Cooking time180 min
Endlessly creamy, unbelievably chocolatey! The famous American dessert has won the primacy in the world of sweet lovers. Chocolate cheesecake has a more intense flavor and dense texture. He conquered the hearts and stomachs of real chocolaholic!
This number of products designed to form 20 cm in diameter.
Start cooking the cheesecake from its base. You will need biscuits and butter. Since the cheesecake we chocolate, and cookies it is better to take the chocolate. Cookies if you have a normal, add a little cocoa powder and a spoon of milk.
The butter should melt on low heat in a small saucepan.
Cookies grind into crumbs in any convenient way. You can combine, you can with a blender, you can with a rolling pin, like I did. Put it in a tight package and be beat with a rolling pin.
Pour the butter into crumbs.
With a spoon mix well biscuits and butter, should get a sticky mass. If it seems dry, add a little milk.
Shape the base. About 2/3 of the crumbs, pour in the bottom of the form and with the help of glass we stamp it with thick layer. The remaining part of the filler, the sides and moulded edges.
Bake the base for 15 minutes at a temperature of 170 degrees. Then form basis take out and leave to cool. The oven does not turn off, the filling is done quickly. Diminish heat up to 130 degrees.
Products for the filling. The sour cream take the fat one. You can replace it with cream, but too greasy. Chocolate you need to take milk. All products must be at room temperature.
Melt the chocolate in a water bath or in the microwave.
Mix the cheese and powder until smooth.
Begin one to drive the eggs into the cheese mass, stirring it really well after each egg. The mixer is better not to whip in air bubbles is not necessary when baking cheesecake.
Should get a smooth homogeneous mass.
Add the cooled chocolate, mix well.
Add sour cream, stir.
Pour the filling over the cooled framework, top level. Lightly tapping on the table to release excess air bubbles.
Bake the cheesecake for 1.5-2 hours at a temperature of 130 degrees. After one and a half hours of baking, begin to follow the top of the cheesecake. She needs to grab, but stay mobile. Once that happens, turn off the heat.
Leave the form with the pie to cool in oven with door ajar. Then when it has fully cooled down, remove for 8 hours in the refrigerator to stabilize.