Best Chocolate Cheesecake Recipe

chocolate cheesecake with whipped cream and raspberries

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 1 20

Cool: 1

Total Time: 2 50

Servings: people

Calories: 793kcal

Author: Becky Hardin - Easy Dessert Recipes

Print Recipe

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Food Processor
Baking Sheet
Instant Read Thermometer (optional)
Hand Mixer

Ingredients

24 chocolate sandwich cookies 272 grams, such as Oreos
¼ cup unsalted butter melted (½ stick)
½ cup heavy cream 114 grams
2 cups semisweet chocolate chips 340 grams
24 ounces cream cheese 681 grams, room temperature (3 bricks)
1 cup granulated sugar 200 grams
½ cup sour cream 114 grams, room temperature
4 large eggs 200 grams, room temperature
1½ teaspoons pure vanilla extract 6 grams
2 tablespoons all-purpose flour 15 grams

Instructions

Preheat oven to 375°F. Lightly grease a 9-inch springform pan. Set aside.
Place the cookies in a food processor and pulse to form fine crumbs. Add the melted butter and pulse until crumbly. Press the crumbs into the bottom and about 1 inch up the sides of the prepared pan.
24 chocolate sandwich cookies, ¼ cup unsalted butter
Place the pan on a baking sheet and bake for 15 minutes. Remove from the oven and allow to cool.
Reduce the oven heat to 350°F.
Combine the cream and chocolate chips in a microwave-safe bowl. Heat in 20-second increments until lukewarm (~115°F). Remove from the microwave and allow to sit for 3-4 minutes, then stir gently until the mixture is smooth; set aside.
½ cup heavy cream, 2 cups semisweet chocolate chips
In a large mixing bowl, beat together the cream cheese, sugar, and sour cream at low speed until thoroughly combined and smooth, about 2-3 minutes.
24 ounces cream cheese, 1 cup granulated sugar, ½ cup sour cream
Scrape the bottom and sides of the bowl, then add the eggs, one at a time, beating to combine after each one. Stir in the vanilla, then the flour.
4 large eggs, 1½ teaspoons pure vanilla extract, 2 tablespoons all-purpose flour
Add the ganache mixture, beating slowly and scraping the bowl once, until just combined.
Pour the batter into the crust. Tap the pan on the countertop a few times to release any air bubbles.
Place the pan on a baking sheet and bake for 50-60 minutes, until the center is just barely done.
Turn off the oven, crack the door open with the handle of a wooden spoon, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve.
Garnish the cake with whipped cream and berries, if desired, and serve.

Notes

Make sure to get rid of the air bubbles before baking the cheesecake, or else it will not turn out right.
Don’t forget to let the cheesecake cool for an hour in the oven before taking it out; the heat from the oven will finish cooking the cheesecake and then it will set properly as it cools.
Put your springform pan with cheesecake on a baking sheet to keep from making a mess in your oven.

Storage: Store chocolate cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition