Chocolate Cheesecake “Black Forest“

Hi, I'm Buca, Pastry chef at Buca’s Bakery.

It all started 11 years ago, when making desserts in an amateur manner became my hobby.

Because of my love for cooking, I decided to test my skills at the Culinary Academy. The education I received there finally convinced me that I have chosen the right profession, and after completing the course in 2019, I opened the pastry shop “Bukas Bakery” together with my sister.

At the bakery, we offer a wide variety of desserts made with the highest quality ingredients. We bake holiday cakes for different occasions with varied fillings and visuality, and of course, everyone’s favorite cinnamon buns.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Recipe author

Buka Dumbadze

Ingredients

Cheesecake mass:

dark chocolate

170 gram

Cream cheese

300 gram

Sugar

75 gram

Brown sugar

25 gram

Cocoa

15 gram

Egg

2 piece

Egg yolk

1 piece

crème

80 gram

Cherry Confit:

Cherry

125 gram

Sugar

20 gram

corn starch

5 gram

Decor:

Cream cheese

60 gram

crème

30 gram

Powdered sugar

30 gram

Cheesecake bottom:

Cocoa cookie

150 gram

melted butter

30 gram

step

Beat creamy cheese, sugar, cocoa, eggs and cream until a homogeneous mass is obtained, add chocolate melted on a steam bath gradually. Boil cherries together with sugar and starch.

step

Any cocoa biscuit may be used for the bottom of the cheesecake. Mix the blended biscuits with melted butter and press into 20 cm diameter mold, let cool well.

step

Pour the cheesecake mass. Place the mold in hot water and bake at 160 degrees for 35-40 minutes. Leave it in the oven until cool, then chill in the fridge for 6-7 hours and then decorate with cherry confit and creamy cheese cream.

Serve

Bon Appetit!

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