classic chocolate cheesecake

Classic Chocolate Cheesecake


For those craving for a Chocolate Cheesecake, the following recipe I will share is a Classic Chocolate Cheesecake. It is very easy to make the only time consuming is to wait for it to be able to cut and enjoy. The presentation of this chocolate cheesecake is beautiful on its own when it has no cracks, should there be any crack on you can cover it with topping.

One common problem of cracking on the cheesecake is caused by direct heat in the oven that make to much moisture being lost. Tips to prevent crackings are; not to over beat the cheesecake batter, make sure to beat in low speed until smooth and well blend.  Leave the cheesecake in the oven after it shut off for longer than the time stated. Waterbath baking is also prevent cheesecake from cracking as it provides moisture to the oven.

Before serving store the cheesecake in the fridge for 24 hours with the top of the springform pan covered in plastic wrap. Not only the cheesecake texture will be perfect but also the flavour have time to mature.

Removing the cheesecake from the pan needs an extra patient although we are using springform pan, it usually sticks to the sides of the pan whether it is bake or unbaked. The tricks are; use a sharp knife inserted at the edge of the cheesecake and move around the pan or use a hairdryer to warm the bottom and sides of the pan then gently unfasten the ring.


Yield: 12 to 16 servings


1 1/2 cups (150 grams) chocolate cookie crumbs

1/3 cup (75 grams) butter, melted

1 cup (200 grams) sugar

3 (8-ounce packages) (672 grams) cream cheese, softened at room temperature

1 1/2 teaspoons vanilla extract

2 tablespoons cocoa powder

1 tablespoon of all-purpose flour

3 eggs

2/3 cup (160 ml) sour cream

2/3 cup (160 ml) heavy whipping cream

8 ounces (227 grams) melted semisweet chocolate and let it cooled slightly


Set the oven to preheat at 325 degrees F (180 degrees C).  Lightly grease the bottom and sides of a 9-inch spring-form pan.  In a mixing bowl, combine the chocolate cookie crumbs and the melted butter mix well. Press onto the bottom of springform pan bake for 10 minutes let it cools. Wrap the bottom of the pan and up the sides, 2 or 3 times with a heavy duty aluminum foil and put it in a larger pan or a roasting pan.

Mix cocoa powder and all-purpose flour in a small bowl then sifted set aside.  In a large mixing bowl with an electric mixer, combine cream cheese, sugar, vanilla extract beat on low speed until light and creamy. Add the cocoa powder and flour mixture to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed scape down after each addition until just blended. Pour the batter into the cooled crust.

To bake in waterbath, gently place the larger pan into the oven pour hot water in the larger pan encircling the cheesecake batter up to 1 and a ½ inch. Bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Turn off the oven and remove the cheesecake from the waterbath and aluminum foil. Insert and run a knife around the edge of the cake to loosen it, allow cheesecake to cool completely on a wire rack before chilling.  Refrigerate at least 4 hours or overnight.

Before serving bring cheesecake to room termperature for about 30 minutes. Remove the springform ring. To cut, dip the knife in warm water and towel dry before slicing.  To serve, garnished it with fresh strawberries, whipped cream or strawberry sauce.


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