Dark Chocolate Cheesecake Recipe

If you’re searching for a dessert that embodies indulgence, look no further than this Dark Chocolate Cheesecake Recipe. With its rich, velvety texture and intense chocolate flavor, this cheesecake is a true showstopper. Whether you’re celebrating a special occasion or simply treating yourself, this dessert is guaranteed to impress. Let’s dive into the delicious details!

What You’ll Love About This Recipe

This Dark Chocolate Cheesecake Recipe is not only easy to follow but also delivers a decadent flavor profile that chocolate lovers crave. Here are a few highlights:

– **Deep Chocolate Flavor**: The combination of bittersweet and dark chocolate ensures a rich taste that isn’t overly sweet.
– **Creamy Texture**: With the use of cream cheese and heavy cream, this cheesecake has a creamy consistency that melts in your mouth.
– **Perfectly Balanced**: The espresso enhances the chocolate flavor, making it even more intense without being overpowering.
– **Impressive Presentation**: This cheesecake looks stunning, making it perfect for gatherings or special dinners.

Shopping List

Before you get started, make sure you have the following ingredients on hand:

• 4 oz bittersweet chocolate chips (I used Ghirardelli 60% Cacao)
• 1/2 cup butter
• 3/4 cup granulated sugar
• 3 eggs (at room temperature)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 oz dark chocolate chips (I used Ghirardelli 60% Cacao)
• 32 oz cream cheese (at room temperature; four 8 oz packages)
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 cup bittersweet chocolate chips (I used Ghirardelli 72% Cacao)
• 1 cup dark chocolate chips (I used Ghirardelli 60% Cacao)
• 1/4 cup freshly brewed espresso, cooled to room temperature
• 1/4 cup heavy cream (at room temperature)
• 4 large eggs (at room temperature)
• 10 oz semi-sweet chocolate chips
• 8 oz cream cheese (at room temperature)
• 1 cup heavy cream (cold)
• 1 tablespoon powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 8 oz semi-sweet chocolate chips
• 3/4 cup heavy cream
• 3.5 oz dark chocolate bar (I used Ghirardelli 72% Cacao)

Equipment & Tools

Gather the following tools to make your cheesecake-making process seamless:

• 9-inch springform pan: Ideal for cheesecakes, as it allows for easy removal.
• Mixing bowls: For combining ingredients.
• Electric mixer: Saves time and ensures a smooth mixture.
• Double boiler or microwave: For melting chocolate.
• Spatula: For scraping down the sides of the bowl.
• Baking sheet: To catch any drips while baking.

Dark Chocolate Cheesecake Recipe — Do This Next

Now let’s get to the fun part—making your Dark Chocolate Cheesecake! Follow these steps for a successful bake.

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a medium saucepan, melt the 4 oz of bittersweet chocolate chips and 1/2 cup of butter over low heat or in a double boiler until smooth. Once melted, remove from heat and let it cool slightly.

In a large mixing bowl, combine the melted chocolate mixture with 3/4 cup of granulated sugar, 3 eggs, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of vanilla extract, and a pinch of salt. Mix until fully combined.

Pour the mixture into the prepared springform pan, spreading it evenly. Bake in the preheated oven for about 10-12 minutes. Remove from the oven and let it cool completely.

Step 2: Make the Cheesecake Filling

In a large bowl, beat together the 32 oz of cream cheese and 1 cup of granulated sugar until smooth and creamy. Add in 1/4 cup of cocoa powder, 1 teaspoon of vanilla extract, and the 1 cup of bittersweet chocolate chips. Mix well to combine.

In a separate bowl, whisk together the 4 large eggs until well blended. Gradually add the eggs to the cream cheese mixture, mixing until just combined. Be careful not to overmix.

Step 3: Add Espresso and Chocolate

Next, pour in the 1/4 cup of cooled espresso and 1/4 cup of heavy cream. Mix until smooth. Fold in the 1 cup of dark chocolate chips gently.

Step 4: Assemble and Bake

Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles. Bake the cheesecake in the oven at 325°F (160°C) for about 60-70 minutes, or until the center is set but still slightly jiggly.

Step 5: Cooling

Once baked, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about an hour. This helps prevent cracking. Afterward, transfer it to the fridge and chill for at least 4 hours or overnight for the best results.

Step 6: Prepare the Topping

To make the topping, melt the 10 oz of semi-sweet chocolate chips and let them cool slightly. In a mixing bowl, beat the 8 oz of cream cheese until smooth. Add in the cold 1 cup of heavy cream, 1 tablespoon of powdered sugar, 1/4 cup of cocoa powder, and 1 teaspoon of vanilla extract. Beat until the mixture forms soft peaks.

Gently fold in the melted chocolate until combined. Spread the topping evenly over the chilled cheesecake.

Step 7: Finish with Chocolate Shavings

To make it extra special, melt the 3.5 oz dark chocolate bar and drizzle it over the cheesecake. Use a vegetable peeler to create chocolate shavings for garnish.

Allergy-Friendly Swaps

If you have specific dietary needs, consider these swaps:

• Gluten-Free: Use gluten-free cookies or almond flour for the crust.
• Dairy-Free: Substitute cream cheese with vegan cream cheese and use coconut cream instead of heavy cream.
• Sugar-Free: Use a sugar substitute suitable for baking.
• Nut-Free: Ensure that all chocolate used is nut-free.

Missteps & Fixes

Even the best bakers can encounter problems. Here are some common missteps and how to fix them:

• Cracked Cheesecake: This can happen due to sudden temperature changes. To prevent this, let the cheesecake cool gradually in the oven.
• Overmixing: Overmixing the filling can lead to a dense cheesecake. Mix just until combined.
• Undercooked Center: If the center is too jiggly after the baking time, return it to the oven and check every 5 minutes.
• Sticking to the Pan: Ensure you grease the springform pan properly and line the bottom with parchment paper.

Cooling, Storing & Rewarming

To ensure your cheesecake stays fresh:

Allow the cheesecake to cool completely before refrigerating. Store it in an airtight container in the fridge for up to one week. If you want to keep it longer, you can freeze individual slices for up to 2 months. To rewarm, let it sit at room temperature for about 30 minutes before serving.

Dark Chocolate Cheesecake Recipe Q&A

Can I use different types of chocolate?

Absolutely! Feel free to experiment with different chocolate brands and types. Just ensure that the chocolate you choose melts smoothly for the best results.

What can I serve with this cheesecake?

This cheesecake pairs wonderfully with fresh berries, whipped cream, or a drizzle of chocolate sauce for an extra decadent touch.

How can I tell when the cheesecake is done?

The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools in the refrigerator.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead of time. It actually tastes better after chilling overnight, as the flavors meld together beautifully.

Because You Liked This

If you enjoyed this Dark Chocolate Cheesecake Recipe, you might also love:

• Chocolate Chip Cookie Cheesecake Bars
• Creamy Chocolate Peanut Butter Pie
• Chocolate Cupcakes

Serve & Enjoy

Now that your Dark Chocolate Cheesecake is complete, it’s time to slice, serve, and enjoy! Each bite is a heavenly experience, rich with layers of chocolate flavor and creamy goodness. Whether it’s for a gathering or a quiet night in, this cheesecake will be the star of the show. Enjoy your baking adventure, and may each slice bring a smile to your face!