Chocolate Cheesecake Recipe

This recipe is pure chocolate bliss, and there’s something magical about transforming everyday ingredients into a decadent cheesecake masterpiece. I love how it’s a perfect blend of creamy and chocolaty with that luscious texture that just melts in your mouth!

Savor a luscious Chocolate Cheesecake, featuring a crust of butter-rich chocolate cookie crumbs and a centerpiece of creamy filling that’s really nothing more than melted semisweet chocolate and softened cream cheese (not that we’re complaining!). With a zing of vanilla extract and just enough granulated sugar to take the cheesecake from good to absolutely swoon-worthy, this version is hard to beat.

Ingredients

Cookie crumbs made of chocolate: These ingredients give a crunchy texture.

They are rich in carbohydrates.

Butter, without salt, is: Enriching flavor and texture.

Cream cheese: Supplies protein and gives a smooth, tangy base.

Sugar that has been granulated: Balances and sweetens the flavors.

Dark chocolate: Provides rich cocoa taste.

Eggs: Supply form and richness.

Adds moisture and a subtle tang: Sour cream.

All-purpose flour: Aids in thickening the cheesecake mix.

Ingredient Quantities

• 1 and 1/2 cups (150g) chocolate cookie crumbs
• 1/4 cup (60g) unsalted butter, melted
• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• 8 oz (225g) semisweet chocolate, melted and slightly cooled
• 4 large eggs
• 1/4 cup (60ml) sour cream
• 1/4 cup (35g) all-purpose flour
• 1/4 tsp salt

Instructions

1. The oven should be set to 325°F (163°C) and a 9-inch (23cm) springform pan should be prepared by lightly greasing it.

2. In a medium bowl, the chocolate cookie crumbs and melted butter are combined. This mixture is pressed firmly into the bottom of the springform pan that has been prepared for the next steps to form the crust. The cake architect then sets this creation aside.

3. In a large mixing bowl, combine the softened cream cheese and granulated sugar and mix, using a hand mixer, until the mixture is smooth and creamy. This should take about 2-3 minutes on medium-high speed.

4. Incorporate the vanilla extract and blend until merely unified.

5. Melt the semisweet chocolate and allow it to cool slightly. Then pour the chocolate into the mixing bowl with the cream cheese and sugar, and mix until the chocolate is fully incorporated.

6. Add the eggs one at a time, mixing at low speed after each addition until combined. Be careful not to overmix.

7. Incorporate the sour cream, then the all-purpose flour and salt, mixing with either a sturdy wooden spoon or an electric mixer on low speed, until just combined.

8. Spoon the cheesecake batter into the pan and spread it evenly over the prepared crust.

9. Preheat the oven to 350 degrees F. Bake in the oven, preheated to 350 degrees F, for 55-60 minutes. If baking at a higher altitude, increase the baking time by 5 to 10 minutes. A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs.

10. Take the cheesecake out of the oven and allow it to cool in the pan for about an hour; then place it in the refrigerator and let it set for at least 4 hours or overnight. After it has set, remove it from the pan and serve.

Equipment Needed

1. Oven
2. 9-inch (23cm) springform pan
3. Medium mixing bowl
4. Large mixing bowl
5. Hand mixer
6. Small saucepan or microwave-safe bowl (to melt chocolate)
7. Wooden spoon or electric mixer
8. Spoon or spatula (for spreading)
9. Measuring cups
10. Measuring spoons
11. Toothpick (for testing doneness)
12. Refrigerator (for setting the cheesecake)

FAQ

• Q: Can I use a different type of chocolate for the cheesecake?Yes, if you want a less sweet flavor, you can use bittersweet or dark chocolate. But make sure it is good quality for the best results.
• Q: What is the best way to ensure the cream cheese is properly softened?A: Take cream cheese out of the fridge at least an hour before you need it, or microwave it on a low setting for a short time, checking often to make sure it doesn’t get too warm.
• Q: Can I make the crust without cookie crumbs?You can, of course, use crushed graham crackers or digestive biscuits as an alternative. Just maintain a similar weight.
• Q: How do I prevent cracks in my cheesecake?Instructions for baking the cheesecake: Use a water bath; don’t overmix. Gradual cooling is equally important. Turn off the oven when the cake is set, but don’t take it out just yet. Let it relax for an hour in the warm oven with the door left slightly open.
• Q: Is it possible to make the cheesecake gluten-free?Yes, substitute gluten-free cookie crumbs for the crust. And for the filling, replace all-purpose flour with a gluten-free flour blend.
• Q: How long should I let the cheesecake chill before serving?Refrigerate the cheesecake for a minimum of 4-6 hours or, for optimal results, overnight.

Substitutions and Variations

To prepare chocolate cookie crumbs: Combine graham cracker crumbs with 2 tablespoons of cocoa powder.
When using unsalted butter, substitute with the same amount of margarine or coconut oil.

For granulated sugar: Substitute with an equal amount of light brown sugar.
For chocolate that is semisweet: Switch to dark chocolate (60-70% cacao) or use milk chocolate to achieve a different flavor profile.
For Greek yogurt or crème fraîche, sour cream can be substituted.

Pro Tips

1. Room Temperature Ingredients Ensure that all refrigerated ingredients, like cream cheese, eggs, and sour cream, are brought to room temperature before mixing. This ensures a smoother batter and helps prevent lumps.

2. Preventing Cracks Bake the cheesecake in a water bath. Wrap the outside of the springform pan with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan. This gentle baking environment helps prevent the cheesecake from cracking.

3. Cool Gradually After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. This helps prevent sudden temperature changes, which can cause cracking.

4. Chilling Time For the best texture and flavor, let the cheesecake chill in the refrigerator overnight. This allows the flavors to meld and the texture to set properly.

5. Smooth Chocolate Integration When adding the melted chocolate, ensure it is not too hot, as it might cause the mixture to seize or form lumps. Melt it gently and let it cool until it’s warm to the touch before incorporating.