A chocolate cheesecake is the epitome of indulgence. This delightful dessert combines the richness of chocolate with the creamy texture of cheesecake, creating an experience that’s sure to impress. With a Thermomix, making this dessert becomes a relatively straightforward process, allowing you to enjoy bakery-quality cheesecake at home.
Before diving into the process, gather the following ingredients. Being well-prepared ensures a smooth baking experience:
Here’s a step-by-step guide to creating your cheesecake with the Thermomix. Follow these instructions to ensure your cheesecake turns out perfectly every time.
First, place the chocolate cookies in the Thermomix bowl. Crush them for 10 seconds at speed 5 until you achieve a fine crumb consistency.
Add the melted butter to the bowl. Mix for another 10 seconds on speed 5 to combine the crumbs and butter evenly.
Press the mixture firmly into the base of a springform pan lined with parchment paper. Use a spoon or the back of a glass to flatten it out. Chill in the refrigerator while you prepare the filling.
Add the cream cheese and sugar to the Thermomix bowl. Blend for 20 seconds at speed 4 until smooth and creamy.
Melt the dark chocolate in a microwave or over a double boiler. Then, pour the melted chocolate into the cream cheese mixture and blend for another 20 seconds at speed 4.
With the Thermomix running at speed 4, add the eggs one by one through the lid opening. Continue mixing until fully incorporated.
Add the sour cream and vanilla extract to the mixture. Blend for another 20 seconds on speed 4 until everything is well combined.
Remove the crust from the refrigerator. Pour the filling over the chilled crust and spread it evenly with a spatula.
Preheat your oven to 150°C (300°F). Place the cheesecake in the oven and bake for 50-60 minutes. The cheesecake is done when the edges are set, but the center is still slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside for an hour with the door slightly ajar. This helps to prevent cracking.
After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight for best results.
When ready to serve, remove the cheesecake from the springform pan and slice it with a sharp knife. Enjoy your homemade, decadent chocolate cheesecake!
Looking to mix things up? Try these variations:
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