Introduction

This Ultimate Chocolate Cheesecake is a rich and indulgent dessert perfect for chocolate lovers. With a creamy, dense filling and a crisp chocolate crust, topped with silky ganache, it’s a showstopper that’s surprisingly easy to make at home.

A rich chocolate cake with two main layers is shown, the bottom layer is thick and textured, dark brown in color with a slightly rough surface, topped by a thick, glossy dark chocolate ganache that smoothly drips over the edges in thick waves. The top surface of the cake is sprinkled with small, uneven chocolate shavings. The cake sits on a metal cooling rack above a surface with a white marbled texture. In the foreground, two pieces of broken chocolate bar rest on the same surface, and a blurred jar with a spoon sticks out in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
1/4 cup (57g/2 ounces) unsalted butter, melted
2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
3 Tablespoons unsweetened natural cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
3/4 cup (170g/6 ounces) heavy cream, at room temperature
1 teaspoon vanilla extract
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy-duty aluminum foil to prepare for a water bath.
Step 2: In a medium bowl, combine chocolate wafer crumbs with melted butter. Press the mixture firmly onto the bottom of the prepared pan. Bake for 10 minutes, then cool completely on a wire rack. Keep the oven on.
Step 3: Fill a medium pot with one-third full of water and bring to a low simmer. Place a heatproof bowl snugly on top of the pot without touching the water. Add the coarsely chopped bittersweet chocolate to the bowl and stir until melted. Remove from heat and keep warm.
Step 4: In a food processor, beat the cream cheese until smooth. Add granulated sugar, brown sugar, and cocoa powder; mix until smooth. Add eggs, egg yolks, and heavy cream; mix until just combined. Fold in the melted chocolate, then vanilla extract, and pulse briefly to blend fully.
Step 5: Transfer filling into the springform pan over the cooled crust. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
Step 6: Bake for 1 hour and 10 minutes, until the center is set but slightly jiggly. Remove from the oven and water bath. Run a knife around the edges immediately to prevent cracking. Cool completely in the pan, then chill in the refrigerator for at least 6 hours.
Step 7: For the ganache, place chopped semi-sweet chocolate in a bowl. Heat heavy cream in a small saucepan until just simmering. Pour half the cream over the chocolate and let sit for 1 minute. Whisk gently until smooth, then add the remaining cream and whisk until glossy.
Step 8: Stir in the butter cubes until fully melted and incorporated. Let the ganache sit at room temperature until slightly thickened.
Step 9: Pour ganache evenly over the chilled cheesecake. Allow it to set for about 1 hour before serving.
Step 10: Slice with a thin, sharp knife, wiping the blade clean between cuts for neat slices.

Tips & Variations

Use high-quality chocolate for both the filling and ganache to enhance flavor.
Ensure all dairy and eggs are at room temperature to avoid lumps in your filling.
Wrap the pan well for the water bath to prevent leaks and a soggy crust.
Try adding a teaspoon of espresso powder to the filling to deepen the chocolate taste.
For a nutty twist, add toasted chopped nuts to the crust or sprinkle on top before ganache sets.

Storage

Store the cheesecake loosely covered in the refrigerator for up to 5 days. Reheat is not recommended as the texture is best enjoyed chilled. For clean slices, let the cheesecake sit at room temperature for about 10 minutes before serving.

How to Serve

A slice of rich chocolate cake with three visible layers rests on a white plate over a white marbled texture. The bottom layer is a dark, crumbly chocolate crust, followed by a thick and smooth milk chocolate mousse middle layer. The top layer is a darker, creamy chocolate ganache, slightly glossy, adorned with curled chocolate shavings scattered on top. A silver fork lies near the plate's edge, and the background is a deep, dark blur that contrasts with the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made one or two days in advance. Just keep it covered and chilled until ready to serve.

What can I use if I don’t have a springform pan?

A springform pan is best for easy removal of the cheesecake. If unavailable, use a cake pan lined with parchment paper and carefully invert the cake after chilling, but a springform pan is recommended.