My boyfriend loses cheesecakes and chocolate also loves it, so I have it easy when I want to treat ourselves sweetly at home. I have to admit that, since there is a wide range of lactose-free spread cream cheese on the market, I have also become too fond of these cakes, and this Chocolate Cheesecake I had to try it yes or yes.
I don't know where the original recipe came from, but I saw it on Mar's blog, and her comments on texture and taste immediately seduced me. Is something dense to the cut but nothing heavy, rather light on the palate, and does not impale like other cakes. I have repeated reducing the amount of sugar more, because I prefer the intense flavor of cocoa with its bitter touch.
IngredientsFor 8 people
- Eggs L 3
- Cream cheese 200 g
- Cornstarch 30 g
- 2 g salt
- Essence of vanilla 3 ml
- Good quality dark chocolate 150 g
- 75 g sugar
- Chocolate chips 40 g
- Cocoa powder to decorate (optional)
- Salt flakes to decorate (optional)
- Sugar icing to decorate (optional)
How to make cheesecake and chocolateDifficulty: Easy
- Total time 45 m
- Elaboration 15 m
- 30 m cooking
- 30 m rest
Preheat the oven to 175º and prepare a mold round about 20 cm in diameter or one rectangular / square of approximately the same size. We can grease it or cover it with sulfurized baking paper.
Separate the egg whites from the egg yolks and set aside. Melt the chocolate in a bain-marie or in the microwave, watching well at short intervals, until it is homogeneous and creamy. Temper a little until it does not burn to the touch.
Beat the yolks with the sugar, salt and vanilla in a medium bowl, until they thicken. Add cheese and cornstarch, beat a little more and incorporate the melted chocolate, mixing gently. Add the chocolate chips, if used.
Beat the egg whites separately until they are assembled (with the rods very clean) and add them, mixing with enveloping movements. Pour into the mold, matching the surface with a spatula, and bake for about 25-30 minutes, until when you prick with a stick it comes out clean.
Wait for it to cool before unmolding and decorate with sifted cocoa powder, salt flakes and / or icing sugar also sifted.
With what to accompany the cheese and chocolate cake
I would not know if it is better to try the Chocolate Cheesecake still warm, weather or cold after resting in the fridge. Each form has different nuances and I like them all, although I would say that rest is going well to settle the flavors. It is a perfect cake to share for dessert or snack, on the weekend with friends at home, along with ice cream or fresh seasonal fruit.