Baked chocolate cheesecake
Description
Delicious baked goods for the whole family. Bake the cheesecake in a pan 16 cm in diameter. You can use either dark or milk chocolate—as you prefer. Sour cream is best with a high fat content. Use plain chocolate biscuits, without any extra mix-ins. At no step during preparation should you use a mixer to combine the ingredients—this helps prevent cracking while baking. Serve chilled or lightly warm.
Instructions
- 1
Step 1
Lay out all the ingredients on the table before you start cooking.
- 2
Step 2
Break the cookies into irregular pieces and put them in the blender jar.
- 3
Step 3
Run the blender for 30 seconds. The result should be a fine sandy crumb.
- 4
Step 4
Transfer the blender crumbs into a roomy bowl and add the butter melted beforehand in a small saucepan over low heat.
- 5
Step 5
Mix these ingredients until you get a uniform mass that you can gather by hand into a ball.
- 6
Step 6
Line the bottom of a springform pan with baking parchment, put in all the shortbread dough, and press it down with your hands to shape the base for the cheesecake with sides about 5–6 cm high. Bake the base in an oven already preheated to 180°C for 10 minutes.
- 7
Step 7
In a large bowl, put all the cream cheese and add the powdered sugar. Stir these ingredients with a spoon until the mixture is smooth and uniform; do not, under any circumstances, use a mixer.
- 8
Step 8
Now beat the eggs into this mixture one at a time, stirring them in with a spoon only (not with a mixer).
- 9
Step 9
You should end up with a smooth, homogeneous creamy mixture.
- 10
Step 10
Melt the chocolate in whatever way is convenient for you; I melted mine in a double boiler.
- 11
Step 11
Add the melted chocolate to the cream mixture. Mix everything together with a whisk or a spoon (do not use a mixer).
- 12
Step 12
Add sour cream.
- 13
Step 13
Whisk or stir all the ingredients until the mixture is smooth.
- 14
Step 14
Pour this chocolate mixture into the pan with the crust. Tap the pan lightly on the table to release any air bubbles. Preheat the oven to 150°C and bake the cheesecake for 1–1.5 hours. After about an hour, open the oven: the surface of the cheesecake should be set, but no cracks should appear.
- 15
Step 15
Cool the finished cheesecake completely first in a turned-off oven, then remove it from the pan and leave it on a refrigerator shelf, ideally overnight. After that, serve.
- 16
Step 16
Done. Serve at the table.