Chocolate cheesecake is a dessert with an unearthly taste and aroma! The best recipes for chocolate cheesecakes with and without baking. Chocolate cheesecake: recipe and photo Make chocolate cheesecake

Step-by-step recipes for making cheesecake with different types of chocolate, icing and berries

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

23 gr.

Carbohydrates

343 kcal.

Option 1: Classic chocolate cheesecake recipe

Cheesecake is an easy to prepare, yet delicious dessert. And if you add chocolate to the recipe, the most picky gourmets will not be able to resist this cake.

Ingredients:

• Cookies - 200 g;
• Cream cheese - 500 g;
• 3 eggs;
• Butter - 90 g;
• Powdered sugar - 170 g;
• Dark chocolate - 200 g;
• Cocoa - 10 g;
• Cream - 230 ml.

Step-by-step chocolate cheesecake recipe

Place the butter in the microwave and let it melt. You can use a water bath for this. Grind the cookies into crumbs, add cocoa to it.

Mix the cookies and butter until smooth. Place the mixture in a baking dish. Level the surface and form sides.

Bake the cake for a quarter of an hour, then wait for it to cool. In parallel with this, you can do the cream.

Chop the chocolate and melt it. Remember that you cannot heat it to temperatures above 60°! Leave approximately 50 g of chocolate for preparing the glaze.

Stir the cheese and sugar until the powder is completely dissolved. While continuing to stir, break all three eggs into the mixture one by one.

Pour melted chocolate and cream (180 ml) into the cheese mixture. Stir and cover the shortbread with the mixture. Bake it for an hour at 150°.

Let the cheesecake cool in the oven with the door open. After this, you can pour it with warm icing made from the remaining chocolate and cream. Let the pie sit in the refrigerator for 5-6 hours.

It is very important to choose high-quality chocolate for making dessert. Choose tiles from trusted manufacturers. They must contain at least 70% cocoa. Only in this case will the chocolate melt well and the cream and glaze will be uniform in texture.

Option 2: Quick chocolate cheesecake recipe

This cheesecake is very similar to the classic one, the only difference is that it does not need to be baked. It will take no more than an hour to prepare.

Ingredients:

• Cottage cheese or cheese - 0.5 kg;
• Sugar - 200 g;
• Gelatin - 20 g;
• Sour cream - 300 g;
• Butter - 200 g;
• Chocolate cookies - 0.5 kg.

How to quickly make chocolate cheesecake

Melt the butter. The most convenient way to do this is in the microwave. While the oil is heating, crush the cookies.

Combine cookie crumbs with butter. Mix the mixture thoroughly and place it in the prepared pan. Cover with cling film and place in the freezer for 40 minutes.

While the crust is setting, let's prepare the filling. The cottage cheese needs to be scrolled through a meat grinder or beaten in a blender. Dissolve gelatin in hot water and wait until it swells.

Pour the soft curd mass, sugar and sour cream into one bowl. When the mixture becomes homogeneous, pour in the gelatin. Beat the resulting cream with a mixer at the lowest speed.

Spread the curd cream over the chocolate crust.

To prepare this cheesecake, ordinary cottage cheese is best suited. If you wish, you can replace it with cream cheese, but even without it the dessert will turn out incredibly tasty. You can also combine several types of cheese to suit your taste.

Option 3: Triple Chocolate Cheesecake

This version of the pie simply cannot leave anyone indifferent. Connoisseurs of white, dark and milk chocolate will love it. For each of them there is a separate layer in the dessert.

Ingredients:

• Cookies - 150 g;
• Cream - 500 ml;
• Powdered sugar - 100 g;
• White, milk and bitter chocolate - 100 g each;
• Agar-agar - 20 g;
• Butter - 80 g;
• Cocoa - 100 g;
• Philadelphia cheese - 600 g;
• Cinnamon - 5 g.

Step by step recipe

Crush the cookies. Mix it with ghee. Blend into a homogeneous mass, add cinnamon to it. Place the cake in the mold, let it stand for a quarter of an hour in the cold.

Heat the cream. Do not allow them to boil, otherwise the product may spoil. Pour a couple of spoons into another bowl, dilute agar-agar in cream. Return the mixture to the pan and stir. Now you can boil the creamy mixture.

