Chocolate San Sebastian cheesecake
Cream cheese and eggs provide protein, while cream and chocolate make the center intensely creamy. High heat creates the signature dark crust, and chilling for 5–8 hours sets the tender chocolate texture.
Read
Video on the topic
Reviews
Notes
Inventory: Mixer
588
Servings: 10 (1 serving ≈ 99 gram)
Digestion time: 4 hour
Complete protein: ✔
Diameter of the mold: 20 cm. RecountAdjust the baking time according to thickness.
Preheat the oven to 250 °C. Beat cream cheese (400 g) until smooth. Add erythritol (30 g), vanilla (1.5 g), Himalayan salt (2 g), and sifted cocoa powder (8 g).
Add eggs (150 g) one at a time, mixing well. Melt 99% dark chocolate (180 g) and add it to the cheese mixture. Warm 35% cream (220 g) and incorporate it in 2–3 additions.
Line a 20 cm pan with parchment, pour in the mixture, and tap the pan gently. Bake for 20–25 minutes. Cool completely at room temperature and refrigerate for 5–8 hours.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Chocolate San Sebastian cheesecake", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More cheese:More recipes
More chocolate:More recipes
More cheesecakes:More recipes
Watch others cakes and sweet pies:
We recommend reading
All articlesHow to Make Molded Ice Cream with a Chocolate Shell: Molds, Temperature, and Melting Control
4min
How to Make Soft Sugar-Free Keto Ice Cream Without an Ice-Cream Maker
5min
How to Choose and Store Eggs: Freshness, Size and Safety
7min
Geroprotectors in Food: Which Foods May Help Protect Against Aging
8min
Share: