cheese with cream instead of sour cream for the inside, the inside will be tastier.
The cottage cheese must be used at room temperature, and the cream or sour cream must be whipped at a cool state. At the time of mixing, all products should be at the same temperature.
Instead of sweet sand, it is better to take powder. The amount of sugar must be adjusted independently, focusing on your taste and the degree of acidity of the sour cream and cottage cheese used.
If you are assembling a curd-chocolate cake with a berry layer in a one-piece mold, be sure to line its entire inner surface with cling film - this will make it easy to remove the finished dessert by pulling the edges of the film. Then you will need to carefully get rid of the film.
For the top layer, you can use any berries or pieces of fruit, not just cherries. Strawberries or canned peaches are excellent.
Instead of fresh cherries, you can use canned (pitted) cherries. In this case, there is no need to cook the berries. Strain the juice (syrup) and dilute it with water to a size of 500 ml, prepare the jelly.
Instead of gelatin, the berry layer can be prepared from powdered cherry jelly. Read the instructions on the packaging. For the indicated amount of ingredients, you need to take 2 packs of jelly and dissolve them in 500 ml of hot water or cherry juice (decoction).
It is better to place the cherries on the cake, forming sectors - this will make it easier to cut the dessert perfectly. In other words, you need to use cherries laid out in a row to divide the cake in half, then crosswise in half again. Then divide each quarter again into two equal parts with strips of cherries. Then fill the resulting sectors moderately with berries.

Curd cream for chocolate cake does not need to be thickened with gelatin. The curd mass is quite measured in itself, which is why it is often used for layering and coating baked goods.

Here are examples of recipes for curd cream for chocolate cake:

Grind cottage cheese (400 g) with sugar (80 g) and vanilla. Add whipped cream (100 ml). Beat the mixture with a mixer.
Mix dry cottage cheese (300 g), sugar (80 g), Greek yogurt (100 g), cream cheese (100 g), whipped heavy cream (100 g), stir. You can add 2 beaten yolks and mix.

Cut the chocolate sponge cake prepared in advance into layers and coat them with curd cream.

Be inspired by the variety of methods for making delicious and healthy pastries, choose your own version and delight yourself and your loved ones with a chocolate cake with curd insides!