Chocolate Farmers Cheese Cake Recipe

Instructions for Making the Crust:

• Butter a 9″ Round Springform mold or a deep pie pan and line the bottom with parchment paper. Preheat the oven to 375˚F, but wait until your dough is frozen to start baking.
• In a large bowl, cream together softened butter, 1 egg yolk, and 2 1/2 Tbsp milk.
• Sift in the dry ingredients: 2 cups of flour, 1 3/4 Tbsp cocoa, and 3/4 Tbsp baking soda. Use your hands to blend the dough together. Divide the dough in half to form two equal balls. Cover with plastic wrap and place the dough in the freezer for an hour. Mine froze in 45 minutes on the top shelf of my freezer.

Instructions for Making the Cheese Filling:

• Use a mixer or whisk on low speed to mix together 1 1/2 lbs of Farmers cheese, 1 1/4 cups of sugar, 3 eggs plus the leftover egg white, and 1 1/2 Tbsp of starch.

Instructions for Assembling Your Cake:

• Once the chocolate dough is frozen, take out one ball at a time (leave the second one in the freezer until you’re ready for it). Grate the first ball onto the base of a 9″ springform pan and spread it out evenly over the base of your pan, going all the way to the edges to prevent the cheese from escaping through the bottom. Pour your cheese filling over the grated dough.
• Pull the next frozen ball out of the freezer and grate it onto a plate, then spread it evenly over your cheese filling. Bake at 375 for 30-35 minutes. Place a baking sheet on the very bottom rack or a sheet of foil to catch any stray leaks from the cream cheese. The cake will still be a little jiggly in the center when it comes out of the oven. My oven took 35 minutes to bake. Let the cake cool completely to room temp before adding the chocolate glaze.
• To make the glaze, combine 3/4 Stick Butter, 3/4 Cup sugar, 1 Tbsp Cocoa and 3 Tbsp water in a small sauce pan. Melt over medium heat stirring constantly until smooth and sugar is dissolved. Let the glaze cool to room temp.
• Once the glaze and the cake are cooled to room temp, pour the glaze over the cake and refrigerate to let the glaze set completely.
• Top with some fresh fruit if desired. These were some of the few raspberries that are still growing in our backyard 🙂