Extra Creamy Chocolate Cheesecake With Only Simple Steps

#chocolate #cheesecakes #recipe #creamy #dessert
*Chocolate Cheesecake*

*Crust*

Chocolate cookies — *10 oz (300 g)*
Unsalted butter — **1 stick (115 g)**, melted

*Filling*

Cream cheese — *2 blocks (16 oz / 450 g total)*
Sugar — *¾ cup (150 g)*
Dark chocolate (70%) — *2 bars (7 oz / 200 g total)*
Cocoa powder — *2 tbsp (15 g)*
3 large eggs
Heavy cream — *⅔ cup (150 ml)*
Vanilla extract — *1 tsp*
A pinch of salt

*Glaze (optional)*

Dark chocolate (70%) — *1 bar (3.5 oz / 100 g)*
Butter — *⅓ stick (40 g)*
Neutral vegetable oil — *1 tbsp*

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*Preparation*

*Crust*

Crush *300 g of chocolate cookies* (Oreo without the cream, chocolate crackers, or digestive biscuits all work) into fine, sand-like crumbs.
Add the melted butter and mix until it looks like **wet sand**. Press into the bottom of your pan.

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*Cheesecake Batter — Base*

In a bowl, mix *450 g of cream cheese* with *150 g of sugar* on low speed until smooth (don’t whip in extra air).
Add a pinch of salt and **1 tsp vanilla**, mix again.
Mix in **2 heaping tablespoons of cocoa powder**.
Add **3 eggs**, one at a time, mixing well after each addition (room-temperature eggs work best).
Melt *2 bars of dark chocolate* over a double boiler, stirring until smooth. Remove from heat and let it cool for about **5 minutes**, stirring occasionally.
With the mixer running on low, pour the warm (not hot) chocolate into the cream cheese mixture in a thin stream to prevent lumps.
Pour in *150 ml (⅔ cup)* of heavy cream and mix until the batter is silky and smooth.

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*Water Bath & Baking*

Wrap the outside of your springform pan tightly with foil (to prevent water from leaking in).
Place the pan into a deep baking tray. Pour hot water into the tray so it reaches *1–2 cm (½ inch)* up the sides.
Preheat the oven to **150°C (300°F)**.
Pour the filling over the crust.
Bake for **about 50 minutes**. The center should still have a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake rest inside for **about 1 hour**.
Transfer to the fridge for at least **4 hours**, preferably overnight.

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*Tips*

To prevent cracks: avoid over-mixing, always use a water bath, and let the cheesecake cool slowly.
If you don’t have chocolate cookies, vanilla cookies will also work (the flavor will be milder but still great).

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*Glaze*

1. Finely chop the dark chocolate and melt it over a double boiler or in the microwave in short intervals, without overheating.
2. Add the butter and stir until smooth.
3. Mix in *1 tbsp* of neutral oil for shine and elasticity.
4. Let the glaze cool to **35–37°C (95–98°F)**.
5. Pour over the chilled cheesecake and smooth it out if desired.