Vanilla Chocolate Cheesecake
A stunning dessert! Creamy, delicate and with a vanilla aroma. This amount of ingredients makes 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- cookies 400 g
- oils 180 g
- cream cheese 600 g
- cream 33-35% 200 ml
- eggs 3
- sugar 150 g
- vanilla bean or 2 tsp vanilla sugar
- chocolate 200 g
Instructions
Step 1 of 17
Melt the butter.
Step 2 of 17
Crush the cookies using a meat grinder or blender.
Step 3 of 17
Mix the cookies with the butter until a crumbly consistency is achieved.
Step 4 of 17
Place the mixture into a baking pan (24–26 cm in diameter), press down firmly and form the sides. Place in the refrigerator while preparing the filling.
Step 5 of 17
Combine the cream cheese with sugar, beating with a mixer on low speed.
Step 6 of 17
Pour in the cream and mix thoroughly (also using the mixer on low speed).
Step 7 of 17
Add the eggs and mix.
Step 8 of 17
Cut the vanilla bean.
Step 9 of 17
Extract the seeds.
Step 10 of 17
Add the seeds to the cheese mixture (at this same stage you should add vanilla sugar if you are using it).
Step 11 of 17
Pour the mixture onto the prepared crust.
Step 12 of 17
Melt the chocolate.
Step 13 of 17
Pour the chocolate over the cheese mixture.
Step 14 of 17
Create patterns using a stick.
Step 15 of 17
Wrap the sides of the pan tightly with foil (to avoid water getting in).
Step 16 of 17
Place the pan with the cheesecake into a larger pan or deep baking tray. Pour hot water into the tray up to the middle of the dessert pan. Place in an oven preheated to 180 degrees. Bake for one hour.
Step 17 of 17
Cool the finished cheesecake completely before slicing it into portions. It is recommended to keep it in the refrigerator for 3–4 hours before serving.