Today is all about the classic chocolate cheesecake. When the craving hits, this baby is the perfect cure. I’m pretty particular about what makes the perfect cheesecake consistency for me and this cheesecake fits the bills. Thick, creamy, so good!
To start out we’ve got the crust. I often like to use Oreos for a chocolate crust, but I switched it up this time. I went with a pure chocolate cookie – these chocolate wafer cookies to be specific. Sometimes the extra moisture from the filling of the Oreos can make the crust more sticky, so this time I went with something more straight forward. If you want to use Oreos, you can remove the filling and keep the same amount of butter. If you leave in the filling, you’ll want to reduce the butter so that it’s just enough to pull the crumbs together.
The crust is pre-baked, then the pan should be prepared for a water bath. I am a true believe in water baths, despite the fact that they are more of a pain. Without it, you get a drier cheesecake that cracks and falls in the center and tends to brown around the edge. It’s ok, but not my idea of the perfect cheesecake. If you’re putting in all the effort, why not just add that little extra to make it great?
For the filling, I used a mix of two kinds of cocoa – both regular unsweetened and Hershey’s Dark Cocoa blend. I love both of them and you could certainly just use one or the other, but I loved mixing them together for a richer chocolate cheesecake that wasn’t super rich. There really isn’t a wrong way, just a preference.
When mixing everything for the filling together, be sure to mix on a lower speed and not to over-mix things. Another culprit to cracks in a cheesecake is air bubbles that are added when mixing and mixing at a high speed.
Once the cheesecake is baked, it’s topped with chocolate ganache and chocolate whipped cream. We are seriously layering on the chocolate here, friends. Because why not?!? You could certainly choose to forgo them if you want, but why?
The final topping and decoration is the chocolate curls. They look great and I’m a fan, but you could also just add some sprinkles or a drizzle of chocolate sauce. No wrong way here! If you need a little help making chocolate curls, you will soon be in luck – I’ve got a tutorial coming your way soon!
This chocolate cheesecake is sure to be a hit! With several layers of chocolate, there’s no shortage of awesome here. The next time you need to get your chocolate on, you know where to go. 🙂
CHOCOLATE LOVER'S CHEESECAKE
yield: 12-14 SLICES
INGREDIENTS:
CHOCOLATE CRUST
- 2 ¼ cups (302g) chocolate cookie crumbs (I used these)
- ½ cup (112g) salted butter, melted
CHOCOLATE CHEESECAKE
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3/4 cup (85g) natural unsweetened cocoa*
- 1 cup (230g) sour cream
- 1 tsp vanilla extract
- 4 eggs, room temperature
CHOCOLATE GANACHE
- 6 oz (1 cup) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- CHOCOLATE WHIPPED CREAM
- 1 cup (240ml) heavy whipping cream, cold
- 5 tbsp (37g) powdered sugar
- 3 tbsp (21g) natural unsweetened cocoa
- 1/2 tsp vanilla extract
- Chocolate Curls
DIRECTIONS:
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Read Full Recipe Here : CHOCOLATE LOVER’S CHEESECAKE
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