Crunchy Baked Cinnamon Chocolate Cheesecake. Unfortunately, this lovely cake is really expensive to bake. You may replace one-third of the cream cheese with smooth cottage cheese but it will reduce costs significantly if you can make your own cream cheese. The cake is rich and tasty enough to be served plain, but you may top it with chocolate flakes if you so wish.
Baked Chocolate Cheesecake
Crunchy Baked Cinnamon Chocolate Cheesecake
Pin Recipe
Ingredients
For the Base
- 75 grams chocolate biscuit crumbs
- 75 grams butter melted
- 1½ tsp ground cinnamon
For the Filling
- 175 grams plain chocolate semisweet, chopped
- 115 grams dark chocolate bittersweet, chopped
- 1.2 kg cream cheese at room temperature
- 200 grams castor sugar superfine
- 2 tsp vanilla extract
- 4 eggs at room temperature
- 175 ml sour cream
Instructions
- Preheat the oven to 180ºC (350°F).
- Grease a springform cake pan.
Making the Base
- Mix the chocolate crumbs with butter and cinnamon, press firmly over the bottom until covered.
Making the Filling
- Using a double boiler melt the plain and dark chocolate over hot water, and set aside.
- Using an electric whisk beat the cream cheese until nice and smooth then beat in the sugar and vanilla extract.
- Mix the eggs one by one. Scrape the bowl with a spatula.
- Add sour cream to the cheese mixture, stir in the melted chocolate mix, mixing it well!
- Pour the mixture into the tin and bake for 1 hour.
- Allow cooling in the tin before removing it.
- Chill before serving.
Nutrition
Calories: 797kcalCarbohydrates: 47gProtein: 12gFat: 65gSaturated Fat: 36gCholesterol: 223mgSodium: 518mgPotassium: 364mgFiber: 3gSugar: 39gVitamin A: 2003IUVitamin C: 1mgCalcium: 166mgIron: 3mg
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