This chocolate cheesecake recipe is a decadent dessert for chocolate lovers. With a creamy chocolate filling, a chocolate cookie crust, and a smooth ganache topping, this cheesecake is perfect for special occasions or whenever you want to indulge in something truly sweet. If you’re looking for a rich and creamy dessert that will impress everyone, this chocolate cheesecake recipe is the answer.
Ingredients:
Ingredients for the chocolate cheesecake recipe:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo cookies, crushed)
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted and cooled
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream (for ganache)
- 1/2 cup semi-sweet chocolate chips (for ganache)
Execution
Step-by-Step Method for the chocolate cheesecake recipe:
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the chocolate cookie crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Add the melted and cooled chocolate and mix until well combined. Beat in the eggs, one at a time, then fold in the sour cream.
- Bake the cheesecake: Pour the chocolate cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
- Make the ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Top the cheesecake: Once the cheesecake is cooled, pour the chocolate ganache over the top, spreading it evenly. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- Serve: Slice and serve the chocolate cheesecake chilled. Garnish with whipped cream or fresh berries if desired.
Tips:
For the best chocolate cheesecake recipe:
- Use room temperature ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth and creamy filling.
- Prevent cracks: To prevent cracks, bake the cheesecake in a water bath or place a pan of water on the bottom rack of the oven while baking.
- Chill overnight: Cheesecake tastes best when it has had time to chill properly, so let it set in the refrigerator overnight before serving.
- Add flavor twists: You can mix in a tablespoon of espresso powder with the chocolate for a mocha flavor or swirl in raspberry jam for a fruity touch.
FAQs:
- Can I make this cheesecake ahead of time? Yes, chocolate cheesecake can be made up to 2 days in advance. Keep it chilled in the refrigerator until ready to serve.
- Can I freeze chocolate cheesecake? Yes, you can freeze the cheesecake after it has set. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
- How do I store leftover cheesecake? Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It’s best served chilled.
- What can I serve with chocolate cheesecake? Chocolate cheesecake pairs well with whipped cream, fresh berries, or a drizzle of caramel or chocolate sauce for extra indulgence.
