Chocolate Cheesecake
A decadent, velvety chocolate cheesecake with a buttery crust that is sure to impress any chocolate lover.
Ingredients
- •1 1/2 cups chocolate graham cracker crumbs (about 12 crackers)
- •6 tablespoons unsalted butter, melted
- •16 ounces cream cheese, softened to room temperature
- •1/2 cup granulated sugar
- •2 large eggs, room temperature
- •1 teaspoon vanilla extract
- •6 ounces semi-sweet chocolate, melted and slightly cooled
- •1/4 cup sour cream
Instructions
- 1
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- 2
In a medium bowl, combine the graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of the prepared pan.
- 3
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- 4
Add the eggs one at a time, beating on low speed until just incorporated, then stir in the vanilla extract.
- 5
Gently fold in the melted chocolate and sour cream until the batter is uniform in color.
- 6
Pour the batter over the crust and smooth the top with a spatula.
- 7
Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
- 8
Turn off the oven and leave the door slightly ajar for 30 minutes to allow the cheesecake to cool gradually, preventing cracks.
- 9
Remove from the oven, run a knife around the edge of the pan, and refrigerate for at least 4 hours before serving.
💡 Chef tips
- Ensure all your ingredients are at room temperature to prevent lumps in your batter.
- To prevent cracks, avoid over-mixing the batter once the eggs are added.
- Store the cheesecake in the refrigerator for up to 5 days, or freeze it for up to 2 months.
✅ How it should turn out
The finished cheesecake should be smooth, dense, and rich, with a deep chocolate flavor and a perfectly crisp, buttery crust.