Chocolate cheesecake

Chocolate cheesecake is now among the top most favorite desserts in the world; in cafes in almost all countries you can find a piece of this unique sweetness. It’s quite easy to prepare, and the end result is an indescribably delicious and tender chocolate cake called chocolate cheesecake . It lifts your spirits, charges you with positive feelings and has a beneficial effect on your health.

So, if you are already tired of the taste of traditional New York cheesecake, then it’s time to try making chocolate cheesecake. If you don’t have the ability or desire to bake, you can create a chocolate cheesecake without baking.

Total production time is about 10 hours: 25 minutes of preparation, 1 hour 15 minutes of baking and 7-8 hours of cooling and infusion.

Ingredients

Oreo cookies 300 g
butter 70 g
milk 10 g
cream cheese 600 g
sugar 150 g
cream 30-35% 200 g
eggs 3 pcs.
dark chocolate 60-70% 150 g
instant coffee 1.5 teaspoons
cocoa powder 10 g

The hardest part about making cheesecake is finding the right cream cheese. Philadelphia cheese is used according to authentic recipes. The main drawback of this cheese is that it is currently not available in stores in Russia. In search of analogues, I tried many different cheeses and settled on the Danish curd cheese Arla Natura Creamy. But nowadays, again, you can’t get it in Russia, so you have to take Russian-made curd cheeses, of which there are only one or two on the shelves and that’s it, and they are inferior in taste to their foreign counterparts. For example, Bon Cream Creamy cheese comes out very well, and it is also one of the most economical options now. I think Almette Creamy and Hochland Creamy are also suitable.

No processed cheeses, cottage cheese, sour cream or Mascarpone are suitable. And even more so Creme Bonjour and other less healthy cheeses. We're not making a casserole.

The crust in this cheesecake is also chocolate, so you should either use chocolate cookies or add cocoa powder to the cookie crumbs. But it still won’t give a good black color, so I use Oreo cookies.

A few words about chocolate. The range of chocolate “strength” that can be used in chocolate cheesecake is 40-90%. It all depends on your taste. I love a little chocolate bitterness in this cheesecake and therefore use chocolate with a “strength” of 70-80%. The presence of cocoa powder in chocolate is not great; it is a common manufacturer’s trick to reduce the cost of the product. So a good dark chocolate does not need to contain any cocoa powder; the standard contains only cocoa mass, cocoa butter, sugar and an emulsifier.

The amount of ingredients is calculated for baking in a mold with a diameter of 22-24 cm; for a mold with a diameter of 26 cm, we increase the amount of ingredients by 1.5 times, unless, of course, you like a small cheesecake. If you are going to prepare a cheesecake version without sides, only with a shortbread base, then use 150 g of cookies and 35 g of butter.

The final weight of the cheesecake is approximately 1.7 kg.

Manufacturing

We take out all the necessary products (eggs, cheese, cream, butter) from the refrigerator in advance and leave them to warm up to room temperature.

Making the base - preparing sand crumbs. To do this, you need to grind the Oreo cookies. The most common methods are a blender or food processor. The method is a little more difficult: crumble and roll the cookies placed in the bag with a rolling pin. There is no need to separate the filling, it will not interfere.

If the butter has not melted by this time, then melt it in a microwave oven or in a water bath. Combine crumbs and butter. The result should be a loose mass. But it's still dry and not pliable enough to "build" the walls of the cheesecake, because Oreo cookies are quite dry. Therefore, we add a little milk, 10 g. Mix.

Now we put our workpiece into the mold. It is best to use a springform pan; I have a pan with a diameter of 24 cm. The bottom can be covered with baking paper - it will be easier to remove the cheesecake. We compact the uniform layer with something flat - for example, the bottom of an aluminum mug. You can make it with sides, or without, I love it when the cheesecake has sides. Place the finished base in the oven for 5 minutes, preheated to 180-200°C. After this, remove from the oven and leave to cool.

Now, before we begin to create the main mass, we will brew cocoa; it must still have time to cool. Bring the cream to a boil, add cocoa and coffee, mix well and leave to cool. We brew cocoa to reveal the chocolate flavor and obtain the darkest color in the cheesecake. Coffee is added optionally, in other words, it can be omitted if desired. Coffee only adds a mocha color to the harmony of cheesecake flavors.

