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Chocolate cheese cake by Martha Stewart.

Cheese cake al cioccolato di Martha Stewart.

After a long week- end In Rimini, where I’ ve also attended a beautiful ( and Covid safe) wedding, I’m back with a post.

Two in a month?

Whoho! I am working hard!!

I made this cheese cake so long ago I don’t even remember when but I definetely remember the silky texture and the wonderful taste!

Not a surprise as this recipe comes from one of the books of Martha Stewart and she never fails, right??

This is the book:

I loved it so much, I have this, the one about cookies, the one about cupcakes…

But I’m always on a diet and I cannot make all of them SOB, SOB!!

Here you are the recipe, indulge in this cheese cake and be happy! <3

Chocolate cheese cake by Martha Stewart.

Servings: 8

Ingredients

  • 5 oz finely ground chocolate biscuits
  • 4 tbsp unsalted butter, melted
  • 1 cup sugar
  • 3 tbsp sugar
  • 8 oz dark chocolate, chopped
  • 24 oz cream cheese, room temperature
  • 1 pinch salt
  • 3/4 cup sour cream, room temperature
  • 3 tbsp unsweetened Dutch cocoa
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

Instructions

  • Preheat oven to 350 degrees.
    Combine together cookie crumbs, melted butter, and 3 tablespoons sugar in a bowl.
    Press crumb mixture onto bottom and up 1 inch on sides of a 9-inch pan.
    Bake about 10 minutes.
    Transfer to a wire rack, and let cool.
    Reduce oven temperature to 300° F.
  • Melt chocolate in a medium heatproof bowl set over a pan of simmering water or into the microwave, stirring, about 2 minutes. Let cool.
  • Put cream cheese in the bowl of an electric mixer with the paddle attachment on; mix on medium speed until fluffy, about 3 minutes.
    Mixing on low speed, add remaining cup sugar ilittle by little.
    Add salt, mix until combined.
    Add sour cream, cocoa, vanilla, and melted chocolate; mix until combined.
    Add eggs, one at a time, mixing each until just combined (do not overmix).
    Pour cream cheese filling over crust.
  • Bake until set but still wobbly in center, 50 to 60 minutes.
    Let cool completely in the pan on rack.
    Refrigerate, uncovered, 6 hours or overnight.
    Before unmolding, run a knife around edge of cake.

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