Chocolate Indulgence Cheesecake

Baking and Desserts | American cuisine

⏳ Time

8 hours

🥕 Ingredients

🍽️ Servings

Description

Chocolate Indulgence Cheesecake

Ingredients

Butter - 5.3 oz
Chocolate Gingerbread Cookies - 8.8 oz
Semi-soft cream cheese - 31.7 oz
Chicken Egg - 4 pieces
Sugar - 8.8 oz
20% Sour Cream - 7.1 oz
Bittersweet Chocolate - 10.6 oz
10% cream - 2 fl oz

Step by Step guide

Step 1

Melt the butter in a double boiler. Crush the cookies into crumbs (using a blender or a potato masher). Combine the melted butter with the cookie crumbs, mix well, and press the mixture into a springform pan (with a diameter of 20–22 cm). Spread it evenly across the bottom, compress it, and place the pan in a preheated oven at 338°F. After ten minutes, remove it from the oven and let the base cool.

Step 2

Filling for the chocolate cheesecake. Beat the cream cheese with sugar until creamy. Use a whisk; if you use an electric mixer, the cheesecake may sink during baking. Add the eggs one at a time, mixing thoroughly after each addition. Add the sour cream. Melt the chocolate in a double boiler and add it to the mixture last. Pour the resulting cream over the crust, smooth it out, and place it in the oven at 320°F.

Step 3

Bake for one hour, remembering to place a container of water in the oven. To check if the cheesecake is done, gently tap the edge of the pan with a spoon; only the center should jiggle, which is a sure sign of doneness. Once baked, leave the cheesecake in the oven for a slow cooling. After an hour, take it out and let it cool at room temperature, then refrigerate for about five hours.

Step 4

For the glaze, heat the cream almost to boiling, add pieces of chocolate, stir until smooth, and spread it over the cheesecake. Return it to the refrigerator for half an hour. Once the glaze has set, serve the cheesecake and enjoy its exquisite flavor.