Scrumptious Dark Chocolate Cheesecake Recipe

A cheesecake is by far a family 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.

Scrumptious Dark Chocolate Cheesecake Recipe

What’s the secret to good quality chocolate desserts? 

This somehow really bothers me. Many people don’t realize that the secret to a good chocolate dessert, such as this dark chocolate cheesecake, is the quality of the chocolate. Yes!
Sometimes we go thru so many steps in making elaborate chocolate desserts. But we use poor quality chocolate. Worst still some use compound chocolate.

To me, it’s like wasting all your time working so hard only to ruin it with one simple ingredient.
I have seen my friends spend a few dollars extra for that Mascarpone or Philadelphia cheese and then use a supermarket compound chocolate.  Oh – please don’t!! I beg you..!

Good chocolate does not always have to be expensive. It’s more about awareness than the money. So I think. I don’t think people understand the real essence of chocolate. You can use the chocolate bar that you buy – read the label. Pick one that has real chocolate in it!!

Dark Chocolate Cheesecake Recipe

Tried and tested many times

I have made this cake countless times. It is so popular with family and friends that it’s always requested. So as you can see this post features a few different cheesecakes, all using the same recipe. Don’t be confused. It’s been tried and tested over and over again. I think you will fall in love with this cake and make it a couple of times as well.

Scrumptious Dark Chocolate Cheesecake Recipes

Let’s talk ingredients

• 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 use a homemade sour cream for this recipe too.
• Chocolate – Well, I already bragged about this one above so – I’ll just say use a good quality chocolate. It makes a huge difference. I’m using 80% Callebaut chocolate but any good brand works. You can use 60%, 70% or even 56% –  However, the chocolate percentage will determine the sweetness of your cheesecake so you might want to reduce some sugar if you less dark chocolate.
• Cookie Crust – You can use a homemade cookie crust – I shared the recipe with you in my Classic Strawberry Cheesecake recipe.

Scrumptious Dark Chocolate Cheesecake Recipe

Recipe – Scrumptious Dark Chocolate Cheesecake

Makes – 9″  or 7″ Spring form pan

Tools

• 7″ spring form cake tin
• You can use  a cake mixer (Read – Best Stand Mixer for a home baking)
• I prefer mixing bowls & whisk
• Spatula
• Oven

Ingredients

For the Crust

• 150 grams / 6 oz – digestive biscuits
• 100 grams / 1/2 cup / 3.55 oz –  butter
• 1 tbsp sugar

For the Batter

• Mascarpone or Philadelphia cheese – 250 grams / 8 oz
• Sour cream – 1 cup / 250 ml
• White granulated sugar – 100 grams / 1/2 cup
• All purpose flour – 2 tbsp
• Eggs – 3 large
• Vanilla extract – 1 tsp
• 150 grams dark chocolate
• Coffee / espresso – 1/4 cup

Topping Glaze

• Dark chocolate – 150 grams (3.5 oz)
• Whipping cream – 120 ml  (1/2 cup)
• Unsalted butter – 60 grams (1/4 stick)
• Honey – 2 tbsp

Method

• Have all your ingredients ready at room temperature.
• Pre-heat the oven at 150 C/ 300 F.

Scrumptious Dark Chocolate Cheesecake Recipe

Prepare the pan 

• Wrap the outside of your springform pan in foil so no water will enter the cheesecake while baking in a water bath.

Prepare the crust 

• Crush the biscuits in a zip lock bag.
• Add melted butter, sit to combine.
• Pour into your springform pan.
• Use the back of your spoon to press into the pan.
• Chill in the fridge while you prepare the filling.

Cookie Crust – Dark Chocolate Cheesecake Recipe

Melt chocolate & espresso

• Break 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.
• Prepare 1/4 cup coffee or espresso and let cool.

Prepare the cheesecake batter

• In a large bowl – Add cream cheese and sour cream – combine well.
• Add the sugar.
• Followed by the cornflour and vanilla.
• Breaks eggs separately and add one at a time.
• Lastly, add in the melted chocolate and cooled coffee or espresso.
• Your batter is ready to pour in your pan.

