Introduction

Indulge in this rich and creamy Ultimate Chocolate Cheesecake, a perfect dessert for chocolate lovers. With a luscious chocolate crust, velvety cheesecake filling, and a glossy ganache topping, it’s a show-stopping treat for any occasion.

A rich chocolate cake with three visible layers sits on a metal cooling rack. The bottom layer is dense and dark brown with a rough texture. The middle layer is slightly lighter and moist. The top layer is a thick glossy layer of chocolate ganache that drips smoothly down the sides. On top, there are uneven chocolate shavings scattered generously. Two pieces of dark chocolate lie in the foreground on a white marbled surface. The background is dark and blurred, with a jar of chocolate spread and a spoon in soft focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
1/4 cup (57g/2 ounces) unsalted butter, melted
2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
3 Tablespoons unsweetened natural cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
3/4 cup (170g/6 ounces) heavy cream, at room temperature
1 teaspoon vanilla extract
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan, then wrap the outside of the pan tightly in heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Step 2: In a medium bowl, mix the chocolate wafer crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set on a wire rack to cool completely. Keep the oven on.
Step 3: Prepare a water bath by filling a medium pot with one-third water and bringing it to a low simmer over medium heat.
Step 4: Place a heatproof bowl over the pot without touching the water and melt the coarsely chopped bittersweet chocolate, stirring occasionally. Remove from heat and set aside.
Step 5: Using a food processor or high-powered blender, blend the cream cheese until smooth, scraping the sides as needed. Add granulated sugar, brown sugar, and cocoa powder, then blend until smooth again.
Step 6: Add the eggs, egg yolks, and heavy cream, mixing briefly until just combined. Fold in the melted bittersweet chocolate, then add the vanilla extract and pulse again briefly to combine.
Step 7: Transfer the filling to a bowl and stir gently with a rubber spatula to ensure an even blend. Pour the filling over the cooled crust in the springform pan.
Step 8: Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake in the water bath for 1 hour and 10 minutes, or until the center is set but slightly jiggly.
Step 9: Remove the cheesecake from the water bath and place it on a wire rack. Loosen the foil carefully, then run a sharp knife around the edges of the pan to prevent cracking. Let cool completely in the pan, then refrigerate for at least 6 hours before removing from the pan and slicing.
Step 10: To make the ganache, place the finely chopped semi-sweet chocolate in a medium bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
Step 11: Pour half of the hot cream over the chocolate and let sit for 1 minute, then whisk gently to combine. Gradually add the remaining cream, whisking until smooth and glossy.
Step 12: Stir in the cubed butter until fully melted and the mixture is shiny. Let the ganache cool at room temperature until set, about 1 hour.
Step 13: Pour the ganache over the chilled cheesecake. Allow it to set before slicing. Use a thin, sharp knife wiped clean between cuts for neat slices.

Tips & Variations

For extra flavor, try adding a teaspoon of espresso powder to the cheesecake filling to deepen the chocolate taste.
You can substitute the chocolate wafer crumbs with crushed chocolate sandwich cookies for a different crust texture.
Make sure all dairy ingredients are at room temperature for a smoother, lump-free filling.

Storage

Store the cheesecake loosely covered in the refrigerator for up to 5 days. If you want to keep it longer, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. For best results, slice the cheesecake after it has fully chilled.

How to Serve

A close-up of a three-layer chocolate cake slice on a white plate, resting on a white marbled texture. The bottom layer is a dark, crumbly chocolate crust, the middle layer is a smooth, light milk chocolate mousse, and the top layer is a thick, darker chocolate ganache with a slightly rough texture. On top of the cake are delicate dark chocolate curls scattered loosely. A silver fork lies beside the cake on the plate. The background is dark and blurred, making the cake the main focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made a day in advance to allow the flavors to meld and the texture to firm up nicely.

Why do I need to bake the cheesecake in a water bath?

The water bath provides gentle, even heat that prevents cracking and ensures the cheesecake cooks slowly to a smooth, creamy texture.