Ultimate Chocolate Cheesecake Recipe

Discover the ultimate chocolate cheesecake recipe with a rich, creamy filling, buttery chocolate crust, and luscious ganache topping. Perfect for celebrations or indulgent desserts, this homemade cheesecake is a show-stopping treat! Find step-by-step instructions, expert tips, and variations to make the best chocolate cheesecake ever.

Ingredients

For the Crust:

• 1 ½ cups (180g) chocolate wafer crumbs
• ¼ cup (57g) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:

• 2 cups (340g) bittersweet chocolate, coarsely chopped
• 1 ½ pounds (680g) full-fat cream cheese, at room temperature
• 1 cup (198g) granulated sugar
• ¼ cup (53g) light brown sugar, packed
• 3 tablespoons unsweetened cocoa powder
• 4 large eggs + 2 egg yolks, at room temperature
• ¾ cup (170g) heavy cream, at room temperature
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 ⅓ cups (226g) semi-sweet chocolate, finely chopped
• 1 ¼ cups (12 ounces) heavy cream
• ¼ cup (57g) unsalted butter, cubed and at room temperature

Instructions

Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in multiple layers of heavy-duty aluminum foil to prepare for a water bath.
2. In a medium bowl, mix the chocolate wafer crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes. Remove from the oven and cool completely on a wire rack. Leave the oven on.

Make the Chocolate Cheesecake Filling:

1. Bring a medium pot filled with water to a low simmer over medium heat. Place a heatproof bowl over the pot, ensuring it fits snugly but doesn’t touch the water. Add the chopped chocolate to the bowl and stir occasionally until fully melted. Remove from heat, leaving the bowl over the hot water to keep the chocolate warm.
2. In a food processor or blender, process the cream cheese until smooth, scraping down the sides as needed (about 2 minutes). Add the granulated sugar, brown sugar, and cocoa powder, processing until smooth.
3. Add the eggs, egg yolks, and heavy cream, mixing until just combined (about 20 seconds). Fold in the melted chocolate, then add the vanilla extract and pulse briefly to combine.
4. Stir the filling with a spatula to ensure it’s evenly mixed. Pour the filling over the cooled crust in the springform pan.

Bake the Cheesecake:

1. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
2. Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center is set but slightly jiggly.
3. Remove the cheesecake from the water bath and place it on a wire rack. Loosen the foil and run a knife around the edges to prevent cracking. Let the cheesecake cool completely in the pan, then refrigerate for at least 6 hours before removing it from the pan and slicing.

Make the Chocolate Ganache:

1. Place the chopped chocolate in a medium bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it reaches a low simmer. Pour half of the cream over the chocolate and let it sit for 1 minute.
3. Gently whisk the mixture until smooth, gradually adding the remaining cream. Stir in the butter until fully melted and the ganache is glossy.
4. Allow the ganache to cool to room temperature, then pour it over the chilled cheesecake. Let it set for about 1 hour before serving.

To Serve: Slice the cheesecake with a sharp, thin knife, wiping the blade clean between each cut. Store the cheesecake loosely covered in the refrigerator for up to 5 days.

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Why You’ll Love This Recipe

• Decadent Chocolate Flavor: Layers of rich chocolate make this cheesecake a chocoholic’s dream.
• Creamy Texture: Perfectly smooth and velvety filling with a buttery chocolate crust.
• Show-Stopping Dessert: Ideal for celebrations, holidays, or special occasions.

Tips

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth and creamy filling.
• Prevent Cracks: Use a water bath and don’t overbake to avoid cracks in the cheesecake.
• Chill Completely: Allow the cheesecake to chill fully for the best texture and easiest slicing.

Variations and Substitutions

• Dark Chocolate Twist: Use dark chocolate for a more intense chocolate flavor.
• Gluten-Free Option: Substitute gluten-free chocolate wafer crumbs for the crust.
• Flavored Ganache: Add a splash of liqueur (e.g., Baileys or Grand Marnier) to the ganache for extra flavor.

FAQs

Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake can be made 1-2 days in advance and stored in the refrigerator.

Q: How do I store leftovers?
A: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.

Q: Can I freeze this cheesecake?
A: Absolutely! Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving

Serve slices of this decadent cheesecake with fresh berries or a dollop of whipped cream. Pair it with a hot cup of coffee or espresso for an indulgent dessert experience.

Suggestions

• Elegant Presentation: Garnish with chocolate shavings or a dusting of cocoa powder.
• Perfect for Gifting: This cheesecake makes a thoughtful homemade gift for chocolate lovers.
• Add a Crunch: Top with crushed nuts like hazelnuts or almonds for added texture.