-
-
If you've been searching for a great chocolate cheesecake recipe, read on. This blend of chocolate and cream cheese in a chocolate crumb crust is the perfect chocolate cheesecake. This page will walk you through the process of how to make chocolate cheesecake.
Cheese cake recipes are a great addition to your secret cache of holiday recipes-
A video of How to Make Chocolate Cheesecake
This video demonstrates an alternate chocolate cheesecake recipe. It begins by creating a chocolate crumb crust that is made by combining graham cracker crumbs and cocoa. The chocolate filling is made from 2 1/2 packages of cream cheese at room temperature, 3/4 of a cup of sugar, 3 eggs, 3 yolks, and 2/3 of a cup of sour cream, 1/4 teaspoon of cocoa dissolved in hot water, and 6 ounces of melted bittersweet chocolate. She also includes 1 tablespoon of custard powder to help thicken the cheesecake. The custard powder (vanilla pudding mix) can be replaced with 1 tablespoon of cornstarch, 1 teaspoon of sugar, and 1 teaspoon of vanilla.
-
Step 1: What You'll Need to Make Chocolate Cheesecake
- Chocolate crumb crust, in a 9 inch springform pan
- 12 ounces semisweet chocolate, broken into small pieces
- 2 tablespoons unsalted butter
- 3 8 ounce bars of cream cheese, at room temperature
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
- 1 cup sugar
- 3 eggs, at room temperature
- 2 tablespoons unsweetened cocoa powder
- 4 ounces semisweet chocolate
- 1/2 cup heavy cream
- 2 tablespoons confectioner's sugar
Step 2: How to Make Chocolate Cheesecake
- Preheat the oven to 350 degrees F.
- Combine 12 ounces chocolate and butter in the top of a double boiler, stirring constantly until smooth. Set aside.
- Beat the cream cheese with an electric mixer until light and fluffy.
- Add in the melted chocolate and beat until smooth.
- Beat in 1 1/2 cups of cream and the vanilla.
- Add the sugar, mixing until fully combined.
- Add eggs one at time, blending well after each egg.
- Using a sieve, sprinkle the cocoa powder over the batter, then beat until fully incorporated.
- Pour filling into prepared crust.
- Bake for 60 to 75 minutes in the preheated oven. The cake is done when the edges are cooked. The center may still juggle a bit, but will settle as the cheesecake cools.
- Run a knife around the outside edge of the cheesecake to loosen it, but do not remove the outer ring of the springform pan.
- Cool the cake completely before refrigerating.
- Chill cheesecake for at least 8 hours before serving.
- To make the glaze, combine 4 ounces semisweet chocolate, 1/2 cup heavy cream, and confectioner's sugar in a double boiler, stirring until smooth.
- Drizzle the glaze over the cheesecake, and chill until set, about an hour.
Step 3: Chocolate Cheesecake Tips
- Use white chocolate for the glaze, if desired.
- Serve with berries and whipped cream.
- Instead of glazing the chocolate cheesecake, you can just dust it with confectioner's sugar.
