Making the Crust:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Use the back of a spoon or the bottom of a glass to help press it down evenly.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling.
Making the Chocolate Cheesecake Filling:
- Melt the Chocolate:
- Place the chopped chocolate in a heatproof bowl and melt it over a double boiler or in the microwave in short intervals, stirring frequently until smooth. Set aside to cool slightly.
- Prepare the Cheesecake Batter:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar and continue to beat until well combined and smooth.
- Add the sour cream (or Greek yogurt), vanilla extract, cocoa powder (if using), and a pinch of salt. Mix until fully incorporated.
- Add the melted chocolate to the cream cheese mixture and beat until the chocolate is fully blended into the batter.
- Add the eggs, one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix, as this can cause the cheesecake to crack.
- Bake the Cheesecake:
- Pour the chocolate cheesecake batter over the pre-baked crust, spreading it out evenly.
- To prevent cracks, place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath (bain-marie) ensures even baking and helps prevent the cheesecake from cracking.
- Bake the cheesecake at 350°F (175°C) for 50-60 minutes, or until the center is just set and slightly jiggly when you gently shake the pan.
- Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour. This slow cooling process helps prevent cracking.
- Chill the Cheesecake:
- Remove the cheesecake from the water bath and carefully run a knife around the edges of the pan to loosen it from the sides. Let the cheesecake cool to room temperature.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Making the Ganache Topping:
- Prepare the Ganache:
- Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for a few minutes to melt the chocolate.
- Stir the mixture until smooth and glossy. If using, add the butter and stir until it’s fully melted and incorporated.
- Top the Cheesecake:
- Pour the ganache over the chilled cheesecake, spreading it evenly with a spatula. Allow the ganache to set slightly before garnishing with whipped cream, chocolate shavings, or fresh berries if desired.
Serving the Cheesecake:
- Carefully remove the sides of the springform pan before serving.
- Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve the chocolate cheesecake on its own or with a dollop of whipped cream and a sprinkle of chocolate shavings for an extra indulgent treat.
Tips for Success:
- Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature before starting. This helps create a smooth, lump-free batter.
- Avoid Overmixing: Overmixing can incorporate too much air into the batter, leading to cracks. Mix on low speed and only until ingredients are combined.
- Preventing Cracks: The water bath and slow cooling process help prevent the cheesecake from cracking on top. However, if a crack does appear, don’t worry—the ganache topping will cover it up.
Conclusion
This Chocolate Cheesecake is the epitome of decadence, combining the richness of chocolate with the creamy texture of classic cheesecake. Whether you’re a seasoned baker or just trying your hand at making cheesecake for the first time, this recipe is sure to impress with its velvety texture and deep chocolate flavor. Enjoy a slice of this indulgent dessert and savor the perfect blend of chocolate and creaminess in every bite.