Chocolate cheesecake with cheese without whipped cream. Secrets of making a delicious cheesecake with chocolate Cheesecake “Chocolate Godville”

By adding some chocolate flavor to the filling, you can prepare a popular dessert among other variations. Just like the original, we save a thin shortbread crust and a high layer of tender topping, but for variety, we add chocolate until it is always melted in the warehouse. Known to the skin, the mittevo mixture becomes rich in color and develops a new aroma. Lovers of chocolate and chocolate sweets will definitely appreciate this version of cheesecake!

As in the classic recipe, the filling is filled with Philadelphia cheese or its analogues (Almette, Violette, etc.). The tops can be replaced with non-acidic sour cream as needed.

Ingredients:

For the base:

• shortbread pechivo – 200 g;
• pea hairs or other hairs – 50 g;
• vershkova butter - 100 g;
• cocoa powder – 10 g.

For filling:

• top syre – 500 g;
• tops 30% - 150 ml;
• tsukor – 150 g;
• vanilla zukor – 10 g;
• eggs – 3 pcs.;
• black or milk chocolate – 150 g.

Chocolate cheesecake recipe with photos

1. Crushed the dough in a blender bowl until it becomes crumbly.
   
2. Next we add the details of the peas. We boil cocoa powder to add flavor and a hint of chocolate to the cheesecake base.
   
3. Melt the oil, pour in the warm mixture until the mixture is dry. Let's mix.
   
4. We'll stick to the bottom of the dough pan and line the bottom with a parchment paper. We compact the dough, raising the edges of the curl 3-3.5 cm. The proportions in the recipe are divided into a mold with a diameter of 22 cm.
   
5. Place the mold with the chocolate base in the oven at 160 degrees for 10-15 minutes.
   
6. Let's prepare the filling. Top cheese at room temperature, lightly mashed with a fork. Add plain vanilla zukor and mix.
   
7. Add the eggs one at a time, stirring the cheese mixture thoroughly.
   
8. We pour in the tops. Mix the wreath with circular mixture (do not beat).
   
9. Melt the chocolate over a water bath and break it into pieces. Let it cool, and then add one dark mixture to the white cream, stir until it is evenly mixed.
   
   
10. Bake the chocolate dessert following all the rules of a classic cheesecake, in an oven in a water bath. To do this, wrap the container with a sandy base in 3-4 balls of foil so that the liquid does not leak out of the spring form. Then a shortbread bowl filled with chocolate filling.
    
11. Place the mold with the chocolate cheesecake in a deep dish, like a dill, so that the liquid reaches approximately the middle of the container with the dessert.
    
12. Bake the cheesecake for approximately 60-80 minutes at a temperature of 160 degrees (including bottom heating). Let the dessert cool in the oven, lightly opening the door.
    
13. Place the cooled cheesecake in the refrigerator at night, allowing the remainder to harden with the creamy filling. When serving, you can add chocolate chips, mint, peas, berries, etc. to the top of the bowl.
    
14. We cut the dessert into portions and serve.
    

Chocolate cheesecake is ready! Delicious!

Dear cheesecake lovers, join us! Today we are preparing a chocolate version of the famous American dessert! The wine is so juicy and tender that it’s impossible to describe in words the malt of these lassers! Chocolate cheesecake needs to be baked and cured, taking away the unearthly malt!

One minus of this dessert is the amount of calories, but regardless, I still recommend preparing it. You won't be left dissatisfied!

To prepare chocolate cheesecake, prepare the ingredients listed.

Crimp the oven and mix well 80 grams of melted butter.

Line the bottom of the separate pan with a baking paper. The diameter of the mold is approximately 21-23 cm.

Press the baking mixture firmly along the bottom of the pan and take it to the refrigerator. Heat the oven to 180 degrees.

Beat the cheese, vanilla extract, condensed milk and mixture with a mixer.

Melt the chocolate with 20 grams of top butter in a water bath. Cool to 40 degrees and, without ceasing to beat the cheese mixture, pour the chocolate into it with a thin piece.

Beat the egg whites into a paste and rub into the cheese-chocolate base.

Place the masa in the mold onto the base of the oven. Level it up. Place the pan with the cheesecake in a larger diameter pan, half filled with water.

Blow at the heated horn for 1 year. Cool the cheesecake in the pan without removing it from the oven.

Once cooled, carefully remove the cheesecake from the mold and store in the refrigerator for at least 4 years, or at least overnight.

