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Ultimate Chocolate Cheesecake Recipe

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★★★★★

4.9 from 109 reviews

This Ultimate Chocolate Cheesecake is a decadent dessert featuring a rich chocolate wafer crust, a smooth and creamy chocolate cream cheese filling, and a glossy dark chocolate ganache topping. Baked in a water bath for a perfectly set texture, this recipe delivers a beautiful and indulgent treat for chocolate lovers, perfect for special occasions or whenever you crave a luxurious dessert.

Ingredients

Scale

For the Crust

  • 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake

  • 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

For the Chocolate Ganache

  • 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

  1. Prepare the crust: Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan, then wrap the outside of the pan completely in heavy-duty aluminum foil to prevent water from seeping in during the water bath baking.
  2. Make the crust: In a medium bowl, combine the chocolate wafer crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then cool completely on a wire rack. Keep the oven on.
  3. Melt the bittersweet chocolate: Fill a medium pot with one-third water and bring it to a low simmer over medium heat. Place a heatproof bowl on top ensuring it doesn’t touch the water. Add chopped bittersweet chocolate and stir occasionally until melted. Remove from heat but keep the bowl over the pot for residual warmth.
  4. Make the cheesecake filling: In a food processor or high-powered blender, blend cream cheese until smooth, about 2 minutes. Add granulated sugar, brown sugar, and cocoa powder, then beat smooth. Add eggs, egg yolks, and heavy cream; mix briefly until just combined, about 20 seconds. Fold in melted bittersweet chocolate, then add vanilla and pulse briefly again.
  5. Ensure even blending: Remove bowl from food processor. Stir filling several times with a rubber spatula to make sure the mixture is evenly blended and smooth.
  6. Assemble cheesecake: Pour the filling over the cooled crust in the springform pan, spreading it evenly.
  7. Prepare the water bath: Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to reach about 1 inch up the side of the springform pan.
  8. Bake cheesecake: Bake at 325°F (163°C) for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. The cheesecake will firm up as it cools.
  9. Cool the cheesecake: Remove the springform pan from the water bath and place on a wire rack. Carefully loosen the foil wrap, then run a thin sharp knife around the edges immediately to prevent cracking. Let cool fully in the pan, then refrigerate for at least 6 hours or overnight.
  10. Prepare the ganache: Place semi-sweet chopped chocolate in a medium bowl. Heat heavy cream in a small saucepan until it reaches a low simmer. Pour half the cream over the chocolate and let sit for 1 minute. Whisk until smooth, then add remaining cream and whisk until glossy and fully combined.
  11. Add butter to ganache: Stir in cubed unsalted butter until melted and integrated, yielding a dark, shiny ganache. Let it rest at room temperature until slightly thickened.
  12. Top the cheesecake: Pour ganache evenly over the chilled cheesecake. Let the ganache set at room temperature for about 1 hour.
  13. Serve: Use a thin, sharp knife to slice the cheesecake, wiping the knife clean between cuts to maintain neat slices.
  14. Storage: Store cheesecake loosely covered in the refrigerator for up to 5 days.

Notes

  • Be sure to wrap the springform pan well to prevent water from leaking into the cheesecake during the water bath.
  • Use room temperature ingredients for the smoothest cheesecake filling.
  • Let the cheesecake chill thoroughly for at least 6 hours or overnight for best texture and flavor.
  • Removing the foil and running a knife around the pan edges prevents cracking of the cheesecake surface.
  • The water bath ensures even baking and prevents the cheesecake from cracking or drying out.
  • Clean the knife between slices to achieve clean and perfect cheesecake slices.
  • This cheesecake stores well refrigerated for up to 5 days; it can also be frozen for longer storage.

Keywords: chocolate cheesecake, ultimate cheesecake, water bath cheesecake, chocolate ganache, creamy cheesecake, rich chocolate dessert

Find it online: https://ricoloranz.com/ultimate-chocolate-cheesecake-recipe/