Mexican · Dessert
Mexican Chocolate Cheesecake
A dense, fudgy baked cheesecake built on a cinnamon-spiced crumb crust, its cream cheese filling deepened with melted dark chocolate and cocoa powder and warmed through with Mexican cinnamon, echoing the flavour signature of Oaxacan chocolate.
$1
25 minsPrep
40 minsCook
305 minsTotal
MediumLevel
Nutrition per serving
501Calories
8.9gProtein
35.7gFat
38.9gCarbs
24.2gSugar
3.9gFiber
361mgSodium
139mgChol
20.3gSat Fat
290mgPotassium
104mgCalcium
3.5mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager Beer
local
Champurrado
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Heat oven to 160C. Stir the crushed flour-based crumb mixture with melted butter, brown sugar and a pinch of the cinnamon until it resembles wet sand, then press firmly into the base of a 10cm springform tin.
2
Bake the crust for 8 minutes, then set aside to cool slightly while you make the filling.
3
Melt the 22g of dark chocolate over a double boiler or in short microwave bursts, then set aside to cool slightly.
4
Beat the softened cream cheese and sugar together until smooth and lump-free, about 2 minutes.
5
Sift in the cocoa powder and remaining cinnamon, then mix in the melted chocolate, sour cream, vanilla extract and salt until fully combined.
6
Add the beaten egg last and mix on low speed just until incorporated — do not overbeat.
7
Pour the batter over the cooled crust and smooth the top with a spatula.
8
Bake at 160C for 32-35 minutes until the edges are set but the centre still has a slight wobble.
9
Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes to prevent cracking.
10
Transfer to a wire rack to cool fully, then chill in the fridge for at least 4 hours or overnight.
11
Release from the springform tin, shave the reserved dark chocolate over the top, slice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Chocolate Dark 70, melted
- 8g8g Cocoa Powder
- 120g120g Cream Cheese, softened
- 28g28g Sugar White
- 30g30g Egg, beaten
- 16g16g Sour Cream
- 1.5g1.5g Cinnamon Ground
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
- 12g12g Butter, melted
- 20g20g All Purpose Flour, crushed into crumbs with cinnamon
- 8g8g Brown Sugar
- 10g10g Chocolate Dark 70, shaved, for garnish, garnish, 1
