Decadent Chocolate Cheesecake

Warning: do not attempt to view, make or devour this recipe if you do not like chocolate. A lot of chocolate. Copious amounts of deep, dark chocolate. Including a buttery chocolate crust topped with a luscious, creamy, rich cheesecake layer, topped again with a silky, dreamy dark chocolate ganache and topped finally with whimsical chocolate curls.

Decadent Chocolate Cheesecake

Death by chocolate.

And what a way to go.

Decadent Chocolate Cheesecake

One Year Ago: Chicken Corn Chowder
Two Years Ago: Pumpkin Apple Spice Muffins

Decadent Chocolate Cheesecake

Yield: Serves 8-10

Decadent Chocolate Cheesecake

Note: This cheesecake needs to be chilled overnight so plan ahead! The good news is this cheesecake can be made all the way through the topping, covered and refrigerated for up to 3 days before serving. It is preferable to let the cheesecake stand at room temperature 1-2 hours before serving.

Ingredients

    Crust:
  • 9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
  • 1 tablespoon sugar
  • 6 tablespoons butter, melted
  • Filling:
  • 10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford – I love the Ghirardelli Bittersweet Chips and I’m not ashamed to admit I buy them in bulk, often, at Sam’s Club)
  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs
  • Topping:
  • 3/4 cup whipping cream
  • 6 ounces semisweet or bittersweet chocolate, chopped
  • 1 tablespoon sugar
  • Chocolate curls for garnish (I use this method)

Directions

  1. For crust: Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
  2. For filling: Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
  3. For topping: One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
  4. When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.
http://www.melskitchencafe.com/decadent-chocolate-cheesecake/

Recipe Source: adapted slightly from epicurious.com/referred to me by my excellent bro Nate

123 Responses to Decadent Chocolate Cheesecake

  1. Cheryl says:

    This looks absolutely divine. I’d like to cut the recipe in half and use it as the middle layer of a 3- layer cake. How do u think I should adjust the baking time and/or temperature?

    • Mel says:

      You’ll have to experiment, Cheryl, as I haven’t cut the recipe in half. I’d keep the baking time the same but start checking at about halfway through the baking time stated in the recipe.

  2. MARIA DE LOURDES ARAUJO says:

    Nossa amei seu poste tem coisas gostosas muitas ,muitas receitas perfeitas .obrigada por essas cmaravilhas.

    • Em says:

      Oi Maria. Meu nome e Emily. Eu trabalho por Mel. Eu falo um pouco portugues porque meu esposo falo portugues. Nos ficamos feliz que voce gosta de as receitas. Obrigado por seu comentario!

  3. Gillian says:

    I’ve had this and another recipes saved in my bookmarks for months and not gotten around to making either of them yet. I’ve been looking over the ingredients and where it says 4 (8 ounce) packages cream cheese, does this mean 32 ounces of cream cheese? Or that 4 packages adds up to 8 ounces? I’m leaning towards 32 ounces but wanted to make sure!

  4. Does this one not need a water bath / steaming like the key lime one? Also, how come this crust only needs 5 minutes instead of 15 since they are nearly identical? Lastly, how come this one does not need to stand in the oven for 30 minutes with the oven door cracked? The science of cheesecakes…hmmmm.

    • Mel says:

      The short answer is that it’s just a different cheesecake recipe. There are a lot of different methods – no way is the only right way but I find this cheesecake works out great as written. I hope you like it if you try it!

  5. Grace says:

    Yum! I’m making this as we speak. Should I use Dutch process coca or natural cocoa? Thanks so much!

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