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.
O rețetă originală de Forkin
- Durată totală
- 6 ore 5 min.
- Porții
- 8
- Dificultate
- Medie
- Per porție
- 428 kcal
Informații despre alergeni: poate conține ouă, gluten, lapte și soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
crust
- 1 canăgraham cracker crumb
- 3 lingurăgranulated sugar
- 3 lingurăunsalted butter, melted
filling
- 450 gcream cheese, softened to room temperature
- 0,33 canăunsweetened cocoa powder
- 0,75 canăgranulated sugar
- 1 lingurițăvanilla extract
- 2 buc.egg, room temperature
topping
- 1 canăsour cream
- 2 lingurăgranulated sugar
- 1 lingurițăvanilla extract
Ustensile
springform pan · measuring cups · spatula · mixing bowl · measuring spoons · electric mixer · whisk · oven
Mod de preparare
Pas cu pas
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 23cm (9-inch) springform or round baking pan.
Aproximativ 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 4
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 7
Beat in the vanilla extract for the filling.
Aproximativ 1 min.
- 8
Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 10
Bake for 30 minutes, or until the center is almost set but still has a slight wobble.
Aproximativ 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.
Aproximativ 1 min.
- 12
Carefully remove the cheesecake from the oven and gently spread the sour cream topping over the hot surface.
Aproximativ 2 min.
- 13
Return the cheesecake to the oven and bake for an additional 5 minutes to set the topping.
Aproximativ 5 min.
- 14
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Aproximativ 1 oră
Nota bucătarului: 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.
Aproximativ 1 oră
- 16
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Aproximativ 4 ore
Nota bucătarului: Chilling is essential for the cheesecake to fully set and for the flavors to meld.
Per porție
Valori nutriționale
- Calorii
- 428kcal
- Proteine
- 6,5g
- Carbohidrați
- 33,1g
- Grăsimi
- 31,3g
- Fibre
- 1,2g
- Zahăr
- 31g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover cheesecake tightly covered in the refrigerator.
Best served chilled directly from the refrigerator.