Chocolate Chunk Cheesecake
Submitted by CaptnLon
Chocolate chunk cheesecake layers a walnut-chocolate shortbread crust with a brown sugar cream cheese filling studded with chopped chocolate, finished with a chocolate ganache glaze. Bakery-style dessert.
YIELD
16 servingsPREP
20 minCOOK
110 minREADY
130 minChocolate chunk cheesecake is the bakery-counter showpiece that goes four layers deep, and every layer earns its place. A buttery walnut-chocolate shortbread crust replaces the usual graham cracker base, giving the slice a nutty, chocolaty foundation that holds up to a dense filling above. The filling itself is brown sugar cream cheese studded with chunks of bittersweet chocolate, so every forkful hits with a soft, fudgy pocket.
The technique that separates this from a so-so cheesecake is patience with temperatures. The crust pre-bakes at 350F (175C) until set, then the oven drops to 325F (165C) for the filling, which prevents the eggs from curdling or cracking the top. Room-temperature cream cheese and eggs are non-skippable; cold ingredients leave lumps that won’t beat out.
The sour cream and brown sugar topping bakes briefly on top of the partially-cooked cheesecake, forming a glossy, tangy seal. The final move is a poured ganache glaze made from heavy cream and chopped chocolate, cooled to room temperature so it drapes elegantly down the sides instead of sliding off.
Chill overnight. Cheesecake of this richness needs at least 8 hours to set up properly, and the flavors deepen significantly by morning.
Chef Tips
- Wrap the bottom of the springform pan in heavy foil before baking, leaking butter from the crust browns the pan but won’t ruin the dessert
- Beat the cream cheese on low to medium speed, high speed whips in too much air and causes cracking
- Tap the filled pan firmly on the counter twice to release air bubbles before baking
- Cool the ganache to body temperature before pouring, hot ganache melts the top of the cheesecake
Variations
- Swap walnuts for pecans or hazelnuts in the crust
- Replace bittersweet chocolate with white chocolate chunks for a marbled look
- Top with fresh raspberries for tart contrast against the rich filling
Ingredients
Directions
To make crust: Preheat the oven to 350℉ (180℃).
Mix flour and sugar, and cut in the butter until the mixture resembles coarse crumbs.
Add the nuts and chocolate.
In a separate bowl, mix the egg yolk and cream.
Add to the crumb mixture and stir until moistened.
Oil a 10-inch springform pan.
Pat the mixture into the bottom of the pan.
Bake for 15 minutes. Cool.
Reduce oven temperature to 325℉ (160℃).
To make filling: Using an electric mixer, beat the cream cheese and sugar until fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the sour cream, flour, vanilla, almond extract and chopped chocolate.
Pour into crust- lined pan and bake for 1 hour or until center moves slightly.
To make topping: Mix sour cream with brown sugar and pour over cheesecake.
Return to oven and bake 15 minutes longer.
Cool completely, then refrigerate overnight.
To make glaze: Heat the whipping cream over medium heat, add the chopped chocolate and stir until smooth.
Cool to room temperature, then drizzle over cheesecake.
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