Ultimate Baked Chocolate Cheesecake

The good news is that this delicious baked-style Chocolate Cheesecake recipe is vegetarian, nut-free, and, with some substitutions, gluten-free.

Cheesecake is a universally loved dessert but is especially dreamier when it’s made with rich dark chocolate. It’s a dessert that’s a safe choice for most gatherings and special occasions and is also loved and enjoyed by both children and adults alike. “Without a doubt, this is the most delicious chocolate cheesecake you will ever taste!”

We made this gorgeous cheesecake yet again, this time for a spring gathering. It went down a treat, meaning it disappeared in seconds, so naturally, everyone wanted the recipe. We’ve also already received multiple requests from family to make it for this coming holiday season. So, here we go, and we’re sure you’ll be smitten too!

With its luxurious flavor, perfect creamy texture, and elegant presentation, this chocolatey dessert stands out for all the right reasons. It’s a testament to the beauty of combining simple ingredients that you probably already have in your cupboard to create something truly extraordinary. It has become a favorite among dessert enthusiasts.

What’s To Love?

• The Chocolate Cheesecake is a sight to behold and a delight to savor.
• The shiny chocolate ganache topping not only adds an extra layer of flavor but also makes the cheesecake visually stunning, perfect for impressing guests
• Tastes as good as it looks with its rich, bold chocolaty flavors.
• You can customize the cheesecake with various toppings, such as fresh whipped cream, Biscoff Truffles, or chocolate shavings, to enhance both its appearance and taste.
• Since the cheesecake needs to be baked and chilled for several hours or overnight, it’s an ideal dessert to make ahead of time, which can reduce stress on your big day.
• Offers a deep, satisfying chocolate taste that chocolate lovers adore.

Have you already tried this baked style Chocolate Cheesecake? If so, let us know how it was…we can’t wait to hear all about it!

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Cookies — for this recipe, we suggest using digestive cookies.
• Butter — for the best results, use dairy butter at room temperature.
• Cream Cheese — full-fat must be used, not half-fat or light versions. We recommend using the combination of full-fat Philadelphia cream cheese and mascarpone.
• Sour Cream — use best results use full-fat.
• Chocolate — use a good-quality brand such as Lindt, Green & Blacks, Ghirardelli, Guittard, Valrhona or Callebaut.
• Sugar — for best results use caster sugar because it dissolves better than granulated.
• Cocoa Powder — use unsweetened to offset the overall sweetness such as this cocoa powder.
• Eggs — for best results, use large eggs.
• Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans. The vanilla is quite potent and adds a beautiful richness to desserts.
• Cream — use a heavy cream, also known as double cream.
• Powdered Sugar — use powdered sugar, also called icing sugar in some countries. It’s used instead of caster sugar because it mixes better with cream.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Cookies — feel free to use your favorite chocolate cookies or even gluten-free ones.
• Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.

NOTE: We do not suggest making the cheesecake dairy-free.

Remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients when substituting ingredients.

If you have made the baked-style Chocolate Cheesecake with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Chocolate Cheesecake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

1. Start by greasing and lining the cake pan with unbleached parchment paper. 
2. Prepare the crushed digestive biscuits and mixed with the melted butter to create a firm foundation base for the creamy filling. This will then need to be baked for 10 minutes at Gas 4, 160°C, 320°F.
3. The filling itself is a luxurious blend of high-quality dark chocolate, velvety full-fat cream cheese, mascarpone, a hint of vanilla, cocoa powder, and caster sugar, all brought together with eggs and sour cream to create a dense yet creamy texture.
4. The rich chocolate filling is poured over the pre-baked crust and then baked at the same temperature as the base, ensuring a smooth and crack-free finish.
5. After the cheesecake is baked and thoroughly chilled, it is topped with a silky layer of chocolate ganache. This topping is made by melting dark chocolate into heated double cream and powdered sugar, resulting in a glossy, decadent finish that not only adds visual appeal but also an extra layer of chocolate richness.

For more detailed instructions, notes, and ideas…see the recipe card.

Removing From The Pan

Use a cake pan with a detachable base or a 20cm Springform Cake Pan (unclippable sides) for best results.

Warm a knife under a hot tap, and pat it dry. Before taking the cake out of the pan, use this to run around the edges. Unclip the springform, lift it off, then gently slide the cheesecake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.

Making A Water Bath

In baking, the term “water bath” refers to the process of placing a baking pan, such as the springform pan we’re using for this dessert, into a larger pan partially filled with hot water. This method insulates the pan from direct heat on all sides while it bakes, ensuring a gentle and even baking process for cheesecakes. It effectively prevents burning, curdling, or cracking and helps maintain the cheesecake’s smooth texture.

When selecting a pan for your water bath, make sure it is as tall as the cheesecake pan and has sufficient space to leave a few inches between it and the outer rim. This will allow ample room for the water to circulate easily.

