Sonia Arias

Recipes: 35

3 Photos

Upload your Photo

Sonia Arias

Silky Belgian Chocolate Cheesecake

Name: Silky Belgian Chocolate Cheesecake
Prep time: 180 min
Cook time: 180 min
Yield: 16
Cuisine: Internacional
Ingredients: 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

3 h

Not so easy

4.8

5 comments

Sonia Arias

	91
Favorites

Collections

Glider

Super List

Upload a picture

To print

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

Select all ingredients

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.