Have you ever wondered what a gooey chocolate brownie paired with cheesecake would taste like? Look no further! This chocolate cheesecake recipe is a chocolate lover’s dream. It’s rich, silky smooth, moist, and almost fudge-like—everything you want in a chocolate dessert.
We use a combination of semisweet and milk chocolates in this cheesecake to really amp up the rich chocolate flavor. Like most chocolate desserts, both chocolates really shine thanks to the addition of coffee. Strongly brewed coffee (you can use your regular brew or espresso powder) enhances and deepens the richness of the chocolate, and it even brings out the chocolate in the crust, which is probably the best part of this luxurious dessert. The crust is only three ingredients that all get blended up in a food processor—chocolate sandwich cookies, melted butter, and a pinch of salt—creating an irresistible Oreo crust.
Some pro tips:
- Keep an eye on the cheesecake toward the end of cooking. Overcooking the mixture will make it more likely to form cracks on the surface. Pull it from the oven when you notice it's just set around the edges but still a little wobbly in the center.
- Cracks can also be avoided by loosening the cheesecake from the sides of the springform pan while it's still warm. Cheesecakes shrink slightly as they cool, so taking care to make sure the edges of the cheesecake aren't sticking to the pan will help ensure as few cracks appear as possible.
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Yields:
12 - 14 serving(s)
Prep Time:
20 mins
Total Time:
6 hrs 45 mins
Ingredients
Crust
20
chocolate sandwich cookies, such as Oreos (8 oz./230 g.)
1/4tsp.
kosher salt
4tbsp.
(1/2 stick) unsalted butter, melted
Filling
6oz.
(170 g.) semisweet chocolate, chopped
2oz.
(60 g.) milk chocolate, chopped
1tsp.
instant espresso powder
3
(8-oz.) packages cream cheese, room temperature
1c.
(200 g.) granulated sugar
3/4c.
(170 g.) sour cream
1tbsp.
pure vanilla extract
1/2tsp.
kosher salt
3
large eggs, room temperature
Lightly sweetened whipped cream and chocolate shavings, for serving (optional)
Directions
Crust
Step 1Arrange racks in lower third and center of oven; preheat to 375°. In a food processor, pulse cookies and salt until finely ground. Add butter and pulse until evenly distributed. Transfer to a 9" springform pan; press into bottom.
Step 2Bake crust on center rack until fragrant and dry to the touch, 8 to 10 minutes. Let cool completely.
Filling
Step 1Reduce oven temperature to 325°. Place a roasting pan or large baking dish on lower oven rack and fill with hot water.
Step 2In a medium heatproof bowl set over a pot of barely simmering water, making sure bottom of bowl doesn't touch water, combine semisweet and milk chocolates and stir until melted and smooth (alternatively, melt in 30-second increments in the microwave, stirring often). Remove bowl from heat and stir in espresso powder.
Step 3In a large bowl, using an electric mixer on medium speed, beat cream cheese and granulated sugar until smooth and fluffy, 2 to 3 minutes. Add melted chocolate mixture, sour cream, vanilla, and salt; beat until fully incorporated. Add eggs, one at a time, beating to blend after each addition. Pour mixture into cooled crust and spread in an even layer.
Step 4Bake cheesecake on center rack until just set around the edges but still wobbly in the center, 60 to 70 minutes. Remove from oven and carefully run a thin paring knife around edge of cheesecake. Let cool completely (about 1 hour), then unmold cheesecake and remove outer ring of pan. Refrigerate until filling is cold, at least 4 hours or up to 24.
Step 5Slice and serve dolloped with whipped cream and topped with chocolate shavings, if using.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Riley Wofford is a recipe developer, food stylist, and writer. Outside of the kitchen, she enjoys drinking gimlets and sour beer, spending time with her foster dogs, and going on road trips.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
