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Recipe of Silky Belgian Chocolate Cheesecake
Recipe

Silky Belgian Chocolate Cheesecake

3 h
Not so easy
4.8
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If you really like the texture of the cheesecake and you also love chocolate, you should make this Belgian chocolate cheesecake recipe that, because of its silky texture, you can not stop trying.
Learn more about Sonia Arias

Ingredients

16 servings
  • 453 grams of bittersweet chocolate (56% cocoa) sliced
  • 680 grams of cream cheese at room temperature
  • 2/3 of Cup of sugar
  • 4 pieces of egg
  • whipped creams or assembled, quantity needed

    Preparation

    Preheat the oven to 147 ° C.
    Enamelillar and cover with wax paper a circular cake mold approximately 22 cm in diameter.
    In a bain-marie, melt the chocolate, remove from the heat and stir with a silicone spatula until it softens. Allow to cool to 30 ° C, stirring occasionally.
    In a blender equipped with a shovel, beat the cream cheese at medium speed, until softened, for approximately 2 minutes. Add the sugar and continue beating for 3 more minutes, cleaning the edges several times until the sugar is dissolved and the mixture is light, airy and smooth. It must be completely free of lumps and have the consistency of acid cream.
    In a small bowl, mix the eggs. With the mixer on low speed, slowly add half of the eggs, stop and clean the edges of the bowl. Continue beating and add the remaining eggs. Continue beating at low speed, slowly add the melted chocolate in the center of the bowl, taking care that the chocolate does not touch the edges of the bowl. Remove the bowl from the blender and clean the edges with a silicone spatula.
    Stir by hand until it does not look whiter. The mixture will harden as the chocolate is incorporated. Pour the mixture into the previously prepared mold and place in a bain-marie in the oven. Bake for approximately 55 - 65 minutes, or until the cheesecake begins to separate from the edges of the mold.
    Let it rest in the mold for 2 - 4 hours. To unmold, pass a knife around the contour of the cake to loosen it. Place a wax paper on the cheesecake and flip it over. Remove all waxed paper from the edges and base. Transfer to a cake base. Garnish with whipped or whipped cream.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    321
    kcal
    16%
    Carbohydrates
    27.3
    g
    9.1%
    Proteins
    4.5
    g
    9.0%
    Lipids
    24.6
    g
    38%
    Fiber
    2.0
    g
    4.0%
    Sugar
    22.8
    g
    25%
    Cholesterol
    46.8
    mg
    16%
    Esha
    Rate this tip
    Ratings (5)
    Alejandra González
    09/07/2018 21:15:08
    ¡Se ve delicioso! ¡Debo prepararlo ya!
    China Vigil
    17/12/2017 18:31:48
    Riquisimo
    Anonymous
    07/02/2015 03:01:42
    A través de iOS Escribe aquí tus comentarios
    Francisco de Jesus Francisco de Jesus
    22/01/2015 13:54:39
    esta muy bueno se los recomiendo
    Irma Gonzalez
    23/06/2014 22:47:59
    QUE RICO SE ME ANTOJO

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