Chocolate Lace Cheesecake
Indulge in the ultimate blend of elegance and decadence with this Chocolate Lace Cheesecake, a show-stopping dessert that’s as beautiful as it is delicious. Featuring a buttery graham cracker crust, this creamy baked cheesecake is marbled with swirls of luscious dark chocolate for a gorgeous visual and flavor contrast. A water bath ensures a crack-free finish, while a delicate chocolate lace decoration takes this dessert to the next level, making it perfect for special occasions. Ideal for chocolate lovers, this cheesecake pairs rich, velvety textures with visually stunning details, creating a dessert that’s sure to impress your guests. Whether you're hosting a dinner party or simply treating yourself, this luxurious recipe is a must-try!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar
- 600 grams cream cheese, softened
- 240 grams sour cream
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 200 grams dark chocolate, melted
- 120 milliliters heavy cream, room temperature
- 100 grams dark chocolate, for lace decoration
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 grams of sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Refrigerate while you prepare the filling.
In a large bowl, beat the softened cream cheese and 150 grams of sugar together until smooth and creamy. Add the sour cream and vanilla extract, and beat until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing, as it can cause cracks in the cheesecake.
Pour half of the cheesecake batter over the prepared crust. Drizzle half of the melted dark chocolate over the batter, then swirl gently with a toothpick or skewer to create a marbled effect. Repeat with the remaining batter and melted chocolate.
Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks during baking.
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still wobbles slightly. Turn off the oven, crack the door slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually.
Remove the cheesecake from the oven and water bath. Run a knife along the edges to loosen it from the pan (do not remove from the pan just yet). Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
To make the chocolate lace decoration, melt the remaining 100 grams of dark chocolate and transfer it to a piping bag or Ziplock bag with a small corner cut off. On a sheet of parchment paper, pipe intricate lace-like patterns and let them harden completely at room temperature or in the fridge.
Carefully release the cheesecake from the springform pan and transfer it to a serving plate. Pipe or spread whipped heavy cream on top, if desired, and decorate with the chocolate lace pieces for an elegant finish.
Slice and serve the cheesecake chilled. Enjoy this luxurious dessert!
Nutrition Facts
Calories |
7128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.0 g | 638% | |
| Saturated Fat | 295.7 g | 1478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1664 mg | 555% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 594.0 g | 216% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 435.1 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1370 mg | 105% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 2860 mg | 61% | |
*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.
