Chocolate Cheesecake Recipe
-200 grams of oatmeal biscuits
-200 grams of cocoa biscuit
-100 grams of butter
For the cream:
-200 grams of cream cheese
-200 grams of labneh cheese
-1/2 cup granulated sugar
-1 packet of vanilla
-2 tablespoons of flour
-1 glass of cream
-180 grams of dark chocolate
-100 grams of dark chocolate
-3 tablespoons of cocoa
The Tip of a Chocolate Cheesecake Recipe
To prevent the cheesecake base from burning; Cover the edges of the springform cake tin with the shiny part of the aluminum foil on the outside.
Cooking Suggestion of Chocolate Cheesecake Recipe
When cooking cheesecake, put water in the oven in a heat-resistant container so that the oven heat is distributed evenly and does not dry out.
Perform the cooking process in the clamp mold that you place on the wire rack.
How to Make Chocolate Cheesecake Recipe?
To prepare the cheesecake base; Grind the cocoa and oatmeal biscuits by hand or grind them in a food processor.
After melting the butter over low heat, blend it with the biscuit pieces.
Spread the biscuit mixture, which has turned into a fatty dough, into the mold whose bottom is covered with aluminum foil.
While spreading the dough into the mold, take into account the cheese and cream filling and keep the edges high.
In order to give the chocolate taste and color to the cream, melt the dark chocolate, which you chopped into small pieces, in a separate bowl on a boiling water steam with the addition of cream.
For the cream mixture;
Put the cream cheese and labne cheese kept at room temperature in a mixing bowl.
Whisk until creamy with the addition of granulated sugar and vanilla.
Add the eggs one by one and continue whisking between them.
After melting in a double boiler, add the chocolate mixture and flour that you keep at room temperature to the cream mixture.
Mix it with a mixer for the last time and let all the material melt.
Transfer the cream mixture to the cake tin, the bottom of which is covered with the finely ground biscuit. Smooth it with a spatula.
Bake in a preheated 170 ° C oven for about 25 minutes, until the edges are thickened and the middle part remains slightly fluid.
Keep the cheesecake, which has a warm consistency at room temperature, in the refrigerator to get a consistency.
Melt the bitter chocolate benmari style. Spread the melted, fluid chocolate on the cold cheesecake from the fridge.
After sifting the cocoa and garnishing it with shaved milk chocolate, serve in slices.