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Ultimate Chocolate Cheesecake Recipe

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★★★★★

4.6 from 104 reviews

Indulge in the Ultimate Chocolate Cheesecake, a rich and creamy dessert featuring a chocolate wafer crust, a luscious bittersweet chocolate cream cheese filling, and topped with a silky chocolate ganache. Perfectly baked in a water bath for a smooth texture and finished with a decadent ganache, this cheesecake is a chocolate lover’s dream.

Ingredients

Scale

Crust

  • 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

Cheesecake Filling

  • 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

Chocolate Ganache

  • 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

  1. Prepare the Crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the pan with heavy duty aluminum foil thoroughly, preparing it for the water bath. In a bowl, combine chocolate wafer crumbs with melted butter and press firmly into the bottom of the pan. Bake for 10 minutes, then cool completely on a wire rack.
  2. Melt the Bittersweet Chocolate: Fill a medium pot with one-third water and bring it to a low simmer. Place a heatproof bowl with chopped bittersweet chocolate over the pot without touching the water. Stir occasionally until melted, then set aside.
  3. Make the Cheesecake Filling: Using a food processor, beat the cream cheese until smooth. Add granulated sugar, brown sugar, and cocoa powder and beat until fully combined. Incorporate eggs, egg yolks, and heavy cream, mixing just until combined, then fold in the melted bittersweet chocolate and vanilla extract. Stir evenly with a spatula.
  4. Assemble and Bake: Pour the filling over the cooled crust in the springform pan. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake in the oven water bath for 1 hour and 10 minutes until the center is set but slightly jiggly. Cool completely and refrigerate for at least 6 hours.
  5. Prepare the Chocolate Ganache: Place semi-sweet chocolate in a medium bowl. Heat cream in a saucepan until simmering and pour half over the chocolate. Let sit for 1 minute before whisking to combine. Gradually add remaining cream while whisking until smooth. Stir in butter until melted and glossy. Let ganache set at room temperature.
  6. Finish and Serve: Pour ganache over the chilled cheesecake and allow it to set for about an hour. Slice with a thin, sharp knife, wiping the blade clean between cuts. Store leftover cheesecake loosely covered in the refrigerator for up to 5 days.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for the smoothest cheesecake texture.
  • Wrapping the springform pan in foil is critical to prevent water from leaking into the cheesecake during the water bath baking.
  • Do not overbake; the center should remain slightly jiggly to ensure a creamy finish once cooled.
  • Let the ganache set thoroughly at room temperature for a glossy, firm topping.
  • Use a hot towel or warm the knife between slices to get clean cuts.

Keywords: Chocolate cheesecake, chocolate ganache, water bath cheesecake, rich chocolate dessert, creamy cheesecake

Find it online: https://jedentaglecker.com/ultimate-chocolate-cheesecake-recipe/