chocolate cheesecake

A rich, creamy, decadent chocolate cheesecake in a chocolate cookie crust that&#x27;s just plain delicious. This easy cake will become a go to fo all you chocolate lovers.

Chocolate Cheesecake

Chocolate sandwich cookies (more if you'd like a thicker crust)

tbsp unsalted butter (g, melted)

coffee (hot)

chocolate

semisweet chocolate

oz cream cheese (608 grams, room temperature)

salt

sugar (200 grams)

sour cream

tbsp vanilla extract (15 milliliters)

eggs (large, room temperature)

tbsp All purpose flour

cream

heavy cream

sugar

tsp vanilla extract

tbsp cocoa powder (plus more if needed)

Preheat oven to 350F.

Add chocolate sandwich cookies to your food processor and pulse until broken into small pieces. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well.  Press into a flat layer using a tall glass and really try to compact the side to it keeps it&#x27;s shape after cutting. Your crust can be a flat layer or have a bit of a side to it but does not need to go all the way to the top of the pan. Bake for about 10 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside. Reduce oven temperature to 325F.

For the Crust:

Place chocolate chips in a bowl then pour the hot coffee over them. Mix a bit then microwave in a few 20 second intervals as needed, stirring in between. Once almost all of the chocolate is melted cover and set aside, the residual heat should melt the remaining chocolate while you make the batter. I used a combination if semi sweet and bittersweet but you can use the chocolate you like best for this recipe.

Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed to cream.

Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until completely smooth.

Pour in the melted chocolate and mix on low until combined. Scrape the bowl down and mix once more.

Pour the batter into the prepared 8 or 9 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top.

Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it&#x27;s easier to remover from the oven.

Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake&#x27;s edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it&#x27;s MUCH easier to cut if you&#x27;ve chilled it overnight.

For the Filling:

Melt the chocolate and cream in a small bowl. You can use a double boiler, microwave or heat the cream before mixing in.

Spread the ganache onto the cake and return to refrigerator to chill while you make the chocolate whipped cream.

For the Ganache:

Add the cold cream, vanilla extract, and powdered sugar to the bowl of your stand mixer. Sift in the cocoa powder then mix with a whisk attachment until semi-stiff peaks from.

Transfer whipped cream to a piping bag fitted with a star attachment and pipe onto the cake&#x27;s edge using small circular motions.

For the Chocolate Whipped Cream:

An easy chocolate cheesecake recipe, no water bath required! Be sure to read through the post for tips and check out the how-to video!

Chocolate Cheesecake (No Water Bath!!)

Tablespoons butter (melted (salted

Oreos

oz dark chocolate¹ ((285 grams))

oz cream cheese²

sugar (266 grams)

vanilla extract

sour cream ((160 grams) room temperature preferred)

eggs (room temperature, lightly beaten)

Preheat oven to 325F (160C) and wrap the outside of a 9&quot; springform pan with foil (this is to prevent any leaks, as springform pans are notorious for leaking).

Prepare Oreo crust by placing cookies in the basin of a food processor and pulsing until pulverized to fine crumbs. Combine cookie crumbs and melted butter and stir until crumbs are moistened. Pour into springform pan and press evenly over the bottom and partially up the sides of the pan.

Oreo Crust

Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl.  Microwave for 30 seconds, stir well.  Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted. Set aside to cool.

In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar until smooth, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.

Add sour cream and vanilla extract and stir on low-speed until combined.

Check the temperature of your chocolate. It should not feel hot to the touch and should not be so cool that it has re-solidified. If it&#039;s near room temperature, turn your mixer to low-speed and drizzle chocolate into the batter until well-combined.

Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or your cheesecake may crack. Scrape the sides and bottom of the bowl and stir on low-speed again until ingredients are completely combined.

Spread cheesecake batter evenly over prepared cookie crust. Wrap the bottom of the pan in foil and place on a cookie sheet (to insure against leaks, springform pans are notorious for them!) Bake on 325F (160C) for 70-75 minutes or until cheesecake springs back to the touch if lightly touched. Edges should be set but the center should still be slightly jiggly like Jello. Do not over-bake or the texture will not be creamy as it should be.

Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before serving. I always store my cheesecake in the springform pan, I remove the edges to slice it and serve it then return the ring around the edges in the refrigerator. If desired, top with homemade whipped cream before serving!

