This is the easiest, crack-free chocolate cheesecake recipe. It’s simple, rich, decadent and you’ll fall in love with the 2 ingredient ganache topping.
For the crust:
6 chocolate graham cracker sheets, about 1 cup chocolate graham cracker crumbs
4 Tbsp. melted butter
1/4 cup brown sugar
1 pinch sea salt
For the chocolate cheesecake:
6 oz. semi-sweet chocolate
4 pkg. (8oz. each) Philadelphia Cream Cheese
1 cup granulated sugar
3 eggs, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup heavy whipping cream, at room temperature
2 tsp. vanilla extract
1/2 tsp. sea salt
For the ganache:
1 cup chopped semisweet chocolate or semisweet chocolate chips
1/2 cup heavy whipping cream
Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
Preheat the oven to 325ºF and put a large pot of water on to boil to make a water bath.
To make the water bath, wrap a 9-inch springform pan with foil, covering the bottom and the sides to ensure that no water leaks in. Place the wrapped springform pan in a large casserole dish or baking dish with a lip and set it aside.
To make the crust, in a food processor or high-powered blender, add the graham crackers and pulse until they’re a coarse meal.
Add the butter, brown sugar and salt, and process or mix until combined.
Press the crust mixture into the bottom of the springform pan. Set aside.
Melt the chocolate for the cheesecake in the microwave in a microwave-safe bowl in 30-second increments on high power. Scrape the sides and stir between each increment. When melted, set aside to cool a bit.
To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.
Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition.
Add the sour cream, heavy cream, melted chocolate, vanilla, and sea salt and beat until everything is mixed well. Pour the cheesecake mixture over the crust into the springform pan.
The springform pan should still be sitting in the bottom of the baking dish. Slide the baking dish into the oven on the middle rack and fill it with the boiling water to complete the water bath. This helps the cheesecake not to crack. Be careful not to splash water onto the cheesecake.
Bake for 45-50 minutes or until the sides look set but the center still jiggles slightly when nudged.
Turn the oven off and prop it open a little bit. Allow the cheesecake to cool for an hour in the oven.
After the hour has passed, allow the cheesecake to cool completely before placing in the fridge to cool for at least 2 hours.
Just before you’re ready to serve, prepare the chocolate ganache.
Add the chocolate for the ganache to a microwave-safe bowl. Melt it in 30-second increments on high power. Scrape the sides and stir between each increment. When the chocolate is almost melted, add the heavy cream. Return to the microwave on 30-second increments until totally melted and smooth when mixed.
Pour the ganache all over the cheesecake. If desired, shave some extra chocolate over the top of the cheesecake with a vegetable peeler.
Slice with a hot, clean knife and serve!
Keywords: chocolate, cheesecake, dessert