Chocolate cheesecake according to a step-by-step recipe with photos

Traditional chocolate cheesecake recipe

Chocolate cheesecake
The recipe for chocolate cheesecake is not very different from the classic cheese version. Its only difference is melted chocolate, which is added to the base of the chocolate cheesecake, that is, to the cookies. This is just one of the possible options for making a classic chocolate cheesecake.

Ingredients

Oreo cookies have a lot of ingredients; they add a special touch of flavor to the dessert. In addition to Oreo, you will need the following ingredients to prepare the dessert:

70 grams of butter;
2 teaspoons cocoa;
a glass of sour cream;
add 2 eggs;
200 ml 21% cream;
2 chocolate bars;
350 g Philadelphia cheese;
1 tablespoon vanilla extract;
cocoa powder - 3 tbsp;
170 g Oreo cookies.

The specified amount of ingredients will yield 8 servings.

How to cook step by step

Making chocolate cheesecake

The recipe for the dish is quite simple; even a novice housewife can handle this cheesecake. In order for the deret to bake evenly, you need to bake it in a water bath. To do this, place the mold in a container with water; the mold should be half immersed in water. Steps for making chocolate cheesecake:

Grind the cookies in a blender.
Melt the butter.
Mix the crumbs with cocoa powder and butter. Mix well, the dough should become homogeneous.
Place the dough evenly in the mold. Place in the oven preheated to 140°C for 11 minutes.
Bring the cream to a boil, break the chocolate into slices and pour hot cream over it. Let cool to room temperature. Mix thoroughly until lumps disappear completely.
In a separate bowl, mix granulated sugar and cheese. Add chocolate cream.
Beat the chicken eggs, add sour cream and add to the resulting mass. Then add vanillin and cocoa and mix with a mixer.
Pour the cream into the mold with the already prepared base and put it in the oven for another 1 hour. Increase the oven temperature to 160°C.
After the time has passed, let the cheesecake cool and put it in the refrigerator for 6 hours, during which time the dessert will be completely soaked.

Before serving, the dessert can be poured with chocolate glaze, sprinkled with grated chocolate or powdered sugar.

Culinary recipes and photo recipes

Chocolate cheesecake – recipe with photos step by step:

First, start with the sand base. To do this, grind the finished cookies into fine crumbs using a food processor or by hand.

Add a tablespoon of cocoa powder to the resulting crumbs and mix thoroughly. By the way, to prepare the base, you can initially take chocolate cookies.

Melt the butter in the microwave or on the stove and add to the cookies. Stir thoroughly.

Place the resulting butter crumbs in a baking dish with a diameter of 20 cm. Press the crumbs tightly to form the base for the chocolate cheesecake. If desired, you can form small sides.

Place the shortbread base in the oven and bake it for 15 minutes at 180 C. Remove from the oven and leave to cool.

Meanwhile, make the cheese layer. Break the chocolate into pieces and melt it in the microwave or in a water bath. Let cool slightly.

In a bowl, whisk together the cream cheese and powdered sugar. Mix thoroughly with a whisk until the powder dissolves.

Beat three eggs into the cheese mixture, one at a time. Do not beat the cheese mass, but simply stir until smooth.

Add melted chocolate and stir until smooth.

Pour in heavy cream (from 30%) or sour cream.

Stir until light and creamy.

Since our chocolate cheesecake will be baked in a water bath, carefully wrap the pan with foil to prevent water from getting into it, as shown in the photo.

Place the chocolate cheese mixture on top of the shortbread base.

Place the cheesecake pan in a deep baking tray and fill it with boiling water so that the water level reaches the middle of the pan.

Place the chocolate cheesecake in the oven and bake it for 1 hour at 150-160 C until done. To determine if the cheesecake is ready, simply shake it slightly; the center should jiggle a little.

Cool the finished cheesecake completely. You need to cool the cheesecake gradually, since a sharp change in temperature can cause the top to crack, so remove the finished cheesecake from the pan with water and return it to the warm oven, leave it in it until it cools completely. Cover the cooled chocolate cheesecake with film and refrigerate for 4-5 hours.

If desired, decorate the finished dessert with chocolate ganache. To prepare it, break the chocolate into small pieces and pour hot cream over it.

Stir the chocolate until it is completely melted. The ganache is ready.

Spread the ganache over the top of the cheesecake.

Carefully remove it from the mold and place it on a plate. Chocolate cheesecake is ready!

Cut the dessert into small pieces (it is very filling) and serve with a cup of tea or coffee.

Vanilla-chocolate cheesecake

Incredibly delicious cheesecake with chocolate, with a hint of creamy taste and vanilla aroma. Vanilla sugar serves only for flavoring; it does not affect the taste of baked goods. If vanilla sugar is not on hand, it can be replaced with vanilla extract or pure vanillin, but it must be used with caution, as it is very bitter.

