Are you ready to take the plunge into the world of sweet treats? This chocolate cheesecake recipe will take your sweet tooth on a trip that will make your mouth water. It’s the perfect dessert for any event because it’s rich, creamy, and full of chocolatey goodness. So, let’s get our ingredients and tools together and start making this delicious treat.
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup melted unsalted butter
- 3 (8-ounce) packages of softened cream cheese
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- Sour cream, 1 cup
- 8 oz of melted and cooled semisweet chocolate
Springform pan, 9 inches
Bowls for mixing
How to Make a Chocolate Cheesecake
How to Make the Crust
Set your oven to 325°F (163°C) and turn it on.
Mix the chocolate cookie crumbs and melted butter in a medium bowl until they are well mixed.
Press the mixture into the bottom of a springform pan that is 9 inches in diameter.
After 10 minutes in the oven, take the crust out and let it cool completely.
Making the filling for the cheesecake
In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth.
Gradually add the sugar and vanilla extract and mix until everything is well blended.
Add the eggs one by one, making sure to mix well after each one.
Mix in the sour cream, then add the chocolate that has been melted and let cool.
Pour the cheesecake filling over the crust that has cooled, and use a spatula to smooth the top.
How to Bake a Cheesecake
Wrap aluminum foil around the outside of the springform pan and make sure it is tight.
A water bath is made by putting the cheesecake in a large roasting pan and filling it with about 1 inch of hot water.
Bake the cheesecake for 55 to 60 minutes, or until the edges are set and the middle is just a little bit loose.
Take the cheesecake out of the water bath and put it on a wire rack to cool down.
Keeping the Cheesecake Cold
Once the cheesecake has cooled to room temperature, cover it with plastic wrap and put it in the fridge for at least 4 hours, but preferably overnight.
Ideas for serving and variations
Ideas for Serving
Take the cheesecake out of the fridge and gently lift it out of the springform pan.
Move the cheesecake to a platter for serving.
Let the cheesecake sit out at room temperature for about 15 to 20 minutes before slicing and serving.
Add-ons and Toppings
Put chocolate ganache or caramel sauce on top.
Put a spoonful of whipped cream on top.
Add chocolate shavings or chocolate chips on top.
Fresh berries or a fruit compote go on top.
Several kinds of cheesecake
Change the semisweet chocolate in the cheesecake recipe to white chocolate.
Chocolate marble cheesecake: Mix plain cheesecake batter and chocolate cheesecake batter in a way that looks like marble.
Before pouring the cheesecake filling on top of the crust, spread a layer of peanut butter on it.
Tips for a Perfect Chocolate Cheesecake
Ingredients that aren’t cold or hot
Before you start, make sure that all of the ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature. This makes the batter smoother and stops lumps from forming.
If you mix the batter too much, you can add too much air, which will make the cheesecake rise and then fall, creating cracks. Mix until just combined so that the texture stays thick and creamy.
A water bath helps the cheesecake cook evenly and lowers the chance that it will crack. It also keeps the oven moist, which keeps the cheesecake from getting too dry.
Remember that when the cheesecake is done, the middle should still be a little bit soft. If the cheesecake is baked for too long, it can dry out and get cracks.
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or the Crust:
1 package or 1 pound 4 ounces of cream-filled chocolate cookies, 48 total
1 stick melted unsalted butter
For the Filling:
24 ounces softened full-fat cream cheese
1 ¼ cups granulated sugar
½ cup full-fat sour cream
1 teaspoon vanilla extract
4 eggs + 1 egg yolk room temperature large eggs
1 teaspoon sea salt
3 tablespoons cornstarch
1 teaspoon espresso powder
¼ cup cocoa powder
2 cups semi-sweet chocolate chips
3 tablespoons whole milk
For the Topping:
4 ounces of semi-sweet chocolate chips
½ cup heavy whipping cream
chocolate whipped cream
Turn the oven on to 350°.
Start by putting the cookies and melted unsalted butter in a food processor and running it on high until the cookies are broken up into small pieces. Briefly set aside.
Put a round of parchment paper on the bottom of your 10″ spring form pan and then rub the bottom with softened butter. With the butter, it will stick better.
Pour the crumbled cookie crust into the pan and start pushing it up the sides.
Use the back of a large spoon or glass to pack it down, and press down with the other hand while pressing firmly with one hand. Next, pack the crumbs into the bottom by pressing down on them.
Bake the pan for 10 minutes at 350° on a rack in the bottom third of your oven. Put away to cool down.
Melt the chocolate chips in a double boiler over low to medium heat until they are smooth. You will need to use a rubber spatula to stir it every so often. Put it aside for a short time to cool.
On medium-high speed, whip the softened cream cheese for 2 to 3 minutes in a stand mixer with a paddle attachment. After 1 minute of mixing, stop and scrape the bowl. Once the mixture is smooth, add the sugar and whip for 2 minutes on medium speed. After 1 minute of mixing, stop and scrape the bowl.
Add the sour cream and stir.
