(baked in a 36×21 cm pan
Ingredients
Cocoa crust
- 180 g all-purpose flour
- 20 g cocoa powder (about 2 tbsp)
- 100 g cold butter
- 50 g powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
Cheesecake filling
- 1 kg cream cheese (from a tub, thick and not watery)
- 200 g sugar (about 1 cup)
- 4 eggs
- 2 tbsp flour (all-purpose or cornstarch)
- 100 g butter, melted and cooled
- 1 tsp vanilla extract (optional)
Chocolate glaze (optional, for swirls on top)
- 100 g dark or milk chocolate
- 50 ml heavy cream (30–36%)
Instructions
1. Prepare the crust
Mix flour, cocoa powder, and powdered sugar in a bowl.
Add cold butter, cut into small pieces, and rub it into the flour until crumbly.
Add egg yolk and a little cold water, knead quickly into a dough.
Roll out thinly and press into the bottom of the 36×21 cm baking pan.
Pre-bake for about 10 minutes at 180°C (350°F).
2. Prepare the filling
In a large bowl, mix cream cheese, sugar, eggs, and flour just until combined (don’t overmix).
Add melted butter and vanilla, stir until smooth.
3. Assemble the cheesecake
Pour the cheese mixture over the pre-baked cocoa crust.Bake at 170°C (340°F), top and bottom heat, for about 60 minutes.The cheesecake should be set and slightly golden on top.
4. Optional chocolate glaze
Heat cream and pour over chopped chocolate, stir until smooth.Spread over cooled cheesecake or drizzle in swirls for decoration.
5. Cool and serve
Let the cheesecake cool at room temperature.Slice into squares or rectangles and enjoy! 🍰
