Making of: Chocolate Cheesecake

And yet another Cheesecake. Actually, I wanted to make my own version of Cheesecake Factory's Chocolate Mousse Cake, but the cheese mass grew so high that there was no space for the mousse left within the shell. So, this is simply a Chocolate Cheesecake.

What you need is:

For the shell:
200 g flour
50 g sugar
100 g butter (cut into chunks)
1 egg
1 sachet vanilla sugar
2 tblsp. cocoa powder

Simply put everything into a bowl and knead it with a mixer until well combined. Then roll out half of the dough into a circle (26 cm) and put it into a 26cm-springform pan that is laid out with baking parchment. Butter and flour the sides of the pan and roll out the rest of the dough into stripes, so that you can cover the sides of the pan with them.

When finished, it should look like this:

Cover the crust with baking parchment an fill it with a kilogramm of dried peas for blind-baking:

After blind-baking the shell for 20 minutes at 200°C it should look like this:

While your shell is in the oven you can prepare the filling.

4 eggs
100 g sugar
500 g curd cheese
500 g chocolate cream cheese (e. g. Philadelphia)
1 sachet custard powder chocolate flavour
1 sachet vanilla sugar

First, mix the eggs and the sugar until the mixture gets light and fluffy. Then, add the other ingredients and mix again.
Fill the cheese mixture into the shell.

Put your cake into the oven for about an hour at 170-175°C. If it gets too dark lower the temperature a bit and cover the cake with aluminium foil.