Description
Indulgent chocolate lovers find pure bliss in this classic chocolate cheesecake recipe that whispers sweet comfort. Rich chocolate layers meld seamlessly with creamy cheesecake, promising pure dessert paradise you’ll savor down to the last delectable crumb.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 680 g cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 230 g dark chocolate, melted
Flavor Enhancers:
- 2 tsp vanilla extract
- 1/4 tsp salt
Topping Ingredients:
- 1/2 cup heavy cream
- 115 g semi-sweet chocolate
- 2 tbsp powdered sugar
- 1 tbsp chocolate shavings
Instructions
- Preheat oven to 325°F. Combine graham cracker crumbs with melted butter, pressing mixture firmly into a 9-inch springform pan, creating an even, compact base.
- Beat cream cheese in a large mixer until smooth and creamy, gradually incorporating granulated sugar until fully integrated.
- Add eggs one at a time, mixing thoroughly after each addition, ensuring a silky, lump-free consistency.
- Fold in sour cream, vanilla extract, and salt, blending until perfectly homogeneous.
- Melt dark chocolate using a double boiler or microwave, then gently incorporate into the cheesecake batter, creating a rich marbled effect.
- Pour the chocolate-infused batter over the graham cracker crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, until center is slightly jiggly but set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate cheesecake for minimum 4 hours or overnight.
- For ganache topping, heat heavy cream until simmering, then pour over semi-sweet chocolate. Whisk until glossy and smooth.
- Drizzle chocolate ganache over chilled cheesecake, sprinkle with powdered sugar and chocolate shavings.
- Slice and serve chilled, enjoying the decadent layers of chocolate and creamy cheesecake.
Notes
- Prevent Crust Crumbling by pressing graham cracker mixture firmly and evenly into the pan, using the back of a measuring cup for compact, stable results.
- Control Cheesecake Cracking by baking in a water bath, which provides gentle, even heat and reduces surface tension during cooking.
- Achieve Smooth Texture by bringing all ingredients to room temperature before mixing, ensuring seamless blending without lumps or air pockets.
- Customize Chocolate Intensity by experimenting with different chocolate percentages – dark, milk, or semi-sweet – to match personal flavor preferences.
- Prep Time: 30 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 466
- Sugar: 35 g
- Sodium: 303 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 121 mg