Ingredients:

shortbread cookies - 400 g;
butter - 200 g;
chocolate - 2 bars;
Philadelphia cheese - 600 g;
heavy cream - 200 ml;
granulated sugar - 150 g;
chicken eggs - 3 pcs.;
vanilla sugar - 2 tsp.

Cooking process:

Heat the butter until it melts.
Grind the cookies in a blender. Combine with oil and mix.
We put the resulting base into a mold and make sides. We send it to the refrigerator.
Combine cheese with sugar, beat with a mixer at low speed, add cream, beat, add eggs and vanilla, use the mixer again.
Spread the cream cheese on the biscuit.
Melt the chocolate in a water bath and add it to the cheese mixture. You can make patterns if you wish.
As in the previous version, we make a water bath and place the mold in it. Bake in an oven preheated to 180°C.

Now you know how to make a delicious chocolate treat in just a few minutes.

Dietary, low-calorie dessert

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

Be sure to try making 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 dark chocolate;
150 ml water;
½ orange;
100 grams of oatmeal;
100 grams of apple;
egg;
2 g ginger;
3 grams of lemon zest;
1 g cinnamon;
30 g flor. honey

Interesting: 8 strawberry cheesecake recipes

Preparation step by step:

First fill the agar-agar with water.
Peel the apple and chop it with oatmeal. The most convenient way to do this is with a blender. Add zest, cinnamon and pressed ginger. Beat in the egg and process well with a blender.
Cover the form with parchment. We spread the prepared mass so that we get small sides. We tamp the base well 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 needs to be heated in a saucepan or ladle - it does not dissolve in cold water, but hardens well and holds its shape. It needs to be brought to a boil and boiled for several 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 cake, then fill it with curd mass. Leave in the refrigerator for three hours. Before serving, you can garnish with lemon zest.

Chocolate orange cheesecake

If you want something unusual, you can try preparing this delicious delicacy. The combination of chocolate and orange gives an unusual taste, and the most delicate creamy layer makes the dessert airy.

Ingredients:

butter - 70 g;
chocolate cookies - 200 g;
dark chocolate - 1 bar;
cream cheese - 0.2 kg;
cream 33% - 200 ml;
sugar - 1.5 tbsp;
gelatin - 10 g;
orange - 2 pcs.

Delicious chocolate cheesecake recipe:

Grind the cookies, melt the butter, grate the orange zest. Combine the ingredients and mix well.
Place the mixture in the mold and put it in the refrigerator.
Take 50 ml of cream and add gelatin to it. We put it on the fire, let the gelatin swell, but do not allow it to boil. Let cool.
Melt cheese and chocolate in a water bath.
Mix the remaining cream with sugar and beat. Add chocolate cheese and gelatin.
Squeeze the juice out of the orange, 100 ml should come out. Add to the mass.
Pour the mixture into the mold and put it in the refrigerator for at least 3 hours.

After 3 hours, the cheesecake at home without baking is ready.

Description of preparation:

Cheesecake at home is simple and delicious.
I want to say right away that you definitely won’t get away with just one piece! By the way, crackers can be replaced with shortcrust pastry or cookies, and cream cheese with cottage cheese grated through a sieve. You can also decorate the cheesecake at your discretion, for example, with fresh fruits or berries. Try it, you will definitely succeed! Purpose: For an afternoon snack / For a holiday table Main ingredient: Dairy products / Cheese / Sour cream / Chocolate / Cream cheese Dish: Baking / Cheesecake / Sweet Geography of cuisine: American / European

How to make chocolate cherry cheesecake

Chocolate cheesecake with cherries

Chocolate cheesecake can also be made with cherries. It will melt in your mouth, leaving behind a cherry aftertaste.

Ingredients:

butter - 150 g;
cookies - 300 g;
sugar - 150 g;
cream cheese - 500 g;
chocolate - 200 g;
chicken eggs - 2 pcs.;
vanilla - 1 tsp;
nuts (optional);
cherry - 150 g.

The above ingredients will make 8 servings.

Preparation:

Grind the cookies, melt the butter, mix and put the base in a mold and put it in the oven preheated to 150°C for 15 minutes.
Beat cheese and eggs with a mixer. Melt chocolate in the microwave and mix with cheese. Add pitted cherries and nuts.
We take the base out of the oven and put the cheese and chocolate filling into it. Place in the oven for 1 hour.
Cool the cake and put it in the refrigerator.

If desired, the dessert can be covered with chocolate glaze; to do this, cool it in the refrigerator, cover it with glaze and put it in the refrigerator again.

