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dark chocolate cheesecake

Decadent Dark Chocolate Cheesecake to Satisfy Your Cravings

This dark chocolate cheesecake is a rich celebration of cocoa that every chocolate lover will enjoy.
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Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 12 hours
Total Time 14 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Chocolate Sandwich Cookies Feel free to substitute with gluten-free cookies if needed.
  • 4 tablespoons Butter Can substitute with coconut oil for a lighter option.
For the Filling
  • 16 ounces Cream Cheese At room temperature for easy mixing.
  • 1 cup Granulated Sugar You can swap with a sugar substitute.
  • 1 teaspoon Sea Salt Table salt can be used in a pinch.
  • 1 cup Sour Cream Greek yogurt works as a lighter alternative.
  • 3/4 cup Dark Cocoa Powder Dutch-processed cocoa can be used for a different taste.
  • 1/2 cup Semi-Sweet Chocolate Chips Can use milk chocolate for a sweeter version.
  • 1 teaspoon Coffee Extract Highly recommended, espresso powder is a good substitute.
  • 4 large Eggs Follow the recipe carefully for best results.
For the Ganache
  • 1 cup Heavy Cream Ideal for texture.
  • 8 ounces Semi-Sweet Chocolate
For the Frosting
  • 1 cup Chocolate Cream Cheese Frosting Store-bought is fine if you're short on time.

Equipment

  • 9-inch springform pan
  • Food Processor
  • electric mixer
  • Saucepan
  • Piping Bag

Method
 

Preparation
  1. Prepare ingredients and equipment by softening cream cheese, eggs, and sour cream, while preheating the oven to 300°F (150°C) and preparing the springform pan.
  2. Make the crust by processing chocolate sandwich cookies into fine crumbs, mixing with melted butter, and pressing into the pan.
  3. Prepare the filling by beating softened cream cheese, adding sugar, sour cream, coffee extract, and sea salt, then mixing in cocoa powder and melted chocolate.
  4. Incorporate the eggs one at a time, mixing on low speed until combined.
  5. Bake the cheesecake by pouring the filling over the crust, using a water bath in a roasting pan, for about 2 hours.
  6. Cool in the oven by turning it off and allowing the cheesecake to cool for 1 hour with the door slightly open.
  7. Chill in the refrigerator for at least 12 hours.
  8. Make the ganache by heating heavy cream until simmering, then adding chocolate chips and stirring until smooth.
  9. Frost the top with chocolate cream cheese frosting after the ganache has set.
  10. Slice and serve the cheesecake after letting it sit at room temperature for 20 minutes.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 32gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 90mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

Ensure cream cheese is fully softened to prevent lumps. Use a water bath during baking to avoid cracks.

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