Chocolate cheesecake is ready! You can serve it to the table!

1. For cooking, I buy it fresh, because it’s easy to get dirty. I’ll tell you more about using a blender. If you don’t have any, place it in a small plastic bag and use a hammer or rocker.

2. I will melt it until it becomes rare.

3. I pour it into a bowl and carefully mix the oil with the stove.

4. I take out the form. The diameter should be approximately 21-22 cm. I put sand mixture on the bottom.

5. A strongly compacted crock, a vikory saucepan for mashed potatoes, a bottle with a flat bottom. It's the fault of the thin crust. I put the Yogo by the refrigerator.

6. I have a cup of hot food ready. Choose your worth according to the supreme judgment. I put 1 teaspoon of rosemary kava and pour it with water. I stir it well and let it cool a little.

7. I hang gelatin in a bowl, pour it over it and let it swell.

8. Place the cheese in a large container and mash it in a blender until it forms a paste. I took fatty cheese for cooking in order to create a larger version of the cake. You can quickly become your sire.

9. In a bowl, beat the cold tops with a mixer. I have tops with a fat content of 33%, which I would like to share with you. I beat until the white peaks are formed. Then I gradually add the cucumber powder.

10. I beat some more khvilin.

11. Melt the chocolate bars in a water bath. You can also quickly apply a microhair patch for this purpose.

12. I cool the mixture and pour it into the syrup mixture. I also heat up the soggy cavo gelatin in a microwheat stove.

13. Mix the cheese with gelatin and mix everything well to a uniform consistency.

14. I add the tops in small portions, stirring vigorously until I have added everything.

15. After this, I take the cake pan out of the refrigerator and pour the sumish on top of it.

16. I cut and cover the form of the beast with grub. I put it in the refrigerator for at least 2 years. Ideally, cook the cake the night before and leave it to cool overnight.

17. Before serving, I decorate the dessert with cocoa powder. We use a knife to strengthen the edges of the sides of the mold and remove the sides.

18. The delicious, decadent cake is ready. Delicious!

You can guess the casserole. The Americans once replaced the sire with a soft sire. So wine cheesecake. The wine is made from a shortbread ball and a soufflé from syre. If you add cocoa to the warehouse, you will get a very tasty chocolate cheesecake.

Cheesecake is included in the warehouse of the world's top desserts. It is important to avoid uniformity of the mixture. Ser Philadelphia copes ideally with these tasks.

Ingredients:

• dark chocolate – 300 g;
• Philadelphia cheese – 500 g;
• vershkova butter – 100 g;
• egg – 3 pcs.;
• tsukor – 200 g;
• vanillin;
• pechivo chocolate (pisochne) – 250 g;
• sour cream – 200 g.

Preparation:

1. Blend the oven with a blender.
2. Heat the oil.
3. Mix the oil and bake. Download the bag.
4. Take the form. Spread the masa on the bottom and around the edges.
5. Vitrimati in the refrigerator.
6. Melt the chocolate and enjoy the water laznea.
7. Place the cheese in a high bowl.
8. Reduce the mixer and beat. You will get a creamy paste.
9. Nasipati tsukor. Pour in the chocolate. Zbiti.
10. Beat in the eggs. Zbiti.
11. Add vanilla. Zbiti.
12. Pour in sour cream. Zbiti.
13. Set the oven to 180 degrees.
14. Pour cream into the mold.
15. Place in the oven.
16. Leave it for a while.
17. Distati. Transfer to a plate. Clean out the refrigerator.
18. After six years, you can enjoy the amazing taste of the dessert.

To ensure that the cheesecake does not burst or cracks appear during the cooking process, it is necessary to knead it correctly. It is important that there is an even heating period. So you need to spend an hour to get drunk.

Recipe without whiskey

Chocolate cheesecake without whipping comes out soft and oxamitic.

Ingredients:

• Vershkova butter – 50 g;
• shortbread pechivo – 150 g;
• vershkovy syre – 200 g;
• dark chocolate – 150 g;
• cocoa – 3 tbsp. spoons;
• tsukor – 100 g;
• tops (fat) – 120 ml.

