Ultimate Chocolate Cheesecake

This Ultimate Chocolate Cheesecake features a chocolate cookie crust, creamy chocolate cheesecake filling, chocolate ganache, and shaved chocolate! Made with basic ingredients you probably have in your kitchen right now. Simply put, this is the best chocolate cheesecake recipe you’ll ever try!

Chocolate Cheesecake Recipe

Best Chocolate Cheesecake

The day has arrived! I’m finally sharing the recipe for my favorite chocolate cheesecake! You know… the one I teased you with on Instastories last week!

And trust me, it was worth the wait, my friend. Because this thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked! It’s so smooth and creamy it melts in your mouth. We made it for Christmas Eve last year and everyone wanted the recipe. And I’ve already received multiple requests to make it for our family Valentine’s Day party. I don’t mind one bit because this cheesecake is freezer friendly! Meaning I can make it up to two months in advance and then just pull if out of the freezer when needed. Does it get better than that?!

I’m confident that after one slice, you’ll be equally smitten with this decadent chocolate ganache cheesecake. So, without further ado, let’s dig in!

Tips and Tricks for Recipe Success:

The filling for this chocolate cheesecake is so decadent because it’s made with 12 ounces of dark chocolate. You’ll melt the chocolate and slightly cool it before the batter. It only needs a few minutes to cool down.
Because we want the BEST chocolate flavor, I do not suggest using chocolate chips. But if you can’t stand super dark chocolate, you may use semi-sweet. Almost any of Lindt’s EXCELLENCE Bars work great in this recipe.
The batter can be made in a food processor, high powered blender, or add all of the ingredients to a bowl and beat with a hand mixer. I use my blender!
To make the chocolate cookie crust you will need two ingredients: melted butter and chocolate wafer crumbs. You’ll combine the two ingredients in a small bowl, and then pat the mixture into the bottom of your prepared pan. You could also make an Oreo crust or a graham cracker crust!
This recipe requires a springform pan. If you don’t already own one and need a good place to start, feel free toclick hereand check out the one I’ve been using for years.
Because cold cream cheese won’t blend smoothly, it MUST be very soft before you begin assembling this recipe. I typically leave it out on the counter forat leasttwo hours before I plan on baking.
And you should also bring your eggs and cream to room temperature, because batters made with cold ingredients don’t come together smoothly.
As for the chocolate, it will need to be melted and slightly cooled, 10 minutes or so should do the job.
Finally, you’ll want to be sure you chill your cheesecake on a wire rack until it’s at room temperature, and then refrigerate for at least6 hours in the fridge before slicing and serving. Otherwise it’ll be too soft and mushy. Yuck.

How to make a Water Bath:

A water bath is simply the term bakers use when they place a baking pan – in this case, our spring form pan – into a larger pan that’s been filled partially with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture.

When it comes to choosing a pan or large baking sheet for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim; you want enough room for the water to circulate easily.

IMPORTANT: If you’re using a springform pan, it’s essential to wrap the pan in MULTIPLE LAYERS of heavy-duty aluminum foil. Otherwise water will seep in and destroy your chocolate cheesecake. And that would be a SIN! So I suggest wrapping the pan from every angle and pressing the foil in, up, and around the pans edges.

When you’re ready to make your water bath, here’s what you do:

Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it.
Fill the pan with 1 and 1/2 inches of boiling hot water, then place the filled cheesecake pan in the center of the water bath.
Slowly slide the rack back to its full inserted position and close the door. Bake the cheesecake according to instructions.

If you’d like to avoid making a water bath at all costs, you can place the roasting pan on the rack beneath the cheesecake. This work about 70% of the time for me, but occasionally when I do this my cheesecake still gets some little cracks on top. But since you’ll be covering this cheesecake with chocolate ganache, a few cracks aren’t the end of the world.

Pro Tip: Be sure to cool the baked cheesecake in the springform pan until you’re ready to serve it! This includes the time the cheesecake chills in the refrigerator.

Can I Freeze Homemade Cheesecake?

Yes, this amazing cheesecake recipe is freezer friendly! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. This cheesecake will keep, stored properly in the freezer, for two months.

How to Defrost Cheesecake:

To defrost this cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. Do not attempt to thaw cheesecake in the microwave or oven! Otherwise the cooled chocolate ganache topping will melt and make a huge mess.

