Chocolate Lover's Cheesecake

    Chocolate Lover's Cheesecake

    (73)
    10saves
    1hr


    73 people made this

    About this recipe: If you love chocolate and cheesecake -- this chocolate cheesecake recipe is for you. It's extremely decadent and a purist's idea of what chocolate cheesecake should be!

    Ingredients
    Serves: 12 

    • 125g digestive biscuit crumbs
    • 5 tablespoons caster sugar
    • 5 tablespoons melted butter
    • 450g cream cheese, softened
    • 175g caster sugar
    • 50g unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 170g plain chocolate, chopped
    • 225ml soured cream
    • 2 tablespoons caster sugar
    • 2 teaspoons vanilla extract

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. To make biscuit base, stir together biscuit crumbs and 5 tablespoons sugar. Blend in 5 tablespoons melted butter or margarine. Press mixture onto bottom and halfway up side of 23cm springform cake tin. Preheat oven to 190 C / Gas 5.
    2. In large mixer bowl, beat cream cheese, 175g sugar, cocoa powder and 1 teaspoon vanilla until light and fluffy. Add eggs; blend well. Stir in chopped chocolate. Pour over the prepared base.
    3. Bake for 20 minutes. Remove from oven and let cool for 15 minutes. Increase oven temperature to 220 C / Gas 7.
    4. In a small bowl, stir together soured cream, remaining 2 tablespoons sugar and 2 teaspoons vanilla. Stir until smooth. Spread evenly over baked filling. Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of tin. Cool completely; remove ring of tin. Refrigerate before serving. Cover; refrigerate leftovers -- If any.

    Cheesecake tips

    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.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (73)

    Reviews in English (72)

    by
    36

    I made this for my husband's Easter potluck. When he called me in the afternoon he said, and I quote " I went in the lunchroom to get the pan and caught a guy licking it" Gross, but you get the point! Apparently, it was a huge hit and not a morsel was left. The only reason I give it 4 instead of 5 stars is because I had to make alterations suggested by a few other members in order to get the recipe to work. 1. I melted the chocolate chips 2. I added approximately 7 minutes to the cooking time as it was undercooked after the suggested time. Thank you for the great recipe!!  -  17 Apr 2007  (Review from Allrecipes US | Canada)

    by
    27

    Absolutly wonderful cheesecake. I made mine in a pie dish and it still comes out fine. I also use an oreo crust (about half a bag of oreos and 3/4 stick of melted butter)- hey.. if your gonna go chocolate... go all the way! I omit the chocolate chips (to keep the smooth velvety texture) and add 1/4 C expresso to make a "chocolate cappachino" cheesecake. Personally, I think it tastes better than that choc capp. cheesecake recipe on here and WAY easier!! I dont use the sour cream topping because the cheesecake has such a beautiful chocolatly color by itself... Thank you for the recipe!  -  15 Nov 2003  (Review from Allrecipes US | Canada)

    by
    22

    I misread the recipe and melted the chocolate chips before mixing them into the cheesecake mixture. It was a good mistake to make. The cake is rich and creamy and so chocolatey. I also added a tiny bit of cinnamon and topped it with sliced fresh strawberries. I used a ready-made chocolate crumb crust. Yum!  -  09 Feb 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate