Why Make This Recipe
Decadent Homemade Chocolate Cheesecake is a fantastic dessert for chocolate lovers. It’s creamy, rich, and full of flavor. This cheesecake is perfect for special occasions or simply to enjoy during a cozy night in. Making this dessert from scratch allows you to control the ingredients and customize it to your taste, ensuring a delightful treat every time.
How to Make Decadent Homemade Chocolate Cheesecake
Ingredients:
- 1.5 cups Chocolate Cookie Crumbs (Store-bought or homemade by crushing chocolate biscuits.)
- 0.25 cup Unsweetened Cocoa Powder (High-quality cocoa powder recommended.)
- 0.33 cup Granulated Sugar (For the crust.)
- 0.5 cup Unsalted Butter (Melted.)
- 32 ounces Cream Cheese (4 packages, softened.)
- 1 cup Heavy Cream
- 4 large Eggs (At room temperature.)
- 8 ounces Dark Chocolate (Melted, at least 60% cocoa content.)
- 1 teaspoon Vanilla Essence (Optional but recommended.)
- 1 pinch Salt (To enhance flavors.)
Directions:
- Preheat your oven to 325°F (160°C).
- Combine chocolate cookie crumbs, cocoa powder, sugar, and melted butter in a bowl. Mix until well-coated.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then cool.
- Beat cream cheese until smooth, then add sugar, heavy cream, and melted chocolate. Mix until creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla and salt.
- Pour filling over the cooled crust and spread evenly.
- Bake for 55-65 minutes until edges are set and center jiggles slightly.
- Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- Run a knife around the edges, release the pan, and serve with optional garnishes.
How to Serve Decadent Homemade Chocolate Cheesecake
Serve this cheesecake chilled. It pairs well with whipped cream, chocolate shavings, or fresh berries. You can also enjoy it plain for a rich chocolate experience.
How to Store Decadent Homemade Chocolate Cheesecake
Store leftover cheesecake in the refrigerator. Keep it covered or in an airtight container to maintain freshness. It can last up to a week in the fridge. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to three months.
Tips to Make Decadent Homemade Chocolate Cheesecake
- Make sure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth mix.
- Do not overmix once the eggs are added, as this can lead to cracks.
- Use a water bath during baking to help maintain moisture and prevent cracking.
- Allow the cheesecake to cool slowly in the oven to avoid sudden temperature changes.
Variation
You can experiment with different chocolate types by using milk or white chocolate. You can also add toppings like caramel sauce, nuts, or a fruit compote for extra flavor.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes, you can make it a day before and refrigerate it overnight for better flavor.
Q: What if my cheesecake cracks?
A: Cracks can happen, but they don’t affect the taste. You can cover them with whipped cream or toppings.
Q: Can I substitute ingredients?
A: Yes, you can use different cookie types for the crust or lower-fat cream cheese for a lighter version, but it may change the texture.
Decadent Homemade Chocolate Cheesecake
A creamy, rich chocolate cheesecake perfect for chocolate lovers and special occasions.
- Total Time: 85 minutes
- Yield: 12 servings 1x
Ingredients
- 1.5 cups Chocolate Cookie Crumbs
- 0.25 cup Unsweetened Cocoa Powder
- 0.33 cup Granulated Sugar
- 0.5 cup Unsalted Butter, melted
- 32 ounces Cream Cheese, softened
- 1 cup Heavy Cream
- 4 large Eggs, at room temperature
- 8 ounces Dark Chocolate, melted
- 1 teaspoon Vanilla Essence
- 1 pinch Salt
Instructions
- Preheat your oven to 325°F (160°C).
- Combine chocolate cookie crumbs, cocoa powder, sugar, and melted butter in a bowl. Mix until well-coated.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then cool.
- Beat cream cheese until smooth, then add sugar, heavy cream, and melted chocolate. Mix until creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla and salt.
- Pour filling over the cooled crust and spread evenly.
- Bake for 55-65 minutes until edges are set and center jiggles slightly.
- Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- Run a knife around the edges, release the pan, and serve with optional garnishes.
Notes
Serve with whipped cream, chocolate shavings, or fresh berries. Store leftovers in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 29g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg