Extremely chocolate cheesecake

Ingredients

Chocolate Cheesecake

340 grams (12 ounces) cream cheese
115 grams (4 ounces) sugar
8 grams (1 tablespoon) flour
160 grams (5.6 ounces) cream (33-35%)
2 large eggs
1 gram (0.035 ounces) vanilla paste
55 grams (1.94 ounces) dark chocolate (66% or more)
55 grams (1.94 ounces) cocoa powder

Equipment

Mixer with paddle attachment
A mixer with a paddle helps achieve a smooth, creamy texture for your cheesecake mixture.
Baking parchment
This will keep the cheesecake from sticking to the rings and maintain its beautiful shape.
Two baking rings of different sizes (16 cm and 14-15 cm diameter)
The two-ring method ensures even edges and an aesthetically pleasing finish for the cheesecake.
Baking tray
Essential for placing the cheesecake molds securely in the oven.
Fine sieve
Useful for ensuring an extra smooth mixture, particularly when adding the cheesecake batter to the molds.

Instructions

Step 1

1. Melt the dark chocolate and let it cool to 104°F (40°C). Meanwhile, sieve the cocoa powder and set aside. Tip: Use a double boiler or microwave in short bursts to melt the chocolate evenly.

Step 2

2. In a mixing bowl, combine the cream cheese and sugar. Using a paddle attachment, whip on medium speed until creamy and smooth. Tip: Ensure the cream cheese is at room temperature for easier mixing.

Step 3

3. In a separate bowl, thoroughly mix the flour and cream. Gradually add this mixture to the cream cheese mixture while continuing to whip on low speed. Do this in 2-3 additions to ensure even integration. Tip: Scrape down the sides of the bowl occasionally for an even mix.

Step 4

4. Beat the eggs with a fork, add the vanilla paste, and mix. Gradually incorporate this into the cream cheese mixture in 4 additions, whipping well after each addition until fully combined. Tip: Avoid over-whipping to maintain a smooth texture.

Step 5

5. Add the melted chocolate to the mixture and blend until smooth. Then fold in the sieved cocoa powder until the mixture is homogeneous. Tip: Fold gently to avoid deflating the mixture.

Step 6

6. Preheat your oven to 437°F (225°C), using convection settings if available. Tip: Preheat the oven for at least 15 minutes for accurate baking temperature.

Step 7

7. For a neat edge, prepare two baking rings: a larger one (16 cm/6.3 inches) and a smaller one (14-15 cm/5.5-5.9 inches). Place the larger ring on a baking tray. Cross two sheets of rectangular parchment paper and wrap the smaller ring, pressing parchment against its sides and bottom. Insert the smaller ring into the larger ring, ensuring the parchment is firmly against the larger ring's sides. Remove the smaller ring. Tip: This parchment technique helps in retaining the cake's shape and prevents sticking.

Step 8

8. Slowly pour the cheesecake mixture through a fine sieve into the parchment-lined ring. Fold the parchment edges down and place the tray on the oven’s lower rack. Bake for 30 minutes without opening the oven door. Tip: Pouring through a sieve ensures a smooth, lump-free batter.

Step 9

9. After 30 minutes, transfer the tray to the upper rack and bake under the grill for an additional 1-2 minutes, carefully monitoring to avoid burning the top. Tip: Keep a close watch as the grill can quickly overheat the top.

Step 10

10. Allow the cheesecake to cool at room temperature in the ring for 4-6 hours. After cooling, refrigerate for 12 hours without removing the parchment. Tip: Chilling the cheesecake helps to set its texture for clean slicing.

Servings

Picture this: a slice of this creamy chocolate bliss served with a dollop of whipped cream and a sprinkle of cocoa on top. 🍰✨ It's not just a dessert; it's an experience! For a fun twist, pair your chocolate cheesecake with fresh berries or a tangy raspberry coulis. The tartness of the berries complements the rich, velvety chocolate perfectly. 🍓🍫 If you're hosting a mini gathering or a romantic dinner, serve each slice with an elegant drizzle of caramel or chocolate sauce and a few mint leaves for garnish. Trust me, it’ll look like it came straight out of a gourmet pastry shop. 🍮💫 Or why not make it a little more indulgent? Add a scoop of your favorite ice cream on the side for a dessert that screams *decadence.* Whatever the occasion, this chocolate cheesecake is sure to be the star of the show. 🎉⭐

Variations

Gluten-Free Variation: 🌾✨ Swap out the flour for a gluten-free alternative like almond flour or gluten-free all-purpose flour. This simple change keeps the texture wonderfully creamy without any gluten.

Vegan Variation: 🌱🌟 For a vegan twist, use vegan cream cheese and replace the heavy cream with coconut cream. As for the eggs, try a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). The chocolate can be substituted with your favorite dairy-free dark chocolate. Voilà! A vegan version that's just as delightful.

Faq

Can I use a hand mixer instead of a stand mixer?
Yes, you can use a hand mixer, but it might take a bit longer to achieve a smooth, creamy texture.
Why does the cheesecake need to cool in the fridge for 12 hours?
This allows the flavors to meld and the texture to set properly, resulting in a perfect cheesecake.
How do I prevent cracks in my cheesecake?
Be sure to mix the batter gently and avoid over-whipping. Also, maintaining a stable baking temperature helps prevent cracks.
Can I add other flavors to this cheesecake recipe?
Absolutely! You can incorporate flavors like espresso powder, orange zest, or even a hint of almond extract to enhance the taste.
How can I achieve a smooth, shiny top on my cheesecake?
Using a gentle hand when mixing can help, but sometimes a quick pass under the oven grill creates a beautiful, glossy finish.
What’s the best way to slice the cheesecake neatly?
For clean slices, dip a sharp knife in hot water, wipe it clean, and slice. Repeat this process between cuts for perfect pieces.