Chocolate Cheesecake

Name: Chocolate Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: United States
Ingredients: 200 g of cookies (dry); 100 g of butter (melted); 600 g of cream cheese (at room temperature); 150 g of sugar; 3 eggs (large, at room temperature); 1 tsp of vanilla extract; 200 g of dark chocolate (semisweet); 100 ml of heavy cream (whole)

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A rich, creamy cheesecake infused with an intense chocolate flavor. A simple recipe for an elegant dessert, perfect for any occasion.

Total time: 1 h 25
Prep: 25 min
Cook: 1 h
Rest: 4 h
Difficulty: Medium
Per person: €0.63

By the CookinBreak team

Ingredients 8

servings

Estimated cost €5.00

For the crust

2 ⅓ cups cookiesdry
½ cup buttermelted

For the filling

Equipment

Whiskelectric or hand
Oven
Moldspringform, 20-22 cm in diameter

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 325 °F.

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For the crust, finely crush the cookies using a blender or by placing them in a bag and crushing them with a rolling pin.

Melt the butter and mix it into the crushed cookies until evenly combined.

Press the cookie mixture firmly into the bottom of a springform pan. Refrigerate while you prepare the filling.

For the filling, melt the dark chocolate in a double boiler or in short bursts in the microwave. Let it cool until lukewarm.

In a large bowl, beat the cream cheese with the sugar using an electric mixer until smooth and free of lumps.

Stir the vanilla extract and salt into the mixture.

Add the eggs one at a time, mixing well after each addition but without overbeating the batter.

Pour in the heavy cream and mix gently until well combined.

Gently fold the lukewarm melted dark chocolate into the cheese mixture until the color is uniform.

Pour the filling over the cooled cookie crust in the pan.

Place the cheesecake in the oven and bake for about , or until the edges are set and the center is still slightly jiggly.

Once baking is done, turn off the oven and let the cheesecake cool completely in the turned-off oven with the door slightly open. This will help prevent cracks.

Refrigerate the chocolate cheesecake for at least , ideally overnight, before unmolding and serving cold.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Camembert with Honey and Walnuts

20 minEasy

As a main

Homemade Beef Wellington

1 h 30Hard

To drink

Classic Martini

5 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein8 g8%
Carbs25 g25%
Fat30 g67%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a perfectly smooth cheesecake texture, make sure all the dairy ingredients are at room temperature before you begin. Avoid overbeating the batter after adding the eggs so you don't incorporate too much air, which could make the cheesecake crack while baking.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2-3 months whole or in slices. Wrap tightly, thaw in the refrigerator.

Storage : How long does it keep?

Keeps 3 to 4 days max in the refrigerator in an airtight container.

Making ahead : Can you make it the day before?

Yes

Ideal for flavor development and firmness. Refrigerate at least 4h, ideally overnight.

Reheating : How do you reheat it?

Do not reheat. Serve cold to preserve the texture.

Variations

Let it rest overnight in the refrigerator for a firmer texture.
Serve it cold.
Press the cookies firmly into a springform pan.

Mistakes to avoid

Overbeating the batter after the eggs: mix without overdoing it.
Taking the cake out of the oven abruptly: let it cool in the turned-off oven with the door slightly open.
Unmolding without a 4-hour chill.

Frequently asked questions

How do I make the cookie crust?

Finely crush the cookies, mix them with the melted butter until evenly combined, then press the mixture firmly into the bottom of a springform pan and chill.

How do I make the filling?

Beat the cream cheese with the sugar until smooth, add the vanilla and salt, then the eggs one at a time, the cream, and finally the lukewarm melted dark chocolate, folded in gently.

How do I prevent cracks?

After baking for 50 to 60 minutes at 160 °C, turn off the oven and let the cake cool completely with the door slightly open: this gradual cooling helps prevent cracks.

How long should it chill?

Refrigerate the cake for at least 4 hours, ideally overnight, before unmolding and serving cold, for a firm, creamy texture when sliced.