The Best Dark Chocolate Cheesecake Recipe!

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Take the cream cheese, eggs and sour cream out of the fridge about 1 hour before you start, so the cream cheese is soft to the touch.
2. Preheat the oven to 300°F. Wrap the outside bottom of a 9-inch springform pan in several layers of extra-wide foil, and spray the sides of the pan with non-stick baking spray.
3. Pulse the cookies in a food processor to fine crumbs (or crush them in a plastic bag with a wooden rolling pin). Melt the butter, stir it into the crumbs and pulse briefly to coat.
4. Press the crumbs firmly and evenly into the bottom of the prepared pan, using the base of a glass or a potato masher.
5. Beat the cream cheese alone on medium speed with a flat beater for 8 to 10 minutes, scraping down the bowl often, until creamy and smooth.
6. Add the coffee extract, vanilla extract, sugar, salt and sour cream and mix for 1 minute. Add the cocoa powder and mix for 1 more minute.
7. Melt the semi-sweet chocolate chips (microwave or double boiler), pour the warm chocolate into the batter and mix for a few minutes, scraping the bowl until uniform.
8. Add the eggs one at a time on medium speed. Scrape the bowl again, then beat for 1 minute. Pour the batter over the crust and level it.
9. Set the springform pan in a larger baking sheet with tall sides and pour in about ½ to ¾ inch of hot water. Bake at 300°F for 2 hours. Then turn the oven off, prop the door open with a wooden spoon and let it cool slowly for a few hours.
10. Take the cheesecake out, remove the foil, and cool at room temperature for about 1 hour. Refrigerate overnight, or at least 12 hours, until set.
11. For the ganache, heat the 1 cup of chocolate chips with the 1/3 cup heavy cream in the microwave or over a double boiler, stirring until completely melted and smooth. Add 1 to 3 tablespoons more cream if needed for a very smooth ganache.
12. Release the springform, slide the cake onto a cake stand using a flat spatula, pour the ganache over it and spread gently to the edges. Refrigerate about 20 minutes to set before frosting.
13. Pipe the frosting (¼ to ½ of the frosting recipe) through a piping bag fitted with a star tip, such as Ateco 847, in dollops onto the ganache. Add chocolate sprinkles if you like.
14. Keep the cheesecake refrigerated. Take it out 30 to 45 minutes before serving. Slice with a sharp knife, wiping the blade after each cut.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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