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    Chocolate Cheesecake Recipe

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    cibulbulat1496
    This recipe describes how to make a 3-layer chocolate cheesecake. The bottom layer is a chocolate wafer crust mixed with butter. The middle layer is a chocolate cheesecake made from cream cheese, chocolate, eggs, and sour cream. The top layer is a chocolate ganache made from cream and chocolate. Special care must be taken to prevent cracks when baking and to ensure the center is still slightly wet when done. The cheesecake needs to cool before refrigerating.

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    Attribution Non-Commercial (BY-NC)
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    Chocolate Cheesecake Recipe

    Uploaded by

    cibulbulat1496
    39 views3 pages
    This recipe describes how to make a 3-layer chocolate cheesecake. The bottom layer is a chocolate wafer crust mixed with butter. The middle layer is a chocolate cheesecake made from cream cheese, chocolate, eggs, and sour cream. The top layer is a chocolate ganache made from cream and chocolate. Special care must be taken to prevent cracks when baking and to ensure the center is still slightly wet when done. The cheesecake needs to cool before refrigerating.

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    This recipe describes how to make a 3-layer chocolate cheesecake. The bottom layer is a chocolate wafer crust mixed with butter. The middle layer is a chocolate cheesecake made from cream cheese, chocolate, eggs, and sour cream. The top layer is a chocolate ganache made from cream and chocolate. Special care must be taken to prevent cracks when baking and to ensure the center is still slightly wet when done. The cheesecake needs to cool before refrigerating.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    39 views3 pages

    Chocolate Cheesecake Recipe

    Uploaded by

    cibulbulat1496
    This recipe describes how to make a 3-layer chocolate cheesecake. The bottom layer is a chocolate wafer crust mixed with butter. The middle layer is a chocolate cheesecake made from cream cheese, chocolate, eggs, and sour cream. The top layer is a chocolate ganache made from cream and chocolate. Special care must be taken to prevent cracks when baking and to ensure the center is still slightly wet when done. The cheesecake needs to cool before refrigerating.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    The key takeaways from the recipe are that it describes how to make a three layer chocolate cheesecake with a chocolate wafer crust, chocolate cheesecake filling, and chocolate ganache topping. The cheesecake combines chocolate, cream cheese, eggs, and sour cream for a rich yet tangy flavor.

    To make the chocolate crust, you crush chocolate wafer cookies in a food processor and mix them with melted butter to form crumbs. The crumbs are then pressed into the bottom of a springform pan and refrigerated.

    To make the chocolate cheesecake filling, you beat cream cheese until smooth, gradually beat in sugar, then add melted chocolate and beat until incorporated. Eggs, vanilla, and sour cream are added and beaten until thoroughly combined.

    Chocolate Cheesecake Recipe

    A Chocolate Cheesecake is a real showstopper that combines three delicious layers


    of chocolate. The first layer is a sandy textured chocolate crust made with crushed
    chocolate wafers mixed with a little melted butter. The middle layer is a chocolate
    cheesecake made with a knock-out combination of melted chocolate, cream cheese,
    sugar, eggs, and sour cream. It is sinfully chocolately yet with a delightfully tangy
    flavor that has a texture that will remind you of a thick, silky smooth chocolate
    mousse. Once baked, cooled, and chilled, the final smooth and shiny chocolate layer
    is added. It is a mixture of cream and chocolate (a ganache) that makes you think
    you are eating a chocolate truffle. 

    What is so nice about cheesecakes is that they are quite easy to prepare. For the
    chocolate crust all you need to do is process the chocolate wafers in your food
    processor and then add some melted butter to bind the crumbs together. You can use
    either homemade chocolate wafers (recipe here) or you can use a commercial brand.
    The chocolate cheesecake layer is simply a matter of beating together room
    temperature cream cheese, sugar, melted chocolate, eggs, vanilla, and sour cream.
    The recipe was tested using full fat cream cheese, although I did use reduced fat
    sour cream. Now the type and brand of chocolate you use for both the cheesecake
    layer and top layer of ganache will determine the taste of both layers. So make sure
    you use a good quality chocolate that you enjoy eating out of hand. When choosing a
    chocolate, always look for one that has a lovely shiny finish (a sign that the
    chocolate was cooked at the right temperature for the right amount of time) and one
    that has that wonderful 'snap' when you break it into pieces. Bittersweet and semi-
    sweet chocolates contain at least 35% chocolate liquor in North America. The best
    chocolates can contain upwards of 50% chocolate liquor. The higher the content of
    chocolate liquor, the more rich and flavorful the chocolate. Keep in mind that
    bittersweet chocolate generally has a stronger, more bitter chocolate flavor than
    semi-sweet chocolate. That is because semi-sweet chocolate contains more sugar,
    however, because the amount of sugar is not regulated, what one manufacturer calls
    bittersweet may be called semi-sweet by another manufacturer. That is why tasting
    the chocolate is so important. Some popular brands I like are Callebaut, Guittard,
    Lindt, and Scharffen Berger.