Preparation:

1. Melt the chocolate and for this process make the water lazne.
2. Place the oven near the blender bowl and add details.
3. Melt the oil and pour it into the krichta. Add a tablespoon of cinnamon. Rub it.
4. Spread the masa over the surface of the pan. Clean out the refrigerator.
5. Pour into the top. Reduce mixer. Zbiti. The foam will come out thick.
6. Pour in the cooled chocolate.
7. Dilute cocoa in a small amount of warmed water. Enter u zagalnu masa.
8. In other respects, put the sir. Vsipati tsukor. Zbiti.
9. Send to the top. Stir.
10. Transfer to dough.
11. Place in the freezer.
12. In a year, transfer it to the refrigerator police.
13. Through pіvgodini you can lasuvati.

Ready-to-eat dessert

Cheesecake is the perfect snack for lazy people. This warehouse includes top cheese, which is lassy and has one of the highest calories. Children's chocolate cheesecake is prepared with low-fat cheese, which contains fewer calories, and without shortbread dough.

Ingredients:

• gelatin (kharchoviy) – 15 g;
• low-fat sire – 470 g;
• cocoa powder – 20 g for sipping;
• water – 200 ml;
• milk without fat – 110 ml;
• cocoa powder – 50 g per dough;
• natural honey – 25ml.

Preparation:

1. Stir in gelatin. Pour in water. Stir. Leave for pivgodini. To anger the country that it has lost.
2. Transfer to a small saucepan. Heat, but do not boil. Cool.
3. Place the cheese and pour in the milk. Put some honey. Nasipati cocoa.
4. Pour in gelatin. Zbiti.
5. Place in the form. Place it near the refrigerator.
6. In two years, the distance is over. Posipati cocoa top.

Chocolate mint cheesecake

The dessert is easy to prepare, and the taste can be enhanced by adding mint.

Ingredients:

• tsukor – 50 g;
• chocolate (black) – 270 g of melted chocolate;
• pechivo – 120 g;
• mint chocolate – 45 g;
• for cocoa powder - 3 tbsp. spoons;
• mint liqueur – 5 ml;
• Vershkova butter – 80 g;
• egg – 1 pc.;
• syringe syre – 170 g.

Preparation:

1. Convert the oven to krichta. Have some cocoa. Stir.
2. Pour in the oil. Knead the base.
3. Place the masa in the pan, spread along the bottom and edges.
4. Umnіst viklasti sir. Vsipati tsukor. Beat in the egg. Pour in liqueur.
5. Reduce mixer. Zbiti.
6. Pour in the dough.
7. Heat the oven to 160 degrees.
8. Place the mold in the oven.
9. In 20 minutes, distance.
10. Melt the chocolate in a double boiler. Cool.
11. Cover the finished cheesecake with chocolate.

Banana chocolate dessert

Chocolate sweets with a banana aroma will decorate the Christmas table and delight your loved ones over a cup of tea.

Ingredients:

• boroshno vyvsyane - 6 tbsp. spoon;
• water;
• chicken egg - 1 pc.;
• fructose.

Filling:

• syre – 320 g;
• water – 180 ml;
• gelatin – 20 g;
• yogurt - 4 teaspoons;
• substitute for tsukru;
• banana – 3 pcs. (medium size);
• cocoa powder – 6 teaspoons.

Preparation:

1. Place all products to be tested in a container. Zbiti. Viide thick masa.
2. It is not necessary to form the form and work hard.
3. Place in the oven. 180 degree mode.
4. Vitrimati 20 hvilin.

Filling:

1. Pour water into the container and stir in the gelatin. Stir. Zalishiti. I’ll be ready when the surface is swollen.
2. Heat up a hot water bath. You can heat it in the chamber of a microfiber oven, but be careful not to boil.
3. Place the zukru, banana, syrah, cocoa substitute in a bowl. Squeeze the blender. Zbiti.
4. Add gelatin and beat vigorously.
5. When the dough is ready. Cool.
6. Pour in the filling.
7. Clean out the refrigerator.

With added half

This is a very light and delicious dessert.

Ingredients:

• tsukor – 210 g;
• lemon – 1 pc.;
• vanillin – 1 teaspoon;
• pechivo pisochne – 330 g;
• Vershkova butter – 110 g;
• Polunichne jelly – 100 g;
• gelatin – 25 g;
• syre – 550 g;
• half-brown – 200 g;
• okrip – 50 ml;
• fatty tops – 420 ml.

