Creamy Chocolate Cheesecake
A rich and decadent chocolate cheesecake with a classic graham cracker crust. A final layer of tangy sour cream topping perfectly balances the deep chocolate flavor of the creamy filling.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 6 t 5 min
- Annoksia
- 8
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 428 kcal
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, maito ja soija. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
crust
- 1 kuppigraham cracker crumb
- 3 rklgranulated sugar
- 3 rklunsalted butter, melted
filling
- 450 gcream cheese, softened to room temperature
- 0,33 kuppiunsweetened cocoa powder
- 0,75 kuppigranulated sugar
- 1 tlvanilla extract
- 2 kplegg, room temperature
topping
- 1 kuppisour cream
- 2 rklgranulated sugar
- 1 tlvanilla extract
Välineet
springform pan · measuring cups · spatula · mixing bowl · measuring spoons · electric mixer · whisk · oven
Valmistusohje
Vaihe vaiheelta
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 23cm (9-inch) springform or round baking pan.
Noin 5 min
- 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.
Noin 3 min
Kokin vinkki: Use the back of a spoon or the bottom of a measuring cup to help mix and press the crumbs.
- 3
Firmly press the crumb mixture into the bottom and slightly up the sides of the prepared pan.
Noin 2 min
- 4
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Noin 10 min
Kokin vinkki: Pre-baking the crust helps keep it from getting soggy under the filling.
- 5
In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps.
Noin 3 min
Kokin vinkki: Scrape down the sides of the bowl frequently to ensure everything is well combined.
- 6
Add the cocoa powder and the granulated sugar for the filling, then mix on low speed until just combined.
Noin 2 min
- 7
Beat in the vanilla extract for the filling.
Noin 1 min
- 8
Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears.
Noin 2 min
Kokin vinkki: Over-mixing after adding eggs can cause the cheesecake to crack during baking.
- 9
Pour the chocolate filling over the pre-baked crust and spread it into an even layer.
Noin 1 min
- 10
Bake for 30 minutes, or until the center is almost set but still has a slight wobble.
Noin 30 min
- 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.
Noin 1 min
- 12
Carefully remove the cheesecake from the oven and gently spread the sour cream topping over the hot surface.
Noin 2 min
- 13
Return the cheesecake to the oven and bake for an additional 5 minutes to set the topping.
Noin 5 min
- 14
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Noin 1 t
Kokin vinkki: This slow cooling process is key to preventing cracks.
- 15
Remove from the oven and let it cool completely to room temperature on a wire rack.
Noin 1 t
- 16
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Noin 4 t
Kokin vinkki: Chilling is essential for the cheesecake to fully set and for the flavors to meld.
Annosta kohti
Ravintoarvot
- Kalorit
- 428kcal
- Proteiini
- 6,5g
- Hiilihydraatit
- 33,1g
- Rasva
- 31,3g
- Kuitu
- 1,2g
- Sokeri
- 31g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store leftover cheesecake tightly covered in the refrigerator.
Best served chilled directly from the refrigerator.