Double Chocolate Cheesecake Recipe

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5 from 114 votes

The Double Chocolate Cheesecake is a rich dessert featuring a chocolate cookie crust topped with a dense, creamy chocolate-flavored cheesecake filling. The filling uses cream cheese, sugar, sour cream, vanilla, eggs, cocoa, espresso powder, and semi-sweet chocolate chips melted into the batter. A creamy chocolate topping made of chocolate chips and heavy cream finishes the cake. This cheesecake blends dark chocolate flavors with a smooth texture and a contrast of crunchy crust and silky topping.

Prep Time

30 mins

Cook Time

1 hr 55 mins

Additional Time

6 hrs

Servings: 12

Calories: 601 kcal

Course: Dessert

Cuisine: French, American

Ingredients

or the Crust:

1 cream filled chocolate cookies 48 total, package or 1 pound 4 ounces
1 unsalted butter stick, melted

For the Filling:

24 ounces cream cheese softened full-fat
1 ¼ cups granulated sugar
½ cup sour cream full-fat
1 teaspoon vanilla extract
4 egg + 1 egg yolk, room temperature large eggs
1 teaspoon salt sea salt
3 tablespoons cornstarch
1 teaspoon espresso powder
¼ cup cocoa powder
2 cups chocolate chips semi-sweet
3 tablespoons milk whole

For the Topping:

4 ounces chocolate chips semi-sweet
½ cup heavy whipping cream
Whipped Cream chocolate
raspberry coulis

Instructions

Cup of Yum

Preheat the oven to 350°.
Start by adding the cookies and melted unsalted butter to a food processor and process on high speed until they become finely crumbles. Briefly set aside.
Rub some softened butter on the bottom of your 10” spring form pan and then place a parchment paper round on top of it. The butter will help it to stick.
Pour the cookie crust crumbs into the pan and begin forming it to the sides of the pan.
Pack it with the backside of a large spoon or glass and press firmly with one hand while pressing down with the other hand. Next, press down the crumbs to pack in the bottom.
Bake the pan on a rack in the lower third portion of your oven and bake at 350° for 10 minutes. Set aside to cool.
In a double boiler over low to medium heat, melt the chocolate chips until smooth. You will need to occasionally stir it using a rubber spatula. Set it aside to briefly cool.
In a stand mixer with the paddle attachment, whip the softened cream cheese on medium-high speed for 2 to 3 minutes. Stop and scrape the bowl after 1 minute of mixing. Once smooth, add sugar and whip on medium speed for 2 minutes. Stop and scrape the bowl after 1 minute of mixing.
Mix in the sour cream.
Turn it to low speed and pour in the vanilla, and then add 1 egg at a time until it is mixed in. Do not add the next egg until the last one is mixed in. Stop and scrape the bowl.
Now, add salt, cornstarch, espresso powder, and cocoa powder and mix on low to medium speed for 1 minute just until mixed in.
Turn it to low speed and pour in the melted chocolate, making sure to scrape the bowl to get all of it out. Mix until combined. Stop and scrape the bowl
Add in the hot milk and mix on low to medium speed just until mixed in. There should be no lumps in it. You can heat the milk in a small saucepan or in a microwave until hot.
Pour the batter into the pre-cooked crust pan scraping all the ingredients. Give it a gentle shake to settle it.
Place the pan onto a large sheet of aluminum foil and wrap the foil around it, not over it. See the video.
Add some hot water, before boiling, to a deep pan until it reaches the halfway point. Put the foil-wrapped pan into the center of the pan. The foil helps to keep the water out.
Bake on a rack in the lower third portion of your oven and bake at 350° for 50 minutes.
Turn the heat off and let it stand in the oven for 1 hour.
Remove the pan from the water and remove the foil. Place on a cooling rack and cool to room temperature and then place in the refrigerator until completely cold. It will take several hours in the refrigerator before it’s cold.
Make the soft ganache by melting the chocolate in cream in a double boiler over low to medium heat until melted and smooth.
Pour the melted chocolate ganache over the top of the chocolate cheesecake and spread it out using an offset spatula. It’s best if the outside of the springform pan is removed before adding the melted chocolate.
Place it back in the refrigerator until it is completely cool, which takes about 30 to 45 minutes.
Mark each slice and then garnish with optional chocolate whipped cream, raspberries, and raspberry coulis sauce.

Notes

You can make this cake up to 1 day in advance and store covered in the refrigerator for up to 5 days.
This cheesecake freezes well for up to 3 months; thaw it overnight in the refrigerator before serving.
Soften cream cheese and bring eggs to room temperature about 2 hours before starting for smooth mixing.
Press crust firmly with the back of a measuring cup for even thickness.
Stop your mixer several times during mixing to scrape the bowl and ensure even blending.
Add eggs one at a time, mixing thoroughly after each addition to combine fat and eggs.
Bake the cheesecake in a hot water bath on the lower third rack of your oven to prevent cracking.
Chocolate can be melted in the microwave in short bursts, stirring in between, as an alternative to a double boiler.

Nutrition Information

Calories 601kcal (30%) Carbohydrates 49g (16%) Protein 9g (18%) Fat 42g (65%) Saturated Fat 24g (120%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 12g (60%) Trans Fat 0.04g (2%) Cholesterol 132mg (44%) Sodium 408mg (17%) Potassium 379mg (8%) Fiber 4g (16%) Sugar 39g (78%) Vitamin A 1074IU (21%) Vitamin C 0.1mg (0%) Calcium 112mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 601

% Daily Value*

Calories	601kcal	30%
Carbohydrates	49g	16%
Protein	9g	18%
Fat	42g	65%
Saturated Fat	24g	120%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.04g	2%
Cholesterol	132mg	44%
Sodium	408mg	17%
Potassium	379mg	8%
Fiber	4g	16%
Sugar	39g	78%
Vitamin A	1074IU	21%
Vitamin C	0.1mg	0%
Calcium	112mg	11%
Iron	3mg	17%

* Percent Daily Values are based on a 2,000 calorie diet.