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Baked Chocolate Cheesecake

Is there anything better than chocolate? Cheesecake? There was a time I debated which of the two is better. There was a time when I preferred only berries and citrus in my cheesecake and associated chocolate with rich cakes and buttercreams only. But ever since I made this chocolate cheesecake, all that changed. There are very few things better than this chocolate cheesecake. It’s still rich from the chocolate, but light from the sour cream. It’s still creamy from the cream cheese, but oh so decadent from the rich cocoa. The marriage between cream cheese and chocolate is truly a match made in heaven. There is no better way to indulge than this cheesecake.

The base obviously had to be chocolate. But the method is like any other cheesecake base. Mix all the ingredients in a blender. Add in the melted butter. I used a combination of chocolate cookies dipped in chocolate and regular biscuits for this.

Next, divide this mixture into the molds and press the mixture tightly against the bottom and sides. I did not want a crust on the sides. So I put the mixture only at the bottom. Refrigerate while you make the filling.

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For the filling, first, cream together the sour cream and cream cheese. Add in the sugar and mix well. Follow this with an egg. Beat for 30-45 seconds. In another bowl melt the chocolate. Add this to the cream cheese mixture.

Pour the mixture into the prepared molds. Bake in a water bath until the top almost sets.

Refrigerate for a few hours, or overnight till the cheesecake sets firm. Serve with a dollop of whipped cream and some cold chocolate ganache.

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Recipe:
Makes- 6 mini cheesecakes

For the base-
Biscuit – 2 Cups
Sugar- 4 Tablespoons
Butter- 75 Grams, Melted

Cream cheese- 200 Grams
Sour cream(or whipping cream)- 4 Tablespoons
Sugar- 6 Tablespoons
Dark chocolate- 1/4 Cup
Egg- 1
Egg yolk- 1

  1. Mix the biscuits and sugar in a blender. Add in the melted butter. Mix well.
  2. Divide this mixture into 6 mini cheesecake moulds and press it against the bottom tightly.  Refrigerate.
  3. For the filling, first, cream together the sour cream and cream cheese. Add in the sugar and mix well. Follow this with an egg. Beat for 30-45 seconds. In another bowl melt the chocolate. Add this to the cream cheese mixture.
  4. Pour the mixture into the prepared molds.
  5. Bake in a water bath, in a preheated oven at 160 Degrees for 40 minutes, until the top almost sets, i.e, when you shake the mould, the sides look firm, but the center is still undercooked and jiggly.
  6. Refrigerate for a few hours, or overnight till the cheesecake sets firm.
  7. Serve with a dollop of whipped cream and some cold chocolate ganache.

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