Richard Leon

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Recipe of Chocolate Cheesecake Instant Cake

Chocolate Cheesecake Instant Cake

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Delicious cake that reaches your palate giving very special flavors. This recipe I elaborated trying to have something different and in less time of elaboration for greater economic and very special purposes always making a difference.
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10 portions
  • 10 eggs
  • 350 grams sugar
  • 300 grams sifted flour
  • 50 grams cocoa powder
  • liquid vanilla
  • 500 grams cream cheese
  • 100 grams condensed milk
  • 100 grams sugar
  • 300 grams milk chocolate, melted
  • rice, chocolate coated crispy
  • almond liqueur, amareto
  • 1 liter whipped cream
  • 200 grams sugar
  • 1 cinnamon, little stick
  • 500 milliliters Water
  • strawberries, or artistic chocolate to decorate


Preheat the oven to 180ºC or 360ºF for the sponge cake, beat eggs with the sugar until foam point. Sift the flour and add the cocoa. Add to the egg mixture in an enveloping form by hand. Place in the greased and floured mold. Take to the oven for approximately 40 minutes.
Let the cake cool down, put in three parts for double filling. Moisten with sirop sugar water and almond and cinnamon liquor previously cooked and cooled.
Beat the cream cheese, condensed milk and sugar for two minutes until softened. Add 500 gr of whipped chantilly. Crush the chocolate and melt. Add it to the cream cheese mixture.
We proceed to fill layer by layer of the cheese mixture already prepared and add the crispy rice, finally cover with the remaining chantilly.
Refrigerate for two or three hours to bathe with chocolate ganache and decorate to taste. Serve for 10 people.


It can be served individually in equal portions or simply divided and left in a decorated disk for better presentation.


Freeze for a better cut and presentation or refrigerate for 24 hours for the same.

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