Sep 18, 2013
Welcome to the 1.000.000th chocolate cheesecake recipe online. If you are looking for a New York style cake this is not it, keep looking. If you would like to taste a little cheese in your cheesecake (as opposed to tasting none in an American cheesecake) and enjoy a dense texture whose tanginess beautifully contrasts with its intense chocolate topping, welcome.
The measurements come from the sour cherry cheesecake whose recipe I developed proudly last year. I had been baking the same filling in a much smaller cake tin throughout winter, obtaining a thicker and much richer cake and been spreading it with a simple, rich chocolate ganache. Its incredibility made my hands reach for my camera each time I made it but I was determined not to display it here since using a smaller tin and a different topping didn'T count as innovation.
But I changed my mind. This cheesecake have brightened my day so many times, I think it deserves a whole post on its own. Here it comes.
- 18 cm/7 inch springform cake tin
For the crust:
- 140 g digestive biscuits, crushed
- 3 tablespoons (40 g) butter, softened at room temperature
- pinch of salt
- 300 g cream cheese
- 200 gr strained yogurt (if you can't buy strained yogurt readily, you can make it on your own. Drain 400 gr full-fat, unflavored yogurt in a cheese cloth for couple of hours. Then place it on a strainer and the strainer in a deep bowl. Place it in the fridge for 2-3 hours. This will yield you strained yogurt.)
- 100 ml single cream
- 1/2 cup caster sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon corn starch
- 100 g dark chocolate (ideally with %70 cocoa essentials)
- 1/2 teaspoon almond extract
- a knob of butter
- 150 ml cream
For the filling:
For the topping:
- Preheat your oven to 190C/ 370F. Butter and dust the springform.
- Rub butter and biscuit crumbs together. Press it evenly into the base of the cake tin. Cook in the preheated oven for 10 minutes. Remove and set aside to cool. Reduce oven heat to 170C/340F and start preparing the filling.
- Beat creamcheese, strained yogurt and cream with an electric mixer until smooth. Add sugar and eggs one by one, beat, then add vanilla extract and corn starch and beat again.
- Pour the filling onto the cooled base and bake in the oven for 45-50 minutes, until slightly golden on the edges. Let it cool inside the springform at room temperature while you prepare the topping.
- Break chocolate into pieces. Heat cream in a small sauce pan over medium heat and remove before it boils. Pour it over chocolate and stir with a wooden spoon so that the chocolate melts and you obtain a smooth sauce. Add butter and almond extract and stir until butter melts and is incorporated. Let the sauce cool at room temperature.
- Spread the topping on the cheesecake and place it in the refrigerator to set for at least 4 hours or for best result, overnight. Remove the cake from the tin by passing a sharp knife around its edges.