Chocolate cheesecake

Name: Chocolate cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 125 g + some cold butter; 175 g + some flour; 60 g Icing sugar; 200 g Dark chocolate; 2 Eggs (Gr. M); 600 g Double cream cream cheese; 3 TABLESPOONS ripened cream; 7-10 Tbsp or sour cream; 7-10 Tbsp Juice of 1 lemon; 125 g Sugar; 1 package Vanillin sugar; 2 (20 g) str. tbsp. flour; 7-10 Tbsp Cocoa

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

125 g + some cold butter
175 g + some flour
60 g Icing sugar
200 g Dark chocolate
2 Eggs (Gr. M)
600 g Double cream cream cheese
3 TABLESPOONS ripened cream
7-10 Tbsp or sour cream
7-10 Tbsp Juice of 1 lemon
125 g Sugar
1 package Vanillin sugar
2 (20 g) str. tbsp. flour
7-10 Tbsp Cocoa

Directions

1
Grease a tart mould with a removable base (28 cm Ø). Knead 125 g butter in pieces, 175 g flour, icing sugar and 1-2 tbsp. ice-cold water first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough.
2
Roll out the dough on a little flour until round (approx. 32 cm Ø). Put the dough into the form. Press on the edge with your hands. Chill for about 30 minutes.
3
Pre-bake in the preheated oven on the lowest level (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes.
4
Chop the chocolate and melt in a hot water bath. Let it cool down a little. Separate the eggs. Mix cream cheese, sour cream, lemon juice, sugar and vanilla sugar with the whisk of the hand mixer.
5
First stir in the egg yolk, then the flour. Stir in chocolate. Beat egg whites until stiff and fold in.
6
Spread the cheese mixture into the mould. Continue baking at the same temperature for about 1 hour. Let it cool down and dust with cocoa.