Cocoa Cheesecake
Submitted by Aminator
A creamy cocoa cheesecake on a buttery graham cracker crust, topped with a smooth vanilla sour cream layer. Baked in a springform pan and garnished with fresh fruit. Serves 10 to 12.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
1 hrsThis cocoa cheesecake hits the sweet spot between rich chocolate truffle and classic New York cheesecake. The filling blends cream cheese with a generous half cup of cocoa powder for deep, bittersweet flavor without being over-the-top heavy.
After the first bake, a sweetened vanilla sour cream topping goes on and gets a quick second stint in the oven. It sets into a silky, tangy layer that balances the chocolate beautifully.
Chill it overnight, pop the springform, and finish with fresh fruit. Strawberries and raspberries are naturals here.
Kitchen Tips
- Let the cream cheese soften completely at room temperature to avoid lumps in the filling
- Cool the cheesecake gradually to prevent cracking; don’t rush it out of the oven
- Chill overnight for the cleanest slices and the best texture
Ingredients
Directions
Heat oven to 375℉ (190℃).
In large mixer bowl, beat cream cheese, ¾ cup sugar, cocoa and 1 teaspoon vanilla until well blended.
Add eggs; blend well. Pour batter into prepared Graham Crust.
Bake 20 minutes. Remove from oven; cool 15 minutes.
Increase oven temperature to 425℉ (220℃). In small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread evenly over top of cheesecake.
Bake 10 minutes; remove from oven.
Loosen cheesecake from side of pan; cool to room temperature.
Refrigerate several hours or overnight; remove side of pan.
Garnish with fresh fruit. Cover; refrigerate leftover cheesecake.
10 to 12 servings.
---Graham Crust---
In bowl, combine 1½ cups graham cracker crumbs, ⅓ cup sugar, and ⅓ cup melted butter or margarine.
Press mixture onto bottom and halfway up side of 9-inch springform pan.
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