Chocolate Covered Chocolate Cheesecake

Three layers of chocolate make this cheesecake absurdly rich. A chocolate cookie crumb crust holds a dense, creamy chocolate cheesecake filling, and the whole thing gets sealed in a thick coat of semisweet ganache that sets to a glossy, fudgy shell.

The oven-cooling trick is the key to a crack-free top. After 40 minutes of baking, you turn the oven off and let the cheesecake cool gradually inside. That slow temperature drop prevents the surface from contracting too fast and splitting open.

The ganache coating covers any imperfections anyway, but a smooth cheesecake underneath means cleaner slices and a more even layer of chocolate on top.

Kitchen Tips

• Bring the cream cheese to full room temperature before beating. Cold cream cheese leaves lumps that no amount of mixing will smooth out.
• Add eggs one at a time and mix on low speed. Over-beating incorporates air bubbles that rise and crack the surface during baking.
• Let the ganache cool until it’s thick enough to coat the back of a spoon before pouring over the cheesecake. Too hot and it runs right off.
• Use a knife dipped in hot water for clean slices. Wipe between each cut.

Variations

• Add a tablespoon of espresso powder to the filling for a mocha cheesecake with deeper chocolate flavor.
• Use dark chocolate (70% cacao) in the ganache for a more bittersweet, less sweet finish.
• Press chopped toasted hazelnuts into the ganache before it sets for a chocolate-hazelnut spin.