Rich Chocolate Cheesecake
Submitted by torstend
Velvety chocolate cheesecake with spiced chocolate wafer crust, triple chocolate filling from cocoa, melted chocolate and whipped cream, garnished with chocolate curls.
YIELD
10 servingsPREP
30 minCOOK
READY
10 hrsThis luxurious chocolate cheesecake gets its extraordinary richness from three forms of chocolate - unsweetened chocolate melted into the batter, cocoa powder for depth, and whipped cream folded in for cloud-like texture.
The unexpected hint of nutmeg in the chocolate wafer crust adds warmth that complements the intense chocolate without overpowering it.
A lower baking temperature (300°F) and extended oven cool-down create that coveted crack-free surface that’s ready for elegant garnishes like whipped cream rosettes and chocolate curls.
Chef Tips
- Beat cream cheese until fluffy before adding sugar to eliminate any lumps
- Fold whipped cream gently using a rubber spatula to maintain airiness
- Don’t open oven door during the 30-minute cool-down period
- Refrigerate overnight (8 hours minimum) for the best texture and clean slicing
- Make chocolate curls by running a vegetable peeler along the edge of a chocolate bar at room temperature
Ingredients
Directions
Combine first 3 ingredients, mixing well.
Press mixture into bottom of a 9-inch springform pan; chill.
Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, mixing well after each addition.
Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well.
Gently fold in whipped cream; spoon into prepared pan.
Bake at 300 for 1 hour.
Turn oven off; allow cheesecake to cool in oven an additional 30 minutes.
Refrigerate 8 hours.
Remove sides of pan and garnish with additional whipped cream, chocolate curls.
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