The Most Decadent Cheesecake Ever

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 1 egg
• 45 g butter
• 40 g sugar
• 120 g flour
• 1 egg
• 100 g butter
• 150 g sugar
• 55 g dark chocolate
• 80 g dark chocolate, chopped
• 25 g flour
• 2 eggs
• 300 g yogurt cheese
• 200 g cottage cheese
• 2 tablespoons cornstarch
• 150 g sugar (divided 50g+100g)
• 1/2 teaspoon lemon rind
• 1 teaspoon vanilla
• 100 chocolate
• 40 g whipping cream
• 1 teaspoon vanilla

Recipe

• 1 have all your ingredients at a cool room temperature.
• 2 get a couple quarts of water boiling on the stove.
• 3 arrange racks in your oven so there's one on the lowest and one in the middle. if you do not have a center position then go mid-lower.
• 4 have a clean 10x14x2-inch (give or take) roasting pan ready.
• 5 preheat oven to 400f=205°c.
• 6 grease 10 inch spring form pan.
• 7 1oz.= 28 grams.
• 8 game plan-.
• 9 prepare crust, while it bakes make fudge layer.
• 10 while fudge bakes make filling.
• 11 while cake cools make frosting.
• 12 # crust-------.
• 13 gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
• 14 spread to the edges of the pan.
• 15 prick all over with a fork, then bake 10-15 minutes at 205°c until lightly browned. allow to cool on a rack.
• 16 reduce heat to 325f=160c.
• 17 # fudge ----.
• 18 microwave 55gr chocolate squares in a microwave-safe bowl at medium (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. stir until smooth.
• 19 beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. add 1 egg, beating just until blended after each addition. add melted chocolate, beating just until blended.
• 20 add 25gr flour, beating at low speed just until blended. stir in 1 teaspoon vanilla and 80gr chopped chocolate.
• 21 bake at 325f for 15 minutes, remove from oven;
• 22 # filling -----.
• 23 separate eggs.
• 24 with a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. set aside.
• 25 beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
• 26 fold beaten whites into cheese mixture. scrape the batter into hot or cool crust.
• 27 bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
• 28 turn oven off, but leave cake in for another hour.
• 29 it may appear a little jiggly in the center and will have a golden appearance around the edges.
• 30 # glaze-----.
• 31 melt 100gr chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at medium (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. whisk until chocolate melts and mixture is smooth.
• 32 spread top of each cooled cheesecake with chocolate glaze;.
• 33 cover and chill on a rack for 1 hour + refrigerate over night well covered. remove sides of pans before serving. garnish, if desired.
• 34 the cake will stay at peak flavor for several days so long as you keep it wrapped and cold.