Description
Decadent chocolate cheesecake featuring a rich chocolate cookie crust, creamy chocolate-infused filling, and a luscious ganache topping. This dessert is perfect for chocolate lovers looking for a smooth and indulgent treat that's easy to prepare and impressively delicious.
Ingredients
Scale
For the Crust:
- 1½ cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers)
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake:
- 10 ounces semi-sweet chocolate (chopped)
- 1¼ cups granulated sugar
- 24 ounces cream cheese (softened to room temperature)
- ½ cup sour cream
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
For the Ganache Topping:
- ½ cup heavy cream
- 6 ounces semi-sweet chocolate (chopped)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan, slightly up the sides to form the crust. Set aside.
- Make the Cheesecake Filling: Melt the chopped chocolate using a microwave or double boiler until smooth. Set aside to cool slightly. In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy. Mix in the sour cream, cocoa powder, and vanilla extract until well combined. Add the eggs one at a time, beating just until blended after each addition. Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
- Bake the Cheesecake: Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for about 55 minutes, or until the center is set but still slightly jiggly. Avoid opening the oven door often to prevent cracks. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Prepare the Ganache: Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth and glossy. Pour the ganache over the cooled cheesecake, spreading to cover the top.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours, or overnight, until set. Garnish with chocolate shavings or a dusting of cocoa powder before serving.
Notes
- Use high-quality chocolate with 60-70% cocoa for optimal flavor balance.
- Use room temperature ingredients for a smooth batter; cold cream cheese may cause lumps.
- Do not overmix to avoid incorporating too much air, which leads to cracks in the cheesecake.
- The jiggle test is key: a slightly wobbly center indicates the cheesecake is done to perfection.
- Cool the cheesecake in the oven with the door cracked for 1 hour to prevent cracks.
- Chill the cheesecake for at least 4 hours before slicing; overnight chilling improves texture.
- You can freeze slices wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator.
- For extra elegance, top with fresh berries, whipped cream, or a sprinkle of flaky sea salt.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
