Chocolate Cheesecake Recipe

The Best Chocolate Cheesecake: A Decadent Delight

For those who are passionate about chocolate and cheesecake, this recipe is the perfect marriage of both. A rich, mousse-like chocolate cheesecake with a chocolate cookie crust, a creamy chocolate-cream cheese filling, and a luscious chocolate ganache topping, it promises indulgence in every bite. Here, we’ll dive into the details of crafting this irresistible dessert, from the ingredients to the step-by-step process and some tips on storage and freezing.

Ingredients Breakdown

The beauty of this chocolate cheesecake lies in its simplicity and the quality of its ingredients. Here’s a closer look at what you’ll need:

1. For the Crust:
   • 1 ½ cups chocolate cookie crumbs
   • ¼ cup butter, melted
   • 2 tablespoons white sugar
2. For the Filling:
   • ¼ cup semisweet chocolate chips
   • ¼ cup heavy whipping cream
   • 3 (8-ounce) packages cream cheese, softened
   • 1 cup white sugar
   • ⅓ cup unsweetened cocoa powder
   • 3 eggs
   • 1 teaspoon vanilla extract
3. For the Topping:
   • 1 ½ cups semisweet chocolate chips
   • ¼ cup heavy whipping cream
   • 1 teaspoon vanilla extract

Preparation Steps

Making the Crust

1. Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
2. Mix and Bake: In a small bowl, combine 1 ½ cups of chocolate cookie crumbs, ¼ cup of melted butter, and 2 tablespoons of sugar. Mix until well combined, then press the mixture onto the bottom and 1 ½ inches up the sides of the prepared pan. Bake the crust for 10 minutes and then allow it to cool. Reduce the oven temperature to 325 degrees F (165 degrees C).

Preparing the Filling

1. Melt Chocolate: In a small saucepan, heat ¼ cup of heavy whipping cream and ¼ cup of semisweet chocolate chips over medium heat, stirring constantly until the chocolate chips are melted. Remove from heat and set aside to cool slightly.
2. Beat Cream Cheese and Sugar: In a large mixing bowl, beat 3 packages of softened cream cheese and 1 cup of white sugar with an electric mixer until smooth and creamy. This step is crucial for achieving that silky cheesecake texture.
3. Add Cocoa and Eggs: Add ⅓ cup of unsweetened cocoa powder to the mixture and beat well. Then, add 3 eggs one at a time, beating on low speed until just blended to avoid over-mixing which can incorporate too much air and cause cracks during baking.
4. Combine and Pour: Stir in 1 teaspoon of vanilla extract and the melted chocolate-cream mixture until everything is well combined. Pour the filling over the cooled crust, spreading it evenly.

Baking the Cheesecake

1. Bake: Place the cheesecake in the preheated oven and bake for 45 to 50 minutes. The edges should be puffed, and the surface should be mostly firm except for a small spot in the center that will jiggle when the pan is gently shaken.
2. Cool: Run the tip of a table knife around the edges of the pan to loosen the cheesecake. Set the pan on a wire rack and allow the cheesecake to cool at room temperature.

Making the Chocolate Topping

1. Melt and Mix: Place 1 ½ cups of semisweet chocolate chips in a medium bowl. In a small saucepan, heat ¼ cup of heavy whipping cream and 1 teaspoon of vanilla extract until just before boiling. Pour the hot cream over the chocolate chips and stir until smooth.
2. Spread and Chill: Spread the chocolate topping over the cooled cheesecake, then refrigerate for at least 4 hours or overnight to allow the flavors to meld and the topping to set.

Serving Suggestions and Enhancements

This chocolate cheesecake is perfect on its own, but a few enhancements can elevate it further:

1. Fresh Berries: Adding fresh raspberries or strawberries on top just before serving adds a pop of color and a tart contrast to the rich chocolate.
2. Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture that complements the dense cheesecake.
3. Caramel Drizzle: Drizzling homemade caramel sauce over the top creates a beautiful visual and flavor contrast.

Storage Tips

Proper storage is essential to maintain the quality and taste of your cheesecake:

1. Refrigeration: Always store cheesecakes in the refrigerator. This chocolate cheesecake should be kept in an airtight container in the fridge for up to four days.
2. Freezing: To freeze, let the cheesecake set in the fridge first. Then, wrap it tightly in storage wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be frozen for up to two months. Thaw it overnight in the refrigerator before serving.

Community Tips and Praise

The Allrecipes community has shared various tips and enhancements for this recipe:

• Caramel Sauce and Brownies: One community member added homemade caramel sauce and brownies with chocolate whipped cream for an extra indulgent treat.
• Chocolate Fudge-Filled Oreo Crust: C Sue Simpson swapped the regular crust for a chocolate fudge-filled Oreo crust for added decadence.
• Fresh Raspberries: Laura and Mark Kotzer topped their cheesecake with fresh raspberries before refrigerating it, adding a refreshing twist.