If you’re a chocolate lover, this Double Chocolate Cheesecake Recipe is about to become your new favorite dessert. Imagine a rich, creamy cheesecake made with luscious chocolate and a decadent chocolate cookie crust. This cheesecake is perfect for any occasion—from birthday celebrations to holiday gatherings, or simply as an indulgent treat for yourself. Whether you’re hosting a dinner party or looking for a sweet way to satiate your cravings, this cheesecake will impress everyone. Let’s dive into the details of how to create this chocolate dream!
What You’ll Love About This Recipe
- Decadent Flavor: The combination of cream cheese and chocolate creates a rich and creamy texture that melts in your mouth.
- Easy to Make: With simple instructions, even beginner bakers can master this cheesecake.
- Stunning Presentation: Topped with chocolate whipped cream and raspberry coulis, it’s as beautiful as it is delicious.
- Versatile: This cheesecake is great for any occasion and can easily be paired with different toppings like fresh fruits or sauces.
Ingredient Notes
- Chocolate Cookies: 1 pound 4 ounces of cream-filled chocolate cookies (about 48 total) create a deliciously rich crust.
- Unsalted Butter: 1 stick of melted unsalted butter binds the crust together and adds richness.
- Cream Cheese: 24 ounces of softened full-fat cream cheese provide the creamy base for the cheesecake.
- Sugar: 1 ¼ cups of granulated sugar sweetens the cheesecake perfectly.
- Sour Cream: ½ cup of full-fat sour cream adds tanginess and creaminess.
- Vanilla Extract: 1 teaspoon enhances the overall flavor.
- Eggs: 4 large eggs plus 1 egg yolk at room temperature help set the cheesecake.
- Sea Salt: 1 teaspoon balances the sweetness.
- Cornstarch: 3 tablespoons of cornstarch helps stabilize the cheesecake.
- Espresso Powder: 1 teaspoon intensifies the chocolate flavor.
- Cocoa Powder: ½ cup of cocoa powder deepens the chocolate taste.
- Chocolate Chips: 2 cups of semi-sweet chocolate chips are melted into the filling for an extra chocolate punch.
- Whole Milk: 3 tablespoons of whole milk helps in melting the chocolate chips.
- Heavy Whipping Cream: ½ cup of heavy whipping cream is used to create the whipped topping.
- Raspberry Coulis: A drizzle of raspberry coulis adds a refreshing contrast to the rich chocolate.
Tools of the Trade
- Springform Pan: Essential for baking cheesecakes, allowing for easy removal.
- Mixing Bowls: A variety of sizes will make mixing ingredients easier.
- Electric Mixer: Helps achieve a smooth and creamy cheesecake filling.
- Rubber Spatula: Perfect for folding ingredients without deflating the mixture.
- Measuring Cups and Spoons: Accurate measurements are crucial for baking success.
Make Double Chocolate Cheesecake Recipe: A Simple Method
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a food processor, crush the cream-filled chocolate cookies until they resemble fine crumbs. Transfer the crumbs to a mixing bowl and pour in the melted unsalted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue mixing until well combined. Add the sour cream, vanilla extract, and mix until smooth.
Step 3: Incorporate the Eggs
Add in the room temperature eggs, one at a time, mixing on low speed after each addition. Ensure each egg is fully incorporated before adding the next. This will help your cheesecake rise beautifully and remain creamy.
Step 4: Add the Dry Ingredients
Sprinkle in the sea salt, cornstarch, cocoa powder, and espresso powder. Mix until just combined—be careful not to overmix at this stage.
Step 5: Melt the Chocolate
In a microwave-safe bowl, combine 2 cups of semi-sweet chocolate chips with 3 tablespoons of whole milk. Microwave in 30-second intervals, stirring in between, until melted and smooth. Allow the chocolate to cool slightly, then fold it into the cheesecake mixture.
Step 6: Pour and Bake
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
Step 7: Cool and Chill
Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour. Once cooled, refrigerate for at least 4 hours, or overnight for the best results.
Step 8: Whip the Topping
When ready to serve, whip the heavy cream until soft peaks form. Spread or pipe the chocolate whipped cream over the top of the cheesecake. For an extra touch, drizzle on some raspberry coulis and sprinkle with chocolate shavings if desired.
If You’re Out Of…
- Chocolate Cookies: Use graham crackers or digestive biscuits for a different crust.
- Cream Cheese: Neufchâtel cheese can be used as a lower-fat alternative.
- Sour Cream: Plain yogurt or crème fraîche works well in place of sour cream.
- Espresso Powder: Instant coffee granules can be used as a substitute.
Troubles You Can Avoid
- Overbaking: Keep an eye on the cheesecake, as it’s better to underbake slightly than to dry it out.
- Cracking: Allow the cheesecake to cool gradually in the oven to prevent cracks.
- Removing from the Pan: Use a hot knife to gently run along the edges before releasing the springform.
Shelf Life & Storage
The Double Chocolate Cheesecake can be stored in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the fridge overnight before serving.
Reader Q&A
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but it may affect the creaminess and texture of the cheesecake. Full-fat cream cheese is recommended for the best results.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time, as it tastes even better after chilling overnight. Just be sure to cover it well in the fridge.
What can I use instead of raspberry coulis?
Other fruit sauces, such as strawberry or blueberry, can be used. You can also simply serve it with fresh berries for a delightful touch.
How do I know when the cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to cook as it cools.
Hungry for More?
Explore more delicious recipes that will satisfy your sweet tooth and elevate your baking game. From cakes to cookies, there’s always something new to try.
This Double Chocolate Cheesecake Recipe is a delightful way to indulge in a creamy, chocolatey dessert that is sure to impress. With its rich flavors and smooth texture, it’s a treat that everyone will love. So gather your ingredients, follow the steps, and prepare to be amazed by how delicious homemade cheesecake can be!
Double Chocolate Cheesecake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a food processor, crush the cream-filled chocolate cookies until they resemble fine crumbs. Transfer the crumbs to a mixing bowl and pour in the melted unsalted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue mixing until well combined. Add the sour cream, vanilla extract, and mix until smooth.
- Add in the room temperature eggs, one at a time, mixing on low speed after each addition. Ensure each egg is fully incorporated before adding the next.
- Sprinkle in the sea salt, cornstarch, cocoa powder, and espresso powder. Mix until just combined—be careful not to overmix at this stage.
- In a microwave-safe bowl, combine 2 cups of semi-sweet chocolate chips with 3 tablespoons of whole milk. Microwave in 30-second intervals, stirring in between, until melted and smooth. Allow the chocolate to cool slightly, then fold it into the cheesecake mixture.
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
- Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour. Once cooled, refrigerate for at least 4 hours, or overnight for the best results.
- When ready to serve, whip the heavy cream until soft peaks form. Spread or pipe the chocolate whipped cream over the top of the cheesecake. Drizzle on some raspberry coulis and sprinkle with chocolate shavings if desired.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This cheesecake freezes well for up to 3 months; wrap tightly before freezing.
- Let the cheesecake cool gradually to avoid cracks.
