Okay, friends, gather ’round because I’m about to share something truly special: a girl. What is my favorite chocolate Cheesecake Recipe? Is this a velvety masterpiece that will have everyone begging for seconds? What’s not to like about cheesecake? Is this thing dangerous? If you love New York cheesecake, prepare to have your mind blown. Imagine the creamiest chocolate bar you’ve ever had, but in cheesecake form. My family goes absolutely bonkers for this, and it’s usually gone before I even get a second slice.
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What is chocolate cheesecake?
So, what *is* a **chocolate cheesecake** exactly? Think of it as the perfect marriage between a traditional cheesecake and a decadent chocolate dessert. It’s essentially a classic cheesecake base—usually made with Cream Cheese, sugar, and eggs—but with the addition of high-quality chocolate, cocoa powder, or both. This gives it that rich, intense chocolate flavor that we all crave. Mine has a secret weapon: a touch of espresso powder, which really brings out the chocolatey notes. It’s not coffee-flavored; it just deepens the chocolate. It’s a little trick I learned from my grandma, and it makes all the difference. The texture should be ultra-creamy, almost like a chocolate silk pie, but with the satisfying density of a proper cheesecake.
Why you’ll love this recipe?
Alright, let’s get down to the reasons why you absolutely *need* this recipe in your life. First and foremost, the flavor is out of this world! The rich, dark **chocolate** is perfectly balanced by the tangy Cream Cheese, creating a flavor explosion that will tantalize your taste buds. It’s not overly sweet either, which is something I really appreciate. Secondly, while it looks impressive, this **chocolate cheesecake** is surprisingly easy to make. I know, I know, cheesecake can seem intimidating, but I promise this recipe is foolproof. The secret is low and slow baking, and I’ll walk you through every step. Plus, it’s incredibly cost-effective. The ingredients are simple and readily available, so you don’t have to break the bank to create a show-stopping dessert. Finally, this recipe is incredibly versatile. You can serve it plain, top it with fresh berries, drizzle it with chocolate ganache, or even add a dollop of whipped cream. I even made mini cheesecakes using this recipe once for a party and they were a huge hit! What I love most about this **chocolate cheesecake** is that it always impresses, no matter the occasion. It’s my go-to dessert for birthdays, holidays, or just a random Tuesday night when I need a little pick-me-up.
How do I make chocolate cheesecake?
Quick Overview
Making this **Chocolate Cheesecake** might seem daunting, but trust me, it’s easier than you think! We’ll start by creating a simple graham cracker crust, then whip up a creamy, dreamy **chocolate** filling. The key is to bake it low and slow in a water bath to prevent cracking and ensure a perfectly smooth texture. After baking, let it cool completely, then chill for at least 4 hours (or overnight) to allow the flavors to meld and the cheesecake to set. The patience is worth it. Finally, we’ll top it with a luscious **chocolate** glaze for that extra touch of decadence. You’ll be amazed at how simple it is to create such an elegant and delicious dessert.
Ingredients
For the Crust:
* 1 12 cups Graham Cracker crumbs (about 12 whole Graham Crackers) (approx)
* 5 tablespoons unsalted butter, melted
* ¼ cup granulated sugar
I always use a food processor to make graham crackers, but you can also put them in the microwave for about 2 minutes. Is it possible to crush a ziplock bag with sandpaper? What are some good ways to make sure there aren’t any big chunks?
For the Filling:
* 32 ounces cream cheese, softened to room temperature (this is super important!)
* 1 ¾ cups granulated sugar
* 4 large eggs
* 1 cup heavy cream
* 12 cup unsweetened cocoa powder (I prefer Dutch-processed for a richer flavor)
* 2 teaspoons vanilla extract
What is the best espresso powder?
Make sure your cream cheese is at room temperature. How do you prevent lumps in cheesecake? I usually take it out of the fridge at least an hour before I start baking.
For the Glaze:
* 4 ounces semi-sweet chocolate, chopped
* ½ cup heavy cream
For the glaze, I like to use high-quality semi-sweet chocolate for the best flavor and shine. If you prefer a less sweet glaze, you can also use dark chocolate.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with aluminum foil. This is crucial for preventing water from seeping into your **cheesecake** during the water bath. Make sure there are no holes in the foil! I usually double-wrap it just to be safe. Grease the inside of the pan with butter or cooking spray.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Set aside. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. I like to use the bottom of a measuring cup to really pack it down tight. How do you bake a crust for 10 minutes?
Step 3: Mix Wet Ingredients
In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth. Set aside. What makes a smooth and creamy cream How do you get rid of lumps in your skin? Add the eggs one at a time, beating well after each addition. Be careful not to overmix; I just beat the eggs until they are incorporated. In a separate bowl, whisk together the heavy cream, cocoa powder, vanilla extract, and espresso. Set aside. What is powder (if using)? Make sure there are no lumps of cocoa powder.
Step 4: Combine
Gently pour the **chocolate** cream mixture into the cream cheese mixture. Mix on low speed until just combined. Do not overmix! Overmixing can cause the cheesecake to crack. The batter should be smooth and creamy. Pour the batter over the pre-baked crust in the springform pan.
Step 5: Prepare Filling
Since there is no separate filling in this recipe, disregard this step – it’s already integrated in the recipe. What are the previous steps?
Step 6: Layer & Swirl
Since there is no layering or swirling involved, disregard this step!
Step 7: Bake
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the pan. Springform pan. This is the water bath, which helps to ensure even baking and prevents cracking. Bake for 60-75 minutes, or until the edges of the **cheesecake** are set but the center is still dark brown. If you like it, bake for a few minutes. Is it possible to What is a jiggle? How do I make a cheesecake? Turn off the oven and let it cool for 1 hour. This gradual cooling process helps to prevent cracking.
