Why buy a frozen cheesecake when you can make an even better fresh cheesecake at home? This easy chocolate cheesecake recipe is decadently delicious and loaded with chocolate flavor. Need we say more?
Ingredients for Chocolate Cheesecake
Crust:
- Crushed chocolate wafer crumbs: These crumbs transform into a delicious chocolatey crust for the cheesecake.
- Sugar: The sugar sweetens the crust, which plays nicely off the tangy notes provided by the cream cheese in this chocolate and cheesecake recipe.
- Butter: Melted butter combines with the cookie crumbs and sugar to make a soft cheesecake crust mixture that’s the perfect consistency to place in the pan.
Filling:
- Semi-sweet chocolate chips: The semi-sweet chocolate chips melt into the cream cheese mixture for an amazingly delicious chocolate cheesecake.
- Cream cheese: Cream cheese is the key to any cheesecake recipe. It provides the creamy texture and the tanginess of this decadent dessert.
- Sugar: Sugar is necessary to make the cheesecake somewhat sweet.
- All-purpose flour: Flour helps prevent cracks in the cheesecake. It also makes it somewhat firmer and easier to slice. Perfection!
- Eggs: Eggs are an important ingredient in cheesecake; as with a custard, a cheesecake needs the eggs to help the ingredients bind together. The eggs also help make the dessert firm and give it added richness. Let them come to room temperature, and beat them lightly, before adding them to the recipe.
- Vanilla extract: Vanilla plays a supporting role to the chocolate, enhancing its flavor and making the cheesecake even more enjoyable.
- Strawberries and white chocolate shavings (optional): Both garnishes add bold pops of color to a slice of chocolate cheesecake. The somewhat tart, somewhat sweet flavor of a strawberry is the perfect companion to a cheesecake that’s also tart and sweet.
Directions
Step 1: Make the crust
In a small bowl, combine the cookie crumbs and sugar; stir in the melted butter. Press this crust mixture into the bottom of a greased 9-inch springform pan, then set the pan aside.
Step 2: Combine the cheesecake ingredients
Preheat the oven to 350°F. In the microwave, melt the chocolate chips, stirring them until it’s a smooth mixture, then set the bowl aside. In a large bowl, beat the softened cream cheese, sugar and flour until the mixture is smooth. Add the eggs and beat the mixture on low until the ingredients are just combined. Stir in the vanilla and melted chocolate until just blended. Pour the filling into the crust.
Editor’s Tip: If your microwave has a 50% power setting, use it while melting the chocolate. Microwave for about 30 seconds, stir the chocolate, then microwave again for another 20 seconds or so. If you only have a full-power setting, check the chips after 15 or 20 seconds instead.
Step 3: Bake the cheesecake
Bake the cheesecake for 40 to 45 minutes or until the center is almost set. Cool the cheesecake on a wire rack for 10 minutes. Carefully run a knife around the inside edge of the pan to loosen the cheesecake, then let it cool one hour longer. Cover it and refrigerate it overnight.
Step 4: Garnish and serve
Garnish the top of the cheesecake, or individual slices, with strawberries and white chocolate shavings, as desired.
Chocolate Cheesecake Variations
- Use dark chocolate chips: Try dark chocolate chips for an even deeper chocolate flavor in this delicious cheesecake. Dark chocolate wafers or chunks could also be used in place of chocolate chips; the melting time may vary slightly for pieces larger than the average chocolate chip.
- Add a chocolate ganache topping: Create a chocolate ganache and pour it over the dessert to make this tasty chocolate cheesecake doubly delicious.
- Stir in espresso: Turn your chocolate cheesecake into an espresso chocolate cheesecake by stirring 1/2 to 1 -1/2 teaspoons of instant espresso powder into the cheesecake mixture. Be careful though, as adding too much will make this taste more like a mocha or coffee drink.
- Top with chopped nuts: Add chopped walnuts, pecans or even pistachios for an enjoyably crunchy cheesecake topping.
How to Store Chocolate Cheesecake
Store your homemade chocolate cheesecake covered in the refrigerator, where it will last for about five days.
Can I freeze chocolate cheesecake?
Yes, chocolate cheesecake freezes well if it’s already chilled from the refrigerator. To freeze the entire cheesecake or slices, wrap them in at least two layers of plastic wrap, then foil. Enjoy the cheesecake within six weeks for the best flavor. Thaw the cheesecake in the refrigerator overnight before eating it.
Can I make chocolate cheesecake in advance?
Yes, make the cheesecake a day or even two days ahead of time and keep it, covered, in the refrigerator until you wish to serve it.
Chocolate Cheesecake Tips
Can I bake this in a water bath?
Yes, a water bath, or bain-marie, is another way to bake this chocolate cheesecake. Wrap foil around the outside (bottom and sides) of the springform pan to make it leakproof, then fill the springform pan with the crust mixture and the cheesecake mixture. Set the pan in a larger vessel, such as a roasting pan, add an inch of boiling water, then place the roasting pan in the oven to bake at 325° for 55 to 60 minutes, or until the cheesecake is nearly firm. The water bath helps keep the cheesecake moist and prevents cracks. Here’s a basic cheesecake recipe that uses a water bath.
What else could I put on top of this chocolate cheesecake?
A homemade raspberry sauce would be a delicious addition to this cheesecake, or try sauteed bananas cooked in butter with brown sugar and cinnamon. A dollop of whipped cream is always nice too.
Could I make this with whole chocolate chips instead of melting them?
Yes, turn this into a chocolate chip cheesecake by mixing the chocolate chips, whole, into the batter, as in this chocolate chip cheesecake recipe. Another option: Make this chocolate cheesecake extra chocolatey by making the chocolate cheesecake filling, then stirring in some miniature chocolate chips.
