The Best Chocolate Cheesecake
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
12
Recipe Icon - Master recipes
Source:

Ingredients for - The Best Chocolate Cheesecake

1. Chocolate cookie crumbs - 1 ½ cups
2. Butter, melted - ¼ cup
3. White sugar - 2 tablespoons
4. Semisweet chocolate chips - ¼ cup
5. Heavy whipping cream - ¼ cup
6. Cream cheese, softened - 3 (8 ounce) packages
7. White sugar - 1 cup
8. Unsweetened cocoa powder - ⅓ cup
9. Eggs - 3
10. Vanilla extract - 1 teaspoon
11. Semisweet chocolate chips - 1 ½ cups
12. Heavy whipping cream - ¼ cup
13. Vanilla extract - 1 teaspoon

How to cook deliciously - The Best Chocolate Cheesecake

1. Stage

Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.

2. Stage

To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

3. Stage

To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.

4. Stage

Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.

5. Stage

Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.

6. Stage

To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.