Ultimate Decadent Chocolate Cheesecake with Ganache
A rich, creamy chocolate cheesecake with a chocolate cookie crust and glossy ganache. Perfect for holidays and celebrations.
Ingredients
For the Crust
- 1 ½ cups chocolate wafer crumbs
- ¼ cup unsalted butter, melted
For the Chocolate Cheesecake Filling
- 12 oz bittersweet chocolate, chopped
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tbsp unsweetened cocoa powder
- 4 large eggs
- 2 large egg yolks
- ¾ cup heavy cream, room temperature
- 1 tsp vanilla extract
For the Chocolate Ganache
- 8 oz semi-sweet chocolate, finely chopped
- 1 ¼ cups heavy cream
- ¼ cup unsalted butter, cubed and softened
Instructions
1. Prepare the Crust
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan and wrap the outside securely with several layers of heavy-duty foil.
- Combine chocolate wafer crumbs and melted butter until fully moistened.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then cool completely on a wire rack.
2. Make the Cheesecake Filling
- Melt the chopped bittersweet chocolate using a heatproof bowl set over a pot of gently simmering water. Stir until smooth, then set aside to cool slightly.
- In a food processor or blender, blend the cream cheese until silky.
- Add granulated sugar, brown sugar, and cocoa powder; blend again until smooth.
- Add eggs, yolks, and heavy cream. Pulse until just combined.
- Fold in the melted chocolate, then blend in the vanilla.
- Pour the filling over the cooled crust.
3. Bake Using a Water Bath
- Place the springform pan inside a large roasting pan.
- Pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform pan.
- Bake for 1 hour and 10 minutes. The center should look set but still slightly wobbly.
- Remove from the water bath and loosen the foil.
- Run a knife around the edges to prevent cracking.
- Cool completely, then refrigerate for at least 6 hours.
4. Make the Ganache
- Place chopped chocolate in a heat-safe bowl.
- Heat the heavy cream until gently simmering, then pour half over the chocolate.
- Let sit for 1 minute, then whisk until smooth.
- Add remaining cream and whisk until glossy.
- Stir in the butter until melted.
- Pour over the chilled cheesecake and let set for 1 hour.
Notes
- Use high-quality chocolate bars for best flavor and texture.
- Fully soften cream cheese for a lump-free filling.
- Chill thoroughly before slicing to ensure clean cuts.
- This cheesecake freezes beautifully, making it ideal for entertaining.