CHOCOLATE CHEESECAKE RECIPE

This chocolate cheesecake recipe is simple but elegant, rich, creamy, and decadent. Add chocolate ganache and shavings for triple chocolate flavour! 

– 12 ounce semi-sweet chocolate bars roughly chopped (340 grams) – 2 teaspoons espresso powder optional – 32 ounces brick-style cream cheese softened to room temperature (905 grams) – 1¼ cups granulated sugar

Ingredient

– ¼ cup unsweetened cocoa powder (22 grams) – 1 cup full-fat sour cream at room temperature (240 grams) – ¼ cup heavy cream at room temperature (60 ml) – 1 teaspoon pure vanilla extract – ¼ teaspoon salt – 4 large eggs at room temperature and lightly beaten

Direction

Food processor Oreos into fine crumbs. Bowl of melted butter and crumbs. Evenly cover a 9-inch springform pan with mixture. Bake 8–10 minutes, cool. 

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Boil a large pot of water before filling. A water bath follows. Stir espresso powder into chopped semisweet chocolate in a microwave-safe bowl and cool.

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Mix cream cheese, sugar, and cocoa powder in a stand mixer with the paddle attachment on medium speed until smooth. Fully mix sour cream, heavy cream, salt, and vanilla.

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Melt chocolate and stir until smooth. Mix four lightly beaten eggs slowly. Egg overmixing adds air, making cheesecake fall or crack.

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Wrap the cooled Oreo-crust springform pan in two layers of aluminium foil and place in a large oven bag. Oven bag down springform pan sides. This keeps water out of your pan while baking.

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Put cheesecake in springform pan. After tapping the pan twice on the counter, I remove air bubbles with a toothpick. Transfer the wrapped springform pan to a large roasting pan carefully.

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Middle-stacked pan.Pour 1" boiling water without rack slowly.Baking crisps edges and jiggles centre. 65-minute baking. Let the cheesecake cool for an hour after turning off the oven.

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 This slows cheesecake cooling and prevents cracks.Allow the cheesecake to cool to room temperature after 1 hour.Wrap in plastic and refrigerate overnight or several hours after cooling.

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