This is a basic chocolate cheesecake recipe. Just five ingredients and a prepared biscuit base result in a decadent, rich and chocolaty cheesecake that everyone will love.
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 followed the recipe exactly, but I did not like the outcome. I agree with SWEETWHEAT, except I rate this recipe lower because the texture and consistency are absolutely nothing like a cheesecake ought to be. What you end up with is essentially a fudge pie, which, although rich and chocolaty, will disappoint anyone expecting a dish with the texture of actual cheesecake. Even though this is an incredibly simple recipe, I won't make it again because the final product did not live up to my expectations. It's not creamy or light at all. It's dense, too thick, and very heavy. UPDATE: Well, "zestytomato," I am one of the persons who knows that a cheesecake is NOT supposed to have the consistency of fudge, which is exactly how this recipe turns out, like a block of fudge in a crust. Cheesecake is, if made properly, light. There is a big difference between dense and heavy (as this fake "cheesecake" is) and rich and light (which conventional cheesecake most definitely is). - 21 Feb 2008 (Review from Allrecipes US | Canada)
WARNING!! Take small pieces!! It's very rich and very, very yummy. Additionally it's easy to make. My coworkers loved every bite. In response to another reviewer's problem with too much batter when filling the pie crust, I think the problem was that too small of a crust was used. The majority of the graham cracker crusts in the grocery stores are 8-in. If you look a little further, there are some 9-in ones to be found. The batter fit just perfectly in the 9-in crust. Thanks Kristie for a recipe I will use again and again. - 27 Sep 2001 (Review from Allrecipes US | Canada)
I baked this for a church bake sale,and it sold quick! I melted some of the chocolate chips and glazed it over the top for finishing touches. As many of the others say, you will need a bigger crust! Other than that great! - 20 Jul 2002 (Review from Allrecipes US | Canada)