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Semi-Sweet Chocolate Cheesecake

Semi-Sweet Chocolate Cheesecake

Juliana De la Mora

Juliana De la Mora

If you love chocolate and cheesecakes, this dessert will give you the best of both worlds!

Reviewed by Editorial Team of Kiwilimón

Published: 12-11-2010

Semi-Sweet Chocolate Cheesecake

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Ingredients

8
Servings

Medidas

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2 cups chocolate cookies, ground 3 tablespoons sugar 7 tablespoons unsalted butter, melted 3 packages cream cheese, Philadelphia (8 oz) 280 grams semisweet chocolate, melted 2 tablespoons flour 1 1/4 cups sugar 1 tablespoon vanilla essence 4 eggs, at room temperature

11.11 onzas chocolate cookies, ground 1.27 onzas sugar 3.56 onzas unsalted butter, melted 3 packages cream cheese, Philadelphia (8 oz) 9.88 onzas semisweet chocolate, melted 0.53 onzas flour 8.82 onzas sugar 0.51 onzas líquidas vanilla essence 4 eggs, at room temperature

2 cups chocolate cookies, ground 3 tablespoons sugar 7 tablespoons unsalted butter, melted 3 packages cream cheese, Philadelphia (8 oz) 1.45 tazas semisweet chocolate, melted 2 tablespoons flour 1.25 cups sugar 1 tablespoon vanilla essence 4 eggs, at room temperature

315 gramos chocolate cookies, ground 36 gramos sugar 100.8 gramos unsalted butter, melted 3 packages cream cheese, Philadelphia (8 oz) 280 grams semisweet chocolate, melted 15 gramos flour 250 gramos sugar 1.5 centilitros vanilla essence 4 eggs, at room temperature

Preparation

1h

Medium

In a medium bowl, mix the ground chocolate cookies with 2 tablespoons of sugar and the melted butter. Mix until well combined. Place the cookies in a round springform pan and press down with your hands to compress the cookies into an even layer. Preheat the oven to 180 degrees and bake the pie crust for 9-12 minutes. Then, let it cool on a rack. Lower the oven temperature to 150 degrees. In an electric mixer, beat the cream cheese, melted chocolate, flour, and a pinch of salt on medium speed for 5 minutes. With a spatula, scrape down any mixture that sticks to the sides of the bowl. Make sure the cream cheese mixture is fluffy and well combined, and add 1 1/4 cups of sugar. Add the vanilla and beat for about 30 seconds. Add the eggs (one at a time) and beat until everything is well incorporated. (Do not overmix once the eggs have been added). Pour the mixture into the prepared pan with the cookie crust and bake until the center is jiggly, about 55-60 minutes. Place on a rack and let cool completely. Remove from the mold and transfer to a serving plate.

Nutritional information

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

Energy

395.7

kcal

19.79%

Carbohydrate, by difference

39.8

g

13.27%

Protein

5.1

g

10.2%

Total lipid (fat)

25.3

g

38.92%

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100

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Tips

Like all cheesecakes, they taste better if prepared a day in advance.

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Ratings (2)

Juanita Maya

2016-04-08 18:39:52 +0000 +0000

A través de iOS El horneado es a baño María o directo?

raquel galicia

2013-03-17 23:13:49 +0000 +0000

la recomiendo Nada en especial.

Semi-Sweet Chocolate Cheesecake

Juliana De la Mora

Semi-Sweet Chocolate Cheesecake

Upload your Photo

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Semi-Sweet Chocolate Cheesecake

Juliana De la Mora

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