This is the PERFECT chocolate cheesecake recipe. It’s rich, creamy, and loaded with chocolate from top to bottom.
- 24 chocolate sandwich cookies, finely crusted
- 1/4 cup unsalted butter, melted
Chocolate Cheesecake Filling
- 10oz bittersweet chocolate, chopped
- 3 x 8oz blocks Philadelphia full fat cream cheese (680g, 24oz), room temp
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (30g) dutch processed cocoa powder, sifted
- 2 tsp espresso powder (optional but highly recommended)
- 4 large eggs + 1 egg yolk, room temp
- 2 tsp vanilla extract
- 1 cup (8oz) heavy cream, room temp
Chocolate Ganache Drip (optional – add half of this recipe for chocolate swirls on top)
- 8oz bittersweet chocolate, chopped
- 1 cup (8oz) heavy cream
- 1–2 tsp oil
- 6–8 truffles (optional)
- Preheat the oven to 350F and take out a 9-inch springform pan.
- Mix together the crushed oreos and melted butter. Press it into the pan using the bottom of a measuring cup, along the bottom and halfway up the sides.
- Bake for 7 minutes then allow it to cool while you start on the batter.
Chocolate Cheesecake Batter
- Place a heat-proof bowl over a pot of water. Make sure the bottom of the bowl does not touch the water.
- Place on the stove top over medium heat, bringing the water to a simmer.
- Add the 10oz chopped chocolate to the bowl and mix to melt. Once melted, remove from heat, keeping the bowl over the pot.
- In the bowl of a stand mixer fitted with the whisk attachment, mix the cream cheese until smooth. This requires medium-high speed for about a minute.
- Once smooth, scrape down the bowl and add in the sugar, cocoa powder, and espresso powder. Whisk until combined.
- Take the bowl off of the stand and grab a rubber spatula. Mix and spread the cream cheese mixture around the inside of the bowl to knock out any air. Work at this for about 1-2 minutes.
- Return to the stand and replace the whisk attachment with the paddle attachment. ONLY work on low speed from here on out.
- Shift gears at this point and place a roast pan on the bottom rack of your oven (which should still be at 350F). Start a pot of boiling water and return back to the cheesecake batter.
- Mix in the eggs one at a time, scraping down the bowl after every 2. Mix in the vanilla.
- Once smooth, keep the mixer running on low and pour in the chocolate that you melted earlier. Make sure to get every last drop.
- Once that’s combined and with the mixer still on low, slowly pour in the heavy cream.
- Remove the bowl from the stand and use a rubber spatula to really get to the bottom of the bowl and make sure the batter is as smooth as possible. It should look like chocolate pudding at this point (see picture in post).
- Pour the batter into the springform pan and gently shake the pan to even it out. Some air bubbles may surface, so pop those with a toothpick.
- At this point you should have boiling water. Open the oven door and pull out the rack with the roast pan, just enough to where you can safely pour in the boiling water. Please be careful during this step!
- Slide the rack back in and quickly place the cheesecake on the middle rack just above it. Close the door to stop the steam from escaping.
- Bake for 1 hour to 1 hour 10 minutes. When it’s done, the edges should be puffed up and cracked (not to worry), and the center will dip down. Give the pan a slight nudge. If the center jiggles like jello, it’s ready. If the center is still a little too wobbly, bake for another 10 minutes.
- Once it’s done, turn the oven off and crack open the door with the cheesecake still inside. Leave it in there for 30 minutes.
- Then, remove the cheesecake and let it rest at room temperature for another hour.
- After the hour, run a knife along the edge of the cheesecake and remove the springform ring. Place the cheesecake in the fridge uncovered for at least 6 hours but preferably overnight. Don’t skip this step!
- If you’d like to create those chocolate swirls on top, prep the first batch of ganache about an hour before you’re ready to decorate.
- Do so by adding 4oz chopped chocolate to a bowl. In a glass measuring cup, heat 1/2 cup heavy cream in the microwave for 1-2 minutes or until it starts to bubble.
- Pour the hot cream over the chocolate and let it sit for 30 seconds. Then, whisk the two ingredients together until you reach a smooth ganache.
- Transfer the bowl to the fridge and chill for 45 minutes to an hour to thicken. If it’s too thick by the time you need it, microwave it for about 10 seconds or until you reach the perfect frosting consistency.
- To get the chocolate ganache drip, repeat this process just before you’re ready to decorate the cheesecake, using the full recipe (8oz chocolate, 1 cup cream) but add 1-2 tsp of oil after it’s all mixed together. Depending on the chocolate used, this will help thin it out to get that perfect dripping consistency.
- Pour the ganache into the center of the cheesecake and use a small offset spatula to nudge it off the sides.
- Place the cheesecake in the fridge for about 15 minutes, then add the ganache swirls on top. By now, that ganache should be thick enough for piping.
- Add some truffles on top and it’s ready to serve. Enjoy!
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