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.
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.
Table of Content
About this 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 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, 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 use a homemade sour cream for this recipe too.
- Chocolate - 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.
Good chocolate does not always have to be expensive. You can use the chocolate bar that you buy but please do not use baking chocolate.
Step by step instructions (pin)
- Pre-heat the oven at 180 C/ 360 F.
- Prepare pan - Wrap the outside of your 9-inch springform pan in aluminum foil so no water will enter 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.
Crust
- Crush the biscuits in a food processor, or place them in a ziplock 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
Cheesecake filling
- In the bow 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. Add eggs one at a time making sure to incorporate each well.
- Lastly, add in the melted chocolate and cooled coffee or espresso.
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 springform pan. Place the springform pan in a baking pan or roasting rack.
- Pour 2 cups of hot water into the roasting rack outside the springform pan. Bake for 40 to 50 minutes until set.
- 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 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 cocoa powder.
- Enjoy!
Frequently asked questions
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.
This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.
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.
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.
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.
If possible add a topping like a sour cream topping and bake for 5 minutes.
Alternatively, add a fruit filling to the cheesecake and chill it until set.
Another way would be to chill the cake well first. Use a clean hand to close the crack.
Using a hot spatula to smooth the top as best you can.
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Recipe
Description
Video
Ingredients
Crust
- 7 oz (6 oz) 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 180 C/ 360 F.
- Prepare pan - Wrap the outside of your 9-inch springform pan in aluminum foil so no water will enter 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.
Crust
- Crush the biscuits in a food processor, or place them in a ziplock 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
Cheesecake filling
- In the bow 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. Add eggs one at a time making sure to incorporate each well.
- Lastly, add in the melted chocolate and cooled coffee or espresso.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 springform pan. Place the springform pan in a baking pan or roasting rack.
- Pour 2 cups of hot water into the roasting rack outside the springform pan. Bake for 40 to 50 minutes until set.
- 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 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 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
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
Priti
I am going to try this recipe. I think this recipe will yield approx 1 kg cheese cake. My only Q is if I do this recipe 1.5 then do I need to change the size of the pan or same size will do?
Thank you!!
Veena Azmanov
Priti, You can use the same pan size if you want a taller cheesecake. Bake for a longer time of course. I am not sure about the weight of the finished cake. Sorry.
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