Chocolate Cheesecake
This Chocolate Cheesecake recipe is built around chocolate wafer/cookie/graham cracker crumbs, and it comes together in about 40 minutes from start to finish. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 40 min
- Total 40 min
- Serves 10
- Level Hard
Ingredients
- 5 tbsp Butter, melted
- 2 cup Chocolate wafer/cookie/graham cracker crumbs
- 3 package (24 ounces / 705 g) cream cheese, at room temperature
- 1 cup Packed brown sugar
- 5 Ea. (250 g) eggs
- 4 oz (215 g / 4 squares) semisweet chocolate, melted
- 6 oz (150 g / 6 squares) semisweet chocolate, melted
- ½ cup Sour Cream
Method
- Place rack in center of the oven. Preheat oven to 150 °C (300 °F).
- If starting with whole cookies, crackers, or wafers, place them in a sturdy plastic bag a few at a time and crush using a rolling pin, or grind using a food processor.
- Mix together chocolate crumbs and melted butter.
- Press crumb mixture into bottom and sides of 9-inch springform pan.
- In a large bowl, beat together sugar and eggs at medium speed, slowly adding cream cheese, until smooth and fluffy.
- Spoon half of cream cheese mixture into crust.
- Melt 4 ounces of chocolate using a double boiler or, with care, a microwave. Stir into remaining cream cheese mixture until well blended.
- Drizzle chocolate cream cheese mixture over batter in crust. Draw a spoon or other implement through the batter a few times to make swirls. Spread evenly.
- Bake cheesecake for 50 minutes. After the first 30 minutes has gone by, place aluminum foil on top to prevent cracking and scorching.
- Cool completely.
- Cover with plastic wrap, and chill for about 2 hours or up to several days.
- Transfer cheesecake to a serving plate.
- Uncover cheesecake; carefully remove side of pan.
- Melt remaining chocolate.
- Mix with sour cream.
- Spread over cake, and chill to set.
Tips for the best Chocolate Cheesecake
- This is a 16-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Chocolate Cheesecake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Chocolate Cheesecake take to make?
About 40 minutes in total — roughly under an hour of preparation and 40 minutes of cooking.
Is Chocolate Cheesecake halal?
Yes — this version is halal and vegetarian as written. Always check packaged ingredients if you have strict requirements.
How many people does this Chocolate Cheesecake recipe serve?
As written it serves 10. The quantities scale up or down in a straight line, so double everything for 10×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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