Chocolate Cheesecake

This rich and creamy chocolate cheesecake combines tangy cream cheese with smooth semisweet chocolate for a perfectly balanced dessert. The chocolate adds depth without overpowering the cheesecake's delicate flavor, while a buttery graham cracker or Oreo crust provides a crisp contrast to the silky filling.

This cheesecake is ideal for birthdays, dinner parties, or any occasion when you want an elegant dessert that's surprisingly simple to make.

Yield

• One 6-inch (15 cm) cheesecake

• Serves 6–8

Crust

Choose one of the following:

Graham Cracker Crust

• 100g graham cracker crumbs

• 40g unsalted butter, melted

OR

Oreo Crust

• 100g Oreo cookie crumbs

• 35g unsalted butter, melted

Mix the crumbs and butter until evenly moistened. Press firmly into the bottom of a parchment-lined 6-inch springform pan. Chill while preparing the filling.

Filling

• 350g cream cheese, softened

• 100g granulated sugar

• 7g cocoa powder

• 2 large eggs

• 1 large egg yolk

• 60g sour cream

• 70g semisweet chocolate

• 1 tsp vanilla extract (optional)

• Pinch of salt (optional)

Before You Start

• Bring the cream cheese, eggs, and sour cream to room temperature.

• Melt the semisweet chocolate together with the sour cream until smooth. Allow to cool slightly before adding to the batter.

• Preheat the oven to 325°F (160°C).

Method

1. Beat the softened cream cheese until smooth.

2. Add the sugar and cocoa powder. Mix until well combined.

3. Add the eggs and egg yolk one at a time, mixing on low speed after each addition.

4. Stir in the melted chocolate and sour cream mixture.

5. Add the vanilla and salt, if using.

6. Pour the filling over the prepared crust.

7. Tap the pan gently to release any large air bubbles.

8. Bake in a water bath at 325°F (160°C) for 45–55 minutes, or until the edges are set and the center still has a slight jiggle.

9. Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour.

10. Refrigerate for at least 6 hours, preferably overnight, before serving.

Baking with Confidence

• Use room-temperature ingredients to achieve a smooth, lump-free batter.

• Mix on low speed after adding the eggs to reduce the amount of air incorporated, which helps prevent cracks.

• A gentle jiggle in the center means the cheesecake is perfectly baked. It will continue to set as it cools.

• Chilling overnight produces the best texture and flavor.

Storage

• Refrigerate in an airtight container for up to 5 days.

• Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.