Creamy Chocolate Cheesecake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and lightly grease a 23cm (9-inch) springform or round baking pan.

   Ca. 5 min.

2. 2

   In a small bowl, combine the graham cracker crumbs, the sugar for the crust, and the melted butter until the mixture resembles wet sand.

   Ca. 3 min.

   Kokkens note: Use the back of a spoon or the bottom of a measuring cup to help mix and press the crumbs.

3. 3

   Firmly press the crumb mixture into the bottom and slightly up the sides of the prepared pan.

   Ca. 2 min.

4. 4

   Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.

   Ca. 10 min.

   Kokkens note: Pre-baking the crust helps keep it from getting soggy under the filling.

5. 5

   In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps.

   Ca. 3 min.

   Kokkens note: Scrape down the sides of the bowl frequently to ensure everything is well combined.

6. 6

   Add the cocoa powder and the granulated sugar for the filling, then mix on low speed until just combined.

   Ca. 2 min.

7. 7

   Beat in the vanilla extract for the filling.

   Ca. 1 min.

8. 8

   Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears.

   Ca. 2 min.

   Kokkens note: Over-mixing after adding eggs can cause the cheesecake to crack during baking.

9. 9

   Pour the chocolate filling over the pre-baked crust and spread it into an even layer.

   Ca. 1 min.

10. 10

    Bake for 30 minutes, or until the center is almost set but still has a slight wobble.

    Ca. 30 min.

11. 11

    While the cheesecake bakes, whisk together the sour cream, the sugar for the topping, and the vanilla extract for the topping in a small bowl until smooth.

    Ca. 1 min.

12. 12

    Carefully remove the cheesecake from the oven and gently spread the sour cream topping over the hot surface.

    Ca. 2 min.

13. 13

    Return the cheesecake to the oven and bake for an additional 5 minutes to set the topping.

    Ca. 5 min.

14. 14

    Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

    Ca. 1 t.

    Kokkens note: This slow cooling process is key to preventing cracks.

15. 15

    Remove from the oven and let it cool completely to room temperature on a wire rack.

    Ca. 1 t.

16. 16

    Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.

    Ca. 4 t.

    Kokkens note: Chilling is essential for the cheesecake to fully set and for the flavors to meld.