Description
Learn how to make a rich and creamy chocolate cheesecake with this easy-to-follow recipe. Perfect for beginners, this decadent dessert features a chocolate cookie crust, smooth chocolate filling, and optional ganache topping. Discover tips, variations, and answers to common cheesecake questions to create a homemade masterpiece that’s perfect for any occasion.
Ingredients
Scale
For the Crust:
- 2 cups crushed chocolate cookies (e.g., Oreos or graham crackers)
- 6 tablespoons melted butter
- Optional: 1 tablespoon granulated sugar (for extra sweetness)
For the Filling:
- 3 blocks (8 oz each) full-fat cream cheese, softened
- 1 cup granulated sugar (or brown sugar for a deeper flavor)
- 1 cup sour cream (or Greek yogurt for tanginess)
- 1 teaspoon pure vanilla extract
- 8 oz melted dark chocolate (or semi-sweet chocolate for a milder taste)
- 3 large eggs, room temperature
For the Ganache Topping (Optional):
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, finely chopped
Optional Garnishes:
- Fresh berries (e.g., strawberries, raspberries)
- Whipped cream
- Chocolate curls or shavings
- Chopped nuts (e.g., hazelnuts, almonds)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Crush the chocolate cookies into fine crumbs using a food processor or a rolling pin.
- Mix the crumbs with melted butter (and optional sugar) until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool completely.
Step 2: Make the Cheesecake Filling
- Reduce the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy.
- Gradually add the sugar, beating until fully incorporated and smooth.
- Mix in the sour cream and vanilla extract, scraping down the sides of the bowl as needed.
- Melt the dark chocolate in a double boiler or microwave in 20-second increments, stirring until smooth. Let it cool slightly, then mix into the filling.
- Add the eggs, one at a time, mixing on low speed until just combined. Avoid overmixing to prevent air bubbles.
Step 3: Assemble and Bake
- Pour the filling over the cooled crust, spreading it evenly.
- Wrap the bottom of the springform pan in heavy-duty aluminum foil to prevent leaks.
- Place the pan in a larger roasting dish and fill the dish with hot water halfway up the sides of the pan (water bath).
- Bake for 60–70 minutes. The edges should be set, and the center should jiggle slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove the pan from the water bath, place it on a wire rack, and let it cool completely. Cover and refrigerate for at least 6 hours or overnight.
Step 4: Prepare the Ganache Topping (Optional)
- Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
- Pour the hot cream over the chopped semi-sweet chocolate. Let it sit for 2–3 minutes, then stir until smooth.
- Spread the ganache over the chilled cheesecake evenly.
- Allow the ganache to set in the refrigerator for 15–20 minutes before serving.
Step 5: Garnish and Serve
- Decorate the cheesecake with your choice of garnishes: fresh berries, whipped cream, chocolate curls, or chopped nuts.
- Use a sharp knife to slice the cheesecake, wiping the blade clean between cuts for neat slices.
- Serve chilled and enjoy your rich and creamy chocolate cheesecake!
Notes
- Room-Temperature Ingredients:
- Ensure all filling ingredients (cream cheese, sour cream, eggs) are at room temperature. This helps achieve a smooth, lump-free texture.
- Avoid Overmixing:
- Mix the batter on low speed to prevent air bubbles, which can cause cracks in the cheesecake during baking.
- Water Bath Tips:
- Wrapping the pan in aluminum foil prevents water from seeping into the crust. A water bath also helps the cheesecake bake evenly and remain moist.
- Cooling Gradually:
- Sudden temperature changes can cause the cheesecake to crack. Let it cool in the oven with the door slightly ajar before transferring to the refrigerator.
- Cutting Perfect Slices:
- Use a sharp knife dipped in hot water and wiped dry for clean cuts. Repeat between each slice.
- Make Ahead:
- Cheesecake tastes better after sitting overnight in the fridge, as the flavors develop and the texture firms up.
- Substitutions:
- Greek yogurt can replace sour cream for a slightly lighter filling.
- If you don’t have a springform pan, use a deep pie dish, but slicing and serving may be trickier.
- Storing and Freezing:
- Store cheesecake in an airtight container in the fridge for up to 5 days.
- To freeze, wrap tightly in plastic wrap and aluminum foil, and store for up to 3 months. Thaw in the fridge before serving.
- Creative Variations:
- Add a swirl of peanut butter or caramel into the batter for a twist.
- Try layering with chopped nuts or cookie crumbs for added texture.
- Ganache Alternative:
- If you prefer a lighter topping, dust the cheesecake with cocoa powder or powdered sugar instead of ganache.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: Per Serving
- Calories: 450
- Sugar: 26g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
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