Chocolate Cheesecake
This rich and creamy chocolate cheesecake features a velvety texture and deep cocoa flavor, making it a perfect dessert for any occasion.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs (about 24 cookies)
- 1/3 cup unsalted butter, melted
For the cheesecake filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, mix the chocolate cookie crumbs with melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and cocoa powder to the cream cheese, mixing until fully combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until the batter is smooth and silky.
- Pour the batter over the crust in the pan, spreading it evenly.
Baking
- Bake for 50 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.
Notes
Use room temperature ingredients for a smooth, lump-free batter. Wrap the bottom of your springform pan in foil to prevent water from leaking in if using a water bath. Let the cheesecake cool slowly in the oven to prevent sinking or cracking. For a glossy finish, top with a simple chocolate ganache before chilling.