Melt the chopped chocolate in the microwave or in a water bath. If you melt it in the microwave, then it’s better to do it this way: keep it in the microwave at maximum power for 10-15 seconds, take it out, and stir. Even if, when taking it out of the microwave, it seems to us that the chocolate has not melted and there is no need to stir it, we still stir it. The melting process of chocolate continues even after the heat has stopped.

So, all the preliminary stages are completed, let's start making the cheese mass. Mix the curd/cream cheese and sugar well until smooth. The easiest way to do this is with a mixer. But! We only need to mix moderately, do not beat! So we do everything at low speed, otherwise bubbles will appear and our cheesecake will look like holey cheese.

Pour the previously melted chocolate into the mixture and stir.

Add eggs one at a time. Mix the mass very well after each introduction of the egg. Let's take our time. We try not to beat the mixture too much - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking. Therefore, now we work not with a mixer, but with a spatula or whisk.

And at the very end, add cream with cocoa and coffee and mix carefully again.

Place the filling in the mold with the base. Smooth the top as needed with a silicone spatula.

Next we will bake the cheesecake. All sorts of different recipes on the Internet suggest wrapping the pan in foil, pouring water into the pan and actually baking it in a water bath. This is done so that the cheesecake does not rise too much and does not burst. But in the end, we only have a wet base and manufacturing complexity. We will bake like this: first put the oven in an oven preheated to 200°C for 15 minutes, and then reduce the temperature to 110°C and cook the cheesecake for 1 hour. I usually place the baking sheet in the middle of the oven or a little closer to the bottom. If you are afraid that the top of your cheesecake will burn, then prepare a sheet of foil in advance so that if something happens, you can cover the top of the pan.

Chocolate cheesecake

Chocolate cheesecake with Oreo cookies

This cheesecake recipe will appeal to lovers of chocolate desserts. The cookies used bring out the chocolate flavor of the cheesecake, and the ganache coating on the cake blends perfectly with the cream cheese. You can never have too many chocolate desserts! Try it, experiment!

Pumpkin cheesecake

Here is a recipe for pumpkin cheesecake. This pie turns out tender, has a creamy texture and a yellow color. Cheesecake lovers will appreciate this successful version of a cheese dessert. The highlight is that the taste of pumpkin itself is barely perceptible, which allows even non-pumpkin lovers to eat this cheesecake.

Caramel cheesecake

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Cheesecake without gelatin

How to make a cake when you have half an hour of time? Make a no-bake cheesecake using cottage cheese gelatin. This tender and melt-in-your-mouth dessert is quick and easy to prepare and will create a festive occasion on your table.

Chocolate cheesecake in a slow cooker

We use biscuit crumbs as a base. You can get it from ready-made sponge cakes or soft biscuit cookies. Such a base will be softer and more delicate than one made from sand products. And for the creamy mass, we suggest using two types of dessert chocolate cheese: mascarpone and ricotta. In the composition they will give the appropriate degree of richness and softness.

No-bake chocolate cheesecake

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Cheesecake made from soft cottage cheese

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This most delicate milk-colored dessert is unlikely to make even the most fastidious gourmet phlegmantic. And the point here is not only in the unique taste of the dessert. A small set of goods, a minimum of time - these are not all the indisputable advantages of cheesecake with snow-white chocolate.

Banana cheesecake with cottage cheese

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PP cheesecake

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Cheesecake with chocolate mascarpone

Chocolate cheesecake with Mascarpone is a win-win option for those who cannot imagine their own life without sweet desserts. The main advantage of this cheesecake is its delicate taste. And all this thanks to the main ingredient included in the interior - Mascarpone cheese. We cannot fail to note another pleasant point: it will take you a minimum of time to make such a dessert.

No-Bake Chocolate Banana Cheesecake

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Chocolate cheesecake with cocoa

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Three chocolate cheesecake

This cheesecake recipe was invented in the USA (the United States of America is a state in North America) , it is fascinating because it contains three types of chocolate: snow-white, milk and dark. This dessert is tender in appearance and taste, beautiful and unusual, it will certainly appeal to all chocolate lovers without exception. It’s easy to prepare, but requires a bit of time, so prepare it in advance if you want to decorate your table with chocolate cheesecake.

