Chocolate cheesecake combines the rich

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Chocolate cheesecake combines the rich

Chocolate cheesecake is tempting because it blends the rich, creamy texture of cheesecake with the strong, delicious flavour of chocolate. Chocolate enthusiasts will enjoy this dessert for special events, dinner parties, or lavish treats. Follow this thorough recipe to make the ideal chocolate cheesecake at home.

Ingredients:

For Crust:

  1. 1 ½ cups (150 g) Oreo or Graham cracker chocolate cookie crumbs
  2. 1/4 cup (50 g) granulated sugar
  3. 1/2 cup (115 g) unsalted melted butter

For Chocolate Cheesecake Filling:

  1. 24 oz (680 g) room-temperature cream cheese
  2. 200 g granulated sugar
  3. Sour cream or Greek yoghurt, 1 cup (240 ml), room temperature
  4. 4 big room-temperature eggs
  5. 8 oz (225 g) melted, slightly cooled semi-sweet or bittersweet chocolate
  6. 1 tsp vanilla
  7. 2 tbsp (15 g) cocoa powder (optional for chocolate flavour)
  8. A pinch of salt

Ganache topping:

  • 8 oz (225 g) finely chopped semi-sweet or bittersweet chocolate
  • 180 ml (¾ cup) thick cream
  • 1 tbsp (15 g) unsalted butter (optional for gloss)

Extra Decorations:

  • Whipping cream
  • Chocolate shavings/curls
  • Fresh berries

Instructions:

Making Crust:

Prepare Crust:

  • Heat the oven to 350°F (175°C). A 9-inch (23 cm) springform pan should be greased and lined with parchment paper.
  • Chocolate cookie crumbs, granulated sugar, and melted butter in a medium basin. It should resemble wet sand after stirring.
  • Push the mixture into the springform pan’s bottom to produce an even layer. Press it down evenly with a spoon or glass bottom.
  • After baking for 10 minutes, let the crust cool while you make the filling.

Making Chocolate Cheesecake Filling:

Melt chocolate:

  • Heat chopped chocolate in a heatproof basin over a double boiler or in the microwave in short bursts until smooth. Let cool slightly.

Make Cheesecake Batter:

  • Mix softened cream cheese with an electric mixer on medium speed in a large bowl for 2-3 minutes until smooth and creamy.
  • Beat in the granulated sugar gradually until smooth.
  • Stir in sour cream, Greek yoghurt, vanilla extract, cocoa powder, and a sprinkling of salt. Ensure complete mixing.
  • Beat the melted chocolate into the cream cheese batter until well mixed.
  • After adding each egg, mix on low speed until incorporated. Overmixing can shatter cheesecake.

Bake Cheesecake:

  • Spread chocolate cheesecake batter evenly over the pre-baked crust.
  • Install the springform pan in a bigger roasting pan and fill it with hot water halfway up the edges to prevent fractures. A bain-marie ensures consistent baking and prevents cheesecake cracking.
  • Bake the cheesecake at 350°F (175°C) for 50-60 minutes, or until the center is just set and slightly jiggly when gently shaken.
  • After turning off the oven, opening the door slightly and let the cheesecake cool for 1 hour. This gradual cooling prevents cracking.

Cool Cheesecake:

  • Remove the cheesecake from the water bath and carefully release it from the pan with a knife. Cool the cheesecake to room temperature.
  • To set, wrap the cheesecake in plastic and refrigerate for at least 4 hours or overnight.

Make Ganache Topping:

Prepare Ganache:

  • Chop chocolate and place in a heatproof basin. Heat heavy cream in a small pot on medium until it simmers.
  • To melt the chopped chocolate, pour hot cream over it and wait a few minutes.
  • Make the mixture glossy by stirring. Add butter and whisk until melted and mixed.

Top Cheesecake:

  • Spread ganache evenly over chilled cheesecake using a spatula. Before topping with whipped cream, chocolate shavings, or fresh berries, let the ganache set.

Serving Cheesecake:

  • Before serving, carefully remove springform pan sides.
  • Sharply slice the cheesecake, cleaning the blade between cuts for neat slices.
  • Serve chocolate cheesecake alone or with whipped cream and chocolate shavings for a decadent dessert.

Tips for Success:

  • Before cooking, make sure all ingredients, notably cream cheese and eggs, are room temperature. This makes smooth, lump-free batter.
  • Avoid Overmixing: Too much air in the batter might cause cracks. Mix ingredients slowly until mixed.
  • Cracks: The water bath and gentle cooling prevent cheesecake top cracking. Even if a crack appears, the ganache topping will hide it.

Conclusion

  • With its rich chocolate flavour and creamy cheesecake texture, this Chocolate Cheesecake is decadent. With its velvety texture and intense chocolate flavour, this cheesecake recipe will please even the most experienced bakers. Every bite of this decadent dessert is a wonderful combination of chocolate and creaminess.

 

 

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