Indulge in the rich, velvety goodness of Death by Chocolate Cheesecake! This dessert is perfect for chocolate lovers and is sure to impress at any gathering. Let’s dive into the layers of chocolatey delight!
Tips for Success
Be sure to let your cream cheese soften completely before mixing to achieve that creamy texture. And trust me, the cooling step after baking is crucial for a crack-free cheesecake!
Favorite Parts
The shiny chocolate topping adds a beautiful finish. This part’s so satisfying, and it tastes divine!
Ingredients
- Crust:
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- Filling:
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- Topping:
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Instructions
- For the crust:
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Step 1- Prepare the crust: Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until you have 1 cup of finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes, or until fragrant. Let cool slightly and maintain oven temperature while making the filling.
- For the filling:
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Step 2- Melt the chocolate: In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
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Step 3- Mix the filling: In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat until well combined. Scrape down the sides and bottom of the bowl to make sure everything is being incorporated. Add the eggs, one at a time, beating just until smooth. Beat in the melted chocolate until just combined. Be careful not to overbeat.
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Step 4- Bake the cheesecake: Pour the batter into the cooled crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top looks slightly dry and the middle is slightly wobbly, or an instant-read thermometer inserted to the center reads 150°F. Err on the side of under-baking. Turn off the oven and crack the oven door open and allow to cool for 10 minutes (this helps prevent cracking). Remove the cheesecake from the oven to a wire rack to cool to room temperature.
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Step 5- Chill the cheesecake: Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a serving plate.
- For the topping:
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Step 6- Prepare the topping: Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. If needed, allow to cool and thicken. Pour over the cheesecake.
Nutrition
- Calories: 450, Fat: 30g, Carbs: 42g, Protein: 6g
Cooking techniques
This recipe includes techniques such as melting chocolate, baking a cheesecake, and creating a smooth ganache topping. Each step is crucial for achieving that perfect texture and flavor!
Variations or substitutions
You can substitute the semisweet chocolate with dark chocolate for a more intense flavor, or use a gluten-free graham cracker for a gluten-free version of the crust.
Storage tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing individual slices for up to 2 months.
Notes
For the best results, avoid overbeating the filling once the eggs are added to prevent cracks.