Cheesecake made from cottage cheese with gelatin without baking

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Chocolate cheesecake PP

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Chocolate cheesecake

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Cheesecake with mascrapone

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Cheesecake is a dessert common in European cuisine, to which curd cheese is added. This sweetness always comes out light, tender and very tasty. Gives you a baked cheesecake option. So the cheese mass inside the cheesecake will resemble the most delicate airy soufflé, which both children and adults like so much.

Curd cheesecake without baking

According to the classics, cheesecake is made with cream cheese. This recipe suggests you cook it with cottage cheese. It will turn out no less tasty. Making curd cheesecake without baking. We add gelatin to the filling, which will make it similar to a soufflé. We make the base of the dessert using any cookie, crushed into crumbs.

Zebra cheesecake

After tasting the zebra cheesecake prepared according to the proposed recipe, you will want to bake it more than once. Chocolate will make the dessert catchy, give it a special texture and delicate taste. We prepare this cheesecake from chocolate chip cookies with cottage cheese and mascarpone cheese inside and bake in a round springform pan.

Banana PP cheesecake

Delicate and breathtakingly delicious banana-curd cheesecake based on oatmeal with cocoa is a cool light dessert that is not burdened with a huge amount of calories. Even if you are on a diet or adhering to proper nutrition, you can treat yourself to such an amazing dessert without fear of gaining extra pounds. You can adjust the amount of sweetener and fat content of cottage cheese to your taste.

Ricotta cheesecake with pastries

We present to your attention a recipe for a popular pastry – ricotta cheesecake. This dessert comes out tender, with a creamy texture. Should we mention that ricotta cheesecake is an indescribably delicious treat? Its appearance and smell attract attention and force you to try a piece. It’s impossible to slow down later!

How to make traditional chocolate cheesecake at home

Invented by the Yankees, cheesecake has long captured the hearts of sweet tooths around the world with its unique taste and delicate mixture. Among all the variants of this dish, chocolate cheesecake is the most popular, which is the most consistent and sophisticated. But in order to create this unsurpassed dessert at home without the help of others, you need to know the secrets of production.

Manufacturing method

Remove all ingredients from the refrigerator. Products mix better when they are identically heated or cooled, and sugar dissolves better in the warmest masses, so all components should be at room temperature. For this quantity of goods, prepare a mold with a diameter of 20 cm, cover its bottom with a circle of parchment (this will make it easier to remove the dessert).

Sequence of steps on how to prepare chocolate cheesecake with baking in the oven:

For the base:
Cookies 300 g.
Butter 100 g.
Milk (optional) 1 tbsp. l.
Cocoa 1 tbsp. l.
For the inside:
Curd cheese (Philadelphia type) 600 g.
Sour cream (fat content at least 20%) 200 g.
Chicken egg (large) 3 pcs.
Sweet powder 180 g.
Dark chocolate (you can use milk chocolate) 150 g.
For the glaze:
Chocolate 100 g.
Cream (fat content at least 30%) 50 g.

You need to cut the finished chocolate cheesecake into small pieces (this is a very satisfying delicacy). Serve the treat with tea or coffee.

Adviсe

To make chocolate cheesecake you need cream cheese. Masters of confectionery art advise using Philadelphia cheese. For almost all housewives, this is unacceptable extravagance. Well, it can be a pity to place the prepared cheese mass in the oven, because the product with such an ingredient is already tasty.

To avoid unnecessary expenses and not replace cheese with cottage cheese in a chocolate cheesecake recipe, try to prepare the required product without the help of others. You will find it useful:

sour cream with a fat content of at least 20% - 350 g;
full-fat yogurt (without additives) – 280 g;
lemon juice – 1/2 teaspoon;
salt – ¼ teaspoon.

Mix sour cream with yogurt, add salt, add lemon juice, stir. Transfer the mixture to a sieve lined with gauze (3-4 layers). Wrap the milk mass with the edges of gauze, place pressure on top (place a plate upside down, a saucer of a suitable size, and a jar of water on it). This entire system, located on a container into which excess moisture from the sieve will drain, must spend at least 12 hours in the refrigerator. After the specified period, you can try the cheese. If you want to get the driest product, aging under pressure can be extended.

