Description
I prepared the cheesecake in a 20 cm springform tin with a removable base.
Crust
Dark chocolate cream
Topping (optional)
Crust Preparation Method
Place the flour, sugar, salt, and baking powder in the mixing bowl, then mix for 5 seconds / speed 4.
Add the cold butter, cut into pieces, and mix for 2 seconds / Turbo.
Add the egg and 1/2 tablespoon of milk, then knead using the Dough function for 2 minutes.
Preheat the oven to 170°C. Grease the baking tin with butter, roll out the dough and place it in the tin, gently pressing it up the sides. Prick the base with a fork.
Bake the crust at 170°C for 12 minutes, just until it firms up slightly.
Dark chocolate cream
Place the chocolate in the mixing bowl and grate for 5 seconds/speed 10.
Add the whipping cream, then melt for 3 minutes and 30 seconds/50°C/speed 2. Scrape down the sides of the bowl with a spatula.
Add the cream cheese and sugar, then mix for 20 seconds/speed 5.5.
Add the eggs, vanilla extract, and salt, then mix for 25 seconds/speed 6.
Pour the mixture over the baked crust. Bake for 1 hour at 160°C, until it is golden, risen, and slightly wobbly in the center.
Leave it in the tin until completely cooled — the cheesecake will sink noticeably. Once cooled, refrigerate for at least 4 hours.
Topping
For a nice finish, I made a topping from cream cheese, whipping cream, and dark chocolate. Whip the cream until it has a firm consistency, then mix it with the cream cheese and melted dark chocolate. Decorate the cheesecake as desired.
