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.
En original oppskrift av Forkin
- Total tid
- 6 t 5 min
- Porsjoner
- 8
- Vanskelighetsgrad
- Middels
- Per porsjon
- 428 kcal
Allergeninformasjon: kan inneholde egg, gluten, melk og soya. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
crust
- 1 koppgraham cracker crumb
- 3 ssgranulated sugar
- 3 ssunsalted butter, melted
filling
- 450 gcream cheese, softened to room temperature
- 0,33 koppunsweetened cocoa powder
- 0,75 koppgranulated sugar
- 1 tsvanilla extract
- 2 stk.egg, room temperature
topping
- 1 koppsour cream
- 2 ssgranulated sugar
- 1 tsvanilla extract
Utstyr
springform pan · measuring cups · spatula · mixing bowl · measuring spoons · electric mixer · whisk · oven
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 23cm (9-inch) springform or round baking pan.
Omtrent 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 2 min
- 4
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 2 min
- 7
Beat in the vanilla extract for the filling.
Omtrent 1 min
- 8
Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 1 min
- 10
Bake for 30 minutes, or until the center is almost set but still has a slight wobble.
Omtrent 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.
Omtrent 1 min
- 12
Carefully remove the cheesecake from the oven and gently spread the sour cream topping over the hot surface.
Omtrent 2 min
- 13
Return the cheesecake to the oven and bake for an additional 5 minutes to set the topping.
Omtrent 5 min
- 14
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Omtrent 1 t
Kokkens tips: 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.
Omtrent 1 t
- 16
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Omtrent 4 t
Kokkens tips: Chilling is essential for the cheesecake to fully set and for the flavors to meld.
Per porsjon
Næringsinnhold
- Kalorier
- 428kcal
- Protein
- 6,5g
- Karbohydrater
- 33,1g
- Fett
- 31,3g
- Fiber
- 1,2g
- Sukker
- 31g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover cheesecake tightly covered in the refrigerator.
Best served chilled directly from the refrigerator.
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