This baked chocolate cream cheesecake combines a golden crust, creamy cheesecake filling and chocolate cream on top. It’s easy to make and great for chocolate and cheesecake lovers. Perfect for hosting!
Chocolate Cream Cheesecake
Servings 24 cm round cake pan
For the crust:
- 200 grams plain biscuits or graham cracker see notes to a gluten free version
- 100 grams melted butter
- 1 tbsp. cocoa powder
- 2 tbsp. dark brown sugar
For the filling:
- 500 grams white cheese 9% far or sour cream
- 450 grams cream cheese
- 200 grams sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 5 large eggs at room temperature
- 1/4 cup flour or cornstarch
For chocolate frosting:
- 125 grams dark chocolate chopped
- 125 ml. heavy cream
- dark chocolate chips
Preheat oven to 175c degrees.
In a food processor with a steel blade grind biscuit into a fine powder.
Add in the melted butter, cocoa and dark brown sugar and continue to blend briefly just until the mixture is crumbly.
Transfer the crumbs into the pan and tighten it to the bottom to create a crust. Bake for about 10 minutes and cool at room temperature.
Reduce the oven temperature to 160c degrees.
In a large bowl, whisk white cheese, cream cheese, sugar, vanilla and salt into a smooth mixture.
Add the eggs, one at a time, while whisking between additions.
Add the flour or cornstarch and continue to whisk just until incorporated.
Pour the cheese filling over the baked crust and bake for 60-80 minutes. The cake is ready when it will be golden and slightly quivering in its central part.
Cool the cake completely at room temperature and transfer to cool overnight in the refrigerator.
Chocolate frosting: place the chocolate in a bowl.
Heat cream almost to a boil, pour over chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
Pour the ganache over the cake and flatten gently. Let it drip over the sides slightly.
Cool for about 10 minutes in the refrigerator and decorate with chocolate chips.
- Keep the cheesecake in a closed container in the refrigerator for up to 6 days.
- Gluten-free version: use gluten-free biscuits for the crust and cornstarch instead of flour in the filling.