Description
This decadent chocolate cream cheese cheesecake is rich, creamy, and perfect for any occasion.
Ingredients
Scale
- 1 box 9-ounce chocolate wafer cookies
- 6 tbsp unsalted butter (3/4 stick) (melted)
- 1 1/2 cup whipping cream
- 1 tsp instant coffee powder
- 12 oz semi-sweet chocolate (finely chopped)
- 2 8-ounce packages cream cheese (room temperature)
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
- 1/2 cup whipping cream
- 4 oz dark or semi-sweet chocolate (finely chopped)
- 1/2 cup whipping cream
- 4 oz white chocolate (finely chopped)
Instructions
- Preheat oven to 350°F.
- Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil.
- Spray bottom of your pan with an oil spray liberally.
- Finely grind the cookies in your food processor. Next add in the butter and blend until incorporated.
- Gently press the cookie mixture into the bottom of the pan not going up the sides and pop in the fridge while you work on the filling.
- Add the cream and coffee powder to a medium saucepan. Stir over medium heat until coffee powder completely dissolves.
- Reduce heat to low and add in the chocolate. Whisk until it completely melts and everything is smooth. Cool for 10 minutes.
- In the bowl of your mixer, beat cream cheese and sugar until super smooth then add in the cornstarch followed by the sour cream and vanilla and beat super well.
- Add eggs 1 at a time, mixing after each is added.
- Whisk 1 cup of the cream cheese mixture into chocolate mixture. Return chocolate mixture to remaining cream cheese mixture in the mixer bowl and whisk until smooth. Pour the batter over the crust.
- Place springform pan in a large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan.
- Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
- Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to rack and cool. Then cover and chill overnight.
- Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
- Pour glaze over top of cake. Using a spatula, smooth glaze evenly over the top. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring cream to a boil in a heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
- Drizzle over set chocolate ganache glaze in a pretty pattern. Refrigerate until both glazes are set, at least 2 hours.
- Using a knife, cut around the sides of the pan to loosen the cake. Remove pan sides. Cut into wedges and serve.
Notes
- This cheesecake can be made a day in advance for convenience.
- For a richer flavor, use high-quality chocolate.
- Ensure cream cheese is at room temperature for a smoother batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg