Chocolate Cheesecake Recipe

Chocolate Cheesecake Recipe

2019-02-04
3.5 Stars (131 Voters)
...
This cake is one of my favorites. And there is a reason, this 3 layer chocolate cheesecake is so creamy and rich that you will not stop eating it. If you are a dark chocolate lover like me, you're sure you'll love this cheesecake
DIFFICULTY
Medium
YIELDS
10
PREP TIME
2 hours
WORK TIME
30 minutes
RECIPE CUISINE
World
INGREDIENTS

    For the crust:

    • 240g (8.5oz) chocolate biscuits/graham crackers
    • 7 tablespoons (100g) butter, melted

    For the filling:

    • 325g (11.5oz) dark chocolate 60%
    • 3 cups (675g) cream cheese
    • 1 cup (220g) sour cream
    • 2 tablespoons (15g) cocoa powder
    • 1 teaspoon vanilla extract
    • 1¼ cups (250g) sugar
    • 4 eggs
    • 1/4 teaspoon salt

    For the ganache:

    • 150g (5.3oz) dark chocolate 60% (or milk chocolate)
    • 2/3 cup (160ml) heavy cream
    • 1 tablespoon (15g) butter
DIRECTIONS

1. Preheat oven to 320F (160C).

2. 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.

3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.

4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.

5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.

6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan

7. Bake for 55-60 minutes, or until center is almost set. 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.

8. For 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.

9. Pour over the cheesecake, let set and serve.

COMMENTS (7)
  • R
    Revital
    6/13/2019

    What do you mean by: 60% (or milk chocolate)? Is it instead of other ingredient? What is 60%?

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    6/14/2019

    This is a mistake, it refers to dark chocolate - 60% cocoa solids

    Reply
  • L
    Louissa
    1/6/2020

    What the size of your pan? If I use the recipe in a smaller pan say 6inx2in will my baking time shorten?

    Reply
  • J
    John
    6/18/2020

    which kind of sugar is that? is it the granulated? powdered?

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    6/19/2020

    Granulated sugar

    Reply
  • J
    Jinsa Sabu
    10/15/2020

    we're using unsalted butter all the time. Right!

    Reply
  • S
    Sandra
    12/22/2021

    What kind of cream cheese is that? Philadelphia or Mascapone?

    Reply
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