Cool the cream. Add powdered sugar and beat the mixture. It should turn into thick foam. Add Philadelphia cheese and process the mixture with the mixer again.

Melt the dark chocolate. When it cools down a little, beat it with a mixer with half the whipped cream.

Place the first chocolate layer on the shortbread cake. Smooth its surface and place the workpiece in the freezer.

Melt the white chocolate. When cool, add the remaining cream and cheese. Place the snow-white layer on the cheesecake preparation. Return it to the freezer.

When the surface of the dessert has hardened, decorate it with grated milk chocolate and mint leaves.

Milk chocolate can be used for more than just decoration. You can melt it, combine with cream and cheese. The result will be a full-fledged third layer of cheesecake.

Option 4: Chocolate Raspberry Cheesecake

In this dessert, white chocolate goes well with raspberries. This win-win combination gives the cheesecake a very delicate and sweet taste. Instead of raspberries, you can use cranberries or other berries, but then you will have to add more sugar.

Ingredients:

• Cookies - 350 g;
• Cheese - 500 g;
• Raspberries - 130 g;
• Cream - 250 ml;
• Butter - 100 g;
• Sugar - 100 g;
• Chocolate - 125 g.

How to cook

Melt the butter. You can leave a couple of spoons for greasing the mold.

Crumble the cookies and add butter. Place the resulting mixture into a baking dish. Compact the surface of the cake and place it in the refrigerator.

Whip the cream. In a separate bowl, mix cheese with granulated sugar. You can add a little vanilla extract. Combine these ingredients.

Melt the chocolate. Let it cool slightly, then pour the warm mixture into the bowl with the cheese and cream.

If you use frozen berries, they need to be thawed. Fresh raspberries can simply be rinsed and sorted. Drain it in a colander to remove excess liquid. Pour the berries into the cheese cream and stir.

Spread the cream over the entire surface of the cake. Return it to the refrigerator for a few hours.

Do not whip the cream for too long, otherwise there will be a lot of air bubbles in it. Because of this, the surface of the cheesecake will be loose and lose its silky texture. To get rid of excess air, use a patting motion along the bottom of the pan.

Option 5: Chocolate cheesecake with homemade Marble cookies

Some chefs prepare their own shortbread cookies for the crust. You can add the desired amount of cocoa powder, aromatic vanilla and cinnamon to it. A cake made from such cookies will be tastier, but its preparation will take much more time and effort.

Ingredients:

• Butter - 230 g;
• Cream - 200 g;
• Powdered sugar - 150 g;
• Cheese - 900 g;
• Black chocolate - 150 g;
• 5 eggs;
• Flour - 330 g;
• Cocoa - 20 g;
• Sugar - 200 g.

Step by step recipe

To prepare the cookies, beat 130 g of soft butter with powdered sugar. Break two eggs alternately into the resulting mixture and continue processing it with a mixer.

Combine flour and cocoa, add a pinch of salt. Pour the mixture into the bowl with the eggs in small portions, stirring constantly. Let the dough stand in the cold for half an hour, then you can make cookies from it. Bake it at 170° for a quarter of an hour. Then reduce the oven temperature to 150°.

Prepare a crust using crushed cookies and butter. Line the pan with baking paper and spread the “dough” on top. Let it stand in the cold.

Melt the chocolate. Mix the remaining eggs with sugar.

Warm the cheese to room temperature. Beat it with cream and vanilla on low speed. After a couple of minutes, pour the egg mixture into the mixture.

Combine about ¼ of the cream cheese with chocolate. Distribute everything else over the shortbread crust. Pour the chocolate mixture on top and use a wooden stick to make a design.

Place the dessert in the oven for an hour. After this it will have to cool completely.

You can cook chocolate cheesecake not only in the oven. If you have a slow cooker, place the cake there for 20 minutes in the “Baking” mode.

It is known that cheesecake was invented by Americans. But everything good is borrowed by someone at some point. The popular dessert, having found its fans all over the planet, has acquired a lot of variations and varieties. The Greeks claim that it was their chefs who gave the world chocolate cheesecake. Without much preamble, we present to you today the recipe with a photo of this masterpiece. The dessert can be prepared in the oven. But there is a recipe for no-bake chocolate cheesecake. Try also making a cheese layer from cottage cheese - it will also be very tasty. You can decorate the pie with chocolate ganache, meringue, or simply leave the soft yellow top uncovered. A silicone mold is a welcome choice for kitchen utensils - with it, the process of removing the fragile base will be easier than with a traditional iron one.

