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I've been perfecting this chocolate cheesecake recipe for years and it never fails to make chocolate lovers swoon. The combination of rich chocolate cookie crust silky smooth filling and glossy ganache topping creates pure dessert magic. Every time I bring this to a gathering people beg for the recipe. It's become my signature special occasion dessert.
Pure Chocolate Heaven
What makes this cheesecake extra special is how the dark chocolate shines through in every creamy bite. The texture is like velvet and that chocolate cookie crust adds the perfect crunch. I love that I can make it ahead and freeze it which is perfect when I'm planning a dinner party or special celebration.
Your Shopping List
- Dark Chocolate: 12 oz, melted and slightly cooled, for a rich, intense flavor.
- Cream Cheese: 24 oz, softened to room temperature for a smooth filling.
- Eggs: 3 large, at room temperature, for structure and creaminess.
- Sugar: 1 cup, granulated, to sweeten the filling.
- Heavy Cream: 1 cup, used in the ganache for a glossy, smooth topping.
- Chocolate Wafer Crumbs: 2 cups, mixed with melted butter for the crust.
- Vanilla Extract: 1 teaspoon, enhancing the overall flavor.
Let's Make Magic
- Prepare the Crust
- Mix chocolate wafer crumbs with 1/2 cup melted butter. Press into the bottom of a springform pan and set aside.
- Make the Filling
- In a large bowl or blender, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in melted chocolate and vanilla extract.
- Bake in a Water Bath
- Pour filling into the crust. Wrap the pan in heavy-duty foil and place it in a roasting pan. Add boiling water to the roasting pan, filling it 1.5 inches high. Bake at 325°F (165°C) for 60-70 minutes. Let cool on a wire rack.
- Make the Ganache
- Heat heavy cream until steaming, then pour over 8 oz chopped dark chocolate. Stir until smooth and glossy, then spread over the cooled cheesecake.
- Chill and Serve
- Refrigerate the cheesecake for at least 6 hours or overnight. Top with shaved chocolate before serving.
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Keep It Fresh
This cheesecake stays perfect in the fridge for up to 5 days just wrap it well in plastic. If you want to freeze it wrap it in a few layers of plastic it'll keep for 2 months. Just remember to thaw it in the fridge overnight don't try to rush it in the microwave or oven or you'll end up with melted ganache.
My Secret Tips
The key to getting that silky smooth texture is having your cream cheese and eggs at room temperature. I always use good quality dark chocolate it makes such a difference in flavor. Make sure you wrap that springform pan really well in foil before the water bath no one wants a soggy crust.
Make It Your Own
Sometimes I use semi sweet chocolate when I want something a bit milder. Adding fresh berries or whipped cream on top creates a beautiful contrast. You can even switch up the crust using Oreos or graham crackers both work beautifully with the chocolate filling.
Frequently Asked Questions
- → Why use a water bath?
The water bath provides gentle, even heat that prevents cracking and helps create a silky smooth texture. Make sure to wrap the pan well in foil to prevent water seepage.
- → Can I make this ahead?
Yes, it needs at least 6 hours to chill anyway. Make up to 2 days ahead and add the ganache closer to serving time for the best shine.
- → Why room temperature ingredients?
Room temperature cream cheese, eggs, and cream blend more smoothly and create a better texture. Cold ingredients can lead to lumps and uneven mixing.
- → What's the best way to slice it cleanly?
Use a thin, sharp knife dipped in hot water and wiped clean between each cut. This prevents the filling and ganache from sticking and tearing.
- → Can I freeze this cheesecake?
Yes, freeze without ganache for up to 2 months, wrapped well. Thaw overnight in the fridge and add fresh ganache before serving.