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Ultimate Chocolate Cheesecake Recipe

★★★★★

4.4 from 144 reviews
  • Author: Simon
  • Total Time: 7 hours 50 minutes
  • Yield: 12 servings 1x

Description

This Ultimate Chocolate Cheesecake recipe features a rich and creamy chocolate filling atop a buttery chocolate wafer crust, finished with a glossy homemade chocolate ganache. Baked in a water bath for a silky texture, this decadent dessert is perfect for chocolate lovers seeking an indulgent treat.

Ingredients

Scale

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

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan and wrap the outside of the pan completely with heavy-duty aluminum foil to prepare for a water bath. In a medium bowl, combine chocolate wafer crumbs with melted butter and press the mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then set it on a wire rack to cool completely. Keep the oven on for later use.
  2. Melt the Chocolate: Fill a medium pot with about one-third water and bring it to a low simmer over medium heat. Place a heatproof bowl on top of the pot, ensuring it doesn’t touch the water. Reduce heat to low and add the coarsely chopped bittersweet chocolate into the bowl. Stir occasionally until fully melted, then remove from heat but keep the bowl over the warm water until needed.
  3. Make the Cheesecake Filling: In the bowl of a food processor or high-powered blender, pulse the cream cheese until smooth, about 2 minutes, scraping down the sides as necessary. Add both sugars and cocoa powder, blending until smooth. Incorporate the eggs, egg yolks, and heavy cream, mixing just until combined, about 20 seconds. Fold in the melted chocolate, then add vanilla extract and pulse again for 20 seconds. Remove the bowl and gently stir the filling with a rubber spatula to ensure even blending.
  4. Assemble and Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Place the pan inside a larger roasting pan or baking pan. Pour hot water into the roasting pan until it reaches about 1 inch up the side of the springform pan, creating a water bath. Bake the cheesecake for 1 hour and 10 minutes until the center is set but still slightly jiggly. Remove from the water bath and wire rack. Loosen the foil carefully and run a knife around the sides of the pan to prevent cracking. Cool completely in the pan, then refrigerate for at least 6 hours or overnight before slicing.
  5. Prepare the Chocolate Ganache: Place finely chopped semi-sweet chocolate in a medium bowl. In a small saucepan, bring heavy cream to a low simmer. Pour half of the hot cream over the chocolate and let sit for 1 minute. Whisk slowly to combine, then add the remaining cream, continuing to whisk until smooth and glossy. Stir in the cubed butter until fully melted and incorporated. Let the ganache sit at room temperature until ready to use.
  6. Finish the Cheesecake: Pour the cooled ganache evenly over the chilled cheesecake. Allow it to set at room temperature for about 1 hour. To serve, use a sharp, thin-bladed knife, wiping it clean between each slice for neat pieces. Store leftover cheesecake loosely covered in the refrigerator for up to 5 days.

Notes

  • Wrap the springform pan fully with heavy-duty aluminum foil to prevent water from leaking into the cheesecake during the water bath baking.
  • Bring eggs and cream cheese to room temperature before mixing to ensure a smoother batter and even baking.
  • Use a sharp, thin knife dipped in hot water and wiped dry between cuts for cleaner cheesecake slices.
  • Chill the cheesecake for at least 6 hours or overnight to allow it to fully set and develop flavor.
  • Store the cheesecake covered in the refrigerator for up to 5 days for optimum freshness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cheesecake, chocolate dessert, baked cheesecake, chocolate ganache, dessert recipe

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Find it online: https://kitchenofsimon.com/ultimate-chocolate-cheesecake-recipe/