Cheesecake

https://embed.mediavine.com/videos/jcykbafdssozzknhhjon

A creamy chocolate cheesecake served on a crisp Oreo crust and topped off with dark chocolate ganache and homemade whipped cream.  No water bath required!

Craving a really decadent treat? Look no further than this creamy, rich chocolate cheesecake recipe.  It will satisfy your most intense craving!

chocolate sandwich cookies

unsalted butter, (melted)

cream cheese ((3 bricks))

cocoa powder ((regular

eggs, (large)

egg yolks, (large)

heavy whipping cream

bittersweet chocolate, (melted)

Mist an 8-inch diameter by 3-inch high round cake pan with non-stick pray and line with a circle cut from parchment paper.

Place the cookies in the bowl of a food processor and process until fine.

Drizzle in the melted butter and process together until combined.

Press the mixture into the bottom of the prepared pan.

To make the Oreo crust:

Preheat the oven to 350 degrees F.&nbsp;

Place the cream cheese, sugar, cocoa, and salt in a large mixing bowl and mix on medium-low speed until smooth.&nbsp;

Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.

Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the yolks, cream, melted chocolate, and vanilla.&nbsp;

Pour the batter over the prepared crust, place the&nbsp;cake pan in a larger baking dish, and pour water into the larger dish until it comes halfway up the sides of the pan.

Bake the chocolate cheesecake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and bake for another 60 to 65 minutes, or until set around the edges but still slightly wobbly towards the center.&nbsp;&nbsp;

Turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour.

Allow the cheesecake to come to room temperature, then chill it in the refrigerator for at least 2 hours (or preferably overnight).&nbsp;

To make the chocolate cheesecake filling:

Craving a really decadent treat? Look no further than this creamy, rich chocolate cheesecake recipe.  It will satisfy your most intense craving! 

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This no-bake dark chocolate mini cheesecake is a perfect treat for a romantic date with your special someone. The cake is vegan (dairy-free), gluten-free, and soy-free. 

Dark Chocolate Mini Cheesecake

hazelnuts

cashews

g fine coconut flour

g raw cacao powder

dates

coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g dark chocolate (85% cacao)

ml coconut oil

lemon juice

ml rice milk

40-50 ml agave syrup

dark chocolate (85% cacao)

g blueberries (for the decoration)

Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Place roasted hazelnuts and cashews (check How to roast nuts),  coconut flour, raw cacao powder, and dates in the food processor and process until the mixture sticks together. Adjust sweetness.

Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the chocolate layer.

Crust

Melt chocolate over low heat in a medium pot -&gt; high-quality dark chocolate (85%) is the best choice. 

Drain cashews and dates well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), coconut oil, lemon juice, rice milk, and agave syrup, and blend at high speed until smooth and creamy.

Add in melted chocolate and blend again briefly until all is well combined. Adjust sweetness. 

Pour the filling over the crust.

Place the cake in the freezer to set for 4-5 hours or until firm.

Dark chocolate layer

Drizzle the cake with melted chocolate (check How to drizzle chocolate) or top with blueberries. 

Serving suggestion

The base of these cupcakes is a springy chocolate cake called "wacky cake." Made with no butter, eggs or milk and stirred together in one bowl, it was popular during World War II when rations were low. Along the way, someone added a rich cheesecake filling and black bottom cupcakes were born.

Black Bottom Cupcakes

cream cheese,

egg,

all-purpose flour (see Cook's Note)

cocoa powder

brown sugar

baking soda

vegetable oil

white vinegar

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.

Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.

Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake. 

Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes. 

Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes. 

I followed the recipe to the letter and I used Hershey's Special Dark 100% Cacao.  They came out VERY GOOD.  Next time I might add almond or peppermint extract to the cheesecake for a little extra flavor or try the mini choc chips like the other reviewer mentioned.  Easy, simple and didn't make a huge batch, because there's only two of us! Thanks for this recipe!  

My husband and I love these cupcakes. I have made these several times now. I store them in the fridge and they are twice as good the second day!!

This recipe also works great as mini cupcakes too! I also add 1/2 cup mini semisweet chocolate chips to the cream cheese batter. My family loves them!

These are amazing. I did add 1/4 cup cocoa nibs to the cheesecake mixture. I hate to not use any batter so I used all the chocolate batter in 12 cupcakes. Next time I will fill them 2/3 full so that they aren’t huge after adding cheesecake mixture. Then the yield should end up being 14-16 cupcakes. 

