Introduction
This decadent chocolate cheesecake is rich, creamy, and perfect for any special occasion. With a perfectly smooth chocolate filling and a crunchy chocolate cookie crust, this dessert is a chocolate lover’s dream come true.
Detailed Ingredients with measures
200 grams chocolate sandwich cookies, crushed
100 grams unsalted butter, melted
250 grams dark chocolate, melted and slightly cooled
700 grams cream cheese, room temperature
200 grams granulated sugar
15 ml vanilla extract
180 ml heavy cream
20 grams unsweetened cocoa powder
3 large eggs
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 65 minutes
Total Time: 5 hours
Yield: 12 servings
Directions
1. Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine crushed chocolate sandwich cookies with melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust. Place in the freezer for 10 minutes.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract, beating until the mixture is creamy and well-combined.
4. Stir in the cooled melted chocolate until fully incorporated.
5. Add the eggs one at a time, mixing on low speed until just combined. Do not overbeat to avoid incorporating too much air.
6. Gently fold in heavy cream and cocoa powder until the mixture is smooth and homogenous.
7. Pour the cheesecake batter over the prepared crust, spreading it out evenly.
8. Place the pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is just set and slightly wobbly.
9. Turn off the oven, slightly crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
10. Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight to set completely.
11. Before serving, release the cheesecake from the springform pan and, if desired, garnish with chocolate shavings or whipped cream.
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Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan using parchment paper to prevent sticking and ensure easy removal.
Step 2: Create the Crust
In a medium-sized bowl, combine 200 grams of crushed chocolate sandwich cookies with 100 grams of melted unsalted butter. Mix until the mixture resembles wet sand. Press it firmly into the bottom of the prepared pan to create a solid crust. Place the pan in the freezer for 10 minutes to help it firm up.
Step 3: Make the Cream Cheese Mixture
In a large mixing bowl, beat 700 grams of cream cheese at room temperature until it is smooth and creamy. Gradually add 200 grams of granulated sugar and 15 ml of vanilla extract, continuing to beat until well incorporated and fluffy.
Step 4: Incorporate the Chocolate
Stir in 250 grams of melted and slightly cooled dark chocolate until thoroughly mixed, ensuring there are no lumps. The mixture should have a rich chocolate flavor.
Step 5: Add the Eggs
Add 3 large eggs to the chocolate mixture, one at a time. Mix on low speed after each addition until just combined. Avoid overmixing, as this can lead to cracks in the cheesecake.
Step 6: Fold in Cream and Cocoa
Gently fold in 180 ml of heavy cream and 20 grams of unsweetened cocoa powder until the mixture is smooth and homogenous. The batter should have a silky and luscious texture.
Step 7: Fill the Pan
Carefully pour the cheesecake batter over the chilled crust in the springform pan. Spread it out evenly to ensure consistent baking.
Step 8: Bake
Place the springform pan on a baking sheet and bake in the preheated oven for 55 to 65 minutes. The center of the cheesecake should be slightly wobbly but just set, indicating that it’s ready.
Step 9: Cooling in the Oven
Once baked, turn off the oven and slightly crack the oven door. Allow the cheesecake to cool gradually in the oven for about 1 hour. This step helps to prevent any cracking on the surface.
Step 10: Chill the Cheesecake
After cooling in the oven, remove the cheesecake and let it cool to room temperature. Once cooled, refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely.
Step 11: Serve and Garnish
Before serving, gently release the cheesecake from the springform pan. If desired, add a decorative touch by garnishing with chocolate shavings or a dollop of whipped cream for an extra indulgent experience.
Notes
Storage Suggestions
The cheesecake can be tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator for up to 5 days.
Freezing Tips
This cheesecake also freezes wonderfully. After chilling, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To serve, thaw in the refrigerator overnight.
Garnishing Ideas
For an elegant presentation, consider garnishing the cheesecake with fresh berries, a drizzle of chocolate sauce, or even a sprinkle of sea salt to enhance the chocolate flavor.
