Rich, creamy, and supremely flavorful, this is the ULTIMATE Chocolate Cheesecake! The best part? It’s so easy to make and freezer friendly!
The day has arrived! I’m finally sharing that chocolate cheesecake I teased you with on Instastories last week. And trust me… it was worth the wait, my friend.
Because this thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked! And I’m confident that after one slice, you’ll be equally smitten with this treat.
So without further ado, let’s dig in!
Tips and Tricks for Recipe Success:
- To make the chocolate cookie crust you will need two ingredients: melted butter and chocolate wafer crumbs.
- This recipe requires a springform pan. If you don’t already own one and need a good place to start, feel free to click here and check out the one I’ve been using for years.
- Because cold cream cheese won’t blend smoothly, it MUST be very soft before you begin assembling this recipe. I typically leave it out on the counter for at least two hours before I plan on baking.
- And you should also bring your eggs and cream to room temperature, because batters made with cold ingredients don’t come together smoothly.
- As for the chocolate, it will need to be melted and slightly cooled, 10 minutes or so should do the job.
- Finally, you’ll want to be sure you chill the cheesecake for at least 6 hours before slicing and serving. Otherwise it’ll be to soft and mushy. Yuck.
This recipe calls for a water bath. If you’re unfamiliar with the water bath process, the information below should help you understand why and how we use one for this recipe.
A water bath is simply the term bakers use when they place a baking pan – in this case, our spring form pan – into a larger pan that’s been filled partially with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture.
When it comes to choosing a pan for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim; you want enough room for the water to circulate easily.
When you’re ready to make your water bath, here’s what you do:
- Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it.
- Fill the pan with 1 and 1/2 inches of hot water, then place the filled cheesecake pan in the center of the water bath.
- Slowly slide the rack back to its full inserted position and close the door. Bake the cheesecake according to instructions.
Finally, if you’re using a spring form pan, it’s essential to wrap the pan in MULTIPLE LAYERS of heavy-duty tin foil. Otherwise water will seep in and destroy your chocolate cheesecake. And that would be a SIN! So I suggest wrapping the pan from every angle and pressing the foil in, up, and around the pans edges.
If you try this recipe for Ultimate Chocolate Cheesecake, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Ultimate Chocolate Cheesecake
Prep
Cook
Inactive
Total
Yield 9" cheesecake
Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!
Ingredients
For the Crust:
- 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
- 1/4 cup (57g/2 ounces) unsalted butter, melted
For the Ultimate Chocolate Cheesecake:
- 2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
- 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 3 Tablespoons unsweetened natural cocoa powder
- 4 large eggs plus 2 egg yolks, at room temperature
- 3/4 cup (170g/6 ounces) heavy cream, at room temperature
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
- 1 and 1/4 cups (12 ounces) heavy cream
- 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
Instructions
For the Crust:
- Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
For the Ultimate Chocolate Cheesecake:
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
- Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
- Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
- Scrape the filling over the partially baked crust in the prepared pan.
- Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
- Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
- Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
For the Chocolate Ganache:
- Add chopped chocolate to a medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
- Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
- Store, loosely covered, in the refrigerator, for up to 5 days.
Courses Dessert
Cuisine Cheesecake
THIS!!! But I wish you made a video of the water bath! Its easier if you see it vs read it!
OMG, I made this for my fiancé for Father’s Day (yesterday) and he loved it, he said it was the best cheesecake I’ve ever made. Word to the wise – this cheesecake is very rich is decadent, just be prepared. I improvised on a few things – I couldn’t find the chocolate wafer crumbs so I improvised and used crushed Oreo cookies and added homemade whipped cream. My plan is for us to eat half of the cheesecake and freeze the rest; I’m crossing my fingers we have the self-discipline to actually do this lol. This recipe is definitely going into the dessert rotation! Thanks for another great recipe!!!