Classic cheesecake with a twist

For the base, as for a regular cheese pie, we take shortbread. But it must certainly be dark and chocolate. Grind 150 grams in a blender into fine crumbs. Melt forty grams of butter over a fire or in the microwave. Pour the cookies over them and stir. Press this mixture into a baking dish (about 15-18 cm in diameter) and put it in the refrigerator. All ingredients for the cheese filling should be brought to room temperature. This is a guarantee that the layer will not crack in the oven and all components will interact harmoniously with each other. Sift cocoa powder (10 g) and cornstarch (20 g) into a bowl. Add 20 g of sugar. In a mixer bowl, beat half a kilo of cream cheese. These may be brands such as Philadelphia, Buko or Almette. Add 110 g of sugar and starch-chocolate mixture. Continue beating at low speed, preferably using spatula-shaped attachments. Beat in two eggs one at a time. Without turning off the mixer, add 80 g of 35% heavy cream and a bar of dark chocolate melted in a water bath.

Baking a classic cheesecake

There's just a little bit left to do. Preheat the oven to 160 degrees. We take the base out of the refrigerator and tip the cheese layer onto it. Place the mold in a baking tray with high edges. Pour hot water there, but so that its level does not reach the pie. The chocolate cheesecake recipe recommends baking for an hour and a half. Check the readiness of the pie this way. Tap the edge of the mold with a spoon: the edges should already be hardened, but the middle should still sway and tremble. It will firm up as the cheesecake cools. Don't rush to take it out of the oven. Let it cool completely. After this, keep the pie in the refrigerator for at least four more hours. Then it will easily come out of the mold. Decorate it with meringues and jam if desired.

"Cold" cheese pie

You don't have to put the base in the oven to get a chocolate cheesecake. The no-bake recipe is quite simple - after all, we take ready-made cookies (150 grams). If it's not chocolate, it doesn't matter either. Maybe this is for the best. Pound ordinary cookies (you can use the cheapest ones, for example, “Maria”) into crumbs. Mix with a spoon of granulated sugar and 50 grams of melted butter. Mix well and compact the shape with this mixture. We put it in the refrigerator. Melt one hundred and fifty grams of dark chocolate in a water bath or in the microwave. Cool slightly. Whip half a glass of heavy cooking cream into a soft foam, add two tablespoons of cocoa and cooled chocolate. To mix everything well, you can dilute the powder with a small amount of warm water. Using a mixer, beat two hundred grams of cream cheese with half a glass of sugar. Carefully combine with the chocolate mixture. Place on top of the cookie base. Place in the freezer for an hour, then place in the refrigerator for 30 minutes. After this, the pie can be decorated.

Cold chocolate cheesecake: recipe with photo

For many, it remains a mystery how we can remove the base from the mold if we previously compacted it with a viscous mass and did not bake it after that. To avoid difficulties, you can use a special cake maker with detachable sides. Better yet, make a stencil. Simply cut a ring approximately 7-10 centimeters wide from a large 6-liter plastic flask. By the way, it will also be useful for you to form beautiful layered salads - a necessary thing in the household. So, place the ring on a flat plate and begin to lay out the mixture of cookies with melted butter. There is no point in making this layer higher than a centimeter. Place the entire structure in the freezer for an hour. Whip half a glass of cooking cream into a strong foam. Set aside. Let's start with cream cheese (90-100 g), mixed with 40 g of sugar. Beat them until smooth. Melt black and white chocolate (total weight 100 g) until liquid and pour into cheese. Without ceasing to beat, add a spoonful of cream and a bag of vanilla. Take out the mold and lay out the filling. We put the chocolate cheesecake, the recipe of which is not much different from the previous one, in the refrigerator overnight, after which we remove the stencil ring.

With white chocolate

Prepare the base from cookies and butter, distribute on a baking sheet lined with foil, bake for ten minutes at 170 C. To make white chocolate cheesecake, the recipe recommends using Mascarpone cheese (half a kilo). You need to beat it with one hundred grams of sugar, add 4 eggs to the tender mass and pour in 200 g of melted white chocolate. Place the filling on the crust. Place the mold in a baking tray with hot water and bake for about an hour at 165 C.

