Baked Chocolate Cheesecake Recipe
This baked chocolate cheesecake is rich, silky smooth and loaded with chocolate in the batter as well as the glaze. You can use milk or semi-sweet chocolate but why not make it a dark chocolate cheesecake for the ultimate chocolate experience. Perfect weekend dessert or to entertain family and friends.
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.
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 money. 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!!
About this baked chocolate cheesecake
I have made this cake countless times. It is so popular with family and friends that it's always requested. The recipe is fairly simple and easy as you can see in the video below. I've used good quality Mascarpone cheese and good quality dark chocolate which really is a great place to start when making cheesecakes.
The cheesecake batter takes only about 40 to 50 minutes to bake and then needs a good few hours of chilling time which means this is a perfect bake ahead dessert for those times when you have family and friends to entertain.
Ingredients and substitutes (Save/Pin)
- 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 - I say this all the time and I'll say it again - use 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% - We love a little bitterness from the chocolate in our cheesecake so yes you can use any chocolate you like.
Homemade shortcrust for cheesecake instead of cookie crust
If you do not have graham cracker crust, 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
Useful Tips and Tools
- I like to use my food processor to crush the crackers so I can save time. And yet, you can certainly do it by hand. It's also a lot less messy in the processor.
- Cheesecakes are best made in springform pans, so you can take them off easily.
- Also, I like to use my kitchen scale when baking (read how to measure ingredients correctly here).
- Some of the ingredients will also need measuring cups and spoons.
- Always keep your cheesecakes on a baking tray for easy clean up in case of spills and overflows.
- Most baked cheesecakes are baked in water baths. Therefore, you will need aluminum foil to wrap the bottom of the springform pan or muffin pans.
- In addition, if you make a baked cheesecake, you will need a baking dish to place the springform in so you can pour water on the outside.
How to make Baked Chocolate Cheesecake (Save/Pin)
- Have all your ingredients ready at room temperature especially cheese.
- Pre-heat the oven at 180 C/ 360 F.
- Wrap the outside of your 9-inch 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 food processor
or place them in a zip lock bag and use a rolling pin to crush them. - Add sugar, and cocoa powder - combine well.
- Then add the melted butter stir to combine.
- 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.
- Baked in the oven for 10 minutes.
- Once baked set aside to cool slightly.
- Reduce the oven temperature to 150 C/ 300 F
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.
Prepare the cheesecake batter
- In a large bowl – combine cream cheese and sour cream
- Add the sugar.
- Followed by the cornflour and vanilla.
- Add eggs one at a time making sure to incorporate each well.
- Lastly, add in the melted chocolate and cooled coffee or espresso.
Bake the Cheesecake
- Pour the batter into the springform pan.
- Place the pan on a baking tray
- Add one cup hot water to the baking tray outside the springform pan
- Baked on the center rack of the oven for about 40 to 50 minutes or until set but still slightly wobbly in the center.
- Cool for at least 2 hours before you add the topping.
Chocolate glaze (optional)
- 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.
- Chill the cheesecake for at least 4 hours (best overnight) before you serve.
Garnish and serve
- Dip a knife in hot water and run it around the cheesecake to release the cake from the pan.
- Decorate with chocolate shavings or dust with a mix of cornstarch & cocoa powder.
- Enjoy!
Description
Ingredients
Crust
- 7 oz (6 oz) Graham crackers or digestive biscuits
- ⅓ cup (⅓ cups) unsalted Butter
- 1 tbsp sugar
- 2 tbsp cocoa powder
Cheesecake batter
- 10 oz (8 oz) Cream Cheese 35 to 40 % Mascarpone or Philadelphia
- 1 cup (240 ml) Sour cream
- ½ cup (100 g) Sugar
- 2 tbsp 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) Dark chocolate
- ¼ cup (4 tbsp) Whipping cream
- 4 tbsp (4 tbsp) Unsalted butter
- 2 tbsp Honey or light corn syrup
Instructions
Prepare
- Have all your ingredients ready at room temperature especially cheese.
- Pre-heat the oven at 180 C/ 360 F.
- Wrap the outside of your 9-inch springform pan in foil so no water will enter the cheesecake while baking in a water bath.
Crust
- Crush the biscuits in a food processor
- or place them in a zip lock bag and use a rolling pin to crush them.
- Add sugar, and cocoa powder – combine well.
- Then add the melted butter stir to combine.
- 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.
- Baked in the oven for 10 minutes.
- Once baked set aside to cool slightly.
- Reduce the oven temperature to 150 C/ 300 F
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.
Cheesecake batter
- In a large bowl – combine cream cheese and sour cream
- Add the sugar.
- Followed by the cornflour and vanilla.
- Add eggs one at a time making sure to incorporate each well.
- Lastly, add in the melted chocolate and cooled coffee or espresso.
