Chocolate Cheesecake
This straightforward chocolate cheesecake is everything you want it to be: rich, moist, dense, and hugely chocolate.
- Total time
- 2 hr 10 min
- Active time
- 20 min
- Yield
- 20, one 9" cake
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints5 watchpoints
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Butter
4 tablespoons (57g) butter, melted
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chocolate Cheesecake
Chocolate Chips
2 cups (340g) semisweet chocolate chips or bittersweet chocolate chips
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Bittersweet Chocolate Chips
Source: Chocolate Cheesecake
Espresso Powder
1 teaspoon espresso powder, optional; for enhanced flavor
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Details and source
Source: Chocolate Cheesecake
Cream Cheese
three 8-oz packages (680g) cream cheese, room temperature
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Details and source
Source: Chocolate Cheesecake
Eggs
4 large eggs, at room temperature
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Details and source
Source: Chocolate Cheesecake
Additional ingredient notes
Method Overview
Structured method notes that are separate from the step timeline.
Tips from our Bakers
For a simple garnish, reserve about 2 tablespoons chocolate crumbs from the crumb crust, prior to baking.
Sprinkle some crumbs over the top of each slice just before serving. When you're baking the crust, as soon as you can smell a strong chocolate aroma, remove it from the oven; it's done. The crust may or may not have baked for 15 minutes, but the "aroma test" is a better indicator of doneness than the amount of time elapsed. How do you ensure a smooth, lump-free cheesecake? Make sure all of your ingredients are at room temperature.
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
50 min
Cook time from the source recipe card.
Total
PassiveTotal
2 hr 10 min
Total time from the source recipe card.
Step 1
Preheat the oven to 375°F. Lightly grease a 9" springform pan.
Step 2
To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here. If desired, set aside about a tablespoon of the crumbs to garnish the finished cake.
Step 3
Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly. Press the moist crumbs into the bottom and partway up the sides of the prepared pan. Place the pan on a baking sheet, to catch any potential drips of butter.
Step 4
Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling.
Step 5
Reduce the oven heat to 350°F.
Step 6
To make the chocolate cheesecake filling: In a small saucepan or microwave-safe bowl or large cup, combine the milk and chocolate chips. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside.
Step 7
In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth.
Step 8
Add the eggs one at a time, beating to combine after each one.
Step 9
Stir in the vanilla, then the flour.
Step 10
Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth.
Step 11
Pour the batter atop the crust in the pan. Place the pan on a baking sheet; this will make it easier to get the cake in and out of the oven safely.
Step 12
Bake the cheesecake (remember, the oven temperature should be 350°F) for 45 to 50 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. The center may not look set; that's OK.
Step 13
Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve.
Step 14
Garnish the cake with the reserved crumbs. Serve it in small slices, with whipped cream and berries.
Step 15
Storage information: Store leftover chocolate cheesecake in an airtight container in the refrigerator for up to 1 week; freeze for longer storage.
Learn More
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
20, one 9" cake
Batter
Source step 11 creates or uses batter.
Filling
Source step 4 creates or uses filling.
Garnish
Source step 2 creates or uses garnish.
Mixture
Source step 3 creates or uses mixture.
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Chocolate Cheesecake
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