Cottage cheese, a la cheesecake. Double glazed

28 Feb

I gave recipes for cheesecakes (the first (with a brownie base), the second (with pumpkin)), and you asked what to replace mascarpone with, and whether it was even possible to use regular cottage cheese instead. I decided to answer with a separate post and recipe, yes!

If you use cottage cheese, you won’t get a cheesecake, it will be cottage cheese. But, if you experiment with all sorts of sauces and fruit/berry additions to it, the result will be no worse than the famous dessert.

Needed for the base: 200g shortbread cookies, type “Yubileinoe” 40g butter 1 egg

for filling: 200g full-fat cottage cheese (I use 9%) 200g full-fat sour cream (I use 25%) 3 eggs 3 tbsp. spoons of sugar

for glaze: - first layer 1 can of boiled condensed milk (350g) 50 ml cream (10%) 30g butter

-second layer 1 bar of milk chocolate 30 ml cream 30 g butter

(proportions are indicated for a mold 20cm in diameter)

This time I wanted the base to be not quite sandy, but more sponge-like and not crumble too much when I cut the finished cake, which is why I added an egg.

So, crumble the cookies (you can use your hands, you can use a blender, you can put them in a bag, cover with a towel and tap on it with a rolling pin; I took the pestle from my mortar and crushed it with it, right in the bowl). Add softened butter and beat in the egg, knead well. Place the finished “dough” in the freezer for 5 minutes to “set” a little.

Line the bottom of the springform pan with baking paper. Heat the oven to 200C.

Remove the dough from the freezer and distribute it into the pan. Try to make the walls higher so that there is enough space for all the filling.

Distributed - again in the refrigerator for 30 minutes, or, if there is not a lot of free time, then in the freezer for 10 minutes.

After the specified time has elapsed, remove the form with the dough from the cold and immediately place it in a preheated oven. Bake for 8-10 minutes.

Remove and cool slightly. Reduce oven temperature to 180C.

While the base is baking, prepare the filling: place cottage cheese, eggs, sugar in a bowl and beat with a blender (or in a mixer, or rub the cottage cheese through a sieve, and then mix with beaten eggs and sugar). At the end, add sour cream and beat again. The mass will be liquid and should be without lumps.

Pour the filling onto the dough base and bake in a water bath for 40-50 minutes. Take it out and use a knife to “walk” along the walls, separating the shortbread from them (if it’s baked in). This will prevent cracks on the surface of the cake. Cool first at room temperature, then in the refrigerator for 3-4 hours.

Water bath

The mold must be wrapped tightly in foil to prevent water from getting inside. Place it on a baking sheet (in a baking dish or frying pan, that is, in a container larger in size than the one in which you bake the cottage cheese. I put it in a frying pan.) Fill the baking sheet with hot water so that it reaches the middle of the pan with cake. In this form, we send the entire structure to the oven. Tip: first place the baking sheet halfway in the oven, and then fill it with water, otherwise you risk spilling all the water before you bring it.

Glaze

You need to pour the glaze over the well-cooled curd.

Pour cream into a ladle/saucepan, add condensed milk and butter, stirring, heat over medium heat until the mixture becomes liquid.

Cool slightly, pour onto the cake and smooth out. Let it cool completely (you can do it at room temperature, you can do it in the refrigerator, you can do it in the freezer).

At this time, prepare the second glaze according to the same principle: crumble the chocolate into a saucepan, add butter, cream, stirring, and heat until the mass becomes liquid and homogeneous. Cooled and poured over condensed milk. Let it harden (I made this cheesecake with this glaze, take a look if you need a visual example

Now you can carefully remove the curd from the mold and serve)

ps it was no longer possible to take a “resize” photo: I took the cake away, as always, to visit, where it was safely all eaten. I managed to take a photo on my phone, it’s not very high quality or beautiful, but you will still be able to see how things are “from the inside.”

Bottom line. Of course, I assumed that it would be delicious, but that it would be so tasty... I admit, I was surprised! Perfect! And no worse than cheesecake!

update: I made it again, replaced the title photo, now you can clearly and beautifully see what the cake looks like in cross-section.

Ingredients: Condensed milk, Cottage cheese, Chocolate

Cheesecake chocolate madness

All the components included in the composition combine perfectly with each other, resulting in a very rich-tasting delicacy.