Dark Chocolate Cheesecake Recipe

Bake the Cheesecake

• Pour the batter into the springform pan.
• Place in a baking tray on the center rack in the preheated oven.
• Add 1 cup of hot water to the baking pan outside the cheesecake pan and let bake for about 40 minutes or until set but still slightly wobbly in the center.
• Cool completely.

Dark Chocolate Cheesecake Recipe

Make the topping

• Place the chocolate, cream, and butter in a bowl and place in the microwave for one minute.
• Use a knife and run around your cheesecake to release the cake from the pan, but do not remove the pan. You just want to loosen the sides so the chocolate will fall in the sides of the cake.
• Once your chocolate is melted. Add the Honey.
• Pour over your cheesecake… tip the cake to let the chocolate flow in all angles including some on the sides of the cake.
• Let cool.
• When the chocolate is all set run a hot knife around the side of the cake. This will ensure the cake releases properly from the pan.
• Decorate / add chocolate shavings / dust with a mix or cornstarch & cocoa powder.

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Scrumptious Dark Chocolate Cheesecake Recipe

Recipe Card – Scrumptious Dark Chocolate Cheesecake Recipe

Scrumptious Dark Chocolate Cheesecake Recipe

A cheesecake is by far a family 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.

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Adjust Servings Here: 12 servings

Calories: 317kcal

Author: Veena Azamanov

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 3 hrs 50 mins

Ingredients

For the Crust

• 150  grams Digestive biscuits
• 100 grams Butter
• 1 tbsp Sugar

For the Batter

• 250 grams Mascarpone or Philadelphia cheese
• 250 ml Sour cream
• 100 grams White granulated sugar
• 2 tbsp All purpose flour
• 3 Eggs large
• 1 tsp Vanilla extract
• 150 grams Dark chocolate
• 1/4 cup Coffee/espresso

Topping Glaze

• 150 grams Dark chocolate
• 120 ml Whipping cream
• 60 grams Unsalted butter
• 2 tbsp Honey

Metric - US customary

Instructions

• Have all your ingredients ready at room temperature.
• Pre-heat the oven at 150 C/ 300 F.

Prepare the pan 

• Wrap the outside of your springform pan in foil so no water will enter the cheesecake while baking in a water bath.

Prepare the crust 

• Crush the biscuits in a zip lock bag.
• Add melted butter, sit to combine.
• Pour into your springform pan.
• Use the back of your spoon to press into the pan.
• Chill in the fridge while you prepare the filling.

Melt chocolate & espresso

• Break 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.
• Prepare 1/4 cup coffee or espresso and let cool.

Prepare the cheesecake batter

• In a large bowl – Add cream cheese and sour cream - combine well.
• Add the sugar.
• Followed by the cornflour and vanilla.
• Breaks eggs separately and add one at a time.
• Lastly, add in the melted chocolate and cooled coffee or espresso.
• Your batter is ready to pour in your pan.

Bake the cheesecake

• Pour the batter into the springform pan.
• Place in a baking tray on the center rack in the preheated oven.
• Add 1 cup of hot water to the baking pan outside the cheesecake pan and let bake for about 40 minutes or until set but still slightly wobbly in the center.
• Cool completely.

Make the topping

• Place the chocolate, cream, and butter in a bowl and place in the microwave for one minute.
• Use a knife and run around your cheesecake to release the cake from the pan, but do not remove the pan. You just want to loosen the sides so the chocolate will fall in the sides of the cake.
• Add the Honey.
• Pour over your cheesecake... tip the cake to let the chocolate flow in all angles including some on the sides of the cake.
• Let cool.
• When the chocolate is all set run a hot knife around the side of the cake. This will ensure the cake releases properly from the pan.
• Decorate / add chocolate shavings / dust with a mix or cornstarch & cocoa powder.

Nutrition Information

Serving: 100g | Calories: 317kcal | Carbohydrates: 25.7g | Protein: 6.8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 8.6g | Monounsaturated Fat: 0g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 235mg | Potassium: 0mg | Fiber: 2.2g | Sugar: 14.9g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

Let me know if you have tried this recipe I’d love to know how you enjoyed it and how you decorated it too.

Dark Chocolate Cheesecake Recipe

If you love cheesecakes you may enjoy some of my other scrumptious Cheesecake Recipes 
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