Ultra Chocolate Cheesecake
Submitted by aprilcanada
Ultra chocolate cheesecake with cocoa in both the mocha cookie crust and the creamy sour cream filling. Double the chocolate, intensely rich, and baked until silky smooth for serious chocolate lovers.
YIELD
1 cakePREP
40 minCOOK
1 hrsREADY
2 hrsIf regular cheesecake is a love letter, this one is a full-blown declaration of chocolate obsession.
The mocha crumb crust blends vanilla wafer crumbs with cocoa and a hint of coffee for a base that’s dark, crumbly, and fragrant.
The filling doubles down on chocolate with a half cup of cocoa whipped into three blocks of cream cheese, sour cream, sugar, and vanilla for a texture that’s impossibly dense and smooth.
Every forkful is pure, intense chocolate that melts on the tongue.
Pro Tips
- Soften the cream cheese fully at room temperature. Cold cream cheese means lumpy filling
- Beat the cream cheese and sugar until truly fluffy before adding anything else
- Add eggs last and beat just until combined. Over-beating eggs causes the cheesecake to crack
- Loosen the cake from the pan sides with a knife as soon as it comes out of the oven to prevent cracking as it contracts
- Cool completely at room temperature before refrigerating, then chill for at least 4 hours before serving
Ingredients
Directions
Prepare MOCHA CRUMB CRUST.
Heat oven to 350℉ (180℃). In large bowl, beat cream cheese and sugar until fluffy.
Add sour cream and vanilla; beat until blended.
Add cocoa and flour; beat until blended.
Add eggs; beat well.
Pour into crust. Bake 50 to 55 minutes or until set.
Remove from oven to wire rack. With knife, loosen cake from side of pan .
Cool completely; remove side of pan.
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