Chocolate cheesecake

Chocolate cheesecake is an incredible delicate dessert that will not leave anyone indifferent.

Ingredients

• The basis:
• 150 g shortbread cookies
• 80 g butter
• 1 st. l. cocoa
• Cheese layer:
• 540 g (4 packs of 135 g) Philadelphia cheese
• 140 g powdered sugar or fine sugar
• 1 st. l. cocoa
• 2 eggs
• 80 ml heavy cream
• 100 g dark chocolate

Directions

1. For the base, mix melted butter, crumbled cookies and cocoa.
2. Cover the bottom of the springform with parchment paper, lay out the cookies and tamp well, for example, with the bottom of a glass. Then put the form with the base in a preheated oven for 5-7 minutes at a temperature of 180 degrees.
3. For the cheese layer, mix the Philadelphia, cocoa and powdered (or sugar) and gently mix with a spatula or mixer at low speed so as not to saturate the mass with excess air, which may cause the cheesecake to crack later.
4. Add eggs one at a time, mixing thoroughly but gently after each.
5. Then add cream, stir.
6. Melt the chocolate bar in a water bath and add to the cheese mass. Mix with a spatula.
7. Wrap the form with the base in three layers of foil (to protect the cheesecake from the water in which it will be baked). If the form is silicone, foil is not needed. Pour the cheese mixture over the base. Put the mold with cheesecake in a deep pan, pour boiling water into the pan, so that the water level reaches 1/3 of the height of the mold. Bake at a temperature of 160 degrees for 70-80 minutes (the middle of the cheesecake should tremble slightly). Then turn off the oven, open the door and leave the cheese for another hour.
8. After an hour, remove the cheesecake from the oven and cool, then cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight. Only after the cheesecake has been sitting in the refrigerator for the right time will it acquire the right texture.
9. Serve chocolate cheesecake with tea! Bon appetit!