Step 8: Cool & Glaze
Remove the cheesecake from the water bath and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours. This chilling time is essential for the **cheesecake** to set properly and for flavors to meld. To make the glaze, place the chopped semi-sweet chocolate and heavy cream in a heatproof bowl. Set aside. Microwave in 30-second intervals, stirring after each interval, until the **chocolate** is melted. Pour the glaze over the cooled cheesecake, spreading it evenly over top. How long will it take for the glaze to set in the refrigerator?
Step 9: Slice & Serve
To slice the cheesecake, dip a long, thin knife in hot water and wipe it clean. How do I prevent cheesecake from sticking to a knife? What are some good garnishes to serve with your favorite fruit? What’s your favorite raspberry coulis?
What should I serve it with?
What are some of the best ways to serve chocolate cheesecake? Depending on the occasion.
For Breakfast:What is a good breakfast recipe for cheesecake? What is a good cup of coffee? The richness of the **chocolate** balances perfectly with the bitterness. Serve it on a small plate with fresh raspberries for an elegant touch.
For Brunch:What are some of the best ways to serve a cheesecake at brunch? Arrange it on a platter with an assortment of fresh berries, such as strawberries, and blueberries. Serve with a side of mimosas or sparkling wine for an elegant brunch experience.
As Dessert:What is a good after-dinner treat? Serve with vanilla ice cream or whipped cream. Drizzle it with **chocolate** sauce or caramel sauce for an extra touch of indulgence. What’s a good end to tastiness?
For Cozy Snacks:What are some good nights in with a slice of chocolate cheesecake? Serve it with a glass of milk or ice cream. Snuggle up on the couch with a good book or movie, and enjoy the simple pleasure of this decadent. My family’s tradition is to have this with some warm milk on a cold winter night – nothing beats it. What is that cozy feeling?
How do you make a perfect chocolate cheesecake?
How can I take my cheesecake game to the next level? What are some tips for cheesecake perfection?
Cream Cheese Prep: As I mentioned earlier, it’s absolutely crucial to use cream cheese that is fully softened to room temperature. This will prevent lumps in your batter and ensure a smooth, creamy texture. I usually take the cream cheese out of the refrigerator at least an hour before I start baking. If you’re short on time, you can speed up the process by placing the unopened cream cheese in a bowl of warm water for about 15 minutes.
Mixing Advice: Be careful not to overmix the batter. Overmixing can incorporate too much air, which can cause the **cheesecake** to crack during baking. Mix the ingredients on low speed until just combined. If you see any lumps of cream cheese, gently scrape them down from the sides of the bowl and mix again until smooth.
Swirl Customization: Since this recipe doesn’t use swirling, let’s skip this step!
Ingredient Swaps: While I highly recommend using the ingredients as listed for the best results, there are a few substitutions you can make. If you don’t have heavy cream, you can use sour cream or Greek yogurt instead. This will give the **cheesecake** a slightly tangier flavor. You can also use different types of **chocolate** for the glaze, such as dark **chocolate** or milk **chocolate**, depending on your preference.
Baking Tips: Baking the **cheesecake** in a water bath is essential for preventing cracking and ensuring a perfectly smooth texture. Make sure the water level in the roasting pan is high enough to reach about halfway up the sides of the springform pan. If the water evaporates during baking, add more hot water to the pan. Also, be sure to check the **cheesecake** for doneness after about 60 minutes. The edges should be set, but the center should still be slightly jiggly.
Glaze Variations: You can customize the glaze by adding different flavors, such as peppermint extract, orange zest, or a pinch of sea salt. You can also use different types of **chocolate**, such as white **chocolate** or **chocolate** chips. For a shinier glaze, add a tablespoon of corn syrup or honey to the **chocolate** and cream mixture.
Storing and Reheating Tips
Proper storage is essential for maintaining the quality and freshness of your **chocolate cheesecake**.
Room Temperature: I do not recommend storing this cheesecake at room temperature, it will go bad!
Refrigerator Storage: Store the **cheesecake** in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep for up to 5 days. The longer it sits in the refrigerator, the more the flavors will meld and intensify.
Freezer Instructions: You can freeze this **cheesecake** for up to 2 months. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil. To thaw, place the **cheesecake** in the refrigerator overnight. Do not thaw it at room temperature, as this can cause it to become soggy.
Glaze Timing Advice: I recommend adding the glaze just before serving, as the glaze can become dull and sticky during storage. If you’re storing the **cheesecake** for more than a day, it’s best to add the glaze right before you plan to serve it.
Frequently Asked Questions
Final Thoughts
So there you have it: my secret recipe for the most decadent, dreamy **chocolate cheesecake** you’ll ever taste! I truly believe this recipe is worth trying because it’s simple, delicious, and always a crowd-pleaser. The rich chocolate flavor combined with the creamy texture is simply irresistible. If you enjoyed this recipe, be sure to check out my other cheesecake recipes for more delicious variations! From classic New York-style to fruity flavors, there’s something for everyone. Happy baking! I can’t wait to hear how yours turns out. Let me know in the comments if you have any questions, and don’t forget to rate the recipe and share your own variations. I’m always excited to see what you come up with!
chocolate cheesecake
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup sugar
- 0.25 cup melted butter
- 32 ounces cream cheese softened
- 1.5 cups sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Beat in cocoa powder and vanilla. Add eggs one at a time, mixing well after each addition.
- Pour batter over crust. Bake for 50-60 minutes, or until set. Let cool completely before refrigerating for at least 4 hours.
