The Most Decadent Cheesecake Ever
- Ready In:
- 3hrs
- Ingredients:
- 20
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
Instructions for crust
- 1 egg
- 45 g butter
- 40 g sugar
- 120 g flour
-
Instructions for fudge
- 1 egg
- 100 g butter
- 150 g sugar
- 55 g dark chocolate
- 80 g dark chocolate, chopped
- 25 g flour
-
Instructions for filling
- 2 eggs
- 300 g yogurt cheese
- 200 g cottage cheese
- 2 tablespoons cornstarch
- 150 g sugar (divided 50g+100g)
- 1⁄2 teaspoon lemon rind
- 1 teaspoon vanilla
-
Instructions for glaze
- 100 white chocolate
- 40 g whipping cream
- 1 teaspoon vanilla
directions
- Have all your ingredients at a cool room temperature.
- Get a couple quarts of water boiling on the stove.
- Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
- Have a clean 10x14x2-inch (give or take) roasting pan ready.
- Preheat oven to 400F=205°C.
- Grease 10 inch spring form pan.
- 1oz.= 28 grams.
- Game Plan-.
- Prepare crust, while it bakes make fudge layer.
- While fudge bakes make filling.
- While cake cools make frosting.
- # Crust-------.
- Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
- Spread to the edges of the pan.
- Prick all over with a fork, then bake 10-15 minutes at 205°C until lightly browned. Allow to cool on a rack.
- Reduce heat to 325F=160C.
- # Fudge ----.
- Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
- Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate.
- Bake at 325F for 15 minutes, Remove from oven;
- # Filling -----.
- Separate eggs.
- With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside.
- Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
- Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
- Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
- Turn oven off, but leave cake in for another hour.
- It may appear a little jiggly in the center and will have a golden appearance around the edges.
- # Glaze-----.
- Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
- Spread top of each cooled cheesecake with Chocolate Glaze;.
- Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired.
- The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.
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