Description
This chocolate cheesecake recipe delivers a smooth, velvety texture paired with a deep cocoa flavor profile. Combining high-quality dark chocolate with creamy filling creates the ultimate dessert for special occasions. By using a water bath and room temperature ingredients, this recipe ensures a fudge-like consistency without any cracking or graininess. It is the perfect centerpiece for any celebration, offering a professional, bakery-quality experience in your own kitchen.
Ingredients
32 oz full-fat cream cheese, softened
1.5 cups granulated sugar
10 oz dark chocolate (60% cocoa), melted and cooled
0.5 cup Dutch-processed cocoa powder
1 cup full-fat sour cream
4 large eggs, room temperature
1 tbsp pure vanilla extract
2 cups crushed chocolate sandwich cookies
4 tbsp melted butter
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Combine crushed chocolate cookies with melted butter and press into a 9-inch springform pan, then bake for 10 minutes to set.
Beat the softened cream cheese and sugar together on medium speed until smooth.
Add the melted dark chocolate and cocoa powder to the mixture, mixing until fully incorporated.
Add the eggs one at a time, whisking gently to ensure you do not overmix the batter.
Fold in the sour cream and vanilla extract until the texture is uniform.
Pour the batter into the prepared crust and bake in a water bath at 325 degrees Fahrenheit for 75 minutes.
Allow the cheesecake to cool completely, then refrigerate for at least 6 hours before serving.
Notes
Ensure all dairy and eggs are at room temperature to avoid lumps in the batter. Using a water bath is critical to prevent cracking and ensure even heat distribution. Do not overmix after adding eggs to keep the texture dense and creamy.
- Prep Time: 30
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg