Prepare to embark on a chocolate journey that will make your taste buds dance with pure ecstasy! This isn't just any ordinary cheesecake - it's a sinfully rich, mind-blowingly delicious chocolate masterpiece that will transform your dessert game forever. Imagine a velvety smooth chocolate cheesecake with a perfectly crisp cookie crust that melts in your mouth, creating a symphony of flavors that will have everyone begging for your secret recipe. Whether you're looking to impress dinner guests or satisfy your deepest chocolate cravings, this Totally Decadent Chocolate Cheesecake is about to become your new culinary obsession!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups of chocolate cookie crumbs
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- 3 (8 oz) packages of cream cheese
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1 cup of sour cream
- 1 cup of melted dark chocolate
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine chocolate cookie crumbs, 1/4 cup of sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the cookie crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a spoon or a flat-bottomed measuring cup to create an even, compact crust.
- In a large mixing bowl, beat the cream cheese with 1 cup of sugar until smooth and creamy, using an electric mixer on medium speed. Scrape down the sides of the bowl periodically.
- Add vanilla extract to the cream cheese mixture and blend until fully incorporated.
- Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.
- Fold in the sour cream gently until just combined.
- Melt the dark chocolate using a double boiler or in short microwave intervals, stirring until smooth.
- Gradually fold the melted chocolate into the cheesecake batter, creating a marbled effect. Do not overmix.
- Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.
- Place the springform pan on a baking sheet and bake in the preheated oven for 60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring and slice into 8 servings.
- Optional: Garnish with whipped cream, chocolate shavings, or fresh berries before serving.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, lump-free batter.
- Prevent Cracking: The slow cooling process is crucial. Leaving the cheesecake in the oven with the door slightly ajar helps prevent unsightly cracks by allowing it to cool gradually.
- Use a Water Bath Alternative: If you want extra insurance against cracking, place a pan of hot water on the bottom rack of the oven while baking to create a humid environment.
- Don't Overmix: When adding eggs and folding in chocolate, mix gently to maintain the cheesecake's light, creamy texture.
- Chill Thoroughly: Patience is key! Let the cheesecake refrigerate for at least 4 hours, preferably overnight, to achieve the perfect set and flavor development.
- Clean Cutting Technique: Use a hot, clean knife (wiped between each cut) to get perfect, clean slices.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert for special occasions.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 12g
Fat: 52g
Saturated Fat: 30g
Cholesterol: 165mg
