Chocolate cheesecake

Name: Chocolate cheesecake
Ingredients: 1280 g cottage cheese; 2 eggs; 200 g sour cream with 20% fat; 2 vials melon essence; 170 g sugar; 3 tablespoons flour; 100 g dark chocolate; 200 g dark chocolate; 200 g liquid cream; 20 g almond flakes; 50 g chocolate

Dessert - Chocolate cheesecake by Venera A. - Recipia

Chocolate cheesecake is baked with cottage cheese, eggs and dark chocolate, then topped with a glossy glaze. The centre stays soft, while the almond flakes and grated chocolate add texture; the subtle melon aroma comes from the essence. I prefer melon essence here, instead of a strong flavour. Preparation: 20 minutes. Cooking: 84 minutes. Resting: 150 minutes. Total time: 254 minutes. Servings: 12. Approximately 460 kcal and 21 g protein per serving.

Ingredients

For the mixture

1280 g cottage cheese
2 eggs
200 g sour cream with 20% fat
2 vials melon essence
170 g sugar
3 tablespoons flour
100 g dark chocolate

For the glaze

200 g dark chocolate
200 g liquid cream

For decorating

20 g almond flakes
50 g chocolate

Preparation

1. Put the cottage cheese and eggs in a bowl. Blend with an immersion blender until combined, then add the sour cream and 2 vials of melon essence and blend until smooth. 2. Sift the flour over the mixture and blend until no lumps remain. 3. Finely chop 100 g of dark chocolate. Fold it in with a spatula or spoon. 4. Pour the mixture into a 24 cm round tin lined with baking paper. Bake at 180°C for 1 hour and 20 minutes, until the edges are set and the centre jiggles slightly. 5. Take the cheesecake out of the oven and leave it to cool completely, about 2 hours, before decorating. 6. Put 200 g of dark chocolate broken into pieces and 150 g of liquid cream in a heavy-based saucepan. Keep the pan over low heat for 4 minutes, stirring until the chocolate melts. Turn off the heat, add the remaining 50 g of liquid cream and mix until smooth with a spatula. 7. Set the cheesecake on a rack with a platter underneath and pour the glaze over the top. Transfer it to a platter and decorate with almond flakes and curls made from the 50 g of chocolate kept at room temperature, shaved with a vegetable peeler. Leave the glaze to set for 30 minutes.

Notes

For a different flavour, the 2 vials of melon essence can be replaced with 2 vials of vanilla essence, and the dark chocolate with the same amount of milk chocolate. The cheese and sour cream contain dairy, the mixture contains eggs, the flour contains gluten, and the almond flakes are tree nuts. Keep the cheesecake covered in the fridge for up to 3 days; you can bake it a day ahead and glaze it once it has cooled. A slice goes well with black coffee, without milk, alongside the sweet glaze. Cottage cheese with a lot of whey can make the mixture softer, so drain it well before weighing it. If the cheese is very grainy, pass it through a fine sieve for a more even mixture. The top may crack in the oven, but the glaze covers the cracks. For clean slices, wipe the knife blade after every cut.