    Finally, although I have talked about the pitfalls of making a cheesecake before, I
    think it bears repeating. There seems to be two main problems with making
    cheesecakes, cracking and determining when to pull the cheesecake from the
    oven. First, let's talk about cracks on the surface of a baked cheesecake, as this is a
    common problem that is caused either by over beating the batter and/or by too much
    moisture being lost as the cheesecake bakes (over baking). In order to prevent
    cracks make sure to beat the ingredients at low speed because we do not want to
    incorporate a lot of air into the batter. All we want to do is to beat the ingredients
    until they are nice and smooth. As far as over baking of cheesecakes, this is a
    common problem made especially hard with a chocolate cheesecake. Use the baking
    time as a guide only as ovens do tend to vary. The thing to remember is that you
    want the cheesecake to be firm but, if you shake the pan gently, it should still
    wobble a little, and the center will still look a little wet. For even though the center
    may not look fully baked, once it cools it will firm up and be the correct
    consistency. Cheesecakes are cakes that should not to be eaten straight away as
    they need to cool and then be refrigerated for several hours, preferably overnight, so
    the flavors have time to blend and the texture becomes nice and firm. 

    Cheesecakes store very well and can be frozen. To freeze, place the cooled
    cheesecake on a baking pan and freeze, uncovered, until firm. Remove the
    cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a
    freezer bag.  Seal and return to freezer. It can be frozen for several months. Thaw the
    uncovered cheesecake in the refrigerator overnight. The best way I have found to cut
    a cheesecake is to use a long knife that has been warmed in hot water. To do this,
    dip your knife in hot water, wipe the knife dry, and then cut the cheesecake. To cut
    another slice, again dip the knife in hot water, dry, and cut.
     
    Chocolate Cheesecake: Butter or spray with a non stick Chocolate Cheesecake:
    vegetable spray, a 10 inch (25 cm) spring form pan. Place
    the spring form pan on a larger baking pan to catch any Crust:
    leakage while the cheesecake is baking. Preheat oven to
    350 degrees F (180 degrees C) with rack in center of oven. 1 1/2 cups (150 grams) chocolate wafer
    crumbs
    Crust: In a medium sized bowl combine the chocolate
    wafer crumbs and melted butter. Press the crumbs evenly 1/3 cup (75 grams) unsalted butter, melted
    over the bottom of the spring form pan. Cover and
    refrigerate while you make the filling.
    Filling:
    For Filling: Melt the chopped chocolate in a stainless steel bowl
    placed over a saucepan of simmering water, stirring until 12 ounces (340 grams) semi-sweet or
    smooth. Remove from heat and set aside to cool. bittersweet chocolate, chopped

    Meanwhile, in the bowl of your electric mixer (or with a hand 24 ounces (680 grams) (3 - 8 ounces
    mixer) beat the cream cheese, on medium low speed, until packages) full fat cream cheese, room
    smooth. Gradually beat in the sugar. Add the melted temperature
    chocolate and beat until fully incorporated. Add the eggs,
    one at a time, beating well (about 30 seconds) after each 1 cup (200 grams) granulated white sugar
    addition. Scrape down the sides of the bowl as needed.
    Add the vanilla extract and sour cream and beat until 3 large eggs, room temperature
    thoroughly incorporated. Remove the crust from the
    refrigerator and pour in the filling. Place the cheesecake
    1 1/2 teaspoons pure vanilla extract
    pan on a larger baking pan and place in the oven.

    1 cup (240 ml) full fat or light sour cream,


    Bake for about 50 - 55 minutes or until firm yet the center of
    room temperature
    the cheesecake will still look a little wet and
    wobbly. Remove from oven and carefully run a knife or
    spatula around the inside edge of pan to loosen the Ganache:
    cheesecake (helps prevent the surface from cracking as it
    cools). Let cool and then cover with plastic wrap and 4 ounces (115 grams) semi-sweet or
    refrigerate for a few hours before covering with the bittersweet chocolate, chopped
    ganache.
    1/3 cup (80 ml) heavy whipping cream
    Ganache: Place the chopped chocolate in a stainless steel
    bowl. Heat the cream and butter in a small saucepan over 1 teaspoon unsalted butter, room
    medium heat. Bring just to a boil. Immediately pour the temperature
    boiling cream over the chocolate and allow to stand for a
    few minutes. Stir until smooth. Cool slightly and then pour
    over cheesecake. With an offset spatula or back of a  
    spoon, evenly spread the ganache over the top of the
    cheesecake. Cover and return to the refrigerator for several  
    hours or overnight. This cheesecake tastes best after being
    refrigerated for at least a day.

    Serves at 12 - 16 people.

    To freeze:  Place the cooled cheesecake on a baking pan


    and freeze, uncovered, until firm. Remove the cheesecake
    from the freezer, wrap it in heavy duty aluminum foil and
    place in a freezer bag. Seal and return to freezer. Can be
    frozen for several months. Thaw uncovered cheesecake in
    the refrigerator overnight.

    BAGIR kelas 5A

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