Description
Rich chocolate lovers find death by chocolate cheesecake irresistible with its intense cocoa layers and creamy texture. Chocolate enthusiasts will savor each decadent bite of this indulgent dessert perfected for ultimate satisfaction.
Ingredients
Scale
- 15 (225 grams) chocolate graham crackers
- 6 tbsps (85 grams) unsalted butter, melted
- 8 oz (227 grams) semisweet chocolate, chopped
- 24 oz (680 grams) full-fat cream cheese, room temperature
- 4 large eggs, room temperature
- 1 cup (200 grams) granulated sugar
- ¼ cup heavy cream
- ¼ cup (21 grams) unsweetened cocoa powder
- 1 cup (170 grams) semisweet chocolate chips
- ½ cup heavy cream
Instructions
- Crust Creation: Pulverize graham crackers and merge with melted butter, pressing the mixture firmly into a springform pan to form a robust foundation, then briefly bake until fragrant at 350°F.
- Chocolate Preparation: Gently melt semisweet chocolate using microwave intervals, allowing it to cool to ambient temperature while maintaining its silky texture.
- Cheesecake Batter: Whip cream cheese in an electric mixer until supremely smooth, gradually integrating sugar, heavy cream, and cocoa powder. Introduce eggs delicately, mixing minimally to preserve a light consistency.
- Chocolate Infusion: Fold the cooled melted chocolate into the creamy mixture, transforming the batter into a rich, dark canvas. Pour the decadent filling into the pre-baked crust, positioning the pan on a rimmed baking sheet.
- Strategic Baking: Bake at 325°F for approximately 60-70 minutes, watching for a slightly dry surface with a subtle center wobble. After baking, leave the cheesecake inside the oven with the door slightly ajar, allowing gradual cooling to prevent cracking.
- Cooling and Setting: Cool the cheesecake completely at room temperature, then refrigerate for several hours to achieve optimal firmness.
- Ganache Finale: Heat cream and pour over chocolate chips, stirring until achieving a glossy, smooth consistency. Drape the ganache over the chilled cheesecake, allowing it to cascade elegantly down the sides.
- Presentation: Carefully unmold the cheesecake from the springform pan and transfer to a serving plate, ready to indulge in this decadent chocolate masterpiece.
Notes
- Prevent Crust Crumbling: Mix graham cracker crumbs thoroughly with melted butter to ensure a compact, sturdy base that doesn’t fall apart when slicing.
- Master Chocolate Melting: Use low microwave power and stir frequently to avoid scorching, allowing chocolate to cool before mixing prevents potential curdling in the cheesecake batter.
- Achieve Smooth Texture: Beat cream cheese at room temperature and mix ingredients gently to eliminate lumps and maintain a silky, luxurious consistency.
- Avoid Cheesecake Cracking: Cool the cheesecake slowly inside the oven with the door slightly open, reducing temperature shock and preventing unsightly surface splits.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 472
- Sugar: 30 g
- Sodium: 298 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 106 mg