The BEST Chocolate Cheesecake
In this chocolate cheesecake recipe, a chocolate graham crust, a fudgy cheesecake filling and both a white and regular chocolate glaze come together to create the ultimate cocoa creation!
Servings: 10 servings
Calories: 827kcal
Ingredients
For Crust
- 1 box 9-ounce chocolate wafer cookies
- 6 tbsp unsalted butter (3/4 stick) melted
For the Filling
- 1 1/2 cup whipping cream
- 1 tsp instant coffee powder
- 12 oz semi-sweet chocolate finely chopped
- 2 8-ounce packages cream cheese room temperature
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
For Chocolate Glaze
- 1/2 cup whipping cream
- 4 oz semi-sweet chocolate finely chopped
For White Chocolate Glaze
- 1/2 cup whipping cream
- 4 oz white chocolate finely chopped
Instructions
Make Crust
- Preheat oven to 350°F.
- Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil.
- Spray bottom of pan with vegetable oil spray.
- Finely grind cookies in processor. Add butter and process until blended.
- Press mixture onto bottom (not sides) of prepared pan.
- Refrigerate while preparing filling.
Make Filling
- Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves.
- Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Allow to cool 10 minutes.
- Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch.Add sour cream and vanilla; beat well.
- Add eggs 1 at a time, beating just until blended after each addition.
- Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.Pour batter into crust.
- Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan.
- Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
- Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to rack and cool. Cover; chill cake overnight.
Make Chocolate Glaze
- Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
- Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make White Chocolate Glaze
- Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
- Drizzle over set chocolate ganache glaze in pretty pattern. Refrigerate until both glazes are set, at least 2 hours. Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
Notes
USE ROOM TEMPERATURE INGREDIENTS
Want a super smooth, creamy cheesecake? Start with room temperature ingredients! Doing so ensures that your ingredients will incorporate better with each other.WHIP THE CREAM CHEESE WELL
Under whipped cream cheese will make for a lumpy batter. Instead, whip the cream cheese until smooth because the smoother it is, the creamier your cheesecake will be! I recommend using an electric stand or hand mixer for this part. Only whip until smooth and fully incorporated, otherwise the batter will start to form unwanted air bubbles.GREASE YOUR PAN
Cheesecakes shrink as they cool. So, if your pan isn’t adequately greased it will stick to the edge as it shrinks causing yucky edge cracking and missing chunks.USE A WATER BATH
I know these seem a bit daunting but you shouldn’t be intimidated! Water baths are incredible; they prevent cracking and make for that shiny top finish.Nutrition
Calories: 827kcal | Carbohydrates: 67g | Protein: 9g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 166mg | Sodium: 252mg | Potassium: 442mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1322IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 4mg