Chocolate Cheesecake
A decadent, velvety chocolate cheesecake with a buttery cookie crust that is sure to impress any dessert lover.
Ingredients
- •1 1/2 cups chocolate cookie crumbs (about 20 cookies)
- •4 tablespoons unsalted butter, melted
- •16 ounces cream cheese, softened to room temperature
- •1/2 cup granulated sugar
- •2 large eggs
- •1 teaspoon vanilla extract
- •6 ounces high-quality semi-sweet chocolate, melted and slightly cooled
Instructions
- 1
Preheat your oven to 325°F (165°C) and grease an 8-inch springform pan.
- 2
Mix the cookie crumbs and melted butter together, then press firmly into the bottom of the pan and bake for 8 minutes. Let it cool.
- 3
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- 4
Add the eggs one at a time, mixing on low speed until just combined, then stir in the vanilla extract.
- 5
Gently fold in the melted chocolate until the mixture is uniform in color.
- 6
Pour the batter over the prepared crust and smooth the top with a spatula.
- 7
Bake for 45 to 50 minutes, or until the edges are set but the center still has a slight jiggle.
- 8
Turn off the oven and let the cheesecake sit inside with the door cracked for 30 minutes to prevent cracking.
- 9
Remove from the oven, cool completely to room temperature, then refrigerate for at least 4 hours before serving.
💡 Chef tips
- Ensure your cream cheese and eggs are at room temperature to avoid lumps in the batter.
- For a cleaner slice, dip your knife in hot water and wipe it dry between each cut.
- You can store this 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 have a smooth, crack-free surface, a rich chocolate aroma, and a dense, silky texture that melts in your mouth.