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!

Photo: Natalie Levin
Chocolate Cream Cheesecake
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
Decoration:
- 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.

Photo: Natalie Levin