Ultimate Chocolate Cheesecake

Best Chocolate Cheesecake
The day has arrived! I’m finally sharing the recipe for my favorite chocolate cheesecake! You know… the one I teased you with on Instastories last week! And trust me, it was worth the wait, my friend. Because this thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked! It’s so smooth and creamy it melts in your mouth. We made it for Christmas Eve last year and everyone wanted the recipe. And I’ve already received multiple requests to make it for our family Valentine’s Day party. I don’t mind one bit because this cheesecake is freezer friendly! Meaning I can make it up to two months in advance and then just pull if out of the freezer when needed. Does it get better than that?!

I’m confident that after one slice, you’ll be equally smitten with this decadent chocolate ganache cheesecake. So, without further ado, let’s dig in!

A water bath is simply the term bakers use when they place a baking pan – in this case, our spring form pan – into a larger pan that’s been filled partially with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture.

When it comes to choosing a pan or large baking sheet for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim; you want enough room for the water to circulate easily.

Ultimate Chocolate Cheesecake

Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes

Ingredients

For Base:

    1 2/3 cups 9 oz crushed chocolate wafer cookies
    2 tbsp granulated sugar
    1/4 cup 2 oz melted butter

For Filling:

    8 oz chopped dark chocolate or chocolate chips
    1/4 cup unsweetened cocoa powder
    1 cup granulated sugar
    3 8- oz packages plain full-fat cream cheese at room temperature
    3 large eggs
    2 tsp pure vanilla extract
    1/4 tsp coarse salt

For Topping:

    1 1/2 cups whipping cream
    1/2 tsp pure vanilla extract
    1/4 cup granulated sugar

For Drizzle:

    2 oz whipping cream
    1 oz dark chocolate    

Instructions

1. Preheat oven to 325ºF. Combine chocolate wafer cookie crumbs with butter and sugar.  Firmly press the mixture into bottom and 1" up sides of a 9" springform pan. Bake for 10 minutes. Maintain oven temperature.
2. Microwave the chocolate on 50% power for 2 minutes in in a microwave-safe bowl. Stir, and microwave again on 50% power in 30-second intervals, stirring each time, until chocolate is 80% melted. At that point, remove from microwave and stir to finish melting. Cool to lukewarm temperature (it should still be pourable).
3. Combine cream cheese, sugar, cocoa powder and salt in stand mixer bowl and beat until just combined. Scrape sides and bottom of stand mixer, then beat in cooled chocolate and vanilla. Beat in eggs one at a time on low speed until just blended. Scrape mixture into the crust.
4. Bake cheesecake for about 55 minutes, until 150ºF or only the centre jiggles when you gently shake the pan. Run a knife around inside ring of pan, then allow cake to cool to room temperature before chilling it (still in the cake in pan) for 4-6 hours.
5. To make topping, whip cream in stand mixer until soft peaks form. Beat in sugar and vanilla.
6. To make chocolate drizzle, microwave chocolate and cream together in microwave-safe bowl at 50% power for 1 1/2 - 2 minutes, or until chocolate is 80% melted. Stir until smooth. Cool to room temperature before drizzling over whipped cream.

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