This chocolate cheesecake is the best cheesecake I've made this year. It is creamy, with a delicious chocolate flavor and you only need a wooden spoon and a bowl to make it perfect.
Ingredients
- 500 ml cream to assemble
- 250 g dark chocolate
- 600 g Philadelphia cream cheese at room temperature
- 300 g crème fraîche fresh cream (or liquid cream if you can't find it)
- 200 g sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
- 3 tablespoons pure cocoa powder
- 5 eggs
We preheat the oven to 220 ºC with up-down heat. The mold I used is 22 cm. We wet baking paper and mold it to the mold. Being wet it will be very easy to do it.
We chop the chocolate. We heat the cream and when it comes to a boil we remove it from the heat and add the chopped chocolate. Let it rest for a minute and stir until all the chocolate has melted and we have a smooth cream.
In a large bowl, mix the cream cheese. We beat it a little by hand or with a whisk to soften it. Add the sugar and fresh cream and mix.
We add the vanilla, and with the help of a strainer, we sift the cocoa with the cornstarch over the bowl. We mix well.
In a small bowl we beat the eggs and add them to our mixture. Finally, we add the melted chocolate and when the mixture is uniform, we pour it onto the mold and bake for 30 minutes.
After this time, the cake will be slightly set and very liquid in the center, but that is exactly what we are looking for. We let it cool completely in the open oven until it is no longer hot and we serve it. If you like it to be harder, you can put it in the refrigerator and it will harden there.
Tips and Tricks
- You can use white or milk chocolate if you prefer, but in that case remember to reduce the amount of sugar.
- Prep time: 45 minutes + chilling time
- Difficulty: average
- Servings: 10
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