Ingredients for a 20 cm mold
900 grams of cream cheese
50 g sugar
250 g dark chocolate (callebaut 54.5% cocoa)
100 grams of sour cream 20%
a pinch of salt to taste.
Chocolate cookies ~ 250-300 grams (recipe for cookies in the carousel)
butter 30-40 grams
Mix cheese, eggs and sour cream until smooth. Melt dark chocolate in the microwave for 10-15 seconds. Chocolate should cool to a temperature of 40 degrees and carefully pour into our mass. We put parchment at the bottom of a detachable form or ring and begin to lay out cookies, around the entire circumference, then lay out the bottom of our Cheesecake.
We tamp it with a glass and level it with a spoon. We put to bake for 10 minutes, in the oven, at 170-180 degrees, top / bottom mode.
Next, take out, cool the form with cookies. We pour our cheesecake into our mold, bake at 130-135 degrees, top / bottom mode. Place a glass dish with hot water on the bottom of the oven.
The approximate baking time for a cheesecake with these ingredients is 120-150 minutes. When done, the cheesecake will shake slightly in the middle.
Next, you need to turn off the oven and leave the cheesecake with the door ajar until almost completely cooled.
Chill the cheesecake in the refrigerator for 6-8 hours.
Chilled cheesecake can be poured with a mirror glaze. The recipe will also be in the carousel.
Your cheesecake is ready!
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