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Dessert

Chocolate Cheesecake

Original name: Decadent Chocolate Cheesecake

A slice of rich chocolate cheesecake with a smooth, creamy texture and a chocolate cookie crust, garnished with chocolate shavings.
Prep
30 mins
Cook
90 mins
Servings
12
AmericanIntermediateDessertVegetarian

About this dish

This chocolate cheesecake is a rich and creamy dessert that combines a buttery chocolate cookie crust with a silky, chocolate-studded filling. Perfect for special occasions or a comforting weekend treat, it's a chocolate lover's dream.

Ingredients

UK and US measurements are both included for every recipe.

Chocolate cookie crumbs

grain

200 g

Imperial measurement: 2 cups

Unsalted butter, melted

fat

85 g

Imperial measurement: 6 tablespoons

Cream cheese, softened

dairy

900 g

Imperial measurement: 4 (8-ounce) packages

Granulated sugar

other

200 g

Imperial measurement: 1 cup

Sour cream, room temperature

dairy

240 ml

Imperial measurement: 1 cup

Large eggs, room temperature

protein

4

Semisweet chocolate, melted and slightly cooled

other

170 g

Imperial measurement: 6 ounces

Vanilla extract

liquid

2 teaspoons

Method

1

Prepare the Crust

PT10M

Preheat oven to 350°F (175°C). In a medium bowl, mix the chocolate cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

2

Preheat Oven

PT0M

Reduce oven temperature to 325°F (163°C).

3

Beat Cream Cheese

PT2M

In a large bowl with an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until well combined.

4

Add Sour Cream and Vanilla

PT1M

Add sour cream and vanilla extract; beat until incorporated.

5

Add Eggs

PT3M

Add eggs one at a time, beating on low speed just until blended after each addition. Overbeating can cause cracking.

6

Incorporate Chocolate

PT2M

Fold in the melted chocolate until fully incorporated, being careful not to overmix.

7

Assemble and Bake

PT65M

Pour the batter over the cooled crust. Smooth the top with a spatula. Place the springform pan in a larger roasting pan; add hot water until it comes about 1 inch up the sides of the pan. Bake for 60-70 minutes, until the edges are set but the center is slightly jiggly.

8

Cool Gradually

PT60M

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then remove from the oven and cool completely on a rack.

9

Chill

PT4H

Cover and refrigerate for at least 4 hours, preferably overnight, before serving.

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Large roasting pan
  • Mixing bowls

Nutrition facts

360 kcal
Calories
8 g
Protein
36 g
Carbohydrates
33 g
Fat
2 g
Fiber
340 mg
Sodium

Tips

  • Bring all dairy to room temperature before mixing to ensure a smooth batter.
  • Run a knife around the edges of the cheesecake after it cools to help prevent cracking as it settles.
  • For a clean cut, dip your knife in hot water and wipe it dry before slicing each piece.
  • If you prefer a more intense chocolate flavor, use dark chocolate or add 2 tablespoons of unsweetened cocoa powder to the batter.

Serving suggestions

  • Serve chilled, with a dollop of whipped cream and fresh raspberries or strawberries on the side. A drizzle of warm chocolate sauce is also delightful.

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Carter Cooper

Recipe by

Carter Cooper

Specialises in American cuisine

Carter Walker makes cornbread with honey butter and jalapeños. He is a sweet-spicy angel.

Describe yourself in three words: Sweet, spicy, cornbread crumbly.