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A silky, rich chocolate cheesecake with a dark chocolate crust, garnished with chocolate shavings and cocoa powder on a white, non-glossy background.

Silky Chocolate Cheesecake

Indulge in a smooth, chocolate-infused cheesecake that’s ultra-creamy and easy to make.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Stand mixer or hand mixer
  • Roasting pan (optional for water bath)
  • Rubber Spatula
  • Measuring Cups and Spoons

Ingredients
  

Crust

  • 1½ cups chocolate cookie crumbs about 18-20 cookies
  • 6 tbsp unsalted butter melted

Filling

  • 24 oz cream cheese softened
  • 1¼ cups granulated sugar
  • 1 cup sour cream
  • 8 oz semisweet chocolate melted and cooled slightly
  • ¼ cup unsweetened cocoa powder preferably Dutch-processed
  • 3 large eggs room temperature
  • 1 tsp pure vanilla extract
  • ½ tsp sea salt

Instructions
 

  • Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
  • Make the Crust: In a bowl, combine chocolate cookie crumbs and melted butter until they resemble wet sand. Press firmly into the bottom of the springform pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
  • Blend the Filling: Using a stand mixer or hand mixer, beat softened cream cheese and sugar on medium speed until smooth (about 2 minutes). Add sour cream, melted chocolate, cocoa powder, vanilla, and sea salt. Mix just until combined.
  • Add Eggs: Reduce the mixer speed to low and incorporate the eggs one at a time. Mix until each egg is just blended—overbeating can introduce too much air, leading to cracks.
  • Pour & Bake: Pour the filling into the cooled crust. Optional: Wrap the springform pan in aluminum foil and place it in a roasting pan. Fill the pan with about 1 inch of hot water to create a water bath. Bake for 50–60 minutes or until the edges are set and the center jiggles slightly.
  • Cooling & Chill: Turn off the oven, crack the door, and let the cheesecake cool inside for about 1 hour. Transfer the cheesecake to a cooling rack. Once it reaches room temperature, refrigerate for at least 4 hours or overnight before slicing.

Notes

Leaving the cheesecake in the oven after baking helps minimize cracks on top. Room-temperature ingredients prevent overmixing and lumps. A water bath yields a softer texture but is optional if you’re short on time.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 7gFat: 32gSaturated Fat: 18gCholesterol: 120mgSodium: 320mgPotassium: 250mgFiber: 3gSugar: 26gVitamin A: 10IUCalcium: 100mgIron: 2mg
Keyword Chocolate Cheesecake, Creamy Dessert, Decadent Dessert
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