Dark Chocolate Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You have to try this dark chocolate cheesecake. It's become my go to dessert because it looks fancy but comes together in just 55 minutes total. The dark chocolate is packed with antioxidants that make you feel a little better about indulging, and honestly, everything just melts together so easily. I love how simple the ingredients are and how you probably have most of them on hand already. This recipe proves you don't need complicated techniques to impress people. Once you taste that rich, velvety chocolate against the creamy cheesecake filling, you'll understand why I make it constantly.
Ella x
Ingredients
- 250 ggraham cracker crust(crushed)
- 100 gunsalted butter(melted)
- 400 gdark chocolate chips
- 200 ggranulated sugar
- 4 egglarge eggs
- 300 gsoftened cream cheese
- 150 gsour cream
- 1 mlvanilla extract
- 50 gcocoa powder
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare a 23cm springform pan with parchment paper. Crumble the graham cracker crust into the prepared pan.
Tip: To ensure the crust holds its shape, press it firmly into the pan.
- 2
Melt the butter and dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Be careful not to burn the chocolate.
- 3
In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy. Add the softened cream cheese and sour cream, beating until smooth.
Tip: Use a stand mixer or a hand mixer with a whisk attachment for best results.
- 4
Add the melted chocolate mixture to the egg mixture, beating until well combined. Stir in the vanilla extract and cocoa powder.
Tip: Do not overmix the batter.
- 5
Pour the cheesecake batter into the prepared pan and smooth the top.
Tip: Use a spatula to remove any air pockets.
- 6
Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to crack.
- 7
Let the cheesecake cool in the pan for 10 minutes before running a knife around the edges and releasing the springform.
Tip: This will help the cheesecake release from the pan more easily.
- 8
Let the cheesecake cool completely on a wire rack before slicing and serving.
Tip: It is essential to let the cheesecake cool completely to prevent it from cracking.
- 9
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld together.
Tip: The longer it chills, the better the cheesecake will be.
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