Chocolate Cheesecake Recipe

5 from 3 ratings

This new York style chocolate cheesecake recipe is rich and thick with a silky smooth texture. All the professional tips for a cheesecake that won’t crack, sets firm and sliceable, and has that quintessential texture.

Prep Time30

Cook Time1 40

Total Time2 10

Course: Dessert

Cuisine: American

Servings: Slices

Author: Chef Lindsey

Ingredients

For the Chocolate Cheesecake Filling:

32 ounces full-fat cream cheese room temperature (4, 8oz packages)
1 teaspoon vanilla extract
1 ¼ cups granulated sugar 270g
3 large eggs
1 egg yolk 20g
¾ cup sour cream full fat, room temperature (168g)
⅔ cup heavy cream room temperature
12.5 oz 60% Chocolate melted, cooled

For the Crust:

22 Oreo cookies not double stuf, 250g
4 tablespoons unsalted butter melted
⅛ teaspoon kosher salt

US Customary - Metric

Instructions

Prepare the crust and pan:

Preheat oven to 350°F conventional. Line the bottom of a 9-inch springform pan with parchment or foil. The foil like interior is a pro-tip. Line the outside of the springform pan with aluminum foil. The goal is to ensure no water gets in while the cake is baking. Extra-large sheets of foil work best, but you can overlap 2 pieces of foil and roll them to create a seal. Be sure to roll any excess foil outward or you will just direct the water into your crust. You can watch me do this (and make a chocolate chip version of the cheesecake here).
Pulse Oreos in a food processor until fine or just buy Oreo cookie crumbs because it’s 2024. Combine cookie crumbs, melted butter and salt in a bowl. Mix very well with your hand, squeezing to create clumps.
Press crust into springform pan. Bake 350°F 10 minutes or until the center looks matte. Remove from the oven and allow to cool. You can pour the batter into a warm crust, if you forget to make this ahead.

Prepare the cheesecake:

Reduce oven temperature to 325°F. Melt the chocolate and set aside to cool. You want it to be cool but still melted.
In the bowl of a stand mixer fitted with the paddle attachment or in a very large bowl with an electric hand mixer, beat the cream cheese and vanilla extract until silky, creamy and smooth.
Add the sugar to the cream cheese and beat until no granules are visible. This will take at least 3 full minutes.
Add the eggs one at a time and beat 1 minute after each addition. Set a timer. It matters.
Add the sour cream and heavy cream and beat to combine. Start the mixer on low then increase the speed.
Add all the melted chocolate at once and beat to combine.
Pour into prepared crust I find a large roasting pan works best for the water bath. Place the baking pan with the springform nested inside in the oven, then pour hot (not boiling) water into the roasting pan half way up the sides of the cake pan. This reduces the risk of getting water in your cheesecake before you even start!
Bake in preheated oven for 1 hour and 40 minutes or until set but still wobbly. The cake will puff slightly and will jiggle like jello but not look loose in the center. You know how Jello moves in one cohesive unit? It should look like that.
Carefully remove the springform pan from the water bath and place on a wire rack to cool completely. Remove the water bath carefully from the oven and pour out.
Refrigerate the cheesecake in the pan for at least 2 hours to overnight. Overnight is best because the texture will completely set.

Notes

Yield – 1, 9” Springform, Serves 10-12
Presentation – Dip a sharp knife into hot water, wipe clean and slice with every cut for perfect slices.
Technique – The most important tip is to use room temperature ingredients for the best texture.
Variations – Add a swirl, change the crust or bake it in a different sized pan.
Storage – Store cooled cheesecake well wrapped in plastic wrap in the refrigerator for up to 10 days or frozen for up to 3 months. Cheesecake freezes very well, so the freezer is the best option for keeping cheesecake fresh.

Nutrition