Chocolate Cheesecake with Ganache

why make this recipe

Chocolate cheesecake is a delight for chocolate lovers and a perfect dessert for any special occasion. Its rich, creamy texture combined with a smooth ganache topping makes it impossible to resist. Making this cheesecake at home allows you to enjoy its deliciousness fresh out of the oven. Plus, it’s a great recipe to impress family and friends with your baking skills!

how to make Chocolate Cheesecake with Ganache

Ingredients:

• 1½ cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers)
• 5 tablespoons unsalted butter (melted)
• 2 tablespoons granulated sugar
• 10 ounces semi-sweet chocolate (chopped)
• 1¼ cups granulated sugar
• 24 ounces cream cheese (softened to room temperature)
• ½ cup sour cream
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3 large eggs (room temperature)
• ½ cup heavy cream
• 6 ounces semi-sweet chocolate (chopped)
• Chocolate shavings or cocoa powder for garnish (optional)

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, and slightly up the sides to form the crust. Set aside.
4. Melt the chopped chocolate either in a microwave or over a double boiler until smooth. Set aside to cool slightly.
5. In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy. Mix in the sour cream, cocoa powder, and vanilla extract until well combined.
6. Add the eggs one at a time, beating just until blended after each addition. Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
7. Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
8. Bake in the preheated oven for about 55 minutes, or until the center is set but still slightly jiggly. Avoid opening the oven door often to prevent cracks.
9. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
10. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth and glossy.
11. Pour the ganache over the cooled cheesecake, spreading to cover the top.
12. Refrigerate the cheesecake for at least 4 hours, or overnight, until set. Garnish with chocolate shavings or a dusting of cocoa powder before serving.

how to serve Chocolate Cheesecake with Ganache

Serve this delightful chocolate cheesecake chilled from the refrigerator. For extra flair, slice the cheesecake into wedges and garnish each slice with chocolate shavings or a dusting of cocoa powder. Pair it with a hot cup of coffee or tea for a complete dessert experience.

how to store Chocolate Cheesecake with Ganache

Store any leftover cheesecake in the refrigerator. It’s best to keep it in airtight containers or covered tightly with plastic wrap to prevent it from absorbing other flavors. The cheesecake can last for up to a week in the fridge. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it well in plastic wrap and aluminum foil.

tips to make Chocolate Cheesecake with Ganache

• Make sure the cream cheese is at room temperature for easier mixing.
• Don’t open the oven door while baking, as this can cause the cheesecake to crack.
• Allow the cheesecake to cool completely before adding the ganache for the best texture.
• Use high-quality chocolate for the ganache to enhance the flavor.

variation

For a different twist, you can add a layer of fruit, such as raspberries or strawberries, on top of the cheesecake before pouring on the ganache. This adds a delicious contrast to the richness of the chocolate.

FAQs

1. Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can use milk chocolate for a sweeter flavor, but it may alter the overall taste of the cheesecake.

2. How can I tell if the cheesecake is done baking?
The cheesecake should be set in the edges but still slightly jiggly in the center when it is done baking.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making the day before you plan to serve it. Just keep it refrigerated until ready to serve.

Chocolate Cheesecake with Ganache

Indulge in this rich and creamy chocolate cheesecake topped with a smooth ganache, perfect for any special occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 400 kcal

Ingredients

  

Crust Ingredients

• 1.5 cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers)
• 5 tablespoons unsalted butter (melted)
• 2 tablespoons granulated sugar

Filling Ingredients

• 10 ounces semi-sweet chocolate (chopped)
• 1.25 cups granulated sugar
• 24 ounces cream cheese (softened to room temperature)
• 0.5 cups sour cream
• 0.25 cups unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3 large eggs (room temperature)

Ganache Ingredients

• 0.5 cups heavy cream
• 6 ounces semi-sweet chocolate (chopped)

Garnish

• Chocolate shavings or cocoa powder for garnish (optional)

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined.
• Press the mixture into the bottom of a 9-inch springform pan, and slightly up the sides to form the crust. Set aside.
• Melt the chopped chocolate either in a microwave or over a double boiler until smooth. Set aside to cool slightly.

Filling

• In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
• Mix in the sour cream, cocoa powder, and vanilla extract until well combined.
• Add the eggs one at a time, beating just until blended after each addition.
• Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
• Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.

Baking

• Bake in the preheated oven for about 55 minutes, or until the center is set but still slightly jiggly. Avoid opening the oven door often to prevent cracks.
• Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour.

Ganache

• Heat the heavy cream in a small saucepan until it just begins to boil.
• Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth and glossy.
• Pour the ganache over the cooled cheesecake, spreading to cover the top.

Chilling

• Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
• Garnish with chocolate shavings or a dusting of cocoa powder before serving.

Notes

Make sure the cream cheese is at room temperature for easier mixing. Don't open the oven door while baking, as this can cause the cheesecake to crack. Allow the cheesecake to cool completely before adding the ganache for the best texture. Use high-quality chocolate for the ganache to enhance the flavor. Store any leftover cheesecake in the refrigerator for up to a week, or freeze for up to three months.

Keyword Baking, Chocolate Cheesecake, Chocolate Dessert, Cream Cheese Dessert, ganache