Chocolate cheesecake

Name: Chocolate cheesecake
Ingredients: 5 g butter for the pan; 250 g petit beurre biscuits; 125 g butter; 500 g cream cheese; 115 g powdered sugar; 4 eggs; 125 ml sour cream; 90 g dark chocolate

Dessert - Chocolate cheesecake by Sonia C. - Recipia

Chocolate cheesecake has a biscuit crust and a creamy filling, marbled with dark chocolate before baking. I leave a few wider streaks of chocolate so the pattern is still visible after I cut a slice; I prefer an irregular pattern, not one mixed until smooth. Preparation: 25 minutes. Cook time: 50 minutes. Rest: 120 minutes. Total time: 195 minutes. Servings: 8. Approximately 640 kcal and 11 g protein per serving.

Ingredients

For the crust

5 g butter for the pan
250 g petit beurre biscuits
125 g butter

For the filling

500 g cream cheese
115 g powdered sugar
4 eggs
125 ml sour cream
90 g dark chocolate

Preparation

1. Grease a 20 cm round springform pan with 5 g butter. Crush the biscuits to a fine powder, melt 125 g butter and mix it with them. 2. Press the mixture over the bottom and sides of the pan, using your hand or the back of a spoon. 3. Heat the oven to 160°C. Beat the cream cheese, brought to room temperature, with the powdered sugar. Add the eggs one at a time, then the sour cream, and mix until smooth. 4. Pour the filling over the biscuit crust. Break the chocolate into pieces and melt it in a double boiler for 5 minutes, stirring until fluid. Drizzle it over the top and make patterns with a toothpick. 5. Bake the cheesecake on the lowest rack at 160°C for about 50 minutes, until the edges are set and the center still wobbles slightly. 6. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Take it out and leave it to cool for another 1 hour.

Notes

Mascarpone can replace the cream cheese in the same amount, making the filling richer. Petit beurre biscuits contain gluten, while the cream cheese, sour cream and eggs mean the dessert contains dairy and eggs. Keep it covered in the fridge for no more than 3 days; you can bake it a day ahead and cut it once it has cooled completely. A slice goes well with black coffee. Plain cream cheese, without any additions, gives a smoother filling than cottage cheese. If you choose cottage cheese, drain it well before mixing, as excess liquid can leave the center too soft. Chocolate with a high cocoa content tastes more bitter than chocolate with about 50% cocoa. The surface can crack if the filling is overmixed and incorporates air.