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Cheesecake au chocolat

Ingrédients

Chocolate Layer
225 gr Meurisse Dark Chocolate From Papua New Guinea

1 cup finely ground chocolate cookies, or even more depending on your springform pan
4 tablespoons unsalted butter, melted
1 cup plus 3 tablespoons sugar
3 packages (225 each) cream cheese, room temperature
Pinch of salt
3/4 cup sour cream, room temperature
3 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, room temperature

Méthode

Step 1
Preheat the oven to175C. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of a buttered up 9-inch springform pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool. Reduce oven temperature to 150C.

Step 2
Melt Meurisse Dark Chocolate From Papua New Guinea in a medium heatproof bowl set over a pan of simmering water, stirring, about 2 minutes. Let cool.

Step 3
Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With the mixer on low speed, add remaining cup sugar in a slow, steady stream. Add salt; mix until combined. Add sour cream, cocoa, vanilla, and melted chocolate; mix until combined. 

Add eggs, one at a time, mixing each until just combined (very important do not overmix). 

Pour cream cheese filling over the crust.

Step 4
Bake until set but still slightly wobbly in the center, 50 to 60 minutes. Let cool completely in the pan on the rack. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Recette de Barbara Jacops

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