Tuesday, September 20, 2011

creamy chocolate cheesecake.

and cheesecake...
and more chocolate...
and sweet...
and salty...
and rich...
and smooth...
and dense...
and crunchy...

what am i describing?
this beautiful cheesecake!

don't mind the cracks, 
it gives this cake character, hehe.
(you can avoid them though, see recipe).

 the perfect cake for chocolate lovers.
it's so simple, 
yet so effective.
it will get you into chocolate bliss.
you never got addicted to anything?
wait until you eat this!

creamy chocolate cheesecake

150g salted butter crackers (i use the brand "tuc")
130g butter
25g flour
15g dutch-processed cocoa powder
145g sugar


600g cream cheese
180g sugar
300g semi-sweet or bittersweet chocolate, melted
(i used 100g each: 30% chocolate, 51% chocolate and 71% chocolate)
3 eggs
200g sour cream
pinch of himalayan salt
1/2 tsp vanilla

preheat oven to 180 degrees celcius.
make crust.
in food processor, grind crackers finely.
add softened (almost melted!) butter, flour, cocoa and sugar.
blend well.
press into cake form with help of a wooden spoon.
bake for 8 minutes.
remove from oven and let cool.

turn oven to 200 degrees celcius.

now make the filling.
cream the cream cheese until softened.
add sugar and blend well.
add your melted chocolate and blend in as well.
add eggs one at a time, mixing well after each addition.
add sour cream, salt and vanilla extract.
make sure to scratch down the sides with a spatula and blending the whole filling before pouring it into the pre-baked form.
pour it into the crust and smooth the top.
when you place the cheesecake into the oven turn down to 155 degrees.
bake for 45-55 minutes, or until the middle is set.
to avoid the cracks that i have in my cheesecake, place cheesecake into a water bath.
let cool, powder with powdered sugar and enjoy!