Cold chocolate cheesecake

Preparation time: 1 hour 30 minutes Minimum cooling time: 4 hours Number of servings: 22-24 cm baking tin In 100 g of cheesecake: Energy value 349 kcal Carbohydrates 21 g - Including sugars 16 g Protein 10 g Fat 25 g Diet: low-carbohydrate.

• Digestive cookies (oat, whole grain) 100 g
• butter 40 g
• 20 g cocoa
• ground cottage cheese, e.g. good quality, in 500 g buckets
• mascarpone cream 250 g
• whipping cream 30% 300 ml
• milk chocolate 200 g
• dark chocolate 100 g
• powdered sugar 50 g or more
• 30 g cocoa
• edible gelatin 15 g
• boiling water - hot water 70 ml
• whipping cream 30% 90 ml
• dark chocolate 64% 90 g

Cold chocolate cheesecake

Read the entire recipe first to be able to plan your work and gather the ingredients.

How you prepare the ingredients will affect the consistency of the cold cheesecake. My cheesecake is creamy. If you want yours to be fluffier and more foamy, you'll need to change the preparation process. Separately, whip the chilled heavy cream with powdered sugar and mascarpone cheese until stiff peaks form, and melt the chocolate in a double boiler.

Prepare a 24 cm springform pan. Line the bottom and sides of the pan with baking paper or foil (grease the inside edges with a little butter to ensure the high strips of parchment adhere well to the inside of the pan).

Place 100 grams of cookies in the bowl of a food processor. Blend until smooth. If you don't have a food processor, you can place the cookies in a bowl and crush them with a wooden pestle and pestle attachment, or place them in a ziplock bag and crush them with a rolling pin. Add up to 20 grams of cocoa powder and 40 grams (or slightly more if you prefer a firmer base) of very soft or melted and cooled butter to the ground cookies. Mix thoroughly. Transfer the mixture to the baking pan and pat it flat to even out the surface. While you prepare the cheesecake filling, you can place the baking pan with the prepared base in the refrigerator or on the kitchen counter.

Tips: For cheesecake, I recommend using good-quality digestive grain cookies (preferably oatmeal, whole-grain). If the mixture seems too crumbly, add a little more butter.

In a bowl, combine 500 grams of high-quality, ground cottage cheese (from a bucket is fine, but not runny or sour), 250 grams of mascarpone cheese, and 50 grams of powdered sugar. Blend until smooth.

Tip: Neither the cottage cheese nor the mascarpone cheese need be straight from the fridge. They can be at room temperature. As for the powdered sugar, you can even use twice as much as I listed, as the cheesecake I made with my recipe isn't very sweet.

Start heating 300 ml of 30% whipping cream (the thin kind) in a saucepan over low heat. When the cream is hot but not boiling, add 100 grams of broken or chopped dark or bittersweet chocolate and 200 grams of high-quality milk chocolate. Remove the pot from the heat and stir gently. At first, the cream may seem curdled or the chocolate won't combine. Over time, however, the mixture will become more and more smooth and velvety. This may take a few minutes. If the chocolate is melting too slowly, return the pot to the heat on low heat. Just heat the mixture until smooth, stirring constantly with a wooden spoon.

Tip: The fresher the cream, with a long expiration date, the better. Choose only the highest quality dark, dark, or milk chocolate.

Pour 15 grams of all-purpose edible gelatin into a bowl of boiling water. No more than 70 ml of freshly boiled water is enough to dissolve the gelatin. Stir until the gelatin is completely dissolved in the water. While stirring constantly, slowly pour the gelatin into the still-warm chocolate and cream mixture. Set aside to cool slightly, but not too long, as the contents of the pot may begin to thicken.

In a large bowl containing the cottage cheese, cream cheese, and powdered sugar, slowly pour the chocolate mixture with the gelatin from the saucepan. Using a hand mixer, slowly blend the mixture on low power until smooth and uniform.

Tip: It is not necessary, but at the end you can add about 15-20 grams of cocoa to the mixture and then mix everything with a spatula.

You can pour the entire chocolate cheesecake mixture into a cookie-bottom pan. However, I recommend pouring the mixture into three batches. After each batch, dust the layer with a little sifted cocoa powder, and then add the remaining cocoa powder to the top, using up the remaining 30 grams of the ingredients.

Place the cheesecake pan in the refrigerator while you prepare the chocolate icing.

The cheesecake topping is prepared practically the same way as the cream and chocolate frosting. Heat 90 ml of 30% whipping cream in a saucepan over low heat. When the cream is hot but not boiling, add 90 grams of 64% dark chocolate. Remove the pot from the heat and stir gently until the topping is perfectly smooth.

Remove the cheesecake from the refrigerator and cover it with the slightly cooled, but still liquid, icing. If you're feeling adventurous, feel free to add chocolate sprinkles or chocolate shavings. Fresh fruit like blueberries, strawberries, raspberries, blackberries, or wild berries will perfectly enhance the flavor and appearance of the cheesecake. Refrigerate the cold chocolate cheesecake until the icing and icing are completely set. This can take four to five hours. Refrigerate the cheesecake before serving. It will retain its freshness and flavor for at least four days.

Enjoy your meal.