Mexican Chocolate Cheesecake

Products Used
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Mexican Chocolate Cheesecake Imperial
By Vianney Rodriguez
Prep Time:
15m
Bake/Cook Time:
2h
Yield:
Serves 12
Plan for:

Chill overnight 

Mexican Chocolate Cheesecake is a silky chocolate cheesecake made with semi-sweet and Abuletia Mexican chocolate, cream cheese, and sour cream. Mexican chocolate is a mixture of cacao nibs, sugar, vanilla, and cinnamon all swirled together for a sweetly spicy bite. Every bite of this creamy chocolate cheesecake is infused with the hint of warming cinnamon and spices. 

Un pastel de queso de chocolate sedoso hecho con chocolate semidulce y mexicano, queso crema y crema agria es el postre perfecto para disfrutar con familia y amigos. Los amantes del chocolate simplemente no pueden tener suficiente de esta tarta de queso de chocolate de inspiración mexicana.

Rating:
Rate it yourself
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Products Used

Ingredients

Graham Cracker Crust

Mexican Chocolate Cheesecake

  • 1 cup semi-sweet chocolate
  • 2 Abuelita Chocolate tablets, broken into pieces
  • 1/4 cup coffee
  • 24 ounces cream cheese, softened at room temperature
  • 1 teaspoon salt
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 3 tablespoons all-purpose flour*
  • Whipped topping
  • Grated chocolate
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs, melted butter, and sugar until combined. Press into a 9-inch springform pan, gently pressing into pan and slightly up edges.
  3. Bake for 8 minutes, remove from oven and cool completely. Reduce oven to 325°F.
  4. For filling, place semi-sweet chocolate and chopped Abuelita Chocolate tablets in a bowl. Warm coffee in a microwave and pour over chocolate; stir to melt chocolate. If needed, heat chocolate in 10-second intervals until all chocolate is melted; set aside.
  5. Beat cream cheese until smooth. Add salt and sugar, and mix until creamy scraping down sides.
  6. Add sour cream and vanilla extract, and mix well. Add eggs one at a time, beating after each addition until just blended. Sprinkle in flour and continue to mix. Scrape bowl down and mix until completely smooth. Stir in melted chocolate.
  7. Place prepared crust on baking sheet and pour cheesecake into crust. Bake for 20 minutes, then reduce heat to 300°F and continue baking for an additional 30 minutes or until edges are set.
  8. After 30 minutes, turn off oven, leaving oven door closed and allow cheesecake to rest in oven for an hour.
  9. Cool completely, cover and place in fridge to chill overnight.
  10. When ready to serve, carefully remove from springform pan. Top with whipped topping and garnish with grated chocolate.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.

Rate & Review
or to post comments
Sweetalk member
Mar 05, 2023

the recipe is unclear to me, where does the semi sweet chocolate come in? Do you add it with the Mexican chocolate?

Administrator
Mar 05, 2023

Both chocolates go in together. The recipe has been updated to ensure clarity. Hope you love the recipe!

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Pastel de Queso Mexicano

Products Used
2
70
67
Mexican Chocolate Cheesecake Imperial
Por Vianney Rodriguez
Tiempo de preparación:
15m
Tiempo de cocción / cocción:
2h
Rendimiento:
Sirve 12

Un pastel de queso de chocolate sedoso hecho con chocolate semidulce y mexicano, queso crema y crema agria es el postre perfecto para disfrutar con familia y amigos. Los amantes del chocolate simplemente no pueden tener suficiente de esta tarta de queso de chocolate de inspiración mexicana.

Clasificación:
Califíquelo usted mismo
Blog Ambassador
Recipe Developer
Products Used

Ingredientes

Corteza

Pastel de Queso

  • 1 taza de chocolate semidulce
  • 2 tabletas de chocolate Abuelita, rallado
  • 1/4 taza de café
  • 24 onzas de queso crema, ablandado a temperatura ambiente
  • 1 cucharadita de sal
  • 1 taza Imperial Sugar Azúcar Granulado Extra Fina
  • 1/4 taza de crema agria
  • 1 cucharada de extracto de vainilla
  • 4 huevos
  • 3 cucharadas de harina
  • Crema batida
  • Chocolate rallado
  • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

  1. Precalentar el horno a 350°F.
  2. Mezcle las migas de galletas Graham, la mantequilla derretida y la azúcar hasta que se combinen. Presione en un molde desmontable de 9 pulgadas presionando suavemente en el molde y ligeramente hacia arriba los bordes.
  3. Hornea por 8 minutos, retira del horno y deja enfriar por completo. Reduzca el horno a 325°F.
  4. Coloque el chocolate en un tazón. Caliente el café en el microondas y vierta sobre el chocolate, revuelva para derretir el chocolate. Si es necesario, caliente el chocolate en intervalos de 10 segundos hasta que todo el chocolate se derrita; dejar de lado.
  5. Batir el queso crema hasta que quede suave. Agregue el azúcar y la sal, mezcle hasta que quede cremoso, raspando los lados.
  6. Agregue la crema agria y vainilla, mezcle bien. Agregue los huevos uno a la vez, batiendo después de cada adición hasta que se mezclen. Agrega la harina y continúa mezclando. Raspe el tazón hacia abajo y mezcle hasta que esté completamente suave. Agrega el chocolate derretido.
  7. Coloque la corteza preparada en una bandeja para hornear y vierta el pastel de queso en la corteza. Hornee por 20 minutos, reduzca el fuego a 300°F y continúe horneando por 30 minutos más o hasta que los bordes estén firmes.
  8. Después de 30 minutos, apague el horno dejando la puerta del horno cerrada y deje reposar el pastel de queso en el horno durante una hora.
  9. Deje enfriar completamente, cubra y coloque en el refrigerador para enfriar durante la noche. Cuando esté listo para servir, retírelo con cuidado del molde desmontable. Cubra con crema batida y decore con chocolate rallado.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.

Sweetalk member
Mar 05, 2023

the recipe is unclear to me, where does the semi sweet chocolate come in? Do you add it with the Mexican chocolate?

Administrator
Mar 05, 2023

Both chocolates go in together. The recipe has been updated to ensure clarity. Hope you love the recipe!

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