Ingredients
Dough
butter
125g
4.38oz
0.50cup
8.38tbsp
sugar
125g
4.38oz
0.50cup
8.38tbsp
eggs
3pc
cream cheese
300g
10.50oz
1.20cup
20tbsp
flour
100g
3.50oz
0.40cup
6.70tbsp
leavening agent
6g
0.21oz
0.40tbsp
salt
1g
0.04oz
0.07tbsp
dark chocolate (66% or more)
100g
3.50oz
0.40cup
6.70tbsp
Chocolate glaze
dark chocolate (66% or more)
115g
4.03oz
0.46cup
7.71tbsp
butter
55g
1.93oz
3.69tbsp
glucose syrup
10g
0.34fl oz
Method
The cheesecake
- Melt and cool the chocolate.
- Combine soft butter and sugar, and whip with the whisk attachment for 4-5 minutes at high speed until lightened.
- One at a time, add the room temperature eggs, each time beating the mixture until homogeneous.
- In three stages, add room temperature cream cheese, and whip the mixture until homogeneous.
- Sift flour with baking powder, add salt. One tablespoon at a time, add it to the dough, stirring the mass with a paddle attachment.
- Divide the dough into three parts. You will get ~800g, 350g, and 450g, respectively (28oz, 12oz, 16oz). Add chocolate to the smaller mass, and mix thoroughly.
Baking
- Preheat the oven to 356°F (180°C). Line the bottom of a d=16cm (6 inches) pan with foil and grease with a thin layer of butter. Spread both types of dough into the dish, 1 tbsp at a time.
- Bake for 45-50 minutes. After 20 minutes, open the oven slightly and quickly prick the surface of the cake 7-8 times with a knife. The finished cake should be slightly movable in the center.
- Cool completely in a ring and place in the fridge for 8-10 hours.
- Remove from the ring, and even it with a d=15 cm (5.9 inches) ring. Place on a wire rack and cover with the icing. Put in the fridge for 30 minutes to set.
Chocolate glaze
- Combine the chocolate, butter, and glucose syrup in the saucepan and constantly stir over low heat until it melts completely.
- Remove from the sheat, cool to 100°F (38°C), and pour the glaze over the cooled cake.