Ingredients:

chocolate - 130 g;
eggs - 6 pcs.;
butter - 130 g;
flour - 70 g;
granulated sugar - 160 g;
cottage cheese - 800 g;
sour cream - 200 g;
cookies - 200 g
cocoa - 1.5 tsp;
vanillin - 1 sachet;
powdered sugar - 3 tbsp.
white chocolate

Stages of making “Chocolate Madness” cheesecake

Preparing chocolate cheesecake in the oven:

Melt chocolate (half) and butter, add sugar, beat with a mixer.
Add 2 eggs and flour to the mixture and use a mixer. Place the dough into the mold.
Beat cottage cheese with granulated sugar, sour cream and vanilla until smooth. Add the eggs step by step, using a mixer after each one.
Melt the chocolate and mix it with 1/3 of the cheese filling. Place several whole livers on the crust, the next layer is ½ cheese filling, and a chocolate layer on top. Each layer is distributed evenly. Place the mold in the oven preheated to 160°C for 1 hour. Cool and put in the refrigerator.
Whip cream, powdered sugar and cocoa for a pastry syringe. Grate white chocolate. Decorating the cake.

Even such a luxurious dessert as Chocolate Madness Cheesecake is prepared very quickly and easily. It's worth a try.

Chocolate Banana Cheesecake

Cookies and Pie - Chocolate cheesecake with baked goods is very popular among those with a sweet tooth. What is the secret of banana-flavored dessert?

Chocolate Banana Cheesecake

Ingredients:

egg - 3 pcs.;
chocolate - 150 g;
butter - 80 g;
flour - 3 tbsp;
sugar - 3 tbsp;
cocoa - 1 tsp;
cottage cheese - 100 g;
1 banana.

Recipe:

Melt chocolate and butter.
Mix flour and cocoa powder.
Using a mixer, beat 2 eggs and 2 tbsp. Sahara. Mix with flour, mix thoroughly.
Mix banana, cottage cheese, egg and 1 tbsp. granulated sugar, stir until lumps disappear.
Place the dough in the mold and pour the curd cream on top.
Place in the oven, preheated to 180°C for half an hour.

Cheesecake prepared according to this recipe turns out very tasty.

Chocolate mint cheesecake

Ingredients of an unusual cheesecake:

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

Preparation step by step:

Turn the shortbread into crumbs and mix with melted butter to form a 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 crust. Bake in the oven at 160 C for about half an hour, see how your oven works.
Pour melted chocolate over the finished sweet and decorate with mint leaves. Enjoy your tea!

No Bake Chocolate Cheesecake

An easy and simple no-bake chocolate treat recipe.

Ingredients:

cookies - 400 g;
butter - 150 g;
cheese - 600 g;
cream - 500 ml;
rusk powder - 150 g;
water - 100 ml;
milk - 100 ml;
gelatin - 24 g.

Preparation:

Making the cake. Grind the cookies, melt the butter, combine.
Using a mixer, beat the cheese, powder and cream.
We dilute gelatin with water. Heat the milk and add to the gelatin, mix well.
Add gelatin to the whipped cheese and beat.
Place the base and soufflé in a mold and place in the refrigerator to allow the dessert to harden.

The finished cheesecake can be decorated with coconut or chocolate shavings and topped with glaze.

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;
powdered sugar - 130 g.

Preparation:

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 it forms a homogeneous creamy consistency. 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 preheated gelatin and carefully fold in the whipped cream. Keep the ingredients at the same temperature.

Pour the filling onto the prepared base and leave in the refrigerator overnight. Before serving, you can sprinkle with cocoa powder.

Chocolate cheesecake in a slow cooker

To prepare this recipe, choose a mold with a diameter of 20 cm. Preparing chocolate cheesecake is simple and quick.

Ingredients:

cookies - 120 g;
cocoa or coffee - 3 tbsp;
butter - 90 g;
cheese - 570 g;
starch - 10 g;
eggs - 2 pcs.;
yolks - 2 pcs.;
cream - 80 ml;
salt - 1 pinch.

Recipe:

We make the base from crushed cookies, cocoa and melted butter. Place the cake in a pan lined with parchment paper.
Mix all the other ingredients, lastly add cocoa powder, beat with a mixer.
Spread the cream on the base. Bake in a slow cooker for 80 minutes. Afterwards we put it in the refrigerator.

Just a few minutes and a delicious dessert is ready.

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.

Interesting: Delicious Cheesecake Recipe

Preparation step by step:

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. Flatten the top and sprinkle with cocoa powder for decoration. Let it brew in the refrigerator for 3 - 4 hours.

Secrets to Successfully Making Chocolate Cheesecake

Almette

A few secrets that will help you prepare cheesecake, just like in the best American pastry shops:

To make a really high-quality and very tender cheesecake, it needs to be baked correctly. Heating should be uniform; if this cooking rule is violated, the cheesecake may burst or cracks may form on it.
Store-bought cookies are ideal as a base.

If you cannot find Philadelphia cheese, you can replace it with Almette cheese or any other curd cheese without additives. But this will slightly affect the taste, so it is better to use Philadelphia cheese.