Ingredients
Equipment
Method
Base:
- Preheat your oven to 160°C (320°F).
- Grease and line a 23cm springform pan.
- Crush the cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing them with a rolling pin.
- Melt the butter in the microwave in 10 second increments.
- Mix the cookie crumbs with the melted butter until well combined.
- Press the mixture into the base of the prepared cake pan, ensuring it is evenly spread and compacted.
- Bake the base for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Filling:
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring between each burst until smooth. Let it cool slightly.
- In a large mixing bowl, beat the cream cheese, mascarpone, and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until just combined.
- Sift in the cocoa powder and mix until fully incorporated.
- Finally, fold in the melted chocolate until the mixture is smooth and even in color.
- Pour the filling over the cooled biscuit base, smoothing the top with a spatula.
Baking:
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly wobbly.
Note: Baking the cheesecake in a water bath helps it cook evenly and prevents cracks. - Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight for best results.
Topping:
- Heat the cream in a small saucepan until it begins to simmer. Do not let it boil.
- Remove from the heat and add the dark chocolate and powdered sugar, letting it sit for a minute to melt.
- Stir the mixture until smooth and glossy.
- Allow the topping to cool slightly before pouring it over the chilled cheesecake, spreading it evenly to cover the top.
- Refrigerate the cheesecake for another hour to set the topping.
- Serve and enjoy.
Notes
Here are some top tips to help you succeed in making baked Chocolate Cheesecake like a pro:
- Cream Cheese: Don't use half-fat or dairy-free cream, only use full-fat cream cheese to ensure a creamy texture.
- Chocolate: Only use high-quality dark chocolate with at least 70% cocoa content for a rich flavor.
- Temperature: Make sure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before you start. This helps them blend together smoothly and prevents lumps.
- Mixing: Mix the batter just until the ingredients are combined. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
- Water Bath: Baking the cheesecake in a water bath helps it cook evenly and prevents cracks. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in, and place the pan in a larger baking dish filled with hot water.
- Overbaking: Bake the cheesecake until the center is just set but still has a slight wobble. It will continue to set as it cools. Overbaking can cause the cheesecake to crack.
- Slicing: Slice the cheesecake using a sharp knife dipped in hot water. Wipe the knife clean between cuts for clean slices.
- Cookies: Use your favorite cookies or a gluten-free alternative.
