Introduction

Indulge in the rich, velvety goodness of the Ultimate Chocolate Cheesecake, a decadent dessert that combines a chocolate wafer crust with a creamy chocolate-infused filling and a luscious ganache topping. Perfect for special occasions or any time you crave a chocolate treat.

A close-up image of a slice of chocolate cheesecake with three distinct layers: the bottom layer is a dark, crumbly chocolate crust, the middle layer is a dense, smooth milk chocolate cheesecake filling with a slightly textured surface, and the top layer is a glossy, rich chocolate ganache topped with a generous pile of curled chocolate shavings that add texture and visual depth. The slice is placed on a simple white plate on a white marbled surface with a dark, muted background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:
- 1 and 1/2 cups (180g/6.3 ounces) chocolate wafer crumbs
- 1/4 cup (57g/2 ounces) unsalted butter, melted
For the Ultimate Chocolate Cheesecake:
- 2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
- 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 3 tablespoons unsweetened natural cocoa powder
- 4 large eggs plus 2 egg yolks, at room temperature
- 3/4 cup (170g/6 ounces) heavy cream, at room temperature
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
- 1 and 1/4 cups (12 ounces) heavy cream
- 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan and wrap the outside with heavy duty aluminum foil on all sides to prepare for a water bath.
Step 2: Combine the chocolate wafer crumbs and melted butter in a medium bowl. Firmly press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then cool completely on a wire rack. Keep the oven on.
Step 3: Fill a medium pot one-third with water and bring to a low simmer over medium heat. Place a heatproof bowl on top that fits snugly without touching the water. Reduce heat to low, add chopped bittersweet chocolate to the bowl, and stir occasionally until melted. Remove from heat but keep over the pot.
Step 4: In a food processor or blender, pulse the cream cheese until smooth, about 2 minutes, scraping down the sides as needed. Add both sugars and cocoa powder, then beat until smooth.
Step 5: Add eggs, egg yolks, and heavy cream, mixing just until combined, about 20 seconds. Gently fold in the melted chocolate, add vanilla, and pulse for another 20 seconds.
Step 6: Transfer the filling to a rubber spatula and stir several times to ensure even blending. Pour the filling over the cooled crust in the springform pan.
Step 7: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. Bake for 1 hour and 10 minutes, until the center is set but slightly jiggly.
Step 8: Remove the pan from the water bath and wire rack. Carefully loosen the foil and run a knife around the sides immediately to prevent cracking. Cool completely in the pan, then refrigerate for at least 6 hours before removing the pan and slicing.
Step 9: For the ganache, place chopped semi-sweet chocolate in a medium bowl. Heat heavy cream to a low simmer in a saucepan, then pour half over the chocolate. Let sit for 1 minute, then whisk to combine. Gradually add remaining cream, whisking until smooth and glossy.
Step 10: Stir in butter cubes until fully melted and ganache is dark and glossy. Let sit at room temperature until ready to use.
Step 11: Pour ganache evenly over the cooled cheesecake. Let set for about 1 hour at room temperature.
Step 12: Slice the cheesecake using a thin, sharp knife, wiping the blade clean between cuts for neat slices. Serve and enjoy!

Tips & Variations

Use full-fat cream cheese and heavy cream at room temperature for the smoothest filling and best texture.
Wrap the springform pan well with foil to prevent water from leaking into the cheesecake during the water bath baking.
For extra flavor, add a teaspoon of espresso powder to the melted chocolate to enhance the chocolate taste.
Substitute the semi-sweet chocolate in the ganache with dark chocolate for a richer topping, or milk chocolate for a sweeter finish.
Let the ganache set at room temperature to maintain its shiny, glossy finish before slicing.

Storage

Store the cheesecake loosely covered in the refrigerator for up to 5 days. To reheat slices, allow them to come to room temperature for about 15 minutes for optimal texture and flavor—avoid microwaving to preserve the creamy consistency.

How to Serve

The image shows a rich chocolate cake with three clear layers sitting on a round metal rack against a white marbled surface. The bottom layer is a dark, crumbly crust, the middle is a thick, smooth chocolate cheesecake filling in a light brown shade, and the top is a thick, glossy dark chocolate ganache that slightly drips over the edges. The surface of the ganache is decorated with many small, curled chocolate shavings. The cake has one slice removed, showing the creamy texture and neat layers inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is preferred because it allows for easy removal of the cheesecake without damaging it. A regular pan may be used, but make sure it’s lined well and be prepared that removing the cheesecake might be more challenging.

Why do I need to bake the cheesecake in a water bath?

The water bath gently cooks the cheesecake by providing even heat and moisture, preventing cracks and ensuring a creamy, smooth texture throughout.