Chocolate Cheesecake Recipe

Prepare pan

Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with a round of parchment paper. Lightly grease the parchment.

Combine crumbs and dry ingredients: In a medium bowl, mix the chocolate wafer crumbs, granulated sugar, and cocoa powder (if using) until evenly distributed.

Add butter and press: Pour the melted butter over the crumb mixture and stir until all crumbs are moistened. Press the 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.

Bake crust: Bake the crust for 8–10 minutes just to set. Remove from oven and let cool while preparing filling. Reduce oven temperature to 300°F (150°C) if you prefer a more gentle bake for the filling (otherwise keep at 325°F and monitor).

Melt chocolate: Place the chopped chocolate (6 oz) in a heatproof bowl. Heat 2–3 inches of water in a saucepan until barely simmering, set the bowl over the pan (double boiler) and stir until chocolate is fully melted and smooth. Remove and let cool slightly to warm (not hot). Alternatively, microwave in 20-second bursts, stirring between, until melted.

Beat cream cheese: In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer), beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the sides as needed.

Add sugars and cocoa: Add the granulated sugar, brown sugar, and sifted unsweetened cocoa powder to the cream cheese and beat on medium-low until combined and smooth, about 1–2 minutes.

Incorporate melted chocolate and dairy: With the mixer on low, pour in the melted chocolate, then add the sour cream, heavy cream, and vanilla extract. Mix until fully combined and uniform in color. Scrape the bowl to ensure no streaks remain.

Add eggs: Reduce speed to low. Add the eggs one at a time, mixing just until each egg is incorporated (do not overmix to avoid adding air). Add the extra egg yolk and mix briefly until combined. Finally, add the salt and mix briefly to distribute.

Strain and pour (optional but recommended): For an extra-smooth cheesecake, pour the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining lumps and air pockets. Then pour the batter onto the cooled crust in the springform pan.

Water bath setup (recommended for even baking): Wrap the outside of the springform pan tightly in two layers of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake: Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. The exact time depends on your oven and pan; begin checking at 50 minutes.

Cool gradually: Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove from the oven and carefully lift the springform pan out of the water bath. Remove the foil and cool completely on a wire rack for 1–2 hours.

Chill: Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

Warm cream: Place the chopped chocolate (6 oz) in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan just until it begins to steam and tiny bubbles form at the edge (do not boil).

Make ganache: Pour the hot cream over the chopped chocolate. Let sit undisturbed for 1–2 minutes to soften the chocolate, then stir gently until smooth and glossy. Stir in the optional butter for extra shine and smoothness. Taste and add a light sprinkle of sea salt if desired.

Top the cheesecake: Remove the chilled cheesecake from the springform pan and transfer to a serving plate if desired. Pour the ganache onto the center of the cheesecake and gently spread with an offset spatula, letting it flow toward the edges. For a drip edge, nudge some ganache over the sides.

Set ganache and serve: Refrigerate the ganache-topped cheesecake for 30–60 minutes to let the ganache set. Slice with a hot, dry knife (wipe between cuts) for clean slices. Store leftovers covered in the refrigerator up to 4–5 days.