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5.0 from 3 votes

Homemade Chocolate Cheesecake

Rich, creamy and indulgent Chocolate Cheesecake combines velvety chocolate and vanilla batters together for a mouthwatering dessert that is the best of both worlds. 

Prep Time
30 mins
Cook Time
30 mins
Chilling Time
5 hrs
Total Time
6 hrs
Servings: 8 servings
Calories: 621 kcal
Course: Dessert
Cuisine: Italian

Ingredients

FOR THE BASE
  • 1½ cups chocolate wafer crumbs (eg Oreo cookie crumbs)
  • ⅓ cup butter melted
FOR THE FILLING
  • 21 ounces cream cheese - room temperature (whole fat brick not plastic container)
  • ⅔ cup granulated sugar
  • ¼ cup + 2½ tablespoons greek yogurt - room temperature (divided) (100 grams total)
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 3 ounces semi-sweet chocolate melted (good quality)*
EXTRAS (for the chocolate drizzle)
  • 2-3 ounces semi-sweet chocolate melted and cooled*
*or a good quality dark chocolate bar chopped (my chocolate is 52% cocoa)

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C). Lightly butter or spray an 8 inch / 20 cm springform cake pan. Or line a regular cake pan with parchment paper.
FOR THE BASE
  1. Mix cookie crumbs and melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.
FOR THE FILLING
  1. In a small bowl add the eggs and yolk, beat just to combine.
  2. In a large mixing bowl (or stand mixer with the flat beaters) add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugar and combine, then add ¼ cup yogurt, vanilla and salt combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.
  3. Remove 1½ cups of the filling and pour over the base. To the remaining filling beat in the remaining 2 ½ tablespoons of yogurt and melted cooled chocolate.
  4. Spoon the filling on top of the filling in the pan and then carefully make deep swirls using the tip of a knife.
  5.  Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 45 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Drizzle with melted chocolate before serving. Enjoy!
For the drizzle
  1. Melt the chocolate either by bain-marie or in the microwave.

Notes

  • It is best to set your mixer on low speed when mixing the cheesecake batter. This results in a smoother cheesecake and decreases the chances of beating too much air into the cheesecake which can cause it to crack.
  • Follow the recommended times when it comes to combining your ingredients. Over mixing the batter will lead to cracked cheesecake.
  • To get even more of a marble effect, you can alternate spoonfuls of chocolate and vanilla batter in the pan, then use a knife to swirl them together.
  • A too high temperature can cause your cheesecake to crack. Check the temperature of your oven with a thermometer for best results.
  • Refrigerate: Refrigerate your cheesecake tightly wrapped in plastic wrap or stored in an airtight container for up to 5 days.
  • Freeze: You can freeze your cheesecake whole or in slices. Cool completely and then refrigerate until chilled. Wrap it with plastic wrap and then aluminum foil to prevent freezer burn and then freeze for up to 3 months. 
  • Thaw: Thaw uncovered at room temperature for 4 hours or overnight in the refrigerator. 

Nutrition Information

Calories 621kcal (31%) Carbohydrates 42g (14%) Protein 9g (18%) Fat 47g (72%) Saturated Fat 26g (130%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.3g Cholesterol 166mg (55%) Sodium 389mg (16%) Potassium 247mg (7%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 1359IU (27%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 621

% Daily Value*

Calories 621kcal 31%
Carbohydrates 42g 14%
Protein 9g 18%
Fat 47g 72%
Saturated Fat 26g 130%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 0.3g 15%
Cholesterol 166mg 55%
Sodium 389mg 16%
Potassium 247mg 5%
Fiber 2g 8%
Sugar 30g 60%
Vitamin A 1359IU 27%
Calcium 105mg 11%
Iron 2mg 11%

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