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Chocolate Cheesecake

Irresistible Chocolate Cheesecake for Every Sweet Tooth

This Chocolate Cheesecake is a decadent dessert that combines a rich chocolate cookie crust with a creamy filling and glossy ganache.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Refrigeration Time 6 hours
Total Time 7 hours 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Chocolate Wafer Crumbs Substitute with graham cracker crumbs for a different twist.
  • 1/2 cup Unsalted Butter Coconut oil can serve as a dairy-free alternative.
For the Filling
  • 8 oz Bittersweet Chocolate Chop coarsely for easier melting.
  • 16 oz Full-Fat Cream Cheese Low-fat versions may compromise texture.
  • 1 cup Granulated Sugar Avoid substitutions to maintain sweetness.
  • 1/2 cup Light Brown Sugar Consider dark brown sugar for a more intense flavor.
  • 1/2 cup Unsweetened Cocoa Powder Dutch cocoa might yield a smoother taste.
  • 4 Large Eggs Flaxseed substitution may affect texture.
  • 2 Egg Yolks
  • 1 cup Heavy Cream Look for a non-dairy alternative if needed.
  • 1 tbsp Vanilla Extract No substitutes needed.
For the Ganache
  • 8 oz Semi-Sweet Chocolate Dark chocolate can intensify the flavor.
  • 1 cup Heavy Cream (Ganache) Non-dairy cream works great if preferred.
  • 1 tbsp Unsalted Butter (Ganache) Can be omitted for a non-dairy version.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • food processor
  • Double boiler
  • spatula
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan. Grease the pan generously and wrap with aluminum foil.
  2. Combine chocolate wafer crumbs with melted unsalted butter until blended. Press into the bottom of the pan, and bake for 10 minutes.
  3. Create a double boiler and melt coarsely chopped bittersweet chocolate until smooth. Allow to cool slightly.
  4. Pulse full-fat cream cheese in a food processor until smooth, then add granulated and light brown sugar. Mix until combined.
  5. With the processor running, add unsweetened cocoa powder, large eggs, egg yolks, and heavy cream. Blend until combined.
  6. Fold the melted chocolate and vanilla into the filling mixture. Pour the filling over the cooled crust.
  7. Set up a water bath by placing the springform pan inside a larger baking pan with hot water.
  8. Bake for 1 hour and 10 minutes until edges are set but center jiggles. Cool on a wire rack.
  9. Cover and refrigerate for at least 6 hours or overnight to firm up.
  10. Heat heavy cream until simmering, pour over chopped semi-sweet chocolate, and whisk until smooth. Add unsalted butter.
  11. Pour the ganache over the chilled cheesecake and let it set for about 1 hour at room temperature.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use quality ingredients, be patient with cooling, use a warm knife for slicing, and celebrate this freezer-friendly dessert.

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