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Chocolate Cheesecake

YIELD 9 inch cake

Ingredients

Crust

  • 1 1/2 cups (150g) chocolate wafer crumbs (pulse in a food processor until finely ground, then measure)
  • 1/4 cup (1/2 stick/55g) unsalted butter, melted

Filling

  • 340 g (12 ounces) bittersweet or semisweet chocolate, coarsely chopped
  • 3/4 cup (180 ml) heavy cream
  • 3 tablespoons natural (not Dutch-processed) cocoa powder, optional
  • 680 g (24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 4 large eggs , at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons chocolate or coffee liqueur , optional

Chocolate Topping

  • 8 ounces (240g) bittersweet or semisweet chocolate, coarsely chopped
  • 1 cup (240 ml) heavy cream

Instructions

  1. Preheat oven to 325°F/160°. Wrap the bottom and sides of a 9-inch springform pan with one large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake.

  2. Make the crust: In a medium bowl combine crumbs and melted butter and mix until crumbs are evenly moistened. Press mixture into the bottom of the pan to form an even layer. Bake crust for 8 minutes. Set the pan on a wire rack and allow the crust to cool completely before adding the filling. Leave oven on.

  3. Make the cheesecake: In a medium heatproof bowl, combine chocolate, heavy cream, and cocoa powder if using. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside to cool slightly. In a mixer bowl fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, about 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as needed. Add eggs and beat until batter is smooth. Mix in chocolate mixture. Add vanilla extract and liqueur if using, and beat just until combined. Don’t overbeat. Pour batter over the baked crust.

  4. Place the pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan. Place very gently in the oven (if i’s easier for you, you can first place the roasting pan in the oven, and then pour in the water). Bake for 60-70 minutes, until the sides are set but the center is still slightly wobbly. Let cake cool completely to room temperature before adding the topping.
  5. Make the topping: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Let cool slightly, then pour over the cake.

  6. Cover cheesecake with plastic wrap and refrigerate for at least 8 hours, until completely set. The cheesecake tastes best a day after it's made. Keep in the refrigerator for up to 5 days.