Indulgence, decadence, and a touch of elegance—chocolate cheesecake is the epitome of a luxurious dessert that combines the rich, creamy texture of cheesecake with the deep, luscious flavor of chocolate. Whether you’re celebrating a special occasion or simply treating yourself, this chocolate cheesecake recipe promises to be the best you’ll ever bake. With a perfectly baked crust, a smooth and velvety filling, and a rich chocolate ganache topping, it’s a showstopper dessert that’s sure to impress.
Ingredients
For the Crust:
- 1 ½ cups chocolate graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 8 ounces semisweet chocolate, melted and slightly cooled
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the bottom of a measuring cup or glass to press the crust down.
- Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
2. Make the Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl occasionally.
- Add the sour cream and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks in the cheesecake.
- Gently fold in the melted chocolate until fully incorporated.
3. Bake the Cheesecake:
- Pour the filling over the cooled crust, spreading it evenly.
- Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks.
- After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
4. Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from the heat and pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
- Allow the ganache to cool slightly before pouring it over the chilled cheesecake, spreading it evenly with a spatula.
5. Serve and Enjoy:
- Carefully run a knife around the edge of the cheesecake before removing the sides of the springform pan.
- Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve as is, or with a dollop of whipped cream and a sprinkle of chocolate shavings for an extra touch of elegance.
Conclusion
This chocolate cheesecake is a delightful combination of rich, creamy filling and deep chocolate flavor, topped with a luscious ganache. It’s perfect for any chocolate lover and is sure to become a favorite in your dessert repertoire. With its impressive appearance and decadent taste, this is truly the best chocolate cheesecake you’ll ever bake. Enjoy each bite and savor the luxurious flavors!