Chocolate cheesecake with Christmas themed decoration was a welcome dessert over the holidays!
Here’s a recipe for chocolate cheesecake good for anytime of the year. If you’re a fan of rich, creamy desserts, this chocolate cheesecake recipe is the perfect indulgence for chocolate lovers and a guaranteed crowd-pleaser for any occasion. Plus, it’s easier to make than you might think!
Ingredients
For the Crust:
- 1 and 1/2 cups (150g) chocolate cookie crumbs (like Oreo cookies without the filling)
- 1/4 cup (60g) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/3 cup (40g) unsweetened cocoa powder
- 8 oz (225g) semi-sweet chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- 1/2 cup (120ml) heavy cream
For the Ganache Topping:
- 4 oz (115g) semi-sweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the back of a spoon or the bottom of a glass to smooth it out.
- Bake the crust for 8-10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- 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.
- Sift in the cocoa powder and mix until fully incorporated.
- Stir in the melted chocolate and vanilla extract, followed by the heavy cream. Mix until the filling is smooth and velvety.
- Pour the filling over the cooled crust, spreading it evenly.
Step 3: Bake the Cheesecake
- Wrap the bottom of the springform pan in aluminum foil to prevent water from leaking in.
- Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 55-65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Step 4: Prepare the Ganache Topping
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Remove from heat and pour it over the chopped chocolate in a bowl.
- Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly, then pour it over the cooled cheesecake. Spread evenly.
Step 5: Chill and Serve
- Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
- Remove the cheesecake from the springform pan and slice into pieces. Serve chilled and enjoy!
Tips for Success
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and heavy cream are at room temperature for a smoother filling.
- Don’t Skip the Water Bath: The water bath helps prevent cracks in your cheesecake by providing gentle, even heat.
- Decorate: For an extra touch, top the cheesecake with chocolate shavings, whipped cream, or fresh berries.
This chocolate cheesecake is pure indulgence, perfect for celebrating special moments or simply satisfying your sweet tooth
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