Chocolate cheesecake

Recipe: Chocolate Cheesecake

Chocolate cheesecake recipe, I wanted to change some habits a bit. I received chocolate gourmets at the house, it was for me the unique opportunity to test this all chocolate. I thought I was a trailblazer, but when I looked on the net, wow. In any case, the little icing with my chocolate cover is a pure wonder, but be careful, you still need small portions, because this chocolate cheesecake is rather generous.

Recipe ingredients

• Chocolate cheesecake recipe for 12 people:
• 250 gr of small chocolate butters
• 50 g whole almonds
• 50 g whole hazelnuts
• 170 gr of butter
• 1 kg of cottage cheese
• 175 sugar
• 3 tablespoons of flour
• 5 eggs
• 10 cl of liquid cream
• Ganache topping
• 70 g dark chocolate
• 70 g of milk chocolate
• 70 g sugar
• 10 cl of fluid cream
• 110 g of butter.

Instructions

1. Cover a baking dish with aluminum foil.
2. Grill the almonds and hazelnuts at 180 ° for 15 to 20 minutes.
3. Let the almonds and hazelnuts cool.
4. Roughly mix the hazelnuts and almonds.
5. Crush the small dry cakes, mix with the soft butter.
6. Add the hazelnut preparation
7. Line your 26 cm removable bottom pan with parchment paper on the base and the edges.
8. Line the bottom of the mold with your cookie preparation.
9. Place in a hot oven at 180 ° for 10 minutes then continue cooking for a few more minutes in the oven at 150 °.
10. Break the dark chocolate bar.
11. Heat the liquid cream.
12. Melt the chocolate in the crème brûlée, turn off the heat.
13. Beat the cottage cheese, then add the sugar and flour, mix well.
14. Add the melted chocolate.
15. Pour the preparation into your mold and place in a hot oven at 150 ° for 30 min.
16. The medium should still remain fairly smooth.
17. Stop the oven, open the door and let the cake rest in the oven for 1 hour.
18. Then let sit for at least 24 hours.
19. Heat the cream very hot, then turn off the heat.
20. Add the chocolates in pieces.
21. Mix so that the mixture is well relaxed.
22. Add the butter in small pieces, mix gently with a wooden spoon in order to integrate the butter well.
23. Let the preparation cool down so that the chocolate is thicker.
24. Gently pour over the cheesecake, let cool in the refrigerator.
25. Carefully unmold.

Preparation time: 15 minutes
Cooking time: 25 minutes
Number of people: 6
5 star rating: 1 review

What wine to drink with: Chocolate cheesecake

My favorite wine for this recipe: Pineau des Charentes rosé Cépage Merlo, Cabernet sauvignon
Temperature between 08 ° and 10 °

Mix hazelnuts and pine nutsCook the bottomBreaking the chocolateHeat the creamMelt in the creamBeat egg and cottage cheeseAdd the chocolateTo beatPrepare the coverAdd the butterMelting chocolateUnmold well in the coldZoom<img src="/wp-content/uploads/2021/09/3079166241915868377.jpg" class="aligncenter"