Chocolate cheesecake: cottage cheese recipe

Cream cheese is not a cheap pleasure. Not to mention Mascarpone - it makes cheesecakes especially tender and airy. But let's look at a more budget-friendly version of cheese pie. Cottage cheese is not only accessible to the masses, but also a healthy product. To make it more interesting, let’s supplement this fermented milk product with some berries: raspberries or pitted cherries. We prepare the base for the chocolate curd cheesecake in exactly the same way as for the cheese counterpart. Grind the cookies with warm butter. We cover the mold with foil or parchment, spread the mixture, compacting it in an even layer one centimeter high. While the base is resting in the refrigerator, let's start making the filling. Rub 450 g of cottage cheese through a sieve. At the same time, put 400 g of chocolate to melt in a water bath. Beat two yolks with 100 g of powdered sugar. Add to fluffy cottage cheese. Add melted chocolate. Separately, beat the whites with a mixer into a fluffy foam. Add them to the filling. Mix carefully so that the whites do not fall off. Let's add some berries. Spread the curd and chocolate filling onto the base. Bake for about an hour at 180 C. Decorate with berries and grated chocolate.

Layered dessert

This chocolate cheesecake recipe suggests making it in glass serving bowls. The base and filling for the pie are prepared in the classic way (without baking). With a slight difference. The base is distributed between layers of cling film. When the cookie dough freezes, cut out a circle along the diameter of the bowl and place it on the bottom of the bowl. Place some of the filling on top. Next, alternate layers of base and cheese-chocolate praline. The bowls are placed in the refrigerator overnight.

Multicooker to help you

Bread makers greatly simplify the work of a cook. But not many people know that you can cook chocolate cheesecake in a slow cooker. The recipes mainly focus on the question of how to remove the fragile base from the bowl. How to prevent the sticky cookie mass from being tightly welded to the bottom? You can line the entire bowl with baking paper. But then the edges of the cake will come out uneven. The easiest way is to cut the bottom out of paper and place it on two cross strips of parchment. Then the product will be easy to remove from the multicooker and move to the refrigerator. Place cheese and chocolate cream on the base. Turn on the “Baking” program and set the timer for an hour and twenty minutes.

Chocolate cheesecake

There are many cheesecake recipes. Whichever one you choose, it will be useful to remember a few secrets of properly preparing dessert. Firstly, it is very important not to overcook the cheesecake in the oven. After baking, it may seem like the cake is not ready yet because the center is still a little runny. But this impression is deceptive: the moment when it’s time to take out the cake has arrived. The cheese or full-fat cottage cheese that will be used to prepare the cheesecake filling should be at room temperature. Also very important dessert texture: A cake whose recipe does not include flour will turn out more tender.

CHOCOLATE CHEESECAKE RECIPE
from book Alexandra Selezneva"The Confectioner's Bible"

NECESSARY:

For the base:
75 g butter
175 g dry biscuits
0.5 tsp. ground cinnamon
1 tbsp. spoon cocoa powder

For filling:
275 g dark chocolate
675 g full-fat cream cottage cheese (room temperature)
2 large eggs
3 tbsp. l. starch
3 tbsp. l. liquid honey
285 ml heavy cream
200 g jam

HOW TO COOK:

The basis:

1. Grind the cinnamon and cocoa cookies into fine crumbs. Add melted butter and stir.

2. Transfer the mixture to a greased and parchment-lined 23cm cake tin and press down.

3. Cool in the refrigerator.

Filling:

1. Grind the dark chocolate and melt it in a water bath.

2. Beat cheese, eggs and starch with a wooden spoon.

3. Add honey to melted chocolate.

4. Heat the cream, but do not let it boil. Pour the cream into the chocolate mixture and stir. Add cottage cheese and mix again. Carefully pour into prepared pan.

Baking the cheesecake:

1. Place the filling on top of the base and bake at 180°C for 40-45 minutes (in the middle the cheesecake should not be
a lot of liquid).

2. Cool in pan. Serve with cherry jam.

Chocolate cheesecake is an American invention that has spread by leaps and bounds across the globe, capturing the hearts of one sweet tooth after another. It is not surprising that thanks to such popularity, the delicacy has acquired a huge number of variations, among which everyone can find a sweet to their liking, budget and existing confectionery skills.

