Description
A rich and creamy chocolate cheesecake with a chocolate cookie crust, smooth chocolate-infused filling, and a glossy ganache topping. Perfect for special occasions or indulgent desserts.
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
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan, and slightly up the sides to form the crust. Set aside.
- Make the Cheesecake Filling: Melt the chopped chocolate either in a microwave or over a double boiler until smooth. Set aside to cool slightly. In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy. Mix in the sour cream, cocoa powder, and vanilla extract until well combined. Add the eggs one at a time, beating just until blended after each addition. Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
- Bake the Cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55 minutes, or until the center is set but still slightly jiggly. Avoid opening the oven door often as this can cause the cheesecake to crack. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Prepare the Ganache: Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth and glossy. Pour the ganache over the cooled cheesecake, spreading to cover the top.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours, or overnight, until set. Garnish with chocolate shavings or a dusting of cocoa powder before serving.
Notes
- Use high-quality chocolate! The better the chocolate, the better the flavor. Aim for 60-70% cocoa for the perfect balance of sweetness and depth.
- Room temperature ingredients ensure a smooth batter; cold cream cheese can lead to a lumpy cheesecake. Allow ingredients to sit out before mixing.
- Don't overmix the batter to avoid incorporating too much air, which can cause cracks during baking.
- The jiggle test is key: a slightly wobbly center means the cheesecake is done. Overbaking will dry it out.
- Use the cooling trick of turning off the oven and leaving the door cracked open for 1 hour to help prevent cracks in the cheesecake.
- Chill the cheesecake for at least 4 hours before slicing; overnight chilling yields an even better texture.
- The cheesecake can be frozen for up to 2 months; wrap slices tightly in plastic wrap and foil, then thaw overnight in the fridge before serving.
- For an extra touch, top with fresh berries, whipped cream, or a sprinkle of flaky sea salt to enhance flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 115 mg
