DARK CHOCOLATE CHEESECAKE

Hi all🙋🏻‍♀️,

MERRY CHRISTMAS TO EVERYONE 🎅🏻🤶🏻🌟✨🥰🥳💃🏻🌲

So howz all going.. I love Christmas so much because it gives me lots of opportunities to bake and make😁. You won’t imagine that I plan throughout off Christmas that what new I should make this year?? 🤨😂.. so this chocolate cheesecake is totally a well for my son to take bath into it🍫🍰.

I won’t.. infact not capable to lengthen this boasting much as lots of other ingredients are waiting to get into form🤣.

I have used cream cheese both homemade and store bought too.

So to make homemade cream cheese.. follow the mentioned below..

RECIPE:

CREAM CHEESE:

INGREDIENTS:

1 lt full cream milk

1 tsp salt

2 tbsp curd

2-3 tbsp lemon juice

METHOD:

The initial process is just like making paneer at home. Boil milk at high and add salt and lemon juice. As soon as the milk curdles, strain the paneer in muslin cloth. Wash it properly and leave for 30 minutes.

Now take a mixer and put paneer and curd in a mixi jar. Blend till you get fine paste. Hardly 4-5 whips required.

Transfer the creamed paneer again into the muslin cloth and hang for 6-7 hours.

Processing of cream cheese starts here. After 6-7 hours put the ready cream cheese in an airtight container. Refrigerate and use it within 4-5 days. Use it wherever required.

Just check out the recipe of cheesecake now😁..

INGREDIENTS:

FOR THE CRUST:

1.5 cups wafer crumbs or you can use oreo too.. have used crumbled wafer sticks

3 tbsp melted butter

FOR THE CAKE:

200 gms dark chopped chocolate.. have posted the image above of what I have used

150 gms homemade cream cheese

125 gms store bought cream cheese

90 ml fresh cream

1/2 cup granulated white sugar

1/8 cup soft dark brown sugar

1.5 tbsp cocoa powder

2 large eggs and 1 egg yolk

1/2 tsp vanilla extract.. if using essence, take a tsp full

METHOD:

FOR THE CRUST:

Preheat oven at 160° c and grease a 9” springform pan all around with butter.

Take crumbs and butter in a bowl. Mix well and transfer into the greased pan. With the help of a spoon, press evenly at the base of the pan.

Now bake for 7-8 minutes.

Take the pan out and let it cool completely.

FOR THE CAKE:

Take the dark chocolate and melt it in a double boiler. People use microwave too for this but I like using double boiler method.

For double boiling, place a saucepan filled with water about 1/4 level higher. Let it simmer.

As it starts simmering, minimise the flame at lowest and place a glass bowl on top of the saucepan. The base of the bowl should not touch the simmering water. Add chopped chocolates into the bowl and let it melt completely, stirring occasionally.

As the chocolate gets melted, switch off the flame and remove the saucepan off the flame. Let the chocolate bowl be on top of the saucepan.

Let’s get ready for the mixing of other ingredients.

Preheat oven at 170° c and fill the tray with water about 3/4 level higher and insert it in oven. By the time the oven gets preheated, water starts simmering too. This we need to give steam bath and bake the cake simultaneously. I used the normal tray which we get with otg.

As the crumbs got cooled, wrap the aluminium sheet all around the base of the tin from the outer side so that water does not make its way inside the tin. Atleast 2-3 inches higher from the tin’s base.

I have used food processor but you can use stand or hand mixer instead.

Take both the cheese and mix well.

Add both the sugars, vanilla essence, cocoa powder and mix well until sugar granules get melted completely because after adding eggs you can’t mix the blade enough as it might crack your baked cake from the middle.

Now add eggs and cream and mix only till combined.

Finally add melted chocolate and give 4-5 pulses.

Your batter is ready but run the spatula all around so that if anything is stuck at the base, will get mixed evenly.

Take the tin with cooled crumb base and transfer the batter into it. Level the top with spatula and place the tin on the water filled tray.

Bake for 50-55 minutes. You can see the sides get set but jiggly in the middle. It’s done now.

Take the tin out carefully and let it cool for an hour at room temperature.

Now refrigerate the cheese cake for 6-8 hours. I left it overnight.

Now run a knife all around the sides inside of the tin and carefully take cake out of springform.

I have decorated with iced rosemary leaves and inedible flowers.

Relish it at the room temperature 😋😋.

See you all soon guys through my recipes 😍.. till then..

KEEP COOKING 👍🏻

2 Comments Add yours

  1. Sonia says:

    Can it be made eggless?

    Like

    1. Surely but den it will be with agar agar and no baking required

      Like

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