New York Cheesecake with Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 5 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pck. Biscuit (s), (American Cookies, 2 pieces)
- 0.5 ½ pack butter
- 650 g cream cheese
- 1 cup sour cream
- 1 vanilla pod (s), the pulp it
- 3 egg (s)
- 0.5 ½ cup sugar
- 2 tablespoon flour
- 150 g chocolate, (milk chocolate)
Print Recipe
Pin Recipe Instructions
- Put the cookies in a freezer bag and z. B knock / crumble into small pieces with a rolling pin. Add the melted butter to the cookies and mix into a mass. Then line a springform pan with baking paper and spread the cookie crumbs on it and press firmly with a spoon.
- Melt the chocolate in a double boiler. Then mix the cream cheese with the sour cream, vanilla pulp, sugar and eggs. Finally add the flour and mix again. Spread the still fairly runny cream on the cookie base and pour the melted chocolate over it. Carefully stir the chocolate into a pattern with a spatula (do not touch the bottom).
- Then bake the cake in the preheated oven at 160 degrees air circulation on the middle rack for about 40-50 minutes. When the cake is baked, turn off the oven and let it cool down with the oven door closed, otherwise it will collapse due to the temperature difference. When it has cooled down properly, place in the refrigerator for about 4 hours (preferably overnight).
- Tip:
- It is best to put a piece of baking paper in the bottom of the oven. If butter does run out of the baking pan, the oven will stay clean.
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