Satisfy your most chocolatey cravings with this velvety, decadent dessert.
For my grandmother’s birthday this year, her niece made a rich and creamy chocolate cheesecake. (Among, like, 10 other desserts that out-of-town family brought from all over New England!) It was by far the most decadent dessert of the bunch, with a rich chocolaty flavor that left a pleasant aftertaste. With a creamy chocolate filling and a dark cookie crust, how could you not drool over this?
Although it seems like something one would only be able to get at a fancy bakery, chocolate cheesecake is—in my opinion—way better homemade. You can almost taste the love that someone put into it, especially when it’s been crafted for a special occasion. And despite how intimidating it might seem to melt chocolate in a double boiler, I can tell you from experience, it’s actually quite simple. Plus, it’s a great skill to have as a baker. If I can conquer this chocolate cheesecake recipe, then I can tackle almost any sweet treat!
So, don’t be spooked by how ornate it seems. Chocolate cheesecake can become your next family favorite for birthdays or holidays in just a few simple steps.
What’s the difference between cacao and cocoa?
Some people—like me—prefer to bake with cacao powder instead of cocoa. Why? In my opinion, it tastes richer and earthier because it’s less processed. Cocoa powder is not only processed, but it also often contains added sugar. It’s also made from roasted cacao beans, whereas cacao remains raw even after it’s been powdered or pressed into paste. Personally, I enjoy the intense flavor of cacao, but some people prefer the more mild cocoa. Try both—one at a time—and taste for yourself!
How do I store leftovers?
Keep your leftover chocolate cheesecake covered in the fridge for 2-3 days. I like to pre-slice mine so that it’s easier to serve when the time comes. My cousin did something brilliant with hers—she made sure to include baking parchment under the cake so that each slice would be easier to remove from the plate. This leads to a much cleaner selection of slices. Enjoy leftover chocolate cheesecake cold or at room temperature.
Serving suggestions
While chocolate cheesecake stands strong on its own, it can also be part of a bigger dessert buffet—the way my family likes it. But first, some topping options! Try Chocolate Whipped Cream, Chocolate-Covered Blueberries, or Cookie Dough Banana Ice Cream. Then you can do what my family did and serve it alongside Almond Flour Peanut Butter Cookies and Coconut Bars. Otherwise, keep it simple by pairing your cheesecake slice with a cold glass of Almond Milk.
Ingredients
- 1 1/2 cups chocolate wafer cookie crumbs
- 4 1/2 tablespoons unsalted butter melted
- 2 cups dark chocolate coarsely chopped
- 24 ounces cream cheese softened to room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 4 large eggs plus 2 egg yolks at room temperature
- 3/4 cup heavy cream at room temperature
- 1 1/2 teaspoons vanilla extract
- Chocolate ganache for topping, optional
- Whipped cream for garnish, optional
Instructions
- Preheat your oven to 325°F. Grease a 8-inch springform pan and wrap its outside with heavy-duty foil. This will help prevent leaks since the pan will be placed in a water bath.
- In a bowl, mix the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove the pan and allow the crust to cool on a wire rack while keeping the oven on.
- Fill a medium pot 1/3 of the way full with water and bring it to a simmer over medium heat. Set a heatproof bowl on top of the pot (ensuring it does not touch the water). Add the chopped dark chocolate and stir occasionally until it is fully melted. Remove the bowl from the heat and set aside.
- In a food processor or high-powered blender, beat the cream cheese for about 2 minutes until smooth. Add the granulated sugar and cocoa powder; blend until the mixture is creamy. Then, add the eggs, egg yolks, and heavy cream and pulse just until combined. Fold in the melted dark chocolate and vanilla extract using a rubber spatula.
- Scrape the blended filling over the pre-baked crust in the springform pan. Smooth the top with the spatula.
- Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches 1 inch up the sides of the cheesecake pan. Bake for about 70 minutes, or until the center is set but still slightly jiggly.
- Carefully remove the cheesecake from the water bath and set the pan on a wire rack. Run a knife around the pan edges to help prevent cracking. Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours until fully chilled.
- If using, pour warm chocolate ganache over the chilled cheesecake and let it set for about 1 hour before slicing and serving. If desired, garnish with whipped cream when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment