Quick and easy chocolate cheesecake recipe
Chocolate cheesecake even though it is not totally chocolate, because there are those who also make chocolate cream, but at that point it would no longer be called cheesecake! I liked it very much, even the official tasters were satisfied. Try it!!
Ingredients for a 22 cm hinged cake pan
- 170 gr. of dry biscuits, or chocolate shortbread cookies (I used "Grancereale al cacao")
- 100 g of butter
- 400 gr. Philadelphia
- 200 gr of liquid cream
- 90 g. of sugar
- 2 tablespoons of cornstarch (or corn starch)
- 1 whole egg
- chocolate topping
- 1 sachet of vanillin
Prep: 20 min. (+ one night in the fridge) Cooking: 60 min. difficulty average
How to make chocolate cheesecake
Melt the beer in a bain-marie (put the butter in a saucepan and put the saucepan in another container with water that can hold the saucepan).
Keep it aside. Chop the biscuits (depending on your taste making them almost to the consistency of the flour, or a little thicker if you like it more crunchy, I prefer to chop thinner), with a blender (or putting them in a cloth and pounding with a glass bottle) put them in a glass container, add a teaspoon of sugar and melted butter.
Mix until the butter is absorbed in the cookie mixture (the photo is of another of my cheesecake, with simple cookies, not chocolate - the camera left me during the execution 🙁)
Grease a hinged pan pass the flour inside the buttered pan and remove the excess, leaving only the one that adheres to the pan, then cut a circle of parchment paper of the same size as the bottom of the pan (therefore 22 cm in diameter), put the parchment paper on the bottom of the pan and pour the chopped biscuits and butter making it adhere well to the bottom of the pan, pressing with your hands, a spoon or a glass with a flat bottom. Place in the fridge for half an hour, covering with aluminum foil.
After a quarter of an hour, start preparing the cream cheese: lightly whip the liquid cream in a large container, add the Philadelphia, and blend, then the sugar and blend and the egg, finally add the vanillin and the sifted cornstarch. (a very common strainer is fine instead of a sieve).
Whip a little more and when the cream has a fairly thick consistency it will be ready, but don't worry if it is even more liquid it will only have to stay a little longer in the oven. At this point, take the pan with the biscuit base from the fridge, and pour over the cream cheese you just made. Level the surface,
Bake and cook in a preheated oven for 50 minutes at 170 ° I used the electric oven and kept it for half an hour at 160 ° and another half hour at 170 ° always covered with aluminum foil (check the consistency , if moving the pan the cream inside will still move, it means that it has not yet solidified and you have to leave it in the oven until the inside is solid).
Remove the foil for the last 2-3 minutes to lightly brown the top. Turn off the oven and leave it open for 5 minutes, remove the pan from the oven and let the chocolate cheesecake cool for about twenty minutes. Then put it in the fridge overnight or at least 10 hours. Before serving, spread the liquid chocolate on the cake, I also added the chopped hazelnuts… GOOD APPETITE !!!
WINE PAIRING: a Moscato Rosa passito, able to combine the freshness and aromaticity of a Moscato with the structure and intensity of a passito. Or a Brachetto and you are never wrong!
In this blog for wine pairings I have consulted the site most of the time: grape seed
Enjoy your meal!