Bake
- Pour the batter into the springform pan.
- Place the pan in a baking tray
- Add one cup hot water to the baking tray outside the springform pan
- Baked on the center rack of the oven for about 40 to 50 minutes or until set but still slightly wobbly in the center.
- Cool for at least 2 hours before you add the topping.
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.
- Chill the cheesecake for at least 4 hours (best overnighbefore you serve.
Garnish and serve
- Dip a knife in hot water and run it around the cheesecake to release the cake from the pan.
- Decorate with chocolate shavings or dust with a mix of cornstarch & cocoa powder.
- Enjoy!
Recipe Notes
Six MUST Know Tips when baking Cheesecakes (Save/Pin)
- 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.
Nutrition Information
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
Frequently asked questions
Yes, use a regular pan and bake the cheesecake making sure to line the pan with parchment paper. Chill the cheesecake well then carefully invert the cheesecake onto a plate and then invert it once more onto a serving plate.
I always bake my cheesecake at 150 C/ 325 F Bake until the cheesecake is set but still has a slight wobble in the center. This will set as the cheesecake cools in the fridge.
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.
You can use lower-fat cream cheese by adding a bit more starch but you will be compromising on taste, texture, and richness.
You can go as low as 9% cream cheese but adding about two tablespoons of cornstarch instead of one. The cornstarch will help add stability.
This baked mango 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.
This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.
Troubleshooting
My cheesecake is curdled?
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 did my baked chocolate cheesecake crack?
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 the collapse during cooling causing a crack.
How can I keep my cheesecake from cracking?
- 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.
How do I fix a crack cheesecake?
- If possible add a topping like a sour cream topping and bake for 5 minutes.
- Alternatively, add a fruit filling on the cheesecake and chill it until set.
- Another way would be to chill the cake well first. Use clean hand to close the crack.
- Using a hot spatula to smooth the top as best you can.
Can this baked chocolate cheesecake be frozen?
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.
How do I know if my cheesecake is overcooked?
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.
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Sarah James @ Tales From The Kitchen Shed
Wow, this is my kind of dessert, I love good quality dark chocolate and I love cheesecake. Your cheesecake looks divine and I like how you add espresso to enhance the chocolate flavour.
Veena Azmanov
I don't drink coffee usually but I think it does add so much more to chocolate
Allison Hanson
This looks so amazing. I love that you stress the need for quality ingredients the longer I have been cooking I have found this to be true as well!
Veena Azmanov
Thank you Allison. Absolutely - Love using quality ingredients.!
Tara
This cheesecake looks so decadent! I love the addition of mascarpone and espresso. Your toppings are beautiful.
Veena Azmanov
Thank you so much Tara..!
traditionallymodernfood
It is lunch time here but I am craving for your cake, you shouldn't do this to me. looks so addictive I wish I could take a piece virtually
Veena Azmanov
Aww Bon Appetite my dear. I know what you mean.. Dessert is always a sweet welcome
Marie-Pierre Breton
Nothing like a nice and smooth chocolate cake with CHEESE!!! This recipe should totally be my next birthday cake! Yummy!
Veena Azmanov
Sounds great.! Let me know how you enjoyed it
jacquee | i sugar coat it!
Urmm, this dark chocolate lover has fallen in love with this cheesecake! I am also a big fan of mascarpone and love that it's used in this recipe, as well as coffee to heighten the chocolate flavour. Sounds like a win-win-win!
Veena Azmanov
Thank you Jaquee So happy to hear that. Yeah I love coffee and chocolate combination. Mascarpone is definitely one of my favorite.
Gillian Thompson
Couldn't agree more with you on the Chocolate. Such a waste of ingredients and time if using a poor chocolate. This cheesecake looks like a real winner.
Veena Azmanov
Thanks Gillian. I know..! wish more people realized it
Gloria @ Homemade & Yummy
You know I have never used digestive cookies as a crumb base. Seriously I don't know why since I like eating them. I totally get the difference GOOD chocolate makes. Cheesecake is a classic dessert that never goes out of style. This is a chocolate lovers dream.
Veena Azmanov
Thank you so much Gloria!! Yeah I love making my own homemade crust for my cheesecakes.
Danielle
I love all the different decoration options! This cheesecake looks like a winner and thank you for explaining quality chocolate!
Veena Azmanov
Thank you Danielle. Happy to hear you like it.
Fred
Yes, yes, yes!!! I did try digestive biscuit crust for a cheesecake once and it came out quite well. But my goodness, the chocolate combo is great and would love to try it. Thanks for sharing!
Veena Azmanov
SO happy to here you say that Fred. I hope you like it.
amar
Hi Veena can u please help. Can we substitute mascarpone cheese with anything? I found on net it can be substituted with a mixture of (cream cheese, sour cream ) , now they both already in recipe too please help....