Preparation:

1. Place the olive oil in the food processor. Add more oven. Laugh.
2. Reposition the form. Recommended diameter 26 cm. Divide.
3. Place in the refrigerator. Vitrimati Godinu.
4. Whip up the gelatin in a bowl and pour in the strong liquid. Stir.
5. The food processor has viklasti sir. Mix the masa with siren.
6. Pour in the tops, sizzle the tsukor. Zbiti.
7. Pour in gelatin. Squeeze the lemon. Enjoy the vanilla. Zbiti.
8. Use the dough.
9. Give half a lick. Narizati. Place on the surface.
10. Clean out the refrigerator.
11. Within a year you can welcome guests and loved ones.

Chocolate cheesecake with syru

Cheesecake with cheese is just as delicious as cheesecake with Philadelphia cheese, but at a very affordable price.

Ingredients:

• Vershkova butter – 60 g, rozm’yakshene;
• chocolate waffles – 350 g;
• fructose – 1 tbsp. spoons.

Filling:

• cocoa powder – 4 teaspoons;
• fructose - 2 teaspoons for glaze;
• dark dark chocolate – 3 bars;
• egg – 4 pcs.;
• fatty cheese – 550 g;
• dark chocolate – 2 bars for glaze;
• tops - 2 tbsp. spoons for icing;
• fructose – 4 years. spoons.

Preparation:

1. Place in the oven, mode 200 degrees.
2. Place waffles in a blender and add details.
3. Blend some fructose. Add more oil. Zbiti.
4. Place in the mold, dividing the sides and bottom.
5. Place the stew in the oven. Distati through this khvilin.

Filling:

1. Rub the sire through a sieve.
2. Place in the bowl. Blend cocoa and fructose. Zbiti.
3. Beat the eggs.
4. Chocolate rozlamati, roztopiti. Vikoristuvat vádná lázna.
5. Pour in sire. Stir.
6. Spread the masa over the dough.
7. Set the oven to 180 degrees.
8. Place the finished product.
9. Distati per year.
10. Place in the refrigerator for 12 years.

Glaze:

1. Melt the chocolate in a water bath.
2. Pour in the tops. Nasipati tsukor. Stir.
3. Drizzle dessert. Take away the cold.
4. You can submit it in a year.

Are you ready to share new savory flavors with the world? Do you know the basics of cheesecake, chocolate, pea, fruit cheesecake? Open the hidden doors of the culinary secret of preparing chocolate cheesecake in a slow cooker? You found the very same article that you have been joking about for a long time, because only here are the best recipes for various desserts from home minds.

Classic cheesecake

Fatherland's chocolate cheesecake is from the United States of America, from which this unique dessert has spread throughout the world, winning the hearts of a large number of lasuns. Is your heart still at peace? As they say, this pie is bound to beat any competitor and not deprive you of any chances. The superiority of the classic malt option over other types lies in the fact that only one main product is substituted – Philadelphia sire.

You will need:

• Vaga: 0.3 kg. pechiva;
• Vaga: 0.05 kg. Boroshna;
• 0.05 l. milk;
• Vaga: 0.05 kg. top oil;
• Vaga: 0.5 kg. siru "Philadelphia";
• 5 eggs;
• 1 g. vanillin;
• 4 tbsp. cocoa;
• 1.5 tbsp. tsukru.

Recipe for classic chocolate cheesecake:

1. Bake it with a blender or hammer, pour flour, pour milk, add softened butter. Carefully knead the butter until smooth.
2. Place the pie base in the mold in which the pie is being prepared, and level with a spatula.
3. Proceed with the filling. Beat the eggs with a mixer, tsukor and sire. Divide the soufflé into two parts, first mix with cocoa and the other with vanilla.
4. Fill the base of the pie first with one type of soufflé, then with another.
5. Bake at 160 degrees in a pre-heated oven. Better than the first 20 chickens, place the dessert under the foil, bake any leftovers under the lid.

This amazing vanilla-chocolate cheesecake is ready and waiting for you!

Chocolate cheesecake with syru

Blue cheesecake has a special tenderness and lightness, which is not at all surprising, since the main ingredient of this cake, cheese, always transforms and changes the tiredness of the taste of dessert. Syre is a product that is distilled from fermented milk and adds a little sourness to the taste. Even though it is sour, not all children can handle such a brown fermented milk product in a clean manner. The advantage is given to sweet syrams

Fruit flavors, which can be used to treat the great quantity of fruits and sweeteners, which are detrimental to the health of children. At home, lilac cheesecake is made from pure natural cheese, which provides the baby’s body with the necessary calcium and other vitamins and microelements. The calorie content of the pie is sure to impress anyone who is watching their figure.

