Cheesecake with chocolate

Cheesecake with Chocolate – An Irresistible Delight!

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 1 hour (including cooling time)
Number of servings: 12

This cheesecake with chocolate is a perfect combination of a moist and airy base, a decadent cream, and a velvety glaze. It is the ideal dessert for any occasion, whether it’s an anniversary, a gathering with friends, or simply a pampering evening. I invite you to discover step by step how to achieve this delicacy!

Recipe History
Cheesecakes have a long history, being popular in various cultures, especially those that appreciate creamy and rich desserts. The combination of cheese with chocolate came as a natural evolution, bringing a delicious contrast between the intense sweetness of chocolate and the creamy texture of cheese. This customized recipe blends tradition with innovation to create a dessert you will surely love!

Ingredients

For the base:
- 4 large eggs
- 120 g granulated sugar
- 100 g butter (melted and cooled)
- 150 g flour
- 25 g dark cocoa
- 2 tablespoons chopped almonds (you can also use walnuts or hazelnuts)
- 1 teaspoon baking powder
- 1 packet of vanilla sugar
- A pinch of salt

For the cream:
- 2 tablespoons sugar (adjust to taste)
- 200 ml whipping cream
- 500 g cottage cheese (full-fat and well-drained)
- 200 g sweetened condensed milk
- 10 g gelatin (hydrated)

For the glaze:
- 100 g dark chocolate
- 100 ml whipping cream
- 1 tablespoon butter

Instructions

Step 1: Preparing the base
1. Start by preheating the oven to 180°C (medium heat). Prepare a 20x30 cm baking pan by lining it with parchment paper.
2. In a large bowl, beat the eggs with a pinch of salt using an electric mixer until they triple in volume and become frothy.
3. Add the granulated sugar and vanilla sugar, continuing to mix until you achieve a creamy and homogeneous mixture.
4. Incorporate the melted and cooled butter, gently folding with a spatula.
5. In another bowl, mix the flour with cocoa powder, baking powder, and chopped almonds. Sifting these ingredients will help achieve a fluffy base.
6. Add the flour mixture to the egg mixture and gently fold with up-and-down movements to avoid losing the air from the eggs.
7. Pour the mixture into the prepared pan and level the surface with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the base cool on a rack.

Step 2: Preparing the cream
1. Start by hydrating the gelatin in a few tablespoons of cold water, letting it swell for about 5 minutes.
2. Meanwhile, in a small saucepan, caramelize the 2 tablespoons of sugar over low heat. When it becomes liquid and has a golden color, carefully add a portion of the whipping cream. Quickly stir to obtain a homogeneous caramel. Let it cool.
3. In a large bowl, place the cottage cheese, then add the cooled caramel, condensed milk, and the remaining whipping cream. Blend with an immersion blender until you achieve a smooth and homogeneous cream.
4. Taste the cream and adjust the sugar according to your preferences. If you want a more intense flavor, you can add a bit of vanilla extract or rum essence.
5. Heat the gelatin over a double boiler or in the microwave until it becomes liquid. Add 1-2 tablespoons of the cheese cream to the liquefied gelatin and stir quickly. Then, incorporate the gelatin into the cheese cream, mixing well.

Step 3: Assembling the cake
1. Around the cooled base, form a ring of aluminum foil to prevent the cream from leaking. If you have a springform pan, you can use it without worry.
2. If desired, you can soak the base with a simple syrup made from water and sugar or with caramel syrup for extra flavor.
3. Pour the cheese cream over the base, leveling the surface with a spatula. Let the cake chill in the refrigerator for at least 1 hour until the cream sets.

Step 4: Preparing the glaze
1. In a saucepan, melt the dark chocolate together with the whipping cream and butter, stirring constantly over low heat. When the mixture reaches boiling point, remove from heat and homogenize.
2. Let the glaze cool slightly, then pour it evenly over the cake in the refrigerator. Make sure the glaze covers the entire surface and level it with a spatula.
3. Place the cake back in the refrigerator to allow the glaze to set for another 30 minutes.

Serving and suggestions
Once the cake is completely cool and the glaze has set, it is ready to serve! Cut it into portions and, for an added touch of elegance, you can decorate it with fresh berries or a sprig of mint. This cake pairs excellently with a glass of sweet wine or a cup of aromatic coffee, creating a true feast for the senses.

Frequently Asked Questions
- Can I use low-fat cottage cheese?
Yes, but keep in mind that the texture and flavor of the cream will be different. A fattier cheese will provide a richer and creamier cream.

- How can I store the cake?
The cake can be stored in the refrigerator, covered, for 3-4 days. It is just as delicious the next day!

- What other variations can I try?
You can add some pieces of candied fruit to the cheese cream for a fresh note. Also, replacing dark chocolate with white chocolate will create an interesting contrast.

Nutritional Benefits
This cake is rich in protein due to the cottage cheese and eggs, while dark chocolate provides antioxidants. However, moderate consumption is essential due to the sugar and fat content from the butter and cream.

This cheesecake with chocolate will surely impress you, both with its attractive appearance and its divine taste. Whether you prepare it for a special occasion or simply to indulge yourself, it is a recipe that will surely become a favorite among your loved ones!