Chocolate Cheesecake

This is a chocolate cheesecake that earns its name. Over 2 pounds of cream cheese and a cup-and-a-quarter of melted chocolate chips build a filling so rich and silky it slices like fudge. The sour cream layer on top adds tang and balances the intensity.

The water bath in the bottom of the oven is the make-or-break technique. The steam keeps the cheesecake’s surface humid as it bakes, preventing the dreaded crack across the top and ensuring even custard-set throughout. Don’t skip it; cheesecakes baked dry inevitably split.

Warming the eggs in the shell for 25 seconds before cracking is a small move with big payoff. Cold eggs hitting the warm cream cheese mixture seize it and cause lumps. Slightly warmed eggs blend smoothly and produce silky-textured batter.

Cornstarch is the secret stabilizer here. It prevents the eggs from over-cooking into a grainy curd and gives the cheesecake a smooth, sliceable texture rather than the wobbly French-style custard. Don’t worry about lumps; cornstarch dissolves into the cream and is invisible in the finished cake.

The doneness signal is firm edges with a slight wobble in the center. The center will firm up as the cheesecake cools and chills. Overbake and you get cracks and a dry texture.

The brief topping bake melds the sour cream layer onto the warm cheesecake for a seamless finish. Drizzle with melted chocolate after the whole thing cools completely.

Pro Tips

• Bring cream cheese to true room temperature; cold cream cheese stays lumpy.
• Wrap the springform pan in foil before putting it near the water bath to prevent leaks.
• Chill overnight before slicing for cleanest cuts.
• Use a hot, wet knife wiped between cuts for perfect slices.

Variations

• Add chopped almonds and use amaretto in place of vanilla for amaretto cheesecake.
• Use white chocolate instead of dark for a different effect.
• Top with fresh raspberries and a berry coulis for color contrast.