You will need:

• Vaga: 0.15 kg. vershkov oil
• 0.35 kg. Boroshna;
• 2 bottles of tsukru;
• 4 eggs;
• 1 rub. rozpushuvacha;
• 3 tbsp. cocoa;
• Vaga: 0.7 kg. siru;
• 1 bottle of fatty tops.

Cooking cheesecake with cheese:

1. Rosm'yakshene oil|mastila| mix with two eggs and a bottle of zucchini. Whisk together the fluff and cocoa and add to the licorice-olive base. Knead the dough.
2. Place the pie base in the refrigerator for an hour, first dividing it into two uneven parts.
3. Proceed with the filling. The cheese will become homogeneous and lower if you process it with a blender.
4. Use a mixer to bring the eggs and zuccor that are left out to a written form, then combine with the cheese and tops.
5. Roll out a large portion of the dough into a round mold (this will become the base of the pie), place in the baking pan.
6. Pour the sweet vershkovy cheese onto the dough.
7. Roll another piece of dough and cover the blue cheesecake with it.
8. Bake at 160 degrees for about a year.

Fruit chocolate cheesecake

Cherries are used as a fruity flavor in the dessert. The savory fruits will become an unforgettable part of the pie. The cherry dessert is prepared with gelatin, which ensures its stability, so that the lasso will not be baked in the oven.

You will need:

• Vaga: 0.5 kg. pechiva;
• Vaga: 0.1 kg. top oil;
• 10 g gelatin;
• Vaga: 0.4 kg. siru "Philadelphia";
• 1 can of condensed milk;
• Vaga: 0.2 kg. dark chocolate;
• Vaga: 0.2 kg. cherries (or any other berries and fruits)

How to make chocolate cheesecake with cherries?

1. Eat a top of the oil. Compact the sand base into the mold and place it in the cold.
2. Pour gelatin into half a bottle of water at room temperature and leave for about an hour until it swells.
3. Melt the chocolate. Beat the cheese and milk to thicken it, add chocolate to it.
4. Dissolve gelatin in a water bath.
5. Cut the cherries into pieces and combine dissolve with gelatin and filling.
6. Place the resulting masa on top of the pie base.
7. Take it out of the cold for a few years until it cools down completely.

Chocolate cheesecake at multivartsi

The main secret behind the prepared dessert is its tariness and lack of quality. Keep in mind that this dessert needs a lot of time to set, so that immediately after boiling the wine will be rare, and the ideal shape will only be after cooling. A wet pie can easily be removed from the pan without seeming like the multicooker bowl is on the stove. However, you don’t need to go crazy, cheesecake with chocolate will definitely come out and taste amazing. Let's learn how to make chocolate and pea cheesecake from a multicooker.

You will need:

• Vaga: 0.4 kg. syrah with high fat content;
• Vaga: 0.1 kg. vershkov;
• 3 eggs;
• Vaga: 0.1 kg. dark chocolate;
• Vaga: 0.1 kg. peanuts;
• Vaga: 0.2 kg. pechiva;
• 3 tbsp. olia;
• 3 tbsp. cocoa.

Preparing chocolate and pea dessert:

1. Wash and thoroughly dry the peanuts, rub them in the oven for 5 minutes at 180 degrees.
   Finish the oven using a blender or hammer. Before the crunch comes out, add softened butter, zukor and cocoa.
2. Cover the bottom and edges of the multicooker bowl with parchment paper so that you can pull out the cake manually and without force.
3. Place the shortbread dough in a bowl to form the sides of the cheesecake. Take it for an hour to cool down.
4. Blend the cheese in a blender until it becomes creamy, add eggs to the top, beat vigorously. Combine this filling with great peanuts.
5. Melt the chocolate, first breaking it into small pieces. Once the chocolate has cooled to room temperature, pour in the filling.
6. Pour chocolate pea-syrah onto the cooled dough.
7. Place the multicooker in the simmer mode for 1 year 20 minutes.
8. After drinking, do not rush to take out the dessert, let it cool for a year.

Well, we taught you how to deliciously prepare chocolate cheesecake at home, vikory and various fillings: cheese, fruit, peas, cheese. Revealed the secrets of baking chocolate dessert in the oven and multicooker. What a cheesecake speci - your special person on the right. Golovna, so that you always cook with great love, and then all the herbs will turn out miraculously.

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