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Dark Chocolate Cheesecake Recipe

This Dark Chocolate Cheesecake is a chocolate lover's dream! Indulge in its rich, velvety texture and intense flavor for a perfect dessert.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Servings: 8 servings

Ingredients

For the Crust:

  • 4 oz bittersweet chocolate chips (I used Ghirardelli 60% Cacao)
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 3 large eggs (at room temperature)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch salt

For the Cheesecake Filling:

  • 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)

For the Topping:

  • 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)

Instructions

  • Preheat your oven to 350°F (175°C). Melt the bittersweet chocolate chips and butter over low heat or in a double boiler until smooth. Let cool slightly.
  • In a mixing bowl, combine the melted chocolate mixture with granulated sugar, eggs, cocoa powder, vanilla extract, and salt. Mix until fully combined.
  • Pour the mixture into the prepared springform pan and bake for 10-12 minutes. Let cool completely.
  • In a large bowl, beat together cream cheese and sugar until smooth. Add cocoa powder, vanilla extract, and bittersweet chocolate chips. Mix well.
  • In a separate bowl, whisk together eggs and gradually add to the cream cheese mixture, mixing until just combined.
  • Pour in cooled espresso and heavy cream, mixing until smooth. Fold in dark chocolate chips gently.
  • Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for about 60-70 minutes until set but slightly jiggly.
  • Cool the cheesecake in the oven for an hour, then refrigerate for at least 4 hours or overnight.
  • To prepare the topping, melt semi-sweet chocolate chips and let cool slightly. Beat cream cheese, cold heavy cream, powdered sugar, cocoa powder, and vanilla extract until soft peaks form. Fold in melted chocolate.
  • Spread the topping over the chilled cheesecake. Melt the dark chocolate bar and drizzle over the cheesecake for garnish.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric Mixer
  • Double boiler or microwave
  • Spatula
  • Baking Sheet

Notes

  • Let the cheesecake cool completely before refrigerating.
  • Store in an airtight container in the fridge for up to one week.
  • For longer storage, freeze individual slices for up to 2 months.