This baked chocolate cheesecake is rich, silky smooth, and loaded with chocolate in the batter as well as the glaze. You can use milk, semi-sweet, or dark chocolate for the ultimate chocolate experience. Perfect weekend dessert or to entertain family and friends.
Table of Content
Cheesecake is by far our family's favorite, now make it a chocolate cheesecake and you got everyone's attention. This dark chocolate cheesecake is baked with 80% good quality dark chocolate. Mixed with a little espresso and topped with sweet chocolate for that ultimate finish.
I have made this cake countless times. It is so popular with family and friends that it's always requested. And the recipe is fairly simple and easy as you can see in the video below.
Why make this cheesecake?
- Rich mascarpone cheese and good quality dark chocolate is a match made in heaven, which makes this cake decadent and rich.
- Most cheesecakes are large desserts baked in a 9-inch springform pan. This one is a smaller cake made in just a 7-inch springform pan. Perfect for a small family using fewer ingredients.
Of course, if you want to make this a 9-inch springform pan just double the cheesecake filling. - There are three components to this cheesecake.
- The crust - Today, I am using Graham crackers for the crust. But, if you don't have or cannot find Graham crackers you can also use my homemade cheesecake crust.
- The cheesecake batter - Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. It uses my classic cheesecake batter as a base.
- The chocolate glaze - made with dark chocolate this adds another layer of richness but also reduces the sweetness. Using dark chocolate (70%) will offset the sweetness in the cheesecake.
- The cheesecake batter takes only about 40 to 50 minutes to bake and then needs a good few hours of chilling time. Therefore, this is a perfect make-ahead dessert for those times when you have family and friends to entertain.
Ingredients and substitutes
- Crust - If you do not have Graham cracker crust, or digestive biscuits, you can still use my shortcrust cheesecake crust as a base for your cheesecake. You can find the recipe here - Homemade Cheesecake Crust from Scratch.
- Cream cheese - I always use Mascarpone or Philadelphia because that's what I get very easily. But any cream cheese with a fat content of over 35% works great.
- Sour cream - Adds a real zing - you can also use a homemade sour cream for this recipe.
- Chocolate - Use good quality chocolate. It makes a huge difference. I'm using 60% Callebaut chocolate but any good brand works.
Step by step instructions
Prepare
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3.
- Prepare pan - Wrap the outside of a 7-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan.
Pro tip - The aluminum foil will prevent water from entering the cheesecake while baking in a water bath. - Melt chocolate - Break the chocolate into small pieces. Place in a microwave-safe bowl or double boiler. Melt at 50% power for one minute or more until melted. Set aside to cool slightly.
Pro tip - It is important to do this now so the chocolate will cool otherwise the warm chocolate will seize into the batter.
Crust
- Crush the Graham cracker/biscuits in a food processor. Add sugar, and cocoa powder - combine well. Then, add the melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them. - Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices. - Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2
Cheesecake filling
- In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.
Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster. - Add eggs one at a time making sure to incorporate each well.
Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix. - Finally, add in the melted chocolate and cooled coffee or espresso.
Pro tip - If the chocolate is not cooled, it will seize when added to the batter and you will end up with small shards of chocolate in the batter. So, make sure the chocolate is room temperature.
- Double boiler - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.
Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out. - Bake for 40 to 50 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan.
Pro tip - As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake. - Cool for at least 2 hours or up to overnight in the fridge. Then, run a knife or spatula again and release it from the pan.
Pro tip - The cake must be cooled before you pour the chocolate glaze. Otherwise, the glaze will melt off the cake.
Chocolate glaze
- Combine chocolate, cream, honey, and butter in a bowl. Melt in the microwave or double boiler.
- Pour over the cheesecake and shake the pan to let it spread naturally toward the edges. Or, use an offset spatula to guide the glaze to drip over the edges. Chill the cheesecake for another hour at least so the glaze sets before you cut.
- Decorate with chocolate shavings or dust with cocoa powder.
- Enjoy!
What is the secret to baking a perfect cheesecake?
Well, I think there are several very important things, as I have explained in the recipe and this post. Most importantly, these are the 5 most important things you must remember for every cheesecake.
- Room temperature ingredients - for example, chilled cream cheese will make a lumpy batter.
- Don't over-mix the batter - over-mixing will incorporate too much air, which leads to cracked cheesecake.
- Bake in a water bath - the oven is dry air, which is not good for custard-based batters. So, the steam created in a water batter bakes the cheesecake to perfection.
- Loosen the cheesecake before you chill it - the cheesecake and crust shrink as it cools. So, loosen it before chilling to prevent any cracks.
- Chill for at least 6 hours or overnight - this helps the egg-baked cake to set which will not only tastes great but will also cut impressive slices.
Frequently asked questions
How long can I keep this cheesecake?
This cheesecake will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out.
How far ahead can I make this cheesecake?
This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.
Do you have to use a water bath for baked cheesecakes?
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulated the pan and ensure that the batter never gets overheated keeping that custard-like batter moist, soft, and silky.