This easy chocolate cheesecake recipe is so delicious it doesn’t need anything on top! But if you’re feeling extra decadent, a dollop of whipped cream on top is delicious! Or try spooning some fresh cherry or strawberry sauce over each slice. We did that for Christmas and it was a huge hit.

With its chocolate cookie base, creamy dark chocolate filling, and easy chocolate ganache topping, this cheesecake is truly a dream come true for chocolate lovers!

More Chocolate Cheesecake Recipes:

Mini Chocolate Cheesecakes
Chocolate Raspberry Cheesecake
Easy Chocolate Cheesecake Bars
No-Bake Espresso Chocolate Cheesecake
Kahlua Chocolate Cheesecake
Chocolate Mascarpone Cheesecake

Ashley Manila

Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!

4.90 from 86 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Inactive Time 6 hours hrs

Total Time 7 hours hrs 40 minutes mins

Course Dessert

Cuisine Cheesecake

Servings 1 cheesecake (9")

Ingredients

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

For the Crust:

Preheat 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. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

For the Ultimate Chocolate Cheesecake:

Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
Scrape the filling over the partially baked crust in the prepared pan.
Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.

For the Chocolate Ganache:

Add chopped chocolate to a medium bowl; set aside.
In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
Store, loosely covered, in the refrigerator, for up to 5 days.

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Ultimate Chocolate Cheesecake - The Best Chocolate Cheesecake Recipe (2024)

FAQs

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Read The Full Story ›

Is double cream or whipping cream better for cheesecake? ›

Yes, you need to use double cream as it has the highest fat content, which not only helps to thicken the cheesecake mixture, but it also helps it to set. Double cream has a fat content of 48%.

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Is sour cream or whipping cream better for cheesecake? ›

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

Get More Info ›

Should eggs be cold for cheesecake? ›

Tips for a perfect cheesecake

Always start with room temperature dairy and eggs. Room temperature ingredients will ensure a smooth batter. Cold cream cheese will not incorporate well, resulting in a lumpy batter.

View Details ›

What happens if you don't add egg to cheesecake? ›

The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.

Read The Full Story ›

Is sour cream or yogurt better for cheesecake? ›

Greek yogurt is a thick and creamy yogurt with a tangy taste similar to sour cream. It can be used as a 1:1 substitute for sour cream in cheesecake. Greek yogurt is a great option for those looking for a healthier option, as it is lower in fat and calories than sour cream.

Read On ›

Do you beat or whisk cheesecake? ›

Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible.

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Can I use evaporated milk instead of heavy cream in cheesecake? ›

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

Tell Me More ›

Why do people add sour cream to cheesecake? ›

Sour Cream: This gave it more of a tart taste. This could be utilized if you are going to make a flavored cheesecake where a more tart taste would help the other flavors. I think it would work really well with a lemon or lime flavored cheesecake. Heavy Whipping Cream: This gave it more of a milky taste.

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What happens if you add too much sour cream to cheesecake? ›

What happens if you put too much sour cream in cheesecake? Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

Can I use mayonnaise instead of sour cream in cheesecake? ›

You can substitute mayo for sour cream in baked goods, as the eggs and oil will provide extra moisture. If you want to use it as a topping, just thin it a bit with a dash of apple cider vinegar.

Get More Info ›

When should you not eat cheesecake? ›

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Can you overbeat cheesecake batter? ›

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

Keep Reading ›

Should I cover no bake cheesecake in the fridge? ›

Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C). To Serve: Top with fresh fruit and cut into wedges with a hot chef's knife, rinsing the knife under hot running water between slices.

Does adding an extra egg make cake more moist? ›

Add More Eggs

To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues). For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème brûlée).

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What effect do eggs have on cheesecake? ›

The thing about adding eggs is that, as in other cakes, they help the cheesecake rise. However, if you add them in right at the start of mixing the filling, you run the risk of injecting too much air into the mix. You can mix the cream cheese and sugar together without having any effect on the texture of the filling.

Learn More Now ›

What happens if you add an extra egg? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

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Why is my cheesecake not fluffy? ›

Why is my cheesecake not fluffy? The airy texture comes from the folding of whipped egg whites through the batter. However, if the egg whites are not folded properly it can result in a dense cake. If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top.