Cheesecake is believed to have originated in ancient Greece and was served at the first Olympic Games in 776 BC. The document then provides a recipe for dark chocolate cheesecake that includes melting chocolate and mixing it into a batter of eggs, cream cheese, cocoa powder, and sour cream before pouring it into a biscuit crust base and baking for 1 hour. It instructs leaving the cheesecake in the turned off oven for 2 hours to cool completely before chilling in the fridge.
Original Description:
A deliciously decadent Cheesecake with a Greek twist.
Cheesecake is believed to have originated in ancient Greece and was served at the first Olympic Games in 776 BC. The document then provides a recipe for dark chocolate cheesecake that includes melting chocolate and mixing it into a batter of eggs, cream cheese, cocoa powder, and sour cream before pouring it into a biscuit crust base and baking for 1 hour. It instructs leaving the cheesecake in the turned off oven for 2 hours to cool completely before chilling in the fridge.
Cheesecake is believed to have originated in ancient Greece and was served at the first Olympic Games in 776 BC. The document then provides a recipe for dark chocolate cheesecake that includes melting chocolate and mixing it into a batter of eggs, cream cheese, cocoa powder, and sour cream before pouring it into a biscuit crust base and baking for 1 hour. It instructs leaving the cheesecake in the turned off oven for 2 hours to cool completely before chilling in the fridge.
Cheesecake is believed to have originated in ancient Greece.
Historians say cheesecake was served to
the athletes during the first Olympic Games held in 776 250g plain chocolate biscuits 1/2 t ground cinnamon 100g butter, melted 250g dark chocolate, finely chopped 3/4 c caster sugar 3 eggs 3 x 250g pkts cream cheese, at room temperature 2t cocoa powder, sifted 1t vanilla essence 2 x 300g sour cream Cocoa powder, extra, to serve 1. Preheat oven to 160°C. Brush a 24cm springform pan with melted butter to lightly grease. Line the base with non-stick baking paper. 2. Whizz biscuit, cinnamon and butter in food processor. Spread on bottom and sides with glass. Cover with plastic wrap and place in the fridge for 30 min. 3. Melt chocolate in a heatproof bowl over a saucepan of simmering water. 4. Beat together the sugar and eggs until light and creamy. In a separate bowl beat cream cheese until soft and no lumps. Add the cream cheese to the egg and sugar mixture and beat 5 to 7 minutes on medium-high speed until mixture is light, fluffy, and almost white in color. 5. Gradually add in the flour, Use a metal spoon to fold in the chocolate, cocoa powder and vanilla until just combined avoid over-mixing, which will deflate the batter and make the cake dense and tough. Add the sour cream and stir to combine. 6. Pour the mixture into the biscuit base and smooth the surface. Bake for 1 hour or until just set in the centre. Turn oven off. Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Cover and place in fridge for 2 hours to chill. 7. Dust with extra cocoa powder or drizzle with melted chocolate thinned with milk.