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Decadent Chocolate Cheesecake Recipe

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★★★★★

5 from 71 reviews

Indulge in this decadent chocolate cheesecake that features a rich chocolate cookie crust, a creamy and smooth chocolate-infused cheesecake filling, and a luscious ganache topping. Perfect for chocolate lovers looking for an elegant dessert that combines rich flavors and a velvety texture.

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 for garnish (optional)

Instructions

  1. Prepare the crust: Combine the chocolate cookie crumbs, melted unsalted butter, and granulated sugar in a bowl. Mix until the crumbs are evenly coated with butter and the mixture holds together when pressed.
  2. Press crust into pan: Firmly press the crust mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate to set while you prepare the filling.
  3. Melt the chocolate for the cheesecake: In a heatproof bowl over simmering water, melt the 10 ounces of semi-sweet chocolate until smooth, stirring occasionally. Remove from heat and set aside to cool slightly.
  4. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream, cocoa powder, and vanilla extract, and mix until well combined.
  5. Incorporate melted chocolate: Gradually add the melted semi-sweet chocolate to the cream cheese mixture, stirring gently to combine without incorporating too much air.
  6. Add the eggs: Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix to prevent cracks during baking.
  7. Pour batter over crust: Pour the cheesecake batter over the chilled crust in the springform pan, smoothing the top with a spatula.
  8. Bake the cheesecake: Preheat the oven to 325°F (163°C). Place the cheesecake in the oven and bake for approximately 50-60 minutes, until the edges are set but the center slightly jiggles when gently shaken.
  9. Cool and chill: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. Remove from oven and refrigerate for at least 4 hours or preferably overnight to fully set.
  10. Prepare ganache topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped 6 ounces of semi-sweet chocolate in a bowl. Let stand for 2-3 minutes, then stir until smooth and glossy.
  11. Apply ganache: Pour the ganache over the chilled cheesecake, spreading it evenly across the top. Refrigerate again for 30 minutes to allow the ganache to set.
  12. Garnish and serve: Optional: Sprinkle chocolate shavings or dust with cocoa powder for decoration before slicing and serving.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps in the batter.
  • Do not overmix the batter to prevent cracks in the cheesecake.
  • Letting the cheesecake cool gradually helps maintain a smooth surface without cracks.
  • Use a water bath during baking for an even creamier texture and minimal cracking (optional).
  • Refrigerate the cheesecake for several hours or overnight to achieve the best texture and flavor.

Keywords: chocolate cheesecake, decadent dessert, creamy cheesecake, chocolate ganache, chocolate cookie crust

Find it online: https://busyrecipe.com/decadent-chocolate-cheesecake-recipe/