Silky Belgian Chocolate Cheesecake

Name: Silky Belgian Chocolate Cheesecake
Prep time: 180 min
Yield: 16
Cuisine: Internacional
Ingredients: 453 grams semisweet chocolate, (56% cocoa) chopped; 680 grams cream cheese, at room temperature; 2/3 cups sugar; 4 eggs; whipped creams, or whipped, as needed

Sonia Arias

If you really enjoy the texture of cheesecake and love chocolate, you must try this recipe for Belgian Chocolate Cheesecake, which, due to its silky texture, you won't be able to resist.

Reviewed by Editorial Team of Kiwilimón

Published: 21-01-2013

Preparation

Medium

Preheat the oven to 147°C. Butter and line a circular cake pan of approximately 22 cm in diameter with parchment paper. In a water bath, melt the chocolate, remove from heat, and stir with a silicone spatula until smooth. Let cool to 30 °C, stirring occasionally. In a mixer fitted with a paddle attachment, beat the cream cheese at medium speed until smooth, for about 2 minutes. Add the sugar and continue beating for 3 more minutes, scraping down the sides several times until the sugar is dissolved and the mixture is light, airy, and smooth. It should look completely free of lumps and have a sour cream-like consistency. In a small bowl, mix the eggs. With the mixer on low speed, slowly add half of the eggs, stop, and scrape down the sides of the bowl. Continue beating and add the remaining eggs. Keep beating on low speed, slowly add the melted chocolate to the center of the bowl, making sure the chocolate does not touch the sides of the bowl. Remove the bowl from the mixer and scrape the sides with a silicone spatula. Stir by hand until no more white is visible. The mixture will thicken as the chocolate is incorporated. Pour the mixture into the prepared mold and place it in a water bath inside the oven. Bake for approximately 55 – 65 minutes, or until the cheesecake starts to pull away from the edges of the mold. Let it rest in the mold for 2 – 4 hours. To unmold, run a knife around the edge of the cake to loosen it. Place a piece of parchment paper over the cheesecake and flip it over. Remove all the parchment paper from the edges and the base. Transfer to a cake stand. Decorate with whipped cream or whipped topping as needed.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Silky Belgian Chocolate Cheesecake

Ingredients

Preparation

Nutritional information

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