Chocolate Cheesecake

Rositsa IvanovaRositsa IvanovaДарт Вейдър366147653
"It`s been proven that the perfect cake simply must contain chocolate "
Preparation25 min.
Cooking60 min.
Тotal85 min.
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  • biscuits - 4.5 oz (125 g) chocolate
  • butter - 6 tbsp, melted
  • nuts - 2 tbsp nuts and peanuts
  • dark chocolate - 7 oz (200 g)
  • cheese - 21 oz (600 g), or use cream cheese
  • cream - 1 cup
  • eggs - 4
  • brown sugar - 2/3 cup
  • vanilla - a few drops of essence


Grind the biscuits in a food processor. Add the butter and mix until homogeneous. Spread the mixture by pressing on it with your fingers in a cake form with removable sides. Put the form for 30 minutes in the fridge to let the butter solidify, then wrap it in foil.

Toast the nuts for a few minutes in a hot, dry pan. Then chop them and sprinkle them on the layer. To prepare the cream, melt the chocolate in a water bath. Separately, beat cream cheese with sugar, cream and vanilla essence. Add the eggs one at a time, stirring constantly, and finally add the melted chocolate.

Pour the cream over the layer and place the cake form in a water bath (the water needs to reach up to about 1/3 of its height). Preheat the oven to 302°F (150 °C). Bake the chocolate cheesecake for about an hour or until it hardens in the middle.

Turn off the oven and let it cool in it. Then transfer it to a refrigerator for several hours. Before serving, remove the cheesecake from the cake form.


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