Death Chocolate Cheesecake (Printable Version)
# What You'll Need:
→ Chocolate Cookie Crust
01 -
225 grams chocolate graham crackers (approx. 15 full sheets), finely crushed
02 -
113 grams unsalted butter, melted
→ Double Chocolate Cheesecake Filling
03 -
680 grams full-fat cream cheese, softened to room temperature
04 -
200 grams granulated sugar
05 -
60 grams unsweetened cocoa powder, sifted
06 -
113 grams semisweet baking chocolate, melted and slightly cooled
07 -
4 large eggs, at room temperature
08 -
120 milliliters sour cream
09 -
1 teaspoon vanilla extract
→ Chocolate Ganache Topping
10 -
170 grams semisweet chocolate chips
11 -
120 milliliters heavy cream
# Step-by-Step Directions:
01 -
Preheat oven to 160°C. Mix crushed chocolate graham crackers and melted butter until evenly combined. Press mixture firmly and evenly into the bottom of a 23 cm (9-inch) springform pan. Bake for 10 minutes, then remove from oven and set aside to cool.
02 -
In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and sifted cocoa powder, mixing until fully incorporated. Add melted chocolate and blend evenly. Incorporate eggs one at a time, mixing gently after each addition. Stir in sour cream and vanilla extract until smooth, scraping down the bowl to ensure even texture.
03 -
Pour filling over the prepared crust and spread evenly. Bake at 160°C for 50-60 minutes until edges are set and center slightly jiggles. Turn off the oven, slightly crack the door open and leave cheesecake inside for one hour to cool gradually. Remove from oven and cool completely at room temperature before chilling in refrigerator for at least 4 hours or overnight.
04 -
Heat heavy cream in a small saucepan until just simmering. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Allow to cool slightly before pouring over chilled cheesecake.
05 -
Pour ganache evenly over the top of the chilled cheesecake, allowing it to cover the edges. Return to refrigerator and chill for an additional 1-2 hours until ganache is set. For clean slices, run a sharp knife under hot water, wipe dry, and cut between servings.
# Helpful Notes:
01 -
Use full-fat cream cheese and ensure both cream cheese and eggs are at room temperature for a smooth and creamy texture. Gradual cooling in the oven prevents cracks without a water bath. Chill thoroughly before serving for clean cuts.