Chocolate Cheesecake
A silky, ultra-smooth, and deeply chocolatey cheesecake made with a chocolate cookie crust, perfect for impressing guests.
Ingredients
Crust
- 24 cookies chocolate sandwich cookies (or 1 3/4 cups chocolate wafer crumbs)
- 5 tablespoons unsalted butter, melted
- 1 pinch salt
Chocolate Filling
- 24 ounces full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 1/2 cup heavy cream, at room temperature
- 3 large eggs, at room temperature
- 8 ounces good-quality semisweet or bittersweet chocolate, melted and slightly cooled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 1/2 teaspoon instant espresso powder (optional) to boost chocolate flavor
For the Pan and Water Bath
- 1 roll heavy-duty foil (for wrapping the pan)
- as needed hot water (for the water bath)
Optional Toppings
- to taste softly whipped cream
- to taste chocolate shavings
- to taste fresh berries
- to taste warm chocolate sauce
Instructions
Prep and Crust
- Heat oven to 325°F. Butter the bottom and sides of a springform pan. Line the bottom with parchment.
- Wrap the outside of the pan in a double layer of heavy-duty foil.
- Pulse cookies to fine crumbs. Stir in melted butter and salt. Press into the bottom of the pan.
- Bake for 8 to 10 minutes, then cool.
Silky Filling and Bake
- Beat the cream cheese on medium speed for 2–3 minutes until smooth and fluffy.
- Add sugar and beat for 1 minute until combined.
- Mix in sour cream, heavy cream, vanilla, salt, and espresso powder. Beat until smooth.
- On low speed, beat in cocoa powder until fully incorporated.
- Pour in melted chocolate and mix just until combined.
- Add eggs one at a time on low speed, mixing just until blended.
- Pour the filling over the prepared crust and gently tap the pan to release air bubbles.
- Wrap the outside of the springform pan with foil and place it in a roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 55–70 minutes until edges are set and center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake rest for 45 minutes.
- Remove the pan from the water bath and run a knife around the edges to loosen.
- Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
- Slice with a warm knife for clean cuts.
Notes
Ensure all ingredients are at room temperature for best results. The water bath is crucial for a smooth texture. Keep toppings separate until serving.