Chocolate Cheesecake Recipe

5 from 2 votes

Discover the best chocolate cheesecake that 25,000 people have already tried! Creamy, rich, and decadent, with a chocolate biscuit crust and topped with smooth chocolate ganache.

Prep Time2

WORK TIME30

Course: Dessert

Cuisine: World

Keyword: cheesecake, chocolate

Servings: yields

Calories: 650kcal

Equipment

9-inch springform pan

Ingredients

For the crust:

8.5 oz Chocolate biscuits/graham crackers
7 tablespoons Butter melted

For the filling:

325 g Dark chocolate 60% cocoa solids
3 cups Cream cheese
1 cup Sour cream
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 cup Sugar
4 eggs
¼ teaspoon salt

For the ganache:

150 g Dark Chocolate or milk chocolate
⅔ cup heavy cream
1 tablespoon Butter

US Customary - Metric

Instructions

Make the crust:

Preheat oven to 320F (160C).
In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.

Make the filling:

Chop the chocolate and place in a heat-proof bowl. Set over a pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. Add sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
Add the eggs, one at the time, beating to combine after each one. Add the melted chocolate, mix until combined and smooth.
Prepare the water bath: Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in the oven. Pour in boiling water to come halfway up the side of the springform pan
Bake for 50-60 minutes, or until center is almost set (slightly jiggly in the center). Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.

Make the Ganache:

Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
Pour over the cheesecake, let set and serve.

Video

Notes

Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.

Nutrition