Chocolate Cheesecake Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, granulated sugar, and cocoa powder (if using). Pour in melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup to tamp it firmly. Bake for 8–10 minutes to set. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature

Ensure cream cheese, eggs, sour cream, and heavy cream are at room temperature for a smooth filling. If cream cheese has lumps, break it into smaller pieces before beating.

Melt chocolate

Melt the semi-sweet chocolate (10 oz) gently: microwave in 20–30 second bursts, stirring between bursts until smooth, or use a double boiler. Let chocolate cool slightly but remain pourable.

Beat cream cheese and sugars

In a large mixing bowl or bowl of a stand mixer fitted with the paddle, 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 combined, scraping down the sides as needed.

Add eggs and dry ingredients

Add eggs one at a time, beating on low speed and scraping the bowl after each addition so you don’t incorporate too much air. Mix in the flour (or cornstarch) and salt until just combined.

Add creams, chocolate, and vanilla

With the mixer on low, add sour cream, heavy cream, and vanilla extract until combined. Slowly pour in the melted chocolate and continue mixing on low until the filling is uniform in color and texture. Avoid overmixing to minimize air.

Assemble for baking

Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles. Optionally, place the springform pan in a larger roasting pan and pour hot water into the roasting pan to create a water bath (about 1 inch/2.5 cm) to reduce cracking.

Bake

Bake at 325°F (160°C) for 50–65 minutes. The center should be slightly jiggly but not liquid; edges will be set. If using a water bath, remove carefully from oven and from the water. Turn oven off, crack the oven door open, and leave the cheesecake inside for 30 minutes to cool gradually (helps prevent cracks).

Cool and chill

After the oven cooling period, remove the cheesecake and let it cool completely on a wire rack for about 1 hour. Then refrigerate (still in the pan) for at least 6 hours or overnight to fully set.

Make ganache

Bring the 1/2 cup heavy cream to a simmer (do not boil). Place chopped chocolate (6 oz) in a heatproof bowl and pour the hot cream over it. Let sit 1–2 minutes, then stir until smooth. Stir in 1 tablespoon butter, if using, until glossy. Let the ganache cool to warm-room temperature but still pourable (about 10–20 minutes).

Top cheesecake

Remove the chilled cheesecake from the springform pan and transfer to a serving plate if desired. Pour the ganache over the center of the cheesecake and spread gently with an offset spatula, allowing ganache to flow toward the edges and drip slightly down the sides. Refrigerate for 15–30 minutes to set the ganache.

Make white chocolate curls

Warm the white chocolate slightly until just soft (microwave in very short bursts or hold over warm water). Spread the softened white chocolate in a thin layer on the back of a baking sheet or a flat metal surface. Chill briefly until just firm (not hard). Use a metal spatula or vegetable peeler at a shallow angle to scrape curls from the surface. Alternatively, finely shave with a knife.

Finish

Scatter white chocolate curls on top of the set ganache. Dust lightly with a little cocoa powder or add chocolate shavings if desired. Return to refrigerator for 10–15 minutes so decorations settle. Let the cheesecake sit at room temperature 10–15 minutes before slicing for cleaner cuts.