Ultimate Chocolate Cheesecake

This Ultimate Chocolate Cheesecake is rich, creamy and full of flavor, this is definitely the best ultimate cheesecake!


1 1/2 cups chocolate wafer crumbs

1/4 cup unsalted butter, melted


2 cups bittersweet chocolate, coarsely chopped

1 1/2 lbs. full fat cream cheese, at room temperature

1 cup granulated sugar

1/4 cup light brown sugar, packed

3 Tbsp. unsweetened natural cocoa powder

4 large eggs + 2 egg yolks, at room temperature

3/4 cup heavy cream, at room temperature

1 tsp. vanilla extract

Chocolate Ganache:

1 1/3 cups semisweet chocolate, finely chopped

1 1/4 cups heavy cream

1/4 cup unsalted butter, at room temperature, cut into pieces

To prepare the Crust: Preheat oven to 325 degrees. Grease the bottom and sides of a 9 inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil.

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 to cool completely.

To prepare 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. Reduce 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, 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, beat until smooth. Add the eggs, egg yolks and heavy cream and mix until combined. Fold in the chocolate. Finally add the vanilla and pulse about 20 seconds.

Remove the bowl from the food processor and using a rubber spatula, stir the filling several times to make sure it is evenly blended. Scrape the filling over the crust.

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 for 1 hour and 10 minutes in the water bath or until the center of the cake is set but 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, then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from pan and serving.

To prepare Chocolate Ganache: Add the chopped chocolate to a medium bowl and 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 mix 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 in the butter until completely melted. Set aside at room temperature until needed.

Pour ganache over cooled cheesecake. Set aside until ganache is set, about an hour.

Slice the cheesecake with a thin bladed sharp knife, wiping knife clean between each cut.

Store loosely covered in the refrigerator for up to 5 days.


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