Chocolate cheesecake - recipe

Almost every country has its own version of baked goods based on dairy products, so it is not surprising that everyone modifies the classic recipe in their own way.

1. Chocolate cheesecake (classic, American recipe) involves the use of only one product in the base - Philadelphia cheese or its more budget-friendly analogues, as a last resort.
2. Chocolate cheesecake can be made so not only by adding chocolate drops or melted bars, but also with cocoa or nut butters based on it, like Nutella.

The base for the authentic dessert is prepared on the basis of whole grain crackers, which are not often found in every supermarket. But what is easy to find on the shelves is a package of ordinary shortbread cookies, which “behave” even better when molded, turning into a pliable, dense mass that holds well everything you fill it with.

Ingredients:

For the base:

• cookies - 200 g;
• flour - 30 g;
• milk - 40 ml;
• melted butter - 60 g.

For filling:

• mascarpone - 120 g;
• cream cheese - 480 g;
• eggs - 4 pcs.;
• vanilla pod;
• cocoa - 2 tbsp. spoons;
• sugar - 1 tbsp.

Preparation

1. Turn the first component from the list into crumbs and combine with the rest of the ingredients until you get a mass with the consistency of raw sand.
2. Compact everything into a 20 cm mold and refrigerate.
3. Make the filling by whisking both types of cheese with eggs and sweetener into a fluffy soufflé. Divide in half: combine one part with cocoa, and the second with the seeds of the vanilla pod.
4. Layer both types of filling over the base.
5. Chocolate cheesecake with mascarpone is baked at 180 degrees: the first half hour under foil, and then another 50 minutes without it.

Citruses, in the company of the main component of the filling, are the perfect duet! If you are an adherent of the classics, then be sure to try to reproduce the following option, choosing citrus fruits to suit your taste. Tangerines, grapefruits, a little lemon zest and orange will refresh the dessert, diluting its rich, rich taste and texture.

Ingredients:

• cheesecake crust - 1 pc.;
• chocolate bar - 200 g;
• oranges - 2 pcs.;
• cream cheese - 400 g;
• cocoa - 50 g;
• eggs - 3 pcs.;
• yogurt - 160 ml;
• sugar - 140 g.

Preparation

1. Melt the crushed tiles and mix them with the juice and zest of a couple of oranges. Let cool slightly.
2. Using a mixer whisk, work through the remaining five items on the list. Gently add the chocolate without stopping the mixer.
3. Spread the filling in the pan over the crust.
4. Chocolate cheesecake, homemade recipe, is almost complete at this stage, all that remains is to bake everything at 170 C for 40-45 minutes.

Chocolate cheesecake with cherries

If you don’t have the opportunity to prepare a baked dessert or your relationship with the oven has not yet changed, try an adaptation for lazy housewives - chocolate cheesecake with gelatin. Of course, its texture is different from the baked version, but not for the worse - gelatin makes the mass stable, but at the same time tender, and this life hack helps save time.

Ingredients:

For the crust:

• cookie crumbs - 1 ¼ tbsp.;
• melted margarine - 70 g.

For filling:

• gelatin - 10 g;
• water - 150 ml;
• "Philadelphia" - 300 g;
• condensed milk - 300 ml;
• melted chocolate - 1 tbsp;
• canned cherries (pitted) - 1 tbsp.

Preparation

1. Mix the cake ingredients and press into the bottom of the selected pan. Place in the freezer.
2. Pour gelatin with warm water and leave to swell, and in the meantime, beat the cream from the next three ingredients.
3. Add the chopped cherries to the filling along with the gelatin solution.
4. Pour the filling into the base and leave the chocolate cheesecake without cream in a cool place until completely set.

Cheesecake “Chocolate Madness”

This chocolate cheesecake got its name for a reason - its base, decor and filling include this favorite product of every sweet tooth. To make the crust even more outstanding, use cocoa sandwich cookies—their creamy filling not only acts as a sweetener, but also helps make the crust dense and crunchy.

Ingredients:

• sandwich cookies - 30 pcs.;
• butter - 75 g;
• “Nutella” - 2 tbsp.;
• heavy cream - 160 ml;
• "Philadelphia" - 480 g;
• eggs - 4 pcs.;
• chocolate bar - 200 g;
• cream - 45 ml.

