Double Chocolate Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan. In a medium bowl combine the chocolate crumbs, granulated sugar, and cocoa powder, stirring to evenly distribute.

Add butter and press

Pour the melted butter over the crumb mixture and stir until the mixture holds together when pressed between fingers. Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch 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 until set. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (163°C).

Melt chocolate

Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the cup of milk or cream until just simmering and pour over the chocolate. Let sit 1 minute, then stir until smooth. Set aside to cool slightly (but not harden).

Beat cream cheese and sugars

In a large mixing 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 free of lumps, about 2–3 minutes. Add the granulated sugar and packed brown sugar and beat another 1–2 minutes until combined and slightly fluffy.

Add cocoa, salt, and vanilla

With the mixer on low, add the unsweetened cocoa powder, salt, and vanilla extract. Mix until evenly incorporated.

Incorporate melted chocolate

With the mixer on low, slowly pour in the cooled melted chocolate mixture and continue mixing until evenly combined and smooth.

Add sour cream and cream

Mix in the sour cream and remaining cup of cream (if using milk, it should be whole milk) on low speed until smooth. Scrape the bowl as needed to ensure even texture.

Add eggs

Reduce speed to low. Add the whole eggs one at a time, mixing just until each is incorporated. Add the extra egg yolk last and mix briefly—avoid overbeating to minimize air incorporation which can cause cracking.

Assemble in pan

Pour the filling over the cooled crust and smooth the top with a spatula. If using the optional chocolate swirl, warm the dark chocolate with 1 tablespoon cream until smooth, transfer to a small piping bag or spoon, dot across the surface and swirl gently with a toothpick or skewer.

Bake in a water bath

Place the springform pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan to reach about halfway up the sides of the springform pan to create a water bath. Carefully transfer to the oven preheated to 325°F (163°C). Bake for 55–75 minutes until the edges are set but the center still jiggles slightly when the pan is gently shaken (about 1/4–1/2 inch movement).

Cool gradually

Turn the oven off and crack the oven door, leaving the cheesecake inside to cool gradually for 1 hour. Then remove from the water bath, run a thin knife around the edge to loosen from the pan, and let cool completely on a wire rack. Refrigerate at least 6 hours or overnight for best texture.

If using the swirl: melt the chopped dark chocolate with 1 tablespoon heavy cream in short bursts in the microwave or over a double boiler until smooth. Drizzle or dot melted chocolate over the unbaked filling and swirl briefly with a skewer. Proceed with baking as directed in the Cheesecake Filling section.

Warm cream and pour over chocolate

Heat the cup of heavy cream until it just begins to simmer. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit 1–2 minutes, then stir until smooth. Stir in the optional tablespoon of butter for extra shine.

Top chilled cheesecake

Let the ganache cool until slightly thickened but still pourable (about 10–15 minutes). Pour the ganache over the fully chilled cheesecake and smooth to the edges. Refrigerate another 30–60 minutes to set before serving.