Chocolate stimulates the production of endorphins in the body, creating a great sense of happiness. It helps to increase serotonin levels in the brain, acting as an antidepressant. Chocolate also contains a stimulant called phenylethylamine, which has the same effect on the body as being in love. Its combination of caffeine and theobromine lifts the spirits. Additionally, chocolate has an exquisite flavor that awakens and stimulates the senses of taste and touch, essential for enjoying...
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Ingredients
For the Crust
chocolate cookies, crushed200g
butter, melted70g
For the Filling
- firm cream cheese500g
eggs2
sugar100g
cornstarch1tbsp- semisweet chocolate200g
For Garnish
- Semisweet chocolate
Powdered sugar
Nutrition (per serving)
Calories
423.6kcal (21.18%)
Protein
6.1g (12.2%)
Carbs
41.0g (14.92%)
Sugars
25.5g (51.02%)
Healthy Fat
7.9g
Unhealthy Fat
17.0g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Cheesecake
Prepare the Crust
- Step 1
Preheat your oven to 325°F (160°C).
- Step 2
Wrap the outside of a 24 cm springform pan tightly with plastic wrap and aluminum foil to make it waterproof for the bain-marie. Set aside.
- Step 3
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
- Step 4
Press the mixture evenly into the base of the prepared pan. Set aside.
Make the Filling
- Step 1
In a large bowl, combine the cream cheese, eggs, sugar, and cornstarch. Whisk until smooth and fully integrated.
- Step 2
Add the melted semisweet chocolate to the mixture and whisk again until smooth and well blended.
- Step 3
Pour the filling over the cookie crust in the pan.
- Step 4
Place the springform pan in a larger oven-safe tray filled with hot water (bain-marie). Cover the top of the cheesecake with aluminum foil.
- Step 5
Bake in a preheated medium oven (350°F / 175°C) for 1 hour.
- Step 6
Remove from the oven and let it cool completely.
- Step 7
Use a mandolin to create chocolate shavings ("chocolate hairs") from semisweet chocolate at room temperature.
- Step 8
Sprinkle powdered sugar and chocolate shavings on top before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
423.6kcal (21.18%)
Protein
6.1g (12.2%)
Carbs
41.0g (14.92%)
Sugars
25.5g (51.02%)
Healthy Fat
7.9g
Unhealthy Fat
17.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the cream cheese is fully softened to avoid lumps in the filling.
Do not overmix the batter after adding the eggs to prevent cracking.
For a clean slice, use a sharp knife dipped in hot water and wiped dry before each cut.
FAQS
Can I use a different type of chocolate?
Yes, you can use milk or dark chocolate, but it will alter the flavor slightly.
How do I prevent the cheesecake from cracking?
Avoid overmixing the batter and allow the cheesecake to cool gradually in the oven.
Can I make this cheesecake ahead of time?
Yes, it's best to make it a day in advance to allow it to set properly.
What can I use instead of a springform pan?
You can use a regular cake pan, but it may be harder to remove the cheesecake.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days.
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North Terrace, Adelaide, South Australia, 5000
Australia