Very Chocolate Cheesecake
Indulge in the rich, decadent layers of this Very Chocolate Cheesecake, a dessert that’s pure bliss for chocolate lovers. Featuring a buttery chocolate cookie crust, a silky chocolate-infused cream cheese filling, and a luscious ganache topping, this recipe takes indulgence to the next level. Perfectly balanced with tangy sour cream and a hint of vanilla, every bite melts in your mouth while delivering bold, dark chocolate flavor. This show-stopping cheesecake is baked to perfection, cooled for a crack-free finish, and crowned with glossy chocolate ganache for a touch of elegance. Ideal for celebrations or any occasion that calls for a luxurious dessert, this chocolate creation is guaranteed to impress. Serve it chilled and savor each irresistible slice! Key recipe highlights include a simple preparation process and ingredients like melted dark chocolate and semisweet ganache, ensuring fuss-free indulgence tailored for any home baker.
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Recipe Information
Ingredients
- 300 grams chocolate sandwich cookies
- 85 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 120 grams sour cream, room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 230 grams dark chocolate, melted and cooled slightly
- 120 milliliters heavy cream (for ganache)
- 150 grams semisweet chocolate, chopped (for ganache)
Instructions
Preheat your oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
To make the crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Mix the cookie crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, eggs (one at a time), and vanilla extract, mixing well after each addition.
Gradually add the melted dark chocolate to the cream cheese mixture, mixing continuously until fully incorporated and smooth.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any leaks and bake in the preheated oven for 60-65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour. This helps prevent cracks on the surface.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
To make the ganache topping: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading evenly to the edges. Allow the ganache to set for 30 minutes in the refrigerator before serving.
Release the cheesecake from the springform pan, slice, and enjoy!
Nutrition Facts
Calories |
8222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 566.7 g | 727% | |
| Saturated Fat | 319.7 g | 1598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1695 mg | 565% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 706.9 g | 257% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 487.2 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1265 mg | 97% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 3542 mg | 75% | |
*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.
