Tangy Chocolate Cheesecake

I never intended to go this long without updating the blog, but here we are, a month after my last post. We had a pretty busy Holiday season (who doesn’t?) and now I’m even busier if that’s possible, since 2014 is the last year I have to finish my dissertation and I’m also teaching a class this semester. Basically, my updates will probably be pretty sporadic and erratic from now on until… well, I’m not sure. I’ve never wanted blogging to become a chore or something I’m obligated to do, so I don’t want to force it. I hope you understand.

I came back from Boston wanting to try out new recipes, and I’ve already tested a few. My favorite so far is a chocolate-hazelnut dacquoise (our New Year’s dessert) which was absolutely amazing. I didn’t get a decent picture – only one on Instagram with my phone – so I’ll have to make it again and share it because I seriously think it’s one of the best (if not the best) cake I’ve ever made.

tangy-chocolate-cheesecake

But don’t be sad, the cake I have for you it’s pretty great, too! And one I’d been meaning to try as well. Plus, it’s way lighter than a traditional cheesecake, because it uses a non fat fresh cheese (similar to cottage cheese, I think) that’s high in protein. They call it “0% fresh whipped cheese” here and since it’s high protein I believe it’s meant for athletes, etc. I loved that it made the cake a bit lighter and it gave it a distinct tangy flavor at the same time.

Tangy Chocolate Cheesecake

Adapted from Rosie’s Bakery Cookbook (Brownie Cheesecake recipe)

For the crust

I used this cookie crust recipe

For the filling

  • 12 oz (340g) dark chocolate
  • 1/2 cup hot brewed coffee (I used decaf)
  • 1 pound (450g) 0% fresh whipped cheese (similar to cottage cheese, but whipped)
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 4 large eggs, at room temperature

Preheat oven to 350ºF (180ºC). Make the crust as directed (add a little water if it’s too crumbly) and press it into the bottom of a 9 inch springform pan. Bake for 15 minutes. For the filling, melt the chocolate in the coffee in a double boiler over a pot of simmering water. Meanwhile, beat the cheese, sugar, vanilla and salt in a stand mixer on medium speed for about two minutes. Add the eggs and mix for an additional minute on medium-high speed. Add the chocolate mixture to the egg/cheese mixture and beat until batter is smooth and uniform, about 30 seconds. Pour the filling over the crust and bake the cake on the center oven rack for 30-35 minutes, until tester comes out clean. Allow the cake to cool completely, and it’s best if you let it rest overnight before serving with a dollop of whipped cream or creme fraiche. Enjoy!

What do you think? Share your opinion in the comments.

6 thoughts on “Tangy Chocolate Cheesecake

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