Craving a rich dessert? Learn how to make the best chocolate cheesecake with our easy recipe. Discover the creamiest, most chocolatey treat ever!
Why You’ll Love This Recipe
- A rich, creamy chocolate filling on a buttery crust
- Perfect balance of tangy cream cheese and deep chocolate flavor
- Smooth texture with no cracks
- Make-ahead friendly for stress-free entertaining
Ingredients
To make this chocolate cheesecake recipe, you’ll need:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 4 large eggs, separated
- 1/2 cup sour cream or heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup bittersweet chocolate, melted
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process:
Preparing the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, then let cool completely.
Crafting the Chocolate Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the cocoa powder and sugar, mixing until well combined. Beat in the egg yolks one at a time, then stir in the sour cream and vanilla extract. Melt the bittersweet chocolate and allow it to cool slightly, then fold it into the cream cheese mixture until fully incorporated.
Baking Techniques & Water Bath Methods
Pour the filling over the cooled crust. Wrap the springform pan in foil and place it in a larger baking dish. Pour hot water into the baking dish to about halfway up the sides of the springform pan. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking to ensure a smooth texture.
Cool-Down & Chilling Process
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then, remove it from the water bath and let it cool to room temperature on a wire rack. Cover and refrigerate for at least 4 hours or overnight.
Pro Tips for Making the Recipe
- Use high-quality chocolate for the best flavor
- Don’t overmix the batter to prevent cracks
- Let the cheesecake cool slowly to avoid cracking
- Chill thoroughly for the creamiest texture
How to Serve
Once chilled, remove the springform pan sides and slice the cheesecake with a sharp knife. Serve with fresh berries, whipped cream, or a drizzle of chocolate sauce for an extra-special treat.
Make Ahead and Storage
This chocolate cheesecake recipe is perfect for making ahead. It can be baked and chilled up to 2 days in advance. Store leftovers in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months; thaw in the refrigerator overnight before serving.
Looking for more cheesecake inspiration? Check out our How to Make the Best Cheesecake Recipe and How to Make the Best Classic Cheesecake Baked to Perfection for more delicious ideas!
Chocolate Cheesecake Recipe
Ingredients
- 450 g Cream Cheese
- 250 g Chocolate dark or semi-sweet
- 4 large Eggs
- 200 g Sugar
- 120 ml Sour Cream or Heavy Cream
- 5 ml Vanilla Extract
Instructions
- Prepare the crust by mixing crushed biscuits with melted butter and press into a springform pan.
- Craft the chocolate filling by beating cream cheese, sugar, eggs, and vanilla extract, then melt and incorporate the chocolate.
- Pour the filling over the crust and bake in a preheated oven at 160°C using a water bath for even cooking.
- Allow the cheesecake to cool in the oven, then refrigerate for at least 4 hours to set.
