Chocolate Cheesecake

This baked chocolate cheesecake has a crisp cocoa-crumb base and a smooth filling flavored with melted dark chocolate. A low oven and gradual cooling reduce sudden temperature changes that cause deep cracks. Chilling overnight produces the cleanest slices and fullest chocolate flavor.

Equipment and timing

9-inch springform pan
Rimmed baking sheet
Electric mixer
Mixing bowls and spatula
Instant-read thermometer

Yield: 12 slices
Preparation: 25 minutes
Baking: 55 to 65 minutes
Oven: 325°F/165°C

Ingredients

Crust:

1 1/2 cups chocolate cookie crumbs
4 tablespoons unsalted butter, melted

Filling:

24 ounces block cream cheese, softened
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
6 ounces bittersweet chocolate, melted and cooled slightly
3/4 cup sour cream, room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature
1/4 teaspoon fine salt

Method

Heat the oven to 325°F/165°C. Grease the springform pan. Mix crumbs and butter, press firmly across the base, and bake for 8 minutes. Cool while preparing the filling.
Beat cream cheese on low until smooth. Add sugar, cocoa, and salt and mix only until blended. Mix in melted chocolate, sour cream, and vanilla.
Add eggs one at a time on low speed, stopping when each disappears. Scrape the bowl and fold briefly by hand. Pour over the crust and place the pan on a baking sheet.
Bake 47 to 57 minutes more, until the outer edge is set and the center moves as one small wobbling area. The center should reach at least 160°F/71°C.
Turn off the oven, crack the door, and leave the cheesecake inside for 30 minutes. Cool fully on a rack, cover, and refrigerate at least 6 hours before releasing the pan.

Texture cues and troubleshooting

Room-temperature ingredients blend without lumps. Keep the mixer on low after adding eggs because excess air expands and collapses, encouraging cracks. A cheesecake is overbaked if the entire center is rigid in the oven. Temperature should be checked without touching the crust or pan.

A crack does not affect flavor and can be covered with berries or a thin sour-cream topping. If the filling leaks from the pan, the springform may not be sealed; the rimmed sheet catches drips without introducing water around the crust.

Substitutions and storage

Use semisweet chocolate for a sweeter result. Full-fat Greek yogurt can replace sour cream, though it adds tang. Gluten-free chocolate cookies work in the crust if finely ground. Avoid tub-style cream cheese, which contains extra moisture and can prevent a reliable set.

Refrigerate at 40°F/4°C or colder and use within 4 days. Do not leave cheesecake out longer than 2 hours. Freeze individual slices, well wrapped, for up to 2 months; thaw overnight in the refrigerator. Cut with a warm dry knife, wiping it between slices.

Chocolate Cheesecake