Preparation

1. Turn the sandwiches into crumbs and combine with butter.
2. Spread the mixture over the bottom of the pan, going slightly over the sides. Leave in the cold.
3. Beat the next four thoroughly until you get something resembling a light mousse, pour over the base.
4. Chocolate and cream cheesecake is a classic recipe, so immediately after assembly it is baked for an hour at 160 and then allowed to cool completely.
5. A cheesecake won't be the same unless you make the fudge itself.
6. Pour hot cream over the crumbled tiles, leave for a minute and stir.
7. Pour warm glaze over the dessert and take a sample.

Chocolate Banana Cheesecake

Chocolate Banana Brownie Cheesecake is one of those delicious chimeras that modern American cuisine is famous for. It's a dense brownie crust that replaces the crispy base. It is topped with an airy creamy filling made from cream cheese. Its taste and texture complement the distinct sweetness, density, and even viscosity of the brownie.

Ingredients:

• "Philadelphia" - 180 g;
• egg - 1 pc.
• chocolate - 100 g;
• butter - 80 g;
• flour - 100 g;
• cocoa - 50 g;
• banana - 1 pc.;
• cane sugar - 100 g;
• kefir - 100 g;
• squirrels - 2 pcs.

Preparation

1. Beat the first couple of ingredients.
2. Melt the bar and mix it with butter, kefir, egg whites and mashed banana.
3. Add the remaining dry elements and knead the dough.
4. Distribute the dough in the form, cover with a layer of Philadelphia.
5. Cook chocolate cheesecake at 180 degrees for 40-45 minutes.

No Bake Chocolate Cheesecake

Chocolate cheesecake made from cottage cheese has nothing in common with the classics, but this is a much more budget-friendly version of the delicacy, well suited for any fan. For the recipe, it is better to choose not dry cottage cheese, with an average fat content, which can be easily made homogeneous by beating with a blender or passing through a sieve .

Ingredients:

• melted chocolate chips - 1 tbsp.;
• cottage cheese - 300 g;
• whipped cream - 2 tbsp.;
• cheesecake base - 1 pc.

Preparation

1. Process the cottage cheese with a mixer and carefully combine with melted chocolate and cream.
2. Pour the mixture into the base, smooth it out and refrigerate for 4 hours.

Chocolate cheesecake in a slow cooker

Chocolate cheesecake, a recipe in a slow cooker, does not differ from its predecessors in anything except the preparation method. Although the bowl of a modern gadget is famous for its high-quality non-stick coating, its bottom and walls will need to be covered with two strips of parchment folded crosswise. This way the treat can be carefully and easily removed without damaging the appearance.

Chocolate is a product for beauty and health.

It lifts your spirits, charges you with positive emotions and generally has a beneficial effect on your health. And he's amazing delicious.

A lot of different desserts are prepared based on this product, among which chocolate cheesecake proudly stands out.

The technology for preparing this pie (and maybe even the cake) has changed hundreds of times, but it always remains the same - divine taste.

Chocolate cheesecake - general cooking principles

Dessert can be chocolate cake, chocolate cream or both. There are no exact rules, it all depends on the recipe and personal preferences. For chocolate cake, use appropriate dark-colored cookies or simply add cocoa powder, which should be sugar-free. Sometimes a full-fledged dough is kneaded from flour with the addition of cocoa powder.

Filling can be prepared with the addition of melted chocolate bars or simply poured cocoa. No-bake desserts are better made with tiles, as they help the mass harden better. You can simply pour cocoa powder into creams followed by heat treatment. Or add it along with the tiles. You can also add chocolate drops, shavings, and chips to the filling.

Recipe 1: Chocolate Philadelphia Cheesecake

For this dessert you will need chocolate cookies; if you are using regular ones, you can add a couple of spoons of cocoa to the crumbs. The quantity of products is designed for a large mold with a diameter of 26-28 cm.

Ingredients

250 grams of chocolate cookies;

500 grams of Philadelphia;

300 grams of dark chocolate;

A glass of fat sour cream;

0.5 bars of white chocolate;

3 raw eggs;

100 grams of butter;

170 grams of sugar.