Why is my cheesecake batter curdles?
If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then, let it cool to room temperature before you bake.
Why is my cheesecake cracked?
Over-mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and then collapse during cooling causing a crack.
How do I keep the cheesecake from cracking?
There are a few things you can do.
- Avoid over mixing.
- Make sure all ingredients are at room temperature especially the cream cheese.
- Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
- Always mix the batter just until the ingredients are incorporated.
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Printable Recipe
Baked Chocolate Cheesecake
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 150 C/ 300°F / 150°C/ Gas Mark 2
Difficulty: Easy
Diet : GF, NF,
Calories: 689kcal
Adjust Servings Here: 9 servings
Description
This baked chocolate cheesecake is rich, silky smooth, and loaded with chocolate in the batter as well as the glaze. You can use milk, semi-sweet, or dark chocolate cheesecake for the ultimate chocolate experience. Perfect weekend dessert or to entertain family and friends.
Video
Ingredients
Crust
- 7 oz (200 g) Graham crackers or digestive biscuits
- 5 tbsp (70 g) Unsalted Butter melted
- 1 tbsp (15 g) Sugar
- 2 tbsp (15 g) Cocoa powder
Cheesecake batter
- 10 oz (280 g) Cream Cheese 35 to 40 % Mascarpone or Philadelphia (room temperature)
- 1 cup (240 ml) Sour cream
- ½ cup (100 g) Sugar
- 2 tbsp (30 g) Cornstarch
- 3 Eggs large
- 1 tsp Vanilla extract
- 6 oz (170 g) Chocolate dark, semi-sweet or milk
- ¼ cup (60 ml) Coffee or espresso brewed
Chocolate glaze
- 6 oz (170 g) Chocolate Dark
- ¼ cup (60 ml) Whipping cream
- 4 tbsp (60 g) Unsalted butter
- 2 tbsp (30 ml) Honey or light corn syrup
Instructions
Prepare
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3.
- Prepare pan - Wrap the outside of a 7inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. Pro tip - The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
- Melt chocolate - Break the chocolate into small pieces. Place in a microwave-safe bowl or double boiler. Melt at 50% power for one minute or more until melted. Set aside to cool slightly.Pro tip - It is important to do this now so the chocolate will cool otherwise the warm chocolate will seize into the batter.
Crust
- Crush the Graham cracker/biscuits in a food processor. Add sugar, and cocoa powder - combine well. Then add the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
- Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2.
Cheesecake filling
- In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster.
- Add eggs one at a time making sure to incorporate each well.Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
- Finally, add in the melted chocolate and cooled coffee or espresso.Pro tip - If the chocolate is not cooled, it will seize when added to the batter and you will end up with small shards of chocolate in the batter. So, make sure the chocolate is room temperature.
- Double boiler - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan. Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
- Bake for 40 to 50 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan. Pro tip - As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
- Cool for at least 4 hours or up to overnight in the fridge. Then, run a knife or spatula again and release it from the pan. Pro tip - The cake must be cooled before you pour the chocolate glaze. Otherwise, the glaze will melt off the cake.
Chocolate glaze
- Combine chocolate, cream, honey, and butter in a bowl. Melt in the microwave or double boiler
- Pour over the cheesecake and shake the pan to let it spread naturally toward the edges. Or, use an offset spatula to guide the glaze to drip over the edges. Chill the cheesecake for another hour at least so the glaze sets before you cut.
- Decorate with chocolate shavings or dust with cocoa powder.
- Enjoy!
Recipe Notes
- Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
- Quality - Use good quality high fat cream cheese-like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese which can affect the consistency of your baked batter.
- Pans - Prepare your baking pans properly. Use a springform pan when baking a cheesecake. Butter the inside of the pan for easy removal. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
- Mixing - Never over mix, a cheesecake batter at this will incorporate air and lead to cracking.
- Baking - since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
- Cooling - Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly, this also helps the custard set and you will be able to make pretty neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
- Curdled cheesecake batter - If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then let it cool to room temperature before you bake.
- Cracked cheesecake -Over mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and collapse during cooling causing a crack
- Freezing cheesecake - It is better to freeze the cheesecake without the mango topping for longer shelf life. Make sure to wrap it well in plastic to prevent it from drying out. To thaw keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic leaving the cheesecake dry.
- Overbaked cheesecake often has a crack. The cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.
Nutrition Information
Calories: 689- kcalCarbohydrates: 51- gProtein: 8- gFat: 52- gSaturated Fat: 31- gCholesterol: 148- mgSodium: 181- mgPotassium: 287- mgFiber: 4- gSugar: 34- gVitamin A: 1225- IUVitamin C: 0.2- mgCalcium: 117- mgIron: 3.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Beth
Oh my goodness! This looks amazing and so delicious! My hubby and daughter are going to be so excited to try this! Making this today!
Marie-Charlotte Chatelain
Veena this cheesecake looks amazing! I love dark chocolate so much! Cannot wait to try!