Description
Indulge in a classic bakery-style chocolate cheesecake featuring a dense, velvety texture and a profound cocoa flavor. This recipe uses high-quality cream cheese and Dutch-processed cocoa powder to ensure a smooth, professional result. By utilizing a gentle water bath during the baking process, we prevent cracks and ensure the cheesecake remains incredibly creamy. Perfect for any special occasion, this dessert is a true chocolate lover’s dream.
Ingredients
32 oz cream cheese, room temperature
1.5 cups granulated sugar
0.75 cup dark cocoa powder
4 large eggs, room temperature
1 cup heavy cream
1 cup chocolate chips, melted
1.5 cups crushed graham crackers
0.5 cup butter, melted
Instructions
Preheat oven to 350°F.
Combine crushed graham crackers with melted butter and press firmly into a 9-inch springform pan.
Bake the crust for 10 minutes and allow to cool completely.
Beat cream cheese and sugar until smooth.
Add cocoa powder and mix on low until incorporated.
Whisk in eggs one at a time.
Fold in melted chocolate chips and heavy cream until glossy.
Wrap the springform pan in heavy-duty aluminum foil.
Place in a water bath and bake until set.
Cool completely and refrigerate for several hours before serving.
Notes
Ensure all ingredients are at room temperature to avoid lumps in the batter. The water bath is essential for an even, crack-free finish. Store covered in the refrigerator for up to 5 days.
- Prep Time: 30
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 22g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 145mg