Ingredients
Cheesecake
cream cheese
500g
17.50oz
2cup
33.50tbsp
bitter chocolate
260g
9.10oz
1cup
17.42tbsp
sugar
120g
4.20oz
0.48cup
8tbsp
egg yolk
2pc
egg
4pc
flour
15g
0.53oz
1tbsp
cocoa powder
10g
0.35oz
0.67tbsp
whipping cream
260g
8.79fl oz
Method
NOTE: all the ingredients should be at room temperature! Take them out of the fridge a couple of hours before cooking.
- Grease the baking tin with butter, and line it with baking parchment so that the edges of the parchment extend beyond the edges of the tin.
- Preheat the oven to 392F (200C).
- Melt the chocolate in a water bath or in a microwave in a pulsed mode, taking it out every 30 seconds and stirring.
- Put the cream cheese into a mixer bowl, and whisk at minimum speed until smooth.
- Then add sugar, and mix again.
- Next, add the yolks and eggs one at a time, mixing thoroughly each time.
- Add melted chocolate, and mix again.
- Then add the sifted flour and cocoa powder.
- At the end, pour in the cream.
- Pour the resulting batter into the prepared tin, and bake for about 50-60 minutes. Then increase the temperature to 410F (210C), and bake for about 10 more minutes. The cheesecake will rise slightly and a dark crust will form on top.
- Cool the finished cheesecake completely.