Chocolate cheesecake with kinuski frosting

Liisa Westerberg had been dreaming of a velvety soft chocolate cheesecake baked in the oven for a long time.

– The cake of my dreams is creamy and at the same time soft chocolate. Just such that even the thought makes one’s tongue water, Westerberg writes Sweetin his blog.

Here it is: chocolate cheesecake with salty kinuski frosting.

Salt custard-chocolate cheesecake

Base:

200 g digestive biscuits

75 g of butter

Filling:

½ dl of milk

150 g of dark chocolate

350 g unflavored cream cheese

1 dl sugar

2 eggs

1 teaspoon of vanilla paste

1 tablespoon of wheat flour

Icing:

1½ dl whipped cream

1 dl brown sugar

finger salt

Base:

1. Line a springform pan (diameter 20 cm) with baking paper. Heat the oven to 175 degrees.

2. Crush the cookies into a crumb and mix in the melted butter. Press the mixture onto the bottom and sides of the pan (about 3 cm high). Bake the base in the oven without the filling for about 10 minutes.

Filling:

1. Melt the chocolate together with the milk. Mix until smooth.

2. Mix cream cheese and sugar together. Add the eggs one at a time.

3. Add vanilla and wheat flour and mix until smooth. Lastly, stir in the chocolate. Pour the mass over the base.

4. Lower the oven temperature to 160 degrees and bake the cheesecake for about 30 minutes or until it has set on the edges, but is still slightly springy in the middle.

5. Allow the cake to cool at room temperature first and then transfer to the refrigerator to cool completely.

Icing:

1. Measure cream and brown sugar into a saucepan. Heat to boiling and boil until a drop dropped into a cold glass of water forms a neat drop at the bottom of the glass (about 10 minutes).

2. Allow the custard to cool for a few minutes, stirring occasionally, and then pour over the cake.

3. Let the cake set in the cold for at least an hour. Finish with finger salt before serving.

Source: Makeaa.fi

The story was originally published in October 2020.