Chocolate Cheesecake
Inspired by techniques from NYT Cooking and America's Test Kitchen.
This follows the classic New York cheesecake method with a water bath and slow cooling, but dark chocolate melted with soured cream and a little cocoa enrich the filling, the base gets cocoa too, and the oven runs slightly lower. Rich, smooth and deeply chocolatey.
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Method
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Free sugars
25.4 g per serving
50.8 % of the 50 g daily maximum · 101.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 cm springform tin (at least 7 cm deep)
- roasting tin large enough to hold the springform
- heavy-duty foil
- heatproof bowl and small saucepan
- stand mixer or electric hand whisk
- kettle
- instant-read thermometer
- thin knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 562 kcal |
| Protein | 8.6 g |
| Carbohydrate | 43.7 g |
| of which sugars | 28.3 g |
| of which free sugars | 25.4 g |
| Fat | 40.4 g |
| of which saturates | 22.5 g |
| Fibre | 3.4 g |
| Salt | 0.85 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
