Cheesecakes Recipe

Prepare pan and crumb base

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.

Combine chocolate wafer crumbs, cocoa powder, granulated sugar, and salt in a medium bowl and stir to combine.

Pour in melted butter and mix with a spatula until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact it. Bake for 10 minutes. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Melt chocolate

Place chopped chocolate (8 oz) in a heatproof bowl. Heat 2–3 inches of water in a saucepan until simmering, set the bowl over the pan (double-boiler) ensuring the bowl doesn't touch the water, and stir until chocolate is fully melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between, until melted. Set aside to cool slightly (warm, not hot).

Beat cream cheese and sugars

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Add granulated sugar and brown sugar and beat until well combined and slightly fluffy, about 1–2 minutes, scraping the bowl occasionally.

Add cocoa powder and fine sea salt and mix on low speed until incorporated.

Add the slightly cooled melted chocolate and mix on low speed until incorporated and the mixture is uniform in color.

Mix in sour cream, milk (or cream), and vanilla until smooth. Scrape down the bowl as needed to ensure even mixing.

Add eggs carefully

With the mixer on low speed, add eggs one at a time, mixing just until each is incorporated. Add the extra egg yolk and mix until just combined. Do not overmix — avoid incorporating excess air.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Place the springform pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about 1 inch up the outside of the springform pan to create a water bath (bain-marie).

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when gently shaken (a 1–2 inch circle in the center will wobble). Avoid overbaking to prevent cracks.

Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking.

Remove the cheesecake from the oven and the water bath. Run a thin knife around the edge of the pan to loosen it from the sides. Let cool completely at room temperature for 1–2 hours, then refrigerate (uncovered) for at least 6 hours or preferably overnight to fully set.

Place chopped chocolate for ganache in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit for 1–2 minutes to soften.

Stir gently until chocolate is fully melted and mixture is smooth. Stir in butter until glossy. Allow ganache to cool until slightly thickened but still pourable.

Remove chilled cheesecake from the fridge and release from the springform pan. Pour ganache over the top, spreading evenly to the edges so it drips slightly down the sides if desired. Sprinkle a pinch of sea salt over the top. Chill 15–30 minutes to set the ganache before serving.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Store cheesecake covered in the refrigerator for up to 4–5 days.