Ingredient Variations
Feel free to experiment with different types of chocolate for varying flavor profiles—milk chocolate or white chocolate can create a unique twist. Additionally, you can incorporate flavored extracts or liqueurs for an extra dimension of taste.
Cook Techniques
Crushing Cookies for the Crust
To achieve a fine crumb for the chocolate sandwich cookies, use a food processor to pulse the cookies until they are finely crushed. This ensures a uniform texture in the crust.
Melting Chocolate
Melt the dark chocolate using a double boiler or microwave. If using a microwave, heat in short bursts of 20-30 seconds, stirring in between to prevent burning.
Beating Cream Cheese
Ensure the cream cheese is at room temperature before beating. This helps achieve a smooth consistency without lumps. Beat until creamy before adding other ingredients.
Incorporating Eggs
Add eggs one at a time, mixing on low speed to prevent incorporating too much air. This ensures a dense and rich cheesecake texture.
Cooling the Cheesecake
After baking, turn off the oven and crack the door open to allow the cheesecake to cool slowly. This gradual cooling process helps minimize the chances of cracking.
Chilling for the Best Texture
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely. This enhances the flavors and texture.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can use any chocolate cookie, such as Oreos or chocolate graham crackers, for the crust.
What should I do if my cheesecake cracks?
If your cheesecake cracks, it can be covered with whipped cream or chocolate ganache for a delicious disguise.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly wobbly. It will continue to firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just keep it covered in the refrigerator until serving.
What toppings work well with chocolate cheesecake?
Common toppings include chocolate shavings, whipped cream, or fresh berries to add a touch of freshness and contrast to the richness.
Conclusion
This chocolate cheesecake is not just a dessert; it’s an experience for chocolate lovers. Its rich flavors and creamy texture make it the perfect ending to any meal or a delightful treat for special occasions. With its crunchy cookie crust and smooth filling, this cheesecake is sure to impress family and friends alike.
More recipes suggestions and combination
Chocolate Mint Cheesecake
Add a refreshing twist to your chocolate cheesecake by incorporating mint extract and garnishing with chocolate mint leaves for a vibrant finish.
Raspberry Swirl Chocolate Cheesecake
Fold in some fresh raspberry puree into the cheesecake mixture for a beautiful marbled effect and a burst of fruity flavor.
Peanut Butter Chocolate Cheesecake
Mix creamy peanut butter into the filling for a delightful combination of chocolate and peanut butter that will satisfy any sweet tooth.
Caramel Drizzle Chocolate Cheesecake
Top your cheesecake with homemade or store-bought caramel sauce and a sprinkle of sea salt to enhance the flavors and add a touch of elegance.
Nutty Chocolate Cheesecake
Incorporate crushed nuts, such as walnuts or hazelnuts, into the crust or as a topping to add texture and a complementary flavor to the rich chocolate filling.
Mocha Chocolate Cheesecake
Blend in some instant coffee or espresso powder to the cheesecake batter for a delightful coffee flavor that pairs perfectly with chocolate.
Cherry Chocolate Cheesecake
Layer on some sweet cherry compote before serving, adding a beautiful color and a sweet-tart contrast to the rich chocolate flavor.
Chocolate Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, combine crushed chocolate sandwich cookies with melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust. Place in the freezer for 10 minutes.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract, beating until creamy.
- Stir in the cooled melted chocolate until fully incorporated.
- Add the eggs one at a time, mixing on low speed until just combined.
- Gently fold in heavy cream and cocoa powder until the mixture is smooth.
- Pour the cheesecake batter over the prepared crust, spreading it out evenly.
- Place the pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is just set and slightly wobbly.
- Turn off the oven, slightly crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
- Before serving, release the cheesecake from the springform pan. Garnish with chocolate shavings or whipped cream if desired.
