John Nunziata's Chocolate Cheesecake

This chocolate cheesecake is seriously rich. Twelve squares of melted semi-sweet chocolate go into the batter along with ¾ cup of butter and a full cup of sour cream. The result is a dense, fudgy filling that’s closer to chocolate truffle than traditional cheesecake.

The crust gets grated chocolate mixed into the graham cracker crumbs, so even the base carries that deep cocoa flavor through every bite. Eggs beaten with sugar until pale give the filling a lighter structure that keeps all that richness from feeling like a brick.

Two hours of low baking sets the center slowly without cracking the top. The cheesecake is done when the center is firm but still has the slightest jiggle. It firms up completely during chilling.

Pro Tips

• Melt the chocolate in a double boiler, not the microwave. Gentle heat prevents seizing and burning
• Beat eggs and sugar until genuinely pale, not just combined. This adds air that lightens the dense batter
• Don’t open the oven during baking. Temperature swings cause cracks
• Chill for at least 4 hours, preferably overnight, before serving for the cleanest slices

Variations

• Add a tablespoon of espresso powder to the melted chocolate for a mocha cheesecake
• Use an Oreo cookie crust instead of graham cracker for a double-chocolate base
• Top with fresh raspberries and a dusting of cocoa powder before serving