If after baking a chocolate cheesecake, you can wait 3 days and only then try the dessert, you will find out what the “peak taste” of this dish is. Be sure to keep the cheesecake in the refrigerator for at least 12 hours, because the cream cheese needs to gain the required density and acquire a certain structure.

Chocolate cheesecake can be prepared in a slow cooker. There are recipes without baking and even without a base, because the most valuable thing in this delicacy is the cheese layer. Just pour melted gelatin (10 g) into the prepared filling in a narrow stream and mix. Don’t forget to soak the gelatin powder in 50 ml of cool milk (or water) for 15 minutes beforehand. The prepared mass must be poured into a mold for mousse desserts and cooled in the refrigerator until ready.

A wonderful cake - cheesecake with chocolate can not only significantly improve your mood, but is also good for health.

7 chocolate cheesecake recipes

Cheesecake, a long-loved dish of American and European cuisine, has a huge number of production options. The basis of this dessert is an airy shortbread and a delicate cheese interior. It is absolutely easy to prepare it at home, and your family and friends will, in any case, highly appreciate chocolate cheesecake for dessert.

Traditional chocolate cheesecake

Recipe ingredients:

cream cheese - 0.65 kg;
dark chocolate - 200 g;
cream (21%) - 200 ml;
sweet powder - 170 g;
eggs - 4 pcs.;
shortbread cookies - 280 g;
butter - 110 g;
cocoa - 3 tbsp. l.;
vanilla extract - 1 tbsp. l.

Manufacturing:

Mix crushed shortbread cookies with cocoa powder and melted butter, mix thoroughly until a homogeneous shortbread dough is formed.
Prepare a springform pan by greasing it with oil. Place the cheesecake crust, tamping with a glass. Bake in the oven at 140 C for 10-12 minutes.
Chop the chocolate bar into slices and pour in heated cream, leave for a while, cool to room temperature. Then stir until the chocolate cream is smooth.
Mix sugar and cream cheese in a separate container. Add chocolate cream here. Beat in the eggs one at a time, then add vanilla extract and cocoa.
Bake the chocolate cheesecake at 160 C for about an hour. Let cool in the oven for another hour.

Chocolate cheesecake made from cottage cheese

Recipe ingredients:

cookies - 0.3 kg;
butter - 110 g;
cottage cheese - 0.6 kg;
heavy cream (33%) - 0.5 l;
chocolate - 180 g;
coffee - 100 ml;
gelatin - 30 g;
sweet powder - 130 g.

Manufacturing:

Grind the cookies and pour melted butter into them. Place the shortbread dough into the mold.

Prepare a cup of coffee and pour gelatin into it. Beat the fatty cottage cheese until a homogeneous creamy mixture is formed. Whip the cream until foamy, then add the powder and continue beating until it reaches a stable foam.

Melt the chocolate, pour it into the cottage cheese, also pour in the previously heated gelatin and carefully add the whipped cream. Keep ingredients at similar temperatures.

Pour the filling onto the prepared base and leave it in the refrigerator overnight (that is, in the dark) . Before serving, you can sprinkle with cocoa powder.

Banana chocolate dessert

Recipe ingredients:

shortbread cracker - 0.25 kg;
butter - 125 g;
milk chocolate - 50 g;
dark chocolate - 90 g;
cream - 100 ml;
condensed milk - 200 ml;
banana - 0.35 kg;
cottage cheese - 400 g;
cocoa - 20 g.

Production in stages:

In a blender, combine shortbread and melted butter. Place this mixture in a baking dish, form the sides of the cheesecake and place in the refrigerator for half an hour.
Melt both types of chocolate and pour 50 ml of cream into the chocolate mixture. Pour the finished ganache onto the cheesecake base and put it back in the refrigerator for half an hour.
Next, distribute condensed milk and chopped bananas over the chocolate layer.
Beat the cottage cheese until smooth and creamy. Then whip the cream and mix with cottage cheese and place on top of the bananas. Level the top and sprinkle with cocoa powder for decoration. Let it brew in the refrigerator for 3 - 4 hours.

