Recipe: chocolate cheesecake

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3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1-1/2 cups sugar
2 large  Eggs
1/2 teaspoon almond extract
12 oz bittersweet chocolate chopped
1 package (8 ounces) cream cheese
1/2 cup heavy whipping cream
8 oz farmer’s cheese/ricotta
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract

  • Whisk together the flour, baking powder and salt.
  • In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and almond extract and beat on low speed until well combined. Add the flour mixture, and mix on low speed until smooth
  • Use spatula to spread half of the dough onto the bottom of 13×9 baking dish.
  • In a medium pot over medium heat, warm heavy cream, whipping cream, farmers cheese, and extracts. When hot, (but not boiling) add chocolate and mix well until well combined.
  • Pour chocolate mixture over cake base.
  • place drops of remaining dough evenly  on top of cake.
  • Bake for 40 min.
  • Cake is ready when golden brown.
  • Refrigerate cake after it cools down

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