Preparation

1. Melt the butter on the stove or in the microwave. Grind the cookies into fine crumbs. Mix together. Place the mixture in a springform pan and compact well. No sides are needed for this recipe.

2. Uncover the dark tiles, break them into cubes, put them in a saucepan, and place them in a water bath to melt.

3. Mix the Philadelphia cheese with a mixer until smooth, just for a minute. Add sugar and stir for another 2-3 minutes.

4. Add melted chocolate to the cheese cream, constantly whisking with a mixer.

5. Add vanilla and sour cream, then add eggs one at a time.

6. Pour the resulting cream onto the previously prepared cake layer. Level the surface. Bake at 180°C for 50 to 60 minutes.

7. Cool and let “rest” in the refrigerator for at least 5 hours.

8. Melt the white chocolate, pour it into a pastry bag and decorate the surface with patterns.

Recipe 2: Chocolate cottage cheesecake

The crispy batter is the specialty of this chocolate cheesecake. It is prepared in a special way and covers the dessert on all sides. And when cut, you are expected to encounter the most delicate white curd filling. But if you want, you can pour cocoa into the filling or pour in melted chocolate.

Ingredients

0.28 kg flour;

0.17 kg butter;

0.16 kg sugar;

A packet of baking powder or baking powder;

2 spoons of cocoa.

For filling:

0.6 kg cottage cheese;

Eggs - 2 pieces;

A glass of sugar;

15 grams of starch;

A glass of sour cream.

Preparation

1. It is advisable to knead the dough in advance so that it rests in the refrigerator for several hours. Melt the butter, mix with the egg, add sugar and stir until the grains are completely dissolved. Mix the ripper with cocoa and flour, send the bulk mixture to the butter mass, knead a fairly stiff dough. Then we divide it in half into parts of different sizes (one should be larger) and send it to the cold.

2. The cottage cheese must be rubbed with a sieve or blended with a blender. The consistency should become smooth and tender.

3. Separately, beat eggs and sugar, combine with cottage cheese. Pour in sour cream and starch.

4. Remove most of the dough from the refrigerator, roll out a circle and place it on the bottom of the mold. We make sides along the edges.

5. Pour in the curd filling.

6. Roll out the remaining dough and cover the dessert on top. The edges of the sides and the top cake need to be joined.

7. Place in the oven for about an hour, preheated to 190 degrees. Bake and let cool well.

Recipe 3: Chocolate cheesecake based on mascarpone with cognac

The chocolate cheesecake base in this recipe is made from absolutely any cookie. But if the crumbs do not stick together, add a little more oil. No bake recipe.

Ingredients

Cookies 200 grams;

Oils 50 grams;

280 grams of mascarpone;

150 grams of cream;

20 ml cognac;

A little cocoa;

Standard chocolate bar;

Half a glass of powdered sugar.

Preparation

1. Make a crust of crumbs with butter. We send it to cool.

2. Cream must be well beaten with powder until stiff peaks form.

3. Gradually add the resulting butter cream in mascarpone.

4. Melt the chocolate and pour it into the creamy filling. Mix.

5. Add cognac and mix again.

6. Place the chocolate cream on top of the cookie crust and smooth it out using a spoon or spatula. Cover the mold with something to prevent the surface from drying out. Keep it in the cold for 10 hours.

7. Decorate the finished dessert with cocoa. It is most convenient to sprinkle through a strainer.

Recipe 4: Chocolate Cherry Cheesecake

Chocolate and cherry are a delicious combination of taste, which is why a huge number of different delicacies have been created based on this duet. So why not make a chocolate cherry cheesecake? The dessert requires baking.

Ingredients

0.15 kg chocolate cookies;

0.07 kg butter;

0.4 kg cherries;

0.5 kg cheese;

0.1 kg of powder;

2 chocolate bars.

Preparation

1. Prepare a regular crust of butter and crumbs without sides. Cool.

2. Take cheese. Mascarpone, Philadelphia, Almette, ricotta are suitable. You can take a mixture of several types. Add sugar and beat with a mixer for 2 minutes.

3. Add eggs. We drive carefully, one at a time, and stir the mass well each time.

4. Melt the chocolate and add it to the cheese mixture. Mix. You need to stir vigorously so that the tile does not have time to harden into pieces.

