Description
This rich and creamy chocolate cheesecake features a chocolate cookie crust, a luscious chocolate-infused cream cheese filling, and a smooth ganache topping. Perfect for chocolate lovers, this dessert combines deep cocoa flavors with a velvety texture, baked to perfection and chilled to set for an irresistible treat.
Ingredients
Scale
For the Crust:
- 1½ cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers)
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake:
- 10 ounces semi-sweet chocolate (chopped)
- 1¼ cups granulated sugar
- 24 ounces cream cheese (softened to room temperature)
- ½ cup sour cream
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
For the Ganache Topping:
- ½ cup heavy cream
- 6 ounces semi-sweet chocolate (chopped)
- Chocolate shavings or cocoa powder (optional garnish)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix well and press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Set aside.
- Make the Cheesecake Filling: Melt the semi-sweet chocolate in a microwave or over a double boiler until smooth; let it cool slightly. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add sour cream, cocoa powder, and vanilla extract; mix until well combined. Beat in the eggs one at a time, mixing just until blended after each addition. Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
- Bake the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 55 minutes, or until the center is set but still slightly jiggly. Avoid opening the oven door frequently to prevent cracks. After baking, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
- Prepare the Ganache: Heat the heavy cream in a small saucepan until it begins to boil. Pour the hot cream over the chopped chocolate in a bowl and let sit for a few minutes. Stir until smooth and glossy. Pour the ganache over the cooled cheesecake, spreading evenly.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight until fully set. Garnish with chocolate shavings or a dusting of cocoa powder before serving.
Notes
- Use high-quality chocolate with 60-70% cocoa for the best balance of sweetness and depth of flavor.
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter and to avoid lumps.
- Mix ingredients just until combined; overmixing can incorporate air and cause cracking during baking.
- The cheesecake should have a slight jiggle in the center when done to prevent dryness.
- Cooling the cheesecake in the oven with the door cracked for an hour helps prevent cracks on the surface.
- Chill the cheesecake for at least 4 hours, preferably overnight, to allow it to set perfectly before slicing.
- You can freeze leftover cheesecake slices wrapped well for up to 2 months; thaw overnight in the fridge before serving.
- Optional toppings such as fresh berries, whipped cream, or a sprinkle of flaky sea salt add a fancy touch and complementary flavors.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