IMPORTANT NOTE — 1: If you are using a springform pan, you must wrap it in multiple layers of heavy-duty aluminum foil. Otherwise, water will seep in and ruin your gorgeous chocolate cheesecake. It’s imperative to wrap the pan from every angle, pressing the foil in, up, and around the pan’s edges.

IMPORTANT NOTE — 2: If you want to skip using a water bath, you can place a roasting pan beneath the cheesecake. This works quite well but is prone to producing a few small cracks on the top. However, since you’ll be covering the cheesecake with chocolate topping, a few cracks won’t be a big deal.

For more detailed instructions, notes, and ideas…see the recipe card.

Tools You’ll Need

Want to make the best baked-style Chocolate Cheesecake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• kMix – or this award-winning hand mixer.
• 20cm Springform Cake Pan
• Food Processor or a zip lock bag and rolling pin – used for smashing the cookies.
• Saucepan or use a microwave – for melting the chocolate.
• Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
• Parchment Paper – to line the cake pan to prevent sticking.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately.

If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.

Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Chocolate Cheesecake is frequently eaten as a standalone dessert but can easily be paired with delicious sides. Here are some suggestions and our favorite go-to’s what to eat with it:

• Top with some chopping raspberries, strawberries, or blueberries to add a pop of color and a burst of fresh flavor.
• A scoop of Vanilla Ice Cream adds a creamy, cold contrast to the rich chocolate cheesecake.
• Dollop some Freshly Whipped Cream on the side or over the cheesecake. It adds a light and airy element that complements its richness.
• Top with dark, milk, or whitechocolate shavings or these delicious Biscoff Truffles for a decorative and flavorful touch.
• Don’t know what to have for dinner tonight? A delicious light meal such as Chicken Chorizo Feijoada or a light Aromatic Curried Bobotie would pair beautifully.

More Recipes

Here are some other delicious recipes that we think you might also like:

Creamy Avocado Lime Mousse

Chocoholic Superfood Brownie

No-Bake Malteser Cheesecake

No-Bake Blueberry Cheesecake

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Baked Chocolate Cheesecake

5 from 1 vote

Our baked chocolate cheesecake is the epitome of indulgence. It combines a delicious crunchy base with the richness of dark chocolaty smooth-textured filling. Perfectly balancing the deep, rich flavors of dreamy and creamy notes, this dessert is a must-try for all chocolate lovers to satisfy your chocolate cravings!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting Time 5 hours hrs

Total Time 6 hours hrs 30 minutes mins

Servings: 10

Course: Desserts

Cuisine: American/British

Calories: 635

Ingredients Equipment Method Notes

Ingredients

  

Crust:

• 200 grams Digestive Cookies or your favorite
• 100 grams Butter

Filling:

• 250 grams Full-Fat Philadelphia Cream Cheese
• 250 grams Mascarpone
• 200 grams Sour Cream
• 200 grams 70% Dark Chocolate
• 150 grams Golden Caster Sugar
• 2 tbsp Cocoa Powder
• 3 large Eggs
• 1 tsp Vanilla Extract

Topping:

• 150 grams Heavy Cream double cream
• 150 grams 70% Dark Chocolate
• 2 tbsp Powdered Sugar

Equipment

• Hand Mixer or kmix
• Food Processor or a zip lock bag and rolling pin
• 20cm Springform Cake Pan
• Saucepan or microwave
• Mixing Bowl
• Measuring Spoons
• Weighing Scales
• Silicone Spatula

Method

 

Base:

1. Preheat your oven to 160°C (320°F).
2. Grease and line a 23cm springform pan.
3. 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.
4. Melt the butter in the microwave in 10 second increments.
5. Mix the cookie crumbs with the melted butter until well combined.
6. Press the mixture into the base of the prepared cake pan, ensuring it is evenly spread and compacted.
7. Bake the base for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Filling:

1. 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.
2. In a large mixing bowl, beat the cream cheese, mascarpone, and sugar together until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream and vanilla extract until just combined.
5. Sift in the cocoa powder and mix until fully incorporated.
6. Finally, fold in the melted chocolate until the mixture is smooth and even in color.
7. Pour the filling over the cooled biscuit base, smoothing the top with a spatula.

Baking:

1. 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.
2. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
3. 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:

1. Heat the cream in a small saucepan until it begins to simmer. Do not let it boil.
2. Remove from the heat and add the dark chocolate and powdered sugar, letting it sit for a minute to melt.
3. Stir the mixture until smooth and glossy.
4. Allow the topping to cool slightly before pouring it over the chilled cheesecake, spreading it evenly to cover the top.
5. Refrigerate the cheesecake for another hour to set the topping.
6. 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.

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FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious baked Chocolate Cheesecake every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

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Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!

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