Death by Chocolate Cheesecake
User Reviews
5
Death by Chocolate Cheesecake
Description
The chocolate crust is prepared from finely ground chocolate graham crackers mixed with melted unsalted butter, pressed into a springform pan, and briefly baked to set. The filling blends softened cream cheese with sugar, cream, unsweetened cocoa, and eggs, then incorporates melted semisweet chocolate, resulting in a thick, velvety batter.
Baked at a moderate temperature, the cheesecake sets with a tender yet firm consistency. Once cooled, it is topped with a glossy chocolate ganache made by melting chocolate chips with heavy cream, enhancing the chocolate intensity and adding a smooth finish.
This cheesecake is best served chilled and can be stored refrigerated for a couple of days, though the crust may soften slightly over time. The recipe offers a rich option for chocolate lovers preferring a creamy, smooth texture and layered chocolate flavors.
Ingredients
For the crust:
- 15 chocolate graham crackers full size, 225 grams
- 6 tablespoons unsalted butter melted, 85 grams
For the filling:
- 8 ounces semisweet chocolate chopped
- 24 ounces cream cheese softened completely to room temperature, full fat, 680 grams
- 1 cup granulated sugar 200 grams
- 1/4 cup heavy cream
- 1/4 cup cocoa powder sifted, unsweetened, 21 grams
- 4 egg at room temperature, large
For the topping:
- 1 cup semisweet chocolate chips 170 grams
- 1/2 cup heavy cream
Instructions
For the crust:
- Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until you have 1 cup of finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes, or until fragrant. Let cool slightly and maintain oven temperature while making the filling.
For the filling:
- In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
- In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat until well combined. Scrape down the sides and bottom of the bowl to make sure everything is being incorporated. Add the eggs, one at a time, beating just until smooth. Beat in the melted chocolate until just combined. Be careful not to overbeat.
- Pour the batter into the cooled crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top looks slightly dry and the middle is slightly wobbly, or an instant-read thermometer inserted to the center reads 150°F. Err on the side of under-baking. Turn off the oven and crack the oven door open and allow to cool for 10 minutes (this helps prevent cracking). Remove the cheesecake from the oven to a wire rack to cool to room temperature.
- Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a serving plate.
For the topping:
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. If needed, allow to cool and thicken. Pour over the cheesecake.
Notes
- Store the cheesecake in the refrigerator for up to 2 days; crust will soften with time.
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Microwave chocolate in short bursts and stir to avoid burning.
- Use a springform pan for easy removal of the cheesecake after baking.
User Reviews
Overall Rating
5
You'll Also Love
