Chocolate Cheesecake Recipe

This chocolate cheesecake recipe is simple but elegant, rich, creamy, and indulgent. Add chocolate ganache and shavings for quadruple chocolate taste! 

– 12 ounce semi-sweet chocolate bars roughly chopped (340 grams) – 2 teaspoons espresso powder optional – 32 ounces brick-style cream cheese softened to room temperature (905 grams) – 1¼ cups granulated sugar – ¼ cup unsweetened cocoa powder (22 grams) – 1 cup full-fat sour cream at room temperature (240 grams) – ¼ cup heavy cream at room temperature (60 ml) – 1 teaspoon pure vanilla extract – ¼ teaspoon salt – 4 large eggs at room temperature and lightly beaten

Ingredient

Direction

Boil a large pot of water for the water bath before creating cheesecake filling. Heating a kettle or water boiler is another alternative.

1

Put chopped semisweet chocolate in a microwave-safe bowl.Mix the chocolate between 20-second microwave bursts until smooth. Whisk in espresso powder and set aside.

2

Mix the cream cheese, sugar, and cocoa powder in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on medium speed until smooth. Bowl sides scraped.

3

Scrub basin sides and mix sour cream, heavy cream, vanilla, and salt. After melting chocolate on medium speed until smooth and lump-free, mix eggs on low speed until barely blended.

4

Also See: 

Apple Crumble Pie Recipe