This is the best cheesecake I've ever made. Whenever friends and family taste this cheesecake beg me for the recipe. Not only is it very easy to do, but it is also very beautiful!
- Ready in 6 hours 20 minutes
125g Digestive biscuits crumbled ™
5 tablespoons granulated sugar
75g butter, melted
5 tablespoons of unsweetened cocoa powder
675g cream cheese, quark or type Philadelphia ™
400g of sweetened condensed milk
1 teaspoon vanilla extract (or 1 teaspoon of vanilla extract)
170g of small drops of cioccolao
1 teaspoon of flour 00
Preparation: 20 minutes | Cooking: 1 hour | Additional time: 5 hours, cooling
Preheat oven to 150 ° C. .
Mix the cookie crumbs, sugar, butter and cocoa. Distributed, pressing firmly on the bottom and sides of a springform pan with a diameter of 23cm. Set aside
Beat the cheese to soften it. Continuing to whisk gradually add the condensed milk. Beat well. Add the vanilla, eggs and continue to mix until the dough is smooth.
Roll 1/3 of chocolate chips in the flour, to prevent sinking into the cake. Pour in the mixture and stir gently.
Pour the batter into the pan, sprinkle the remaining chocolate chips on the surface.
Bake at 150 ° C for 1 hour. Turn off the oven (but leave the oven closed) and let the cake cool in the oven for another hour.
Remove from the oven and let the cake cool completely. Refrigeratela before removing the sides of the mold. Keep it in the refrigerator until ready to serve.
Tips for a perfect cheesecake
Do not cook too much, even though it may seem uncooked, the cheesecake is actually ready when the center is still creamy. The residual heat will continue to cook the central part once the cake is extracted from the oven.
Remove the cheesecake from the oven and place on a wire rack to cool or just let it cool in the oven for an hour. This will help to avoid the center of the cheesecake from sinking. When it cools, the center will be fully hardened!
Bake the cheesecake in a water bath: the most effective way to perfectly bake a cheesecake, avoiding that the surface cracks or that the center lunges, is cooking in a water bath. Since the water starts to evaporate when it reaches the boiling point, does not heat never above 100 ° C, regardless of the temperature of the oven. This means that the sides and the bottom of the cheesecake not bake faster than the center, avoiding that the latter lunges causing cracks on the surface.
The importance of temperature: Make sure the cream cheese and eggs are at room temperature before using them for the dough or you'll lumps in the cheesecake. If you have any lumps in the mixture, pass quickly in a mixer for rendelo smooth and silky.
Do not forget cooling: a cheesecake needs several hours of cooling and settling. This makes it a perfect cake to be baked the day before.