Description
This decadent chocolate cheesecake uses a clever brown sugar swap to create a deeper, more moist texture than traditional recipes. Featuring a triple-threat of cocoa, bittersweet chocolate, and a glossy ganache, it is the ultimate treat for serious chocolate lovers.
Ingredients
- 2 cups chocolate wafer cookies, finely crushed
- 5 tablespoons unsalted butter, melted
- 8 ounces bittersweet chocolate (60-70% cacao), finely chopped
- 24 ounces full-fat cream cheese, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, finely chopped (for ganache)
- 1/2 cup heavy cream (for ganache)
- 1 tablespoon unsalted butter (for ganache)
Instructions
- Preheat your oven to 325°F (163°C). Combine the crushed chocolate wafers and melted butter, then press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, let cool, and wrap the outside of the pan in several layers of heavy-duty foil.
- Using a double boiler, melt the chopped bittersweet chocolate over simmering water until completely smooth, then set aside to maintain its fluid state.
- In a mixer or food processor, beat the room-temperature cream cheese until smooth, then blend in the brown sugar, granulated sugar, and cocoa powder.
- Add the eggs, egg yolks, and heavy cream, mixing only until just combined to avoid incorporating too much air. Gently fold in the melted chocolate and vanilla extract.
- Pour the cheesecake batter over the prepared crust and place the springform pan into a large roasting pan. Fill the roasting pan with hot water until it reaches 1 inch up the sides of the cake pan.
- Bake for 1 hour and 10 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open, allowing the cake to cool slowly for one hour before moving it to the refrigerator to chill for at least 6 hours.
- To finish, heat the remaining heavy cream until simmering and pour over the semi-sweet chocolate. Whisk until glossy, stir in the butter, and spread the ganache over the chilled cheesecake before serving.
Notes
To ensure a perfectly smooth filling, always use a water bath and avoid over-beating the batter once the eggs have been added, as excess air causes cracking. For professional-looking slices, use a thin knife dipped in hot water and wiped dry between every single cut to maintain clean edges.
- Prep Time: 30 mins
- Cook Time: 1 hour 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American