Made with a chocolate Oreo crust, silky cheesecake middle, and topped with a rich and creamy ganache, this Triple Chocolate Cheesecake is the ultimate in chocolate decadence! It&#x27;s perfect for all occasions - holidays, birthdays, and even Valentine&#x27;s Day for the ultimate chocolate lover&#x27;s feast!

Triple Chocolate Cheesecake

chocolate chips

chocolate shavings

whipped cream

berries

bittersweet chocolate, chopped

(8-ounce) packages cream cheese,

eggs

Oreo cookies (about 24 cookies)

unsalted butter, melted

Preheat oven to 350 degrees F.

Combine Oreo cookies and sugar in a food...

Combine Oreo cookies and sugar in a food processor and pulse until completely crushed into fine crumbs. Drizzle the melted butter over the crumbs, mixing in to moisten the crumbs.

Press the crust into the bottom of a...

Press the crust into the bottom of a 9-inch springform pan. Bake for 5-7 minutes to set, then remove from the oven to cool slightly.

Melt the chocolate in a medium microwave-safe bowl...

Melt the chocolate in a medium microwave-safe bowl by heating it in 20-30 second bursts of heat, stirring between each burst until completely melted. Set aside to cool slightly.

Meanwhile, combine the cream cheese, sugar, cocoa powder,...

Meanwhile, combine the cream cheese, sugar, cocoa powder, and vanilla in a large bowl. Mix well with a hand mixer until smooth.

Add the eggs one at a time, mixing...

Add the eggs one at a time, mixing on low speed after each addition just until incorporated, pausing to scrape the sides of the bowl. Be careful not to overmix, which can add air to your cheesecake filling and cause cracks.

Add the melted chocolate, mixing just until combined.

Transfer the filling to the prepared crust, smoothing...

Transfer the filling to the prepared crust, smoothing on top. Bake for 50-60 minutes just until the center is almost set but still slightly jiggly. Turn off the oven and crack the door to allow the cheesecake to cool gently for 15 minutes.

Remove the cheesecake from the oven and slide...

Remove the cheesecake from the oven and slide a thin knife around the rim of the pan to release the cheesecake, then let it cool for 1-2 hours at room temperature before transferring the cheesecake to the fridge to cool completely for another 2-3 hours, up to overnight.

Remove the cheesecake from the sides of the...

Remove the cheesecake from the sides of the springform pan and transfer to a serving plate.

Make the ganache by combining the chocolate chips...

Make the ganache by combining the chocolate chips and cream in a microwave safe bowl. Heat for 30 seconds, then stir well. If the chocolate chips aren't completely melted, heat for another 15-30 seconds.

Pour the ganache over the top of the...

Pour the ganache over the top of the cheesecake, then chill for 30 minutes to set.

Serve the cheesecake with chocolate shavings sprinkled over...

Serve the cheesecake with chocolate shavings sprinkled over the top and freshly whipped cream and berries on the side.

Hazelnut Liqueur Cheesecake

chocolate wafer cookie crumbs

butter, melted,

cream cheese

hazelnut liqueur

Chocolate drizzles

Hazelnuts dipped in chocolate

For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture. 

For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream. 

Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle. 

Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.

A chocolate cookie base, rich coffee cheesecake and a dark chocolate topping, all in one dessert? It could only be Eric Lanlard&#8217;s decadent cheesecake recipe. You could even go one step further&#8230; add booze! This espresso martini cheesecake is a must-make recipe.

Chocolate coffee baked cheesecake

unsalted butter, melted, plus extra to grease

chocolate cookies, crushed

mascarpone

golden caster sugar

milliliters double cream

vanilla paste

plain flour

medium free-range eggs, plus 1 free-range egg yolk

instant coffee

tsp coffee extract

For the chocolate topping

unsalted butter

tbsp crème fraîche

light muscovado sugar

dark chocolate, finely chopped

Pure cocoa powder

Preheat the oven to 150°C/fan130°C/gas 2. Grease a 22cm diameter springform cake tin.

Put the crushed cookies and melted butter in a bowl and mix. Tip into the tin and press down with the back of a spoon. Leave to set in the fridge for 15 minutes.

Put the cream cheese, mascarpone, golden caster sugar, cream, vanilla and flour into a large bowl and beat until smooth. Beat in the eggs and egg yolk. Dissolve the instant coffee in 2 tsp hot water, then beat into the mixture with the 2 tsp coffee extract.

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