Chocolate cheesecake

Delicate, airy and very chocolate cheesecake, consisting of three chocolate layers, will bring to mind all the sweet tooth.


Ingredients:





Foundation


- 250 g chocolate chip cookie (or 2 tbsp. cocoa powder)


- 150 g butter




Stuffing




900 gr cream cheese (e.g. Philadelphia)


- 250 g sugar


- 4 large eggs


- 200 g sour cream (20-30%)


200 g sweet chocolate (50-60% cocoa)





Ganache


- 100 g dessert chocolate


- 60 ml cream (20-35%)





Method of preparation:


Biscuits milled in a blender crumbs. Add the melted butter and stir. We stamp crumbs on the bottom of a split form with a diameter of 22-24 see Put in a preheated 170 degree oven and bake 10 minutes. Take out and let cool. The temperature Bates to 160 degrees.




Cheese whisk whisk with sugar until creamy. One by one add the eggs, knead it thoroughly after each. Add sour cream.




The chocolate melted in a Bain Marie or in the microwave (2 minutes at a power of 450). Interfere chocolate into the cream. We shift into the form over Foundation and level. Put in the oven and bake 1 hour. On the bottom put a container of boiling water. With ready-made cheesecake when tapped on the side forms spoon should tremble only the middle.




Upon reaching the readiness leave the cheesecake in the closed oven for 1 hour. Then take out, cooled to room temperature and transfer to the fridge for 6 hours minimum.




Prepare the ganache. Cream bring to a boil, them rolling in the finely chopped chocolate and stir until smooth. Put the ganache on the cake and distributed. Allow to harden in the refrigerator for about half an hour.




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