Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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Anna's Triple Chocolate Cheesecake Recipe UNCUT!
Anna Olson shows you her incredible Triple Chocolate Cheesecake recipe from start to finish. Watch along and bake with Anna!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 25 minutes, plus chilling
Cook Time: 75 minutes
Ingredients
Crust
1½ cups (210 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Cheesecake
12 oz (360 g) semisweet couverture/baking chocolate, chopped
24 oz (750 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar (divided)
½ cup (100 g) packed light brown sugar
3 Tbsp (22 g) cocoa powder
½ tsp fine salt
¾ cup (175 mL) full-fat sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 large egg yolks, room temperature
Ganache Topping
¾ cup (175 mL) whipping cream
3 Tbsp (45 g) unsalted butter
6 oz (180 g) semisweet couverture/baking chocolate, chopped
Directions
1. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil.
2. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan. Bake for 10 minutes to set it (there will be no visible change once baked), then cool while preparing the filling.
3. For the cheesecake, melt the chocolate by placing it in a metal bowl set over a pot filled with 1 inch (2.5 cm) of barely simmering water, stirring gently with a spatula until smooth. Set aside while preparing the cheesecake batter.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, scraping down the bowl once or twice. Add half of the granulated sugar, then beat at medium-high and scrape down the bowl again. Add the remaining granulated sugar and the brown sugar and beat again, once again scraping down the bowl. Beat in the cocoa powder and salt at low speed, then beat in the sour cream and vanilla, again scraping the bowl to ensure the batter is smooth (it will be quite fluid now).
5. Add the eggs and egg yolks one at a time, while mixing at medium-low speed, until fully combined. Pour in the melted chocolate (still warm is OK) and beat at medium-low until smooth.
6. Place the springform pan in a large roasting pan and pour the batter into the pan. Fill the roasting pan with boiling water so that the water comes to at least halfway up the sides of the pan (this is easiest done at the oven). Bake the cheesecake for about 65 minutes until it loses its surface shine and jiggles in the centre.
7. Transfer the pan from the water bath to a cooling rack. After letting the cake cool for 10 minutes, run a palette knife around the inside edge of the springform pan (this helps prevent cracks from developing while the cake cools). Let the cheesecake cool completely (cooling can take up to 2 hours) before chilling, uncovered, overnight.
8. Release the sides of the springform pan and transfer the chilled cheesecake to a platter or cake stand.
9. For the ganache, heat the cream and butter in a saucepan over medium-high heat until it just begins to bubble. Pour this mixture over the chopped chocolate, let it sit for a minute and then gently stir with a spatula until the chocolate has melted and the ganache is smooth.
10. Pour the ganache over the centre of the cheesecake. Using an offset spatula, quickly but gently spread the ganache to the edges of the cake, coaxing it just over the top edge to drip down the sides a little (the chilled cheesecake will set the ganache relatively quickly). Chill the cheesecake, uncovered, until ready to serve. Once cut, cover the cut surface directly with parchment or plastic wrap and it will keep in the fridge for up to 4 days.
Notes
You know you have a serious chocolate-lover’s dessert when it calls for over a pound of chocolate!
The smooth, satiny ganache top to this cheesecake leaves you open to decorate it as you wish. Write a greeting in melted white chocolate, add a few berries or edible flowers, or even add more chocolate by using a vegetable peeler to grate curls from a block of chocolate.
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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#AnnaOlson #Chocolate #Cheesecake
Triple Chocolate Cheesecake in the Ninja Foodi or Instant Pot
Decadent and delicious, this cheesecake is a chocolate lovers dream! Every component of this cheesecake is simple to make and I walk you through it step-by-step. PLUS I make some cute little truffles with the leftover ganache. ???????????? CLICK FOR RECIPE & DETAILS ????????????
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You can find the written recipe on my website:
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Make This Triple Chocolate Cheesecake At Home
????The ultimate triple chocolate cheesecake
This rich and decadent chocolate cheesecake has an Oreo cookie crust, creamy chocolate cheesecake filing and a final layer of velvety chocolate ganache.
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????Ingredients for the crust:
Oreos 160g
Melted butter 60g
????Ingredients for cheesecake filling:
Cream cheese at room temperature 400g
White granulated sugar ½ cup
Brown sugar 1/3 cup
Cacao powder 1 ½ tbsp
Vanilla Extract 1 tsp
Eggs 2
Greek yogurt ¼ cup
Heavy cream ½ cup
Melted chocolate ½ cup
????Ingredients for Chocolate ganache:
Heavy whipping cream ½ cup
Chocolate chips ½ cup
1:1
????Directions:
1. In a bowl, combine Oreo cookie crumbs and melted butter. Press the crumble into 24 cm greased cake pan and bake it in a preheated oven for 10-11 minutes at 180C/ 350F. Allow it to cool down completely. Then wrap the bottom of the spring-form pan with aluminium foil.
2. Add cream cheese to a bowl and beat until it is smooth.
3. Add sugar and beat for about 2 minutes on a medium high speed.
4. Now add cacao powder, vanilla extract and beat again until just combined.
5. Crack eggs into the same bowl one at a time and mix until just incorporated.
6. Lastly, mix in Greek yogurt and heavy cream. Avoid over mixing the filling because it could result in a cracked cheesecake.
7. Pour the filling onto the baked crust. Drop the pan on the counter a few times to get rid of any air bubbles.
8. Place the spring-form pan in the middle rack of the oven. On the bottom rack of the oven, place a roasting dish or baking tray with hot boiling water. You will be needing 1 inch of hot water in your roasting dish.
9. Bake it in a water bath for 1 hour. For the first 30 minutes, bake it at 175C/345F and then reduce the temperature to 150C/300F and bake it for another 30 minutes.
10. After 1 hour, turn off the oven, open the door and leave it in there until it has cooled down.
11. Once it has reached room temperature, cover with plastic wrap and chill overnight.
12. Now, pour the ganache over the top and refrigerate it for at least 15 minutes or until set.
13. Top with chocolate shavings and enjoy!
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????Music by Juan Sánchez - Luz de Luna -
Triple Chocolate Cheesecake (No-Bake)
❤️ SUBSCRIBE: Calling all chocolate lovers!! This no-bake chocolate cheesecake is a hunk of pure, sexy & delicious sin!
The filling is loaded with several different chocolates, with an Oreo cookie crust, finished off with creamy ganache and piled high with berries. It’s easy enough to make on a weekday and elegant and delicious enough for special occasions! The texture is so perfectly firm and creamy with the best chocolate flavor ever!!
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Making Triple Chocolate and Vanilla Cheesecake
Hi guys! so many people have asked for this recipe and now you get it and a step by step tutorial!! how great is that huh?