This chocolate cheesecake is the perfect dessert for anyone that loves chocolate. This rich dessert is the epitome of decadence and perfect with a cup of coffee.
A friend asked me to make the most chocolatey chocolate cheesecake I could think of. Challenge accepted! This is what I came up with. This is by far one of the richest desserts I have made and is a prefect dessert for that special someone.
In this recipe
This recipe has so much chocolate you will wonder how you can still call it a cheesecake. That is where I say mission accomplished. This dessert uses bittersweet chocolate instead of semisweet so while this recipe has some additional sugar added it isn’t sweet. This makes it a great treat after a meal. Especially for those of you that aren’t the biggest fans of sweet desserts.
It is important to use a Bain Marie when making this cheesecake. It will help with making sure the cheesecake cooks well and also provides a humid environment when baking. That is important when baking cheesecakes to help prevent splits and cracks in the top. For more information on a Bain Marie check out my pumpkin pie cheesecake.
When I make cheesecakes I either do it first thing in the morning or the last thing for the evening. The reason I say that is because I cool it down in the oven. Do this by leaving the oven door slightly open with something like a wooden spoon. Once the oven has cooled let it reach room temperature on the counter. By slowly cooling the cheesecake it will help prevent the cheesecake from splitting or cracking.
While you can make the ganache and put it on a room temperature cheesecake I prefer to put it on a chilled one. The reason for this is due to the amount of ganache that is made for the cheesecake. There is a good amount ganache and by adding it to a cold cake it will allow it to set faster.
A Chocolate Lover's Dream Cheesecake
- Stand mixer with paddle attachment
- Roasting pan
- 9 inch springform pan
- Aluminum foil
- Food processor
- Large bowl
- Piping bag with tip
- Parchment paper
Chocolate Graham Cracker Crust
- 1½ cup chocolate graham crackers 12 sheets
- 5 tbsp butter unsalted, melted
- 1 tbsp sugar
- 1½ lbs cream cheese 3-8oz blocks, softened
- 1½ cup sugar
- 1 cup brown sugar packed
- ¼ cup cocoa powder unsweetened
- ¼ cup sour cream
- ¼ cup coffee
- 3 eggs room temperature
- ½ tbsp espresso powder
- 1½ cups bittersweet chocolate melted, cooled
- 1 tsp kosher salt
- ½ cup heavy whipping cream
- ½ cup bittersweet chocolate
Espresso Chocolate Whipped Cream
- 2 cups heavy whipping cream
- ½ tbsp espresso powder
- ½ cup powdered sugar
- ½ tbsp butter unsalted, softened
- Preheat the oven to 325°F or gas mark 3.
- In a food processor grind the graham crackers into crumbs. In a mixing bowl combine the crumbs, sugar, and 5 tablespoons of the melted butter. Pour the mixture into a parchment paper lined springform pan. Using the back of a measuring cup or flat bottomed glass to make an even layer. Bake for 10 minutes. While the crust is baking bring a tea pot of water to a boil.
- Reduce the temperature to 300°F or gas mark 2.
- In a stand mixer with the paddle attachment beat the cream cheese until light and add the sugars. One at a time add the eggs and beat for a minute between each egg. Scrape down the side as needed. Add the cocoa powder, melted chocolate, salt, coffee, espresso powder, and sour cream.
- Use remaining tablespoon of butter and brush the sides of the springform pan and dust with a little flour. Pour the cheesecake batter into the pan. Line the entire pan with foil, place in the roasting pan and fill the pan up with the boiling water. Bake for an hour or until when the cheesecake is tapped only the center has a slight wobble.
- Turn off the oven and crack the door open using a wooden spoon. Allow the oven to cool completely before removing it from the oven. Allow to cool to room temperature. Place the cheesecake in the refrigerator for a minimum of 5 hours or overnight.
- When the cheesecake is cold prepare the ganache by heating the cream to boiling either in the microwave in a heat proof glass or on the stove. Pour over the chocolate and let rest for 5 minutes. Then stir. Add the powdered sugar.
- Pour the ganache over the cheesecake preventing it from dripping down the sides. Remove from the springform pan.
- In a stand mixer with the whisk attachment whip the remaining ingredients together. Place into a piping bag and pipe the whipped cream around the outside of the cheesecake.