Chocolate Cheesecake

This Chocolate Cheesecake is incredibly rich and creamy. Chocolate crust, with a decadent chocolate filling, topped with a silky chocolate ganache, and chocolate whipped cream. The cheesecake is decorated with chocolate truffles and chocolate shavings, making a stunning presentation for a delicious dessert.

This is the best chocolate cheesecake recipe! It checks all the boxes: rich, luscious, creamy, with so much chocolate flavor and decadence.

I will show you step-by-step how to make this wonderful chocolate cheesecake.

Chocolate Cheesecake Recipe

Cheesecakes can be tricky to make, because we are always worried about them cracking in the middle. If you read through the post and recipe, you will find all the tips you need to be successful and make a cheesecake without cracks.

Here you will find the instructions for this recipe alongside pictures, and on the bottom of the page is where you will find the ingredient’s list.

Let’s start with the crust.

Chocolate Cookie Crust

To make the chocolate cookie crust, I am using graham bears, but you can use any other type of chocolate cookies you can find: chocolate graham crackers, chocolinas, or even Oreos to make an Oreo crust.

Process in the food processor until you obtain fine crumbs.

Place the crumbs in a bowl. Add the melted butter and mix to combine.

Pour the crust on the bottom of a 8-inch or 9-inch springform pan. If using an 8″ pan, it needs to be at least 3″ tall.

Use the bottom of a cup to pack the crust on the bottom of the pan, and slightly up the sides.

Bake the crust for 10 minutes in the pre-heated 325ºF oven.

Remove from the oven and let it cool.

Chocolate Cheesecake Filling

To make the chocolate filling, start by melting the chocolate. It’s best to use bittersweet chocolate or dark chocolate.

Chop the chocolate and place it in a bowl. You can use chocolate chips if desired.

Microwave for 15 to 30 second intervals, stirring in between until the chocolate has completely melted.

Set aside and let the chocolate cool down slightly while you beat the cream cheese and the other ingredients together.

Beat the cream cheese with a hand mixer, or in the bowl of a stand mixer using the paddle attachment.

Add the granulated and brown sugars, along with the cocoa powder, and espresso powder if using. You can add an extra dash of espresso powder if desired, to enhance the chocolate flavors even more.

Beat until combined.

Add the sour cream and mix. After adding the sour cream, add the melted chocolate and mix. Always scraping the bowl to ensure everything is getting nicely incorporated together.

When I was actually shooting the video and pictures for this recipe, I forgot to add the melted chocolate and only remembered to do it after I had added the eggs. The cheesecake did turn out fine, however, it’s not good to mix the batter too much after adding the eggs, so I do recommend adding the melted chocolate before adding the eggs.

Add the eggs one at a time, mixing until completely incorporated before adding the next egg.

Scrape the bowl in between each egg addition.

Along with the final egg, you can add the vanilla and salt. Mix to combine.

Baking

Spray the sides of the pan lightly with oil.

Spread the cheesecake filling on top of the cooled crust. Use a spatula to smooth it out and spread it evenly.

Wrap the bottom of the springform pan with foil. I like to place two strips of wide foil in a cross pattern, and then another strip on the diagonal on top of the cross. Place the cheesecake pan right in the center and fold the foil.

Place the pan inside a larger roasting pan.

Fill the large roasting pan with hot water. Place the pans in the oven. Bake the cheesecake for 65 to 75 minutes. I found this cheesecake baked faster than my usual plain cheesecakes, due to the batter being very thick.

Bake until you can wiggle the pan and the center of the cheesecake jiggles slightly, but the edges should be set. Check the video on this page.

Turn the oven off and leave the cheesecake in there for one hour.

Remove the cheesecake from the oven and let it cool down completely. Place the cheesecake in the fridge (still with the ring on) for at least 6 hours.

Here is a tip for removing the cheesecake from the springform pan. Slide a cake lifter right under the cheesecake and lift it up from the pan, transfer it to the serving plate or board, and pull the cake lifter from under the cake.

Chocolate Ganache

I made a rich fabulous ganache to spread on top of the cheesecake. Of course the ganache is optional, but it does serve to take this cheesecake to the next level of richness and decadence.

Heat up the cream and glucose, or corn syrup together. The corn syrup is optional in this recipe, it adds stability to the ganache and a beautiful shine.

You can heat up the cream in the microwave or in a small saucepan.

Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute. You can use dark or semi-sweet chocolate for the ganache.

Whisk until the chocolate has completely melted with the cream.

Let the ganache come to room temperature and become of a spreadable consistency. You can speed up the process by placing the ganache in the refrigerator, and stirring every 5 to 10 minutes or so.

Chocolate Whipped Cream

To make the chocolate flavored whipped cream, simply whip the cream with the cocoa powder and powdered sugar, until it comes to stiff peaks.

You can add another dash of espresso powder, and/or vanilla extract to the whipped cream if desired.

Place the whipped cream in a piping bag.

To decorate

Once the ganache becomes thick, spread it on top of the cheesecake.

Pipe the whipped cream around the edges of the cake. Top with chocolate truffles and chocolate shavings.

Storage

You can store the cheesecake in the fridge for up to 5 days, in an air tight container.

Or you can store it in the freezer. Let the cheesecake freeze, then wrap it tightly with plastic wrap, and place in a freezer bag, or freezer container that’s big enough to fit.

You can freeze this cake by the slice. Wrap each slice in plastic, and place in an air tight container and freeze.

To thaw, simply let the cheesecake sit at room temperature for an hour or so. Or thaw in the fridge overnight.

Why you are going to love this recipe

This Chocolate Cheesecake Recipe is absolutely delicious. Following all of my tips and detailed instructions, it’s not hard to make. Plus it’s a stunning dessert that your friends and family will love.

Any chocolate lovers will enjoy the richness of this cheesecake and how creamy it is. The texture of this cake is rich and dense.

Classic chocolate cheesecake is a wonderful recipe to have in your recipe box! This cheesecake truly is a crowd pleaser.

Tips for making Chocolate Cheesecake

Here are some valuable tips to help you succeed in making this recipe:

• Constantly scrape the bowl using a rubber spatula while making the cheesecake batter. This will avoid lumps in your cheesecake.
• Ensure all elements are getting incorporated together and forming a smooth batter at each step of the way.
• Once the eggs have been added, avoid over mixing the batter, to prevent the cake from rising too much in the oven as it bakes, which would cause it to then deflate, and the top of the cheesecake would crack.
• Grease the sides of the cheesecake pan after baking the crust, before pouring the batter in. If you grease the pan before adding the crust, chances are you will have a soggy crust, or a pool of oil on the bottom of your cheesecake pan.
• Use wide aluminum foil to wrap the bottom of the cheesecake pan before adding to the water bath. I use 3 layers of foil places crosswise from each other.
• Bake the cheesecake until set around the edges and on top. The middle should be slightly jiggly when you gently shake the pan around.
• Let the cheesecake rest in the oven for one hour before removing it. If you remove the cheesecake immediately, the sudden temperature change can make the cheesecake deflate and crack.

If you like this cheesecake recipe, here are some others you might like:

• Nutella Cheesecake
• Dulce de Leche Cheesecake
• No bake Chocolate Cheesecake Pie
• Caramel Cheesecake
• Biscoff Cheesecake

If you make this recipe, leave a comment below, or tag me on instagram I love to see your creations and hear from you! Thanks for reading!