Chocolate Cheesecake
Ingredients
For the crust
- 200 g chocolate cookies (or chocolate graham crackers), crushed
- 75 g melted butter
For the filling
- 500 g cream cheese, softened
- 150 g sugar
- 200 g dark chocolate, melted and cooled slightly
- 3 large eggs
- 120 ml heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional chocolate ganache topping
- 120 g dark chocolate, chopped
- 120 ml heavy cream
Instructions
1. Prepare the crust
- Preheat the oven to 160°C (325°F).
- Mix the cookie crumbs with melted butter.
- Press firmly into the bottom of a 23 cm (9-inch) springform pan.
- Bake for 8–10 minutes, then cool.
2. Make the filling
- Beat the cream cheese and sugar until smooth.
- Mix in the melted chocolate.
- Add the eggs one at a time, mixing on low speed.
- Stir in the cream, vanilla, and salt until just combined.
3. Bake
- Pour the filling over the crust.
- Bake for 45–55 minutes, until the edges are set but the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually for about 1 hour.
4. Chill
- Refrigerate for at least 4 hours, preferably overnight.
5. Optional ganache
- Heat the cream until hot but not boiling.
- Pour over the chocolate and let sit for 2 minutes.
- Stir until smooth and spread over the chilled cheesecake.
Serving Suggestions
- Fresh strawberries or raspberries
- Whipped cream
- Chocolate shavings
- A dusting of cocoa powder
Tips
- Use room-temperature cream cheese to avoid lumps.
- Don’t overmix after adding the eggs, which can cause cracks.
- For an extra-rich flavor, use high-quality dark chocolate (60–70% cocoa).
You’ll get a dense, creamy cheesecake with a deep chocolate flavor and a smooth, velvety texture. 🍫🍰
