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Chocolate Cheesecake
Chocolate Cheesecake
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Prep Time:
60 minutes
Cook Time:
80 minutes
Total Time:
860 minutes
Indulgent chocolate cheesecake with a crispy cookie base and silky ganache topping - a rich and creamy treat for chocolate enthusiasts.
Ingredients:
  • For the crust:
  • 8 chocolate graham crackers, crushed (about 1 1/4 cups)
  • 1/3 cup (66 g) sugar
  • 1 tablespoon cocoa powder
  • Pinch of kosher salt
  • 4 tablespoons unsalted butter, melted
  • For the filling:
  • 8 ounces semi-sweet chocolate, chopped
  • 1/3 cup heavy whipping cream
  • 4 large eggs, room temperature
  • 1/4 teaspoon kosher salt
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 1/4 cup (250 g) sugar
  • 2 tablespoons cocoa powder
  • For the ganache topping:
  • 3/4 cup heavy whipping cream
  • 1 tablespoon corn syrup (optional)
  • 8 oz semi-sweet chocolate, finely chopped
Instructions:
  • Preheat the oven to a toasty 350°F.
  • Prepare the crust: Using a food processor with the metal s-blade attachment, finely grind the graham crackers until they resemble sand (you should have about 1 1/4 cups). Add sugar, cocoa powder, and salt, pulse a few times to combine. Slowly pour melted butter in a circle while pulsing 4 or 5 times until the mixture clumps slightly. Transfer the mixture to an ungreased 9 x 2 3/4-inch round springform pan. Press the crust evenly into the bottom using your fingers or the bottom of a cup. Bake in the oven for 8 to 10 minutes, then let it cool before using.
  • After baking the crust, lower the oven temperature to 300°F. In a medium heavy-bottom saucepan over low heat, combine chopped chocolate and 1/3 cup heavy cream. Stir constantly for approximately 10 minutes until melted. Remove from heat and set aside to incorporate into the filling later.
  • Prepare the cheesecake filling: In a small bowl, whisk together eggs, vanilla extract, and salt. Set aside. In a stand mixer with the paddle attachment or a large bowl with a hand mixer on low, beat cream cheese until creamy (about 2 minutes). Scrape the bowl, then mix for another minute. Still on low, gradually add sugar and cocoa powder. Stop to scrape the bowl, then beat until fluffy (1-2 minutes). Mix in the egg mixture slowly, scraping the sides after each addition. Add cooled melted chocolate and beat until fully combined. Optionally, gently fold in the chocolate using a spatula.
  • To create a water bath for the cheesecake, securely wrap the springform pan in 3 layers of wide, heavy-duty aluminum foil, bringing it all the way up the sides. Place the pan in a roasting pan or large Dutch oven. Pour in the filling. Fill the roasting pan with warm water, going halfway up the sides of the springform pan (you can heat the water in a tea kettle). Take care not to splash any water into the cheesecake pan or inside the foil.
  • Bake the cheesecake in the oven for 55 to 65 minutes until the center is just barely set and slightly jiggly, but not sloshy when moved.
  • Cool and Chill: After removing the roasting pan from the oven, let the cake cool in the water bath for about an hour. Then transfer it to a cooling rack on the counter for an additional hour. Finally, keep the cake in the springform pan and chill it overnight, uncovered, in the fridge.
  • Prepare the ganache: Place chopped chocolate in a medium-sized bowl. In a small saucepan over medium heat, combine heavy cream, corn syrup, and salt, bringing it to a simmer. Pour the hot cream over the chocolate without stirring. Allow it to sit for 5 minutes, then add vanilla. Gently stir with a spatula until smooth. Cool the ganache at room temperature for 2 hours, then refrigerate until serving time, covering it with plastic wrap.
  • Thin out the ganache: Microwave in 15-second intervals until pourable. Be cautious not to burn the chocolate. Gently stir. Pour half over cheesecake and let it drizzle down the sides. Save extra ganache for hot cocoa or freeze for a chocolate treat.

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