Chocolate Cheesecake
Indulge your sweet tooth with this rich and creamy chocolate cheesecake, the ultimate dessert for any chocolate lover. Featuring a buttery chocolate cookie crust and a decadent filling made with cream cheese, melted semi-sweet chocolate, and a hint of vanilla, this dessert is baked to perfection in a water bath for a smooth, crack-free finish. Topped with a luscious chocolate ganache, every bite is an explosion of velvety texture and deep chocolate flavor. Perfect for celebrations or as a luxurious treat, this stunning dessert serves 12 and is sure to impress both family and guests. With its make-ahead convenience and approachable step-by-step method, it’s your go-to recipe for a showstopping chocolate delight.
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Recipe Information
Ingredients
- 250 grams chocolate sandwich cookies
- 75 grams unsalted butter
- 450 grams cream cheese
- 150 grams granulated sugar
- 2 large eggs
- 120 ml sour cream
- 1 teaspoon vanilla extract
- 200 grams semi-sweet chocolate
- 120 ml heavy cream
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan and wrap the outside with aluminum foil to prevent leaks.
Place the chocolate sandwich cookies into a food processor and pulse until finely crushed. Alternatively, place the cookies in a zip-top bag and crush with a rolling pin.
Melt the butter and mix it with the crushed cookies until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Stir in the sour cream and vanilla extract until fully incorporated.
Melt the semi-sweet chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 15-second intervals, stirring in between until smooth.
Allow the melted chocolate to cool slightly, then fold it into the cheesecake batter until well combined.
Pour the cheesecake batter over the cooled crust, spreading it evenly. Set the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Carefully transfer the pan to the oven and bake for 50-60 minutes, or until the edges are set but the center jiggles slightly when gently shaken.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. This helps it cool gradually and prevents cracking.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set.
To make the ganache topping, heat the heavy cream until it just begins to simmer. Pour it over the chopped semi-sweet chocolate and let sit for 2-3 minutes. Stir until smooth and glossy.
Pour the ganache over the chilled cheesecake and spread it evenly. Let the ganache set for 10-15 minutes in the refrigerator before serving.
Carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy!
Nutrition Facts
Calories |
5737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.4 g | 524% | |
| Saturated Fat | 221.9 g | 1110% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 489.3 g | 178% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 378.8 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 885 mg | 68% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
