chocolate cheesecake
There must be a chocolate version of everything, so chocolate lovers don’t have to miss out! Using the best-quality bittersweet chocolate in this cheesecake will make the finished result taste so much better. A mix of triple chocolate chips (bittersweet, milk, and white) can be folded in before baking for an extra chocolate kick.
- 1 lb. 14 oz. cream cheese
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 4 eggs
- 6½ oz. bittersweet chocolate, roughly chopped
- crust
- 6½ oz. graham crackers
- 2 tablespoons unsweetened cocoa powder
- 1 stick plus 2 tablespoons unsalted butter, melted
a 9-inch springform cake pan, greased and baselined with parchment paper
Makes 10–12 slices
Preheat the oven to 300°F.
For the crust: Roughly break up the graham crackers and put them in a food processor with the cocoa. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base of the prepared cake pan, using the ball of your hand or a tablespoon to flatten and compress it. Refrigerate while you make the topping.
Put the cream cheese, sugar, and vanilla in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a very smooth, thick mixture. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after adding the second and last eggs. The mixture should be very smooth and creamy. The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix otherwise the cheese will split.
Put the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Spoon a little of the cream cheese mixture into the melted chocolate, stir to mix, then add a little more. This will even out the temperatures of the 2 mixtures. Eventually stir all the cream cheese mixture into the chocolate mixture and mix until well combined and smooth.
Spoon the mixture onto the cold cheesecake crust. Put the pan inside a larger pan or in a deep baking dish and fill with water until it reaches two-thirds of the way up the cake pan. Bake for 40–50 minutes, checking regularly after 40 minutes to make sure it isn’t burning. Don’t overcook—it should be wobbly in the center. Let the cheesecake cool slightly in the pan, then cover and refrigerate overnight before serving.