5. Remove the seeds from the cherries; squeeze the berries slightly to remove excess juice. Transfer the prepared berries to the cream filling.

6. Pour the resulting filling onto the crust. Bake for an hour. The optimal temperature is from 170 to 180.

7. Once cooled to room temperature, the dessert should be kept in the cold for another 5 hours, but it is better to let it “rest” all night.

Recipe 5: Chocolate cheesecake in a slow cooker

Who would have thought that a universal kitchen assistant could even make cheesecake? Moreover, a multicooker greatly simplifies the process of creating dessert, which is good news. For the base we use any cookies, chocolate or white.

Ingredients

120 grams of cookies;

Spoon of cocoa;

60 grams of butter.

For the filling:

0.6 kg mascarpone;

20 grams of starch;

A glass of powder;

80 ml cream;

3 spoons of cocoa;

Vanilla optional.

Preparation

1. Grind the cookies into crumbs, mix with cocoa powder and add melted, but not hot, butter. Knead the dough until it comes together into a ball. If the crumbs crumble, you can add a little more butter or pour in a little water, milk or condensed milk.

2. Place a piece of parchment on the bottom of the multicooker so that the edges reach the top. The easiest way is to lay two strips crosswise. Place cookie dough on it.

3. Place the cheese in a bowl, add the eggs, then sugar mixed with cocoa and starch, then pour in the cream and add vanilla. Before adding each ingredient, the mass must be mixed well. There is no need to whip the cream for this dessert; it will still be airy.

4. Pour the cream into the multicooker, close and bake for 80 minutes on the appropriate program. Then, without opening the lid, let the dessert cool.

5. Open the multicooker and remove the cheesecake. To do this, you just need to grab the ends of the parchment and pull up. Place the dessert in the refrigerator to settle for at least 4 hours.

Recipe 6: Chocolate Banana Cheesecake

Another no-bake dessert option, quite simple and easy to prepare. To set this chocolate cheesecake you will need gelatin; it is better to use an instant product.

Ingredients

250 grams of dry cookies;

130 grams of butter;

A glass of cream;

150 grams of fat sour cream;

4 spoons of cocoa;

2-3 bananas;

4 tablespoons of water;

15 grams of gelatin;

150 grams of powder.

Preparation

1. Grind the cookies, add a spoonful of cocoa and melted butter. Knead the crumbs until smooth and form a cake at the bottom of the container.

2. Soak the gelatin in advance with four tablespoons of water and set it aside to swell.

3. Whip the cream and gradually add cocoa powder, then sour cream.

4. Peel the bananas, cut them into 3-4 mm slices, and place them on top of the cookie crust. There should be gaps between the pieces to ensure adhesion of the crust to the filling.

5. Dissolve the gelatin in a water bath; you don’t need to heat it too much, just until the lumps melt.

6. Pour gelatin into the butter cream and quickly mix with a mixer.

7. Carefully spread the filling on top of the bananas with a spoon; you can’t just pour it out so that the pieces of fruit don’t move.

8. If desired, sprinkle the dessert with cocoa powder and send it to harden in the refrigerator. Usually 2-3 hours are enough for the gelatin to adhere, but you can leave it for longer, it won’t make it worse.

The better the cookie crumbs are compacted, the stronger the dessert cake will be. It is most convenient to press the mass to the bottom using a potato masher, but if you don’t have one, then you can arm yourself with an ordinary glass with a flat bottom.

When choosing chocolate to melt, avoid products with less than 70% cocoa content. They are not dark enough and when mixed with the rest of the ingredients it will turn out to be a muddy color. But if the job has already been done, then only cocoa powder will help correct the situation.

Cocoa must be sifted through a sieve before adding to the cream to prevent lumps from forming. And for a more uniform distribution, you can first stir it with powder (which it is also advisable to sift before use) or granulated sugar.

The filling for chocolate cheesecake can be whipped with a mixer, but only at low speed. A large amount of air will lead to cracking of the surface and an unsightly appearance of the dessert.

To prevent the dessert from absorbing foreign odors, cover the pan with cling film before putting it in the refrigerator. The same technique will protect the top layer of the chocolate treat from drying out.

Don't have a springform pan? Try using a silicone container for the cheesecake. You can also carefully remove the dessert from it by bending the edges.