Schokoladenkäsekuchen
Ein seidiger Käsekuchen
mit Frischkäse gemacht und
Sauerrahm – und mit geschmolzener bitter-süße Schokolade, Kakaopulver,
plus eine Schokoladenwaffelkruste – ist eine Lektion in Dekadenz.
Quelle: Martha Stewart Living, Mai 2004
Portionen
Zutaten
Richtungen
Kochs Notizen
Dieser Käsekuchen, einmal gesetzt, kann sein
in Plastik eingewickelt und gekühlt
zum
bis zu 3 Tage. Vor dem Servieren 20 Minuten bei Raumtemperatur stehen lassen.
in Plastik eingewickelt und gekühlt
zum
bis zu 3 Tage. Vor dem Servieren 20 Minuten bei Raumtemperatur stehen lassen.
Avery
27.04.2023 @ 05:12
This recipe for a silky cheesecake made with cream cheese and sour cream, and topped with melted bittersweet chocolate, cocoa powder, and a chocolate wafer crust, is a lesson in decadence. The recipe, from Martha Stewart Living in May 2004, makes 10 servings. To make the crust, mix together finely ground chocolate wafer cookies, melted unsalted butter, and 3 tablespoons of sugar, and press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for about 10 minutes, then let cool. To make the filling, melt bittersweet chocolate in a heatproof bowl, then let cool. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until fluffy, then add the remaining sugar and a pinch of salt. Mix in sour cream, cocoa powder, vanilla extract, and melted chocolate, then add eggs one at a time, mixing until just combined. Pour the filling over the crust and bake at 300 degrees Fahrenheit for 50 to 60 minutes, until set but still slightly jiggly in the center. Let cool completely in the pan on a wire rack, then chill, uncovered, for at least 6 hours or overnight. Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. This cheesecake can be wrapped in plastic and chilled for up to 3 days. Let it stand at room temperature for 20 minutes before serving.