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...my journey & experiments in the kitchen

Baked Chocolate Cheesecake


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It feels like I have been away for so long. But last week my body decided to give up on me and I was bedridden for a week. I couldn’t help crying and wondering how many precious hours I have wasted being sick. All I could think of was getting back to the blog and make a decadent cheesecake. I am well rested and better now.  Though some one get my coughing stopped – It’s been annoying me forever now! I guess I spend so much time working, over thinking, over planning, and executing, that my body silently has been enduring it all.  So this was it’s way to get my attention and tell me I needed rest. And trust me, I slept and slept for days together as if I had been overdosed with sleeping pills.

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Enough of my rants! Let’s get back to the Cheesecake I wanted to make – I had one on my mind for a long time now. My husband vouches for my cheesecakes I make. He loves it! 🙂 But this time I wanted to try a recipe different from the one I usually make. Does it happen to you – you bookmark all these recipes but rarely ever get to make them? Right! I do too. Well, Lina @Lin’s Recipe came up with a brilliant idea of Recipe exchange where we recreate recipes given by fellow bloggers. While I decided to settle with Baked Chocolate Cheesecake from Anita’s Cuisine, my Gluten Free Brownies was beautifully attempted by Natascha’s Kitchen. Lina thanks again. Do check their links as well.

Anita, your recipe turned out so good. It was rich, creamy silky smooth and ohhh so sinful. It was perfect. And yes it was loved by Mr. Hubby as well. In short, it tasted to die for. 🙂 Thanks for the recipe again Anita.

INGREDIENTS:

 For the Crust: 

1 cup + 2 tblsp or 150 g graham crackers / digestive biscuits, crushed

2 tblsp or 15g powdered sugar

2 tblsp or 15g cocoa powder

4 tblsp or 60 g butter, melted

 For the Filling:

3.5 cups or 700 g cream cheese

150 g sour cream

4 eggs

200 g sugar

1 pinch salt

2 tsp instant coffee

2 tblsp or 15g rum / vanilla essence

2 tblsp or 15g cornstarch

 For the Glaze:

100 g dark chocolate

100 g heavy cream

cheesecake Collage

METHOD:

For the Crust:

  1. Crush graham crackers or digestive biscuits in a food processor
  2. Add the cocoa powder and powdered sugar and mix well.
  3. Then pour in the melted butter and give it a quick pulse to mix well. The mixture should
  4. Transfer the mixture into a round cake pan (22 cm) and press it down using your palms or the base of a cup.
  5. Set aside while you prepare the filling.

 For the Filling:

  1. For the filling, mix all the ingredients together in a bowl.
  2. Pour the filling over the crust and bake the cheesecake at 170 C for 40-50 minutes.
  3. When done, the center of the cheesecake looks set if you shake the pan slightly.
  4. Remove from the oven and let it cool down completely.

For the Glaze:

  1. Bring the heavy cream to a boil.
  2. Remove from heat and stir in the chopped chocolate.
  3. Mix well until melted and smooth.
  4. Pour the glaze over the cheesecake and refrigerate at least an hour or overnight before serving.

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Enjoy! Have a lovely weekend. I am sharing this sinful dessert with Angie@Fiesta Friday#111 along with co-hosts Naina @ Spice in the City and Julianna @ Foodie On Board.

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Do not forget to like and subscribe to my Facebook Page: My Culinary Saga  to get regular yummy updates.Find me on Pinterest: My Culinary Saga

Love & Hugs,

Trupti

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