Turn the mixer to low speed and add the vanilla. Then, add the eggs one at a time until they are all mixed in. Don’t add the next egg until you’ve mixed in the last one. Quit and clean the bowl.
Now, add the salt, cornstarch, espresso powder, and cocoa powder and mix on low to medium speed for 1 minute, just until everything is mixed in.
Turn it to low speed and pour in the melted chocolate, making sure to scrape the bowl to get all of it. Mix until combined. Stop and clean the bowl out.
Add the hot milk and mix on low to medium speed until it is just mixed in. It shouldn’t have any lumps. You can heat the milk up in a small pot or in the microwave.
Pour the batter into the crust that has already been cooked, making sure to get all the ingredients. Give it a light shake to get it to settle.
Put the pan on a large sheet of aluminum foil and wrap the foil around it, not over it. Watch the clip.
Add hot water to a deep pan until it’s about half full, but not yet boiling. Place the pan wrapped in foil in the middle of the pan. The foil helps stop water from getting in.
Bake on a rack in the bottom third of your oven for 50 minutes at 350°.
Turn off the oven’s heat and let it sit there for an hour.
Take the pan out of the water and take off the aluminum foil. Put it on a cooling rack and let it cool at room temperature. Then put it in the fridge until it is completely cold. It will be cold after being in the fridge for a few hours.
To make the soft ganache, melt the chocolate and cream together in a double boiler over low to medium heat until the chocolate is melted and the cream is smooth.
Pour the melted chocolate ganache on top of the chocolate cheesecake, and use an offset spatula to spread it out. Before adding the melted chocolate, it is best to take the outside of the springform pan off.
Put it back in the fridge for about 30 to 45 minutes, or until it is completely cool.
Mark each piece, and then you can decorate it with chocolate whipped cream, raspberries, and raspberry coulis sauce if you want to.
Make-Ahead: This cake can be made up to one day in advance.
How to Put Away: Cover and put this in the fridge for up to 5 days. Most of the time, I store it in the springform pan. This can be covered and frozen for up to three months. The cake needs to be thawed in the fridge for one day before it can be served.
The cream cheese needs to be at room temperature. I take it out of the fridge and put it on the counter 2 hours before I start making the recipe.
It is very important that your eggs are at room temperature. I take it out of the fridge and put it on the counter 2 hours before I start making the recipe.
I like to press the graham cracker crust down with the back of a measuring cup.
Even though it’s annoying, you have to stop the mixer and scrape the bowl a lot as the process goes on. I usually do it anywhere from 5 to 6 times.
Eggs and fat don’t naturally go together, so adding one egg at a time and mixing it in until it’s all mixed in makes sure that all of your ingredients are going together. Don’t rush through this process.
Before you boil water, you should always put your cheesecake in a hot water bath.
Put a rack in the bottom third of your oven and bake the cake there.
Instead of using a double boiler to melt the chocolate, you can put it in a bowl that can go in the microwave and heat it for 1 minute. Give it a stir and heat it for 30 seconds. Mix in between each 30-second burst until the chocolate is smooth and melted.
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Category: Dessert
- Cuisine: American, French
- Serving Size: 12
- Calories: 601kcal
- Sugar: 39g
- Sodium: 408mg
- Fat: 42g
- Saturated Fat: 24g
- Trans Fat: 0.04g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 132mg
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Now that you know how to make the best chocolate cheesecake, you can make a dessert that will really wow your family and friends. Follow the tips and steps above to make sure your cheesecake turns out perfect every time. Happy baking!
Questions You may ask
Can I make this chocolate cheesecake before someone comes over?
Yes, the cheesecake can be made up to two or three days ahead of time. Cover it and put it in the fridge until you’re ready to serve.
Can I put the chocolate cheesecake in the freezer?
Absolutely! The cheesecake can be frozen for up to 3 months if it is tightly wrapped in plastic wrap and aluminum foil. Put it in the fridge overnight to thaw it out.
What can I use instead of the broken-up chocolate cookies?
You can also use graham cracker crumbs or digestive biscuit crumbs crushed and mixed with cocoa powder.
What happened to my cheesecake?
Cracks can happen when you mix or bake something too much, or when the temperature changes quickly. If you use the tips in this article, there will be less chance of cracking.
Can I make this recipe in a different size pan?
Yes, but you might need to change the cooking time. A smaller pan might need more time to bake, while a bigger pan might need less. Watch the cheesecake and use the “jiggle test” to tell when it’s done.
Hi, I’m Clara Magnet
Hi there! As an author, I’m actually a professional chef and food blogger. I’ve been cooking for over 10 years and absolutely love creating recipes that bring people together around the table.
I take a lot of pride in making sure all of my recipes are accurate and delicious. I do a ton of research and testing to make sure everything turns out just right. I get inspiration from all sorts of sources, and I try to use ingredients that are in season, organic, and locally sourced whenever I can.
One of the most important things to me is making sure my recipes are easy to follow and producing great results every time. If you ever have any questions or need some extra guidance, don’t hesitate to ask! I’m always happy to help out. Thanks for checking out my recipes, and happy cooking!