This chocolate cheesecake recipe is pure heaven. A chocolate biscuit base makes for a delicious twist from the typical digestive cheesecake base. Use best quality chocolate and cocoa for best results.
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
I was desperately wanting to make a "homemade" cheesecake...chocolate nonetheless and was suprised when I saw this one. It's exactly like the one in an old Taste of Home issue. It actually ranked as a runner-up in their cheesecake contest so I decided to give it a try. The only alteration I made was to use crushed oreo cookies in place of the wafer crumbs because I didn't have any. Needless to say, this turned out beautifully...and it being my first real cheesecake, I was very proud of myself. Thanks for posting this Diane. - 14 Feb 2003 (Review from Allrecipes US | Canada)
Great cheesecake! I would cut the topping in half though - it was too thick and weighed down the cheesecake - made it sink. I'd definitely make it again though. Thanks for the recipe! - 05 Jun 2001 (Review from Allrecipes US | Canada)
pretty good, rich cheesecake, although the chocolate topping was not necessary. it was really heavy and my boyfriend and i ended up picking it off. if i make this again i would not put the topping on it. - 06 Feb 2001 (Review from Allrecipes US | Canada)