When you want an easy dessert that hits ALL the buttons then it’s got to be this rich and creamy chocolate cheesecake! That intoxicating combination of dark chocolate and tangy cream cheese whips up in a few minutes AND you can keeps perfectly in the fridge or freezer making it a great make ahead treat.
How to Make Chocolate Cheesecake
1. Heat oven to 350F. Add the chocolate sandwich cookies to a food processor and pulse until pulverized. If you’re not using a food processor just place in a plastic bag and crush with a rolling pin.
2. Pour the melted butter into the processor while pulsing, remove blade and mix with a spatula. If you’re making this by hand then miix the crumbs and butter in a bowl using a spatula.
3. Transfer the crumbs to a springform pan. I’m using an 8″ but a 9″ fan will work for this recipe too. Use your spatula to distribute the crumbs then press down with a measuring cup or glass. The crust can come up the side a bit but does not need to, it’s really just a base. Bake the crust at 350F for 10 minutes then set aside.
4. While the crust bakes make your chocolate ganache. Add the chocolate chips (I’m using a combination of semi-sweet chocolate and bittersweet chocolate chips) to a bowl then pour in the hot coffee and mix a bit. Much of the chocolate will melt but you’ll need to give it a few short pulses in the microwave to warm a bit more. Cover and set aside for a few minutes then mix together until completely melted or nearly so. Set aside to cool while you make the rest of the filling.
5. Add the ROOM TEMPERATURE cream cheese to the bowl of your stand mixer fitted with a paddle attachment. If it seems a tiny bit firm then cream it for a few seconds. Pour in the sugar and beat on low for about two minutes or until the sugar is incorporated. Add the sour cream and mix once more. You can of course make this batter with an electric hand mixer and a large bowl if not using a stand mixer.
6. Scrape the mixing bowl down then sift in the flour. You can sift in a tablespoon then run the mixer on low and sift in the rest as it’s going. This helps to not get lumps but in a pinch you can just sprinkle it in as it runs.
7. While the mixer runs on low tip in the vanilla then add the eggs one at a time giving a few seconds for the previous egg to add in before mixing in the next.
8. Pour in the melted chocolate mixture while the mixer runs on low or you can add it all in at once if it’s a bit unwieldy for you.
9. Scrape the bowl down and give a final mix to work in any bits that haven’t incorporated yet. Your batter should be a uniform color and fairly smooth.
10. Transfer the chocolate filling to your prepared pan and give it a jiggle to smooth things out. You can also use a spatula but this will self-level in the oven so don’t go too far. Place your cake on a baking pan for ease of carrying then bake at 325F for 20 minutes. Afterwards lower temperature to 300F and bake an additional 30 minutes or until the center is just a bit wobbly when gently giggled. Turn oven off and crack the door open. Allow to cool for an hour before removing; cake can cool on counter until close to room temp. Chill overnight.
11. Make the chocolate ganache by melting the chocolate and cream. Spread over your cake and smooth with a spatula.
12. Whip the cold cream with powdered sugar, vanilla extract and sifted cocoa powder. Once soft peaks form transfer to a piping bag fitted with a star tip and pipe the border using small circular motions. The cake is ready to serve!
Pro Tips for this recipe
- Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
- Beat the cream cheese and sugars until completely smooth.
- Slow and steady wins the race for a nice smooth uncracked cheesecake. Bake at a low temp for longer and yes you can bake in a water bath.
- If you’re a chocolate lover but not a coffee fan then melt your chocolate with an equal amount of milk, cream, or water instead.
- Don’t be frightened if your cheesecake seems underdone after an hour of baking, it will firm up.
- When you wrap the cheesecake up, have a piece of paper towel under the plastic or foil. This will absorb condensation and your surface will be unmarred by water droplets.
Frequently Asked Questions
What does it taste like?
Chocolate cheesecake has a big note of chocolate balanced with a sweet, creamy, tangy cream cheese base. Many recipes have a final layer of chocolate ganache poured on for an extra hit of chocolate but the cakes can stand on their own.
How do you make it from scratch?
Beat cream cheese with sugar until completely incorporated then add the sour cream, eggs and vanilla. Sprinkle four in and finally mix in the melted and cooled chocolate. Pour into your prepared crust and bake until set.
How long does it last in the fridge?
Your Cheesecake will last about a week in the fridge if kept covered. You can also wrap well and freeze for up to three months.
How do you remove a cheesecake from it’s pan?
Chill the cake overnight so it’s nice and firm. Open the ring of your springform pan and remover it, then run a knife along the bottom of the pan and slide the cheesecake onto at serving plate or cake stand. You can always add a parchment paper circle to the bottom of your springform pan so the bottom comes off more easily.
If you love this recipe try these out!
If you’ve tried this chocolate cheesecake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Chocolate Cheesecake
Video
Equipment
- 8" or 9" springform pan
Ingredients
For the Crust
- 24 Chocolate sandwich cookies more if you'd like a thicker crust
- 5 tbsp unsalted butter g, melted
For the Chocolate Cheesecake
- 1/4 cup coffee hot
- 1 cup bittersweet chocolate
- 3/4 cup semisweet chocolate
- 24 oz cream cheese 608g, room temperature
- 1 pinch salt
- 1 cup sugar 200g
- 1/4 cup sour cream
- 1 tbsp vanilla extract 15mL
- 4 eggs large, room temperature
- 3 tbsp All purpose flour
For the Ganache:
- 1/3 cup semisweet chocolate
- 1/3 cup cream
For the Chocolate Whipped Cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 3 tbsp cocoa powder plus more if needed
Instructions
For the Crust:
- Preheat oven to 350F.
- Add chocolate sandwich cookies to your food processor and pulse until broken into small pieces. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.
- Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Your crust can be a flat layer or have a bit of a side to it but does not need to go all the way to the top of the pan. Bake for about 10 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside. Reduce oven temperature to 325F.
For the Filling:
- Place chocolate chips in a bowl then pour the hot coffee over them. Mix a bit then microwave in a few 20 second intervals as needed, stirring in between. Once almost all of the chocolate is melted cover and set aside, the residual heat should melt the remaining chocolate while you make the batter. I used a combination if semi sweet and bittersweet but you can use the chocolate you like best for this recipe.
- Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed to cream.
- Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until completely smooth.
- Pour in the melted chocolate and mix on low until combined. Scrape the bowl down and mix once more.
- Pour the batter into the prepared 8 or 9 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top.
- Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it's easier to remover from the oven.
- Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake's edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it's MUCH easier to cut if you've chilled it overnight.
For the Ganache:
- Melt the chocolate and cream in a small bowl. You can use a double boiler, microwave or heat the cream before mixing in.
- Spread the ganache onto the cake and return to refrigerator to chill while you make the chocolate whipped cream.
For the Chocolate Whipped Cream:
- Add the cold cream, vanilla extract, and powdered sugar to the bowl of your stand mixer. Sift in the cocoa powder then mix with a whisk attachment until semi-stiff peaks from.
- Transfer whipped cream to a piping bag fitted with a star attachment and pipe onto the cake's edge using small circular motions.
Notes
Pro tips to make the perfect cheesecake
- Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
- Beat the cream cheese and sugars until completely smooth.
- Slow and steady wins the race for a nice smooth uncracked cheesecake.
- Try not to open the oven, the rush of cold air into the oven will not be good for your delicate cake.
- Don't be frightened if your cheesecake seems underdone after an hour of baking, it will firm up.
- When you wrap the cheesecake up Have a piece of paper towel under the plastic or foil. This will absorb condensation and your surface will be unmarred by water droplets.
Nutrition
