April 4, 2020

Cheesecake with chocolate chips | “Stracciatella” Cheesecake

This cake with creamy and dense cheesecake filling
and small melted chocolate chunks in it,
on an aromatic chocolate base
will take the breath away from everyone !

Jump to Recipe Print Recipe

Do you also love to bake a delicious cake at the weekend and then enjoy it with family and friends? I have almost made it a tradition to make a cake on Saturday or Sunday. And if I’m honest, this is the best therapy to relax !

Why you should try this cake:

creamy light and dense with delicious melted chocolate chips
perfect together with the afternoon coffee or for breakfast
excellent gift for any party
you can decorate it with fruits or even more chocolate as you like
my brother’s new favourite cake 😉

TIPS FOR A FLAT cake

You also have the annoying problem that your cake always forms a huge elevation in the middle, which then even often collapses and makes a deep hollow in your cake? Here are my completely free insider tips:

when your cake is ready, let it cool down for at least 30 minutes in the closed oven (and never open the oven during the baking time)!
make a strip out of some old fabric or kitchen paper that is as high as your baking tin and long enough, that you can wrap it completely around the tin. Simply wet this strip before baking and wrap it around the mould (if it is made of kitchen paper, wrap it in aluminium foil first!). This way the heat reaches the edges of the cake and it rises
evenly !

**My loved equipment to bake cakes**:

Print Recipe

Cheesecake with chocolate chips

This cake with creamy and dense cheesecake filling and small melted chocolate chunks in it, on an aromatic chocolate base will take the breath away from everyone !

Course: Breakfast, Dessert, Snack

Servings: 23 cm caliber cake ring

Author: Lena

Equipment

adjustable cake ring (linked above) with 23 cm caliber
spatula (linked above)
baking strip for a flat cheesecake (explained above)

Ingredients

Chocolate base

100 g butter
80 g sugar
1 pinch of salt
1 tsp espresso powder
½ tsp baking powder
1 egg
75 g all purpose flour
25 g cocoa powder unsweetened

Cheesecake filling

750 g cream cheese skinny or fat
140 g powdered sugar
1 package vanilla sugar
2 eggs room temperature
25 g starch
1 pinch of salt
150 ml cream whipped
100 g chocolate chips or chocolate cut into chunks

Instructions

Preheatthe oven to 160 degrees Celsius or 320 degrees Fahrenheit on circulating air.
For the base, melt the butter in a pot on medium heat. While stirring continuously for about 10 minutes, let it become brown. Then remove from heat, carefully add 1 tbsp. cold water (Attention: it may splash!) and let it cool down.
Mix the cooled butter with the sugar, salt, espresso powder, baking powder and egg, then slowly add the flour and cocoa powder. Place the batter into a greased cake ring and spread it flat. Pre-bake in the oven for 10 minutes.
For the cheesecake filling, stir the cream cheese until creamy, then add in one at the time: the icing sugar, vanilla sugar, eggs, a pinch of salt and starch, stirring continuously. Finally fold in the whipped cream and the chocolate chunks.
Using a spatula, pour the cheesecake mixture from the mixing bowl onto the pre-baked base and smooth it down. Wrap the wet cake strip of fabric or kitchen paper around the tin (so that the cake rises evenly, see description above) and bake in the oven for 50 minutes.
After the baking time, switch off the oven and let the cake cool down for at least 30 minutes in the closed oven. Decorate with fruits and nuts as desired.

If you try the recipe, I would be pleased if you give me feedback and of course I am available for questions. Should you share the recipe or your homemade dish with your friends on social media, I would be very grateful if you would link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams.