Ingredients
For the Dough
- 200 grams (1.75 cups) flour
- 150 grams (1 stick + 3 tablespoons) butter, at room temperature
- 70 grams (0.5 cup) sugar
- 40 grams (0.5 cup) cocoa powder
For the Filling
- 400 grams (2 cups) cottage cheese
- 2 eggs
- 150 grams (0.75 cup) sugar
- 100 grams (0.5 cup) sour cream
- Vanilla extract, to taste
- 30 grams (0.25 cup) cornstarch
Equipment
- Mixing Bowls
You'll need one for the dough and one for the filling. Make sure they are large enough to mix the ingredients comfortably.
- Hand Mixer or Stand Mixer
This will help you blend the filling to a smooth consistency. A hand whisk could work too, but it will take more effort.
- Springform Pan
A 7-inch pan is perfect for this recipe. The springform feature makes it easy to release the pastry without damaging it.
- Baking Sheet
Place the springform pan on a baking sheet in case any filling leaks out.
Instructions
Step 1
Prepare the Dough
Step 2
Prepare the Filling
Step 3
Assemble and Bake
Servings
When it comes to serving this delightful Chocolate Cheesecake Pastry, you have several delicious options to enhance your dessert experience! 🍰
Serve it Chilled: Pop the pastry in the fridge for a couple of hours before serving. This gives the filling time to set and makes it easier to slice. The cool temperature also complements the rich, creamy texture.
Add a Berry Compote: Elevate your pastry game by topping it with a homemade or store-bought berry compote. The tartness of the berries beautifully balances the sweetness of the cheesecake. 🍓
A Dollop of Whipped Cream: Who doesn’t love some extra creaminess? A generous swirl of whipped cream on top can make each bite even more heavenly.
Pair with Coffee or Tea: This rich pastry pairs wonderfully with a cup of coffee or a soothing tea. The bitterness of the coffee or the aromatic flavors of tea add another layer of enjoyment. ☕
Variations
Gluten-Free Option: Swap out the flour for a gluten-free flour blend. Make sure it’s a 1:1 substitution mix to keep the texture consistent. 🌾🚫
Vegan Option: This one’s a bit trickier but totally doable! Replace the butter with a plant-based butter or margarine. For the filling, use a vegan cream cheese and replace eggs with flaxseed eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). Opt for coconut cream instead of sour cream. 🥥🌱
Faq
- How can I prevent my pastry from sticking to the pan?
Make sure to generously grease your springform pan with butter or non-stick spray. You can also line the bottom with parchment paper for extra security.
- Can I use a different type of cheese?
Absolutely! You can use ricotta or mascarpone cheese as a substitute for the cottage cheese. Just keep in mind it might alter the texture slightly.
- How do I know when the pastry is done?
The top should be golden brown, and the center should be slightly jiggly but set. You can also insert a toothpick into the center; if it comes out mostly clean with a few crumbs, it's done.
- Can I freeze the pastry?
Yes, you can! Once it has cooled completely, wrap it tightly in plastic wrap followed by aluminum foil. To serve, let it thaw in the fridge overnight.
- Why did my filling crack?
Your oven might be too hot, or the pastry was baked for too long. Try reducing the oven temperature slightly next time and keep an eye on the baking time.
- How can I make the cheesecake more stable?
Letting the cheesecake cool gradually in the oven with the door slightly open can help prevent cracks and improve stability. You can also add a tablespoon of flour or cornstarch to the filling.