With added strawberries

Components:

fat cottage cheese - 0.4 kg;
gelatin - 15 g;
milk - 200 ml;
cocoa - 30 g;
sweetener - 2 tbsp. l.;
strawberry.

Production in stages:

Pour gelatin with water and leave to swell for a while. Meanwhile, pour milk, cocoa and sweetener into the cottage cheese, stir well.
Dissolve gelatin in a water bath, add a little milk to it, stir and pour into the curd mass.
Finely chop the strawberries and add them to the curd mass, stir until the strawberries are evenly distributed over the dough.
In a springform pan, lay the strawberries cut in half along the side, spread the curd mixture and leave it in the refrigerator overnight (that is, in the dark) to harden.

When serving, cheesecake can be decorated with your favorite berries. Bon appetit!

Chocolate mint cheesecake

Ingredients of an extraordinary cheesecake:

cookies - 300 g;
cocoa - 3 tbsp. l.;
butter - 125 g;
cottage cheese - 450 g;
sugar - 120 g;
testicle - 3 pcs.;
mint liqueur - 5 tbsp. l.;
chocolate - 250 g.

Production in stages:

Turn shortbread cookies into crumbs and mix with melted butter, you should get shortbread dough. Press the dough into the baking pan and leave for a while.
Beat cottage cheese, sugar, eggs and liqueur in a blender and pour onto the shortbread. Bake in the oven at 160 C for about half an hour, watching how your own oven works.
Pour melted chocolate over the finished sweet and decorate with mint leaves. Enjoy your tea!

Dietary, low-calorie dessert

Diet chocolate cheesecake - who can resist a proper and at the same time delicious dessert?

Be sure to try to prepare a low-calorie treat using the following recipe:

180 grams of low-fat cottage cheese;
2 egg whites;
2 grams of agar-agar or 8 grams of gelatin;
4 cubes of bitter chocolate;
150 ml water;
½ orange;
100 grams of oatmeal;
100 grams of apple;
testicle;
2 g ginger;
3 grams of lemon zest;
1 g cinnamon;
30 g flor. honey

Production in stages:

Before this, fill the agar-agar with water.
Peel the apple and chop it with oatmeal. The most convenient way to create this is using a blender. Add zest, cinnamon and pressed ginger. Beat in the egg and process well with a blender.
Cover the form with parchment. Spread the prepared mixture so that small sides appear. We tamp the base perfectly by hand or with the bottom of a glass. We bake at 180 degrees. for a third of an hour.
While the base is baking, prepare the cheese part of the cheesecake. Squeeze the juice from the citrus pulp. Combine the orange pulp with cottage cheese, half the prepared honey and freshly squeezed juice. Beat everything with a blender.
Melt the chocolate in a water bath.
Using a mixer or whisk, beat the egg whites until a thick foam forms.
Remove the base and leave to cool.
Agar-agar must be heated in a saucepan or ladle - it does not dissolve in cool water, but hardens well and holds its shape. It must be brought to a boil and boiled for a couple of minutes with constant stirring.
Combine the thickener with the curd mass and process with a mixer. Then add the whipped whites, chocolate, and mix.
Pour the remaining honey onto the shortbread, then fill it with curd mass. Leave in the refrigerator for three hours. Before serving, you can garnish with lemon zest.

No bake and no base

Almost all housewives do not like to tinker with the oven.

We suggest making a no-bake chocolate cheesecake:

400 g strawberries;
stack Sahara;
table. l. starch;
½ cup water;
400 ml cream with a fat content of 30%;
400 grams of cream cheese;
100 g cocoa;
2 tbsp. l. sah. powders;
1 tbsp. l. vanilla Sahara.

Production in stages:

Grind the strawberries in a blender, pour into a saucepan and add sugar. Add starch to water and stir.
Place the strawberry puree on the heat, bring to a boil and cook, stirring, for 5 minutes. Add starch. Continue cooking, stirring, until the mixture thickens. Pour into a bowl and leave to cool.
Whip the cream until it reaches a stable, dense foam.
Combine cheese with sugar, cocoa and powder, mix. Add the cream into it and carefully combine it with a spatula into a homogeneous mass.
To assemble the dessert, we use portioned bowls: add the creamy cheese mixture, then fill it with berry puree. Let it harden in the refrigerator for at least a couple of hours.