Cold Chocolate Cheese Cake
Yield
1 cakePrep
30 minCook
10 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 200 | grams |
chocolate, bittersweet
|
|
| 3 | large |
eggs
|
|
| 8 | tablespoons |
powdered sugar
|
|
| 250 | millilitres |
cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Topping | |||
| 1 | cup |
pecans
|
|
| Crust | |||
| 200 | grams |
butter
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
cocoa powder
|
|
| 200 | grams |
biscuit crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 2E+2 | grams |
chocolate, bittersweet
|
|
| 3 | large |
eggs
|
|
| 1.2E+2 | ml |
powdered sugar
|
|
| 2.5E+2 | millilitres |
cream
|
|
| 5 | ml |
vanilla extract
|
|
| Topping | |||
| 237 | ml |
pecans
|
|
| Crust | |||
| 2E+2 | grams |
butter
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
cocoa powder
|
|
| 2E+2 | grams |
biscuit crumbs
|
* |
Directions
Crust: Melt the butter.
Mix the crumbs with the sugar and cocao.
Add the melted butter.
Stir until well mixed.
Put it into a 26 centimeter spring-form.
Press the mixture into the form.
Put in refrigerator.
Filling: Melt the chocolate in a double-boiler or in micro-wave.
Stir until smooth.
Remove from heat.
Beat the egg-whites until hard peakes form -- set aside.
Whip the cream until soft peaks form -- set aside.
Whip the egg-yokes with the sugar until fluffy.
Whip the cream-cheese until fluffy, add the egg-mixture and the chocolate.
Stir the mixture until fully combined.
Fold in the cream until combined.
Finally fold in the egg-whites until combined.
Pour the mixture over the crust.
Put the pecan nuts on top, cover it and refrigerate for at least 6 hours, preferably overnight.
