Chocolate Cheesecake with Sour Cream Topping

Introduction

You bake this cheesecake low at 150 °C (300 °F), which keeps the cream cheese filling smooth while the melted chocolate creates a clear swirl through the batter. The sour cream and chocolate topping sets into a thin, glossy layer that cuts some of the richness. It works well as a make-ahead dessert because the texture improves after chilling.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10

Ingredients

Crust

• 5 Tbsp butter, melted
• 2 cups chocolate wafer/cookie/graham cracker crumbs

Filling

• 3 packages (24 ounces / 705 g) cream cheese, at room temperature
• 1 cup packed brown sugar
• 5 ea. (250 g) eggs
• 4 ounces (215 g / 4 squares) semisweet chocolate, melted

Topping

• 6 ounces (150 g / 6 squares) semisweet chocolate, melted
• ½ cup sour cream

Instructions

1. Place rack in center of the oven. Preheat oven to 150 °C (300 °F).
2. If starting with whole cookies, crackers, or wafers, place them in a sturdy plastic bag a few at a time and crush using a rolling pin, or grind using a food processor.
3. Mix together chocolate crumbs and melted butter.
4. Press crumb mixture into bottom and sides of 9-inch springform pan.
5. In a large bowl, beat together sugar and eggs at medium speed, slowly adding cream cheese, until smooth and fluffy.
6. Spoon half of cream cheese mixture into crust.
7. Melt 4 ounces of chocolate using a double boiler or, with care, a microwave. Stir into remaining cream cheese mixture until well blended.
8. Drizzle chocolate cream cheese mixture over batter in crust. Draw a spoon or other implement through the batter a few times to make swirls. Spread evenly.
9. Bake cheesecake for 50 minutes. After the first 30 minutes has gone by, place aluminum foil on top to prevent cracking and scorching.
10. Cool completely.
11. Cover with plastic wrap, and chill for about 2 hours or up to several days.
12. Transfer cheesecake to a serving plate.
13. Uncover cheesecake; carefully remove side of pan.

Topping

1. Melt remaining chocolate.
2. Mix with sour cream.
3. Spread over cake, and chill to set.

Variations

• Use graham cracker crumbs instead of chocolate wafer crumbs in the crust if you want a lighter base with less cocoa flavor.
• Replace the semisweet chocolate in the filling and topping with dark chocolate for a less sweet cheesecake and a slightly firmer finish.
• Replace the ½ cup sour cream in the topping with the same amount of full-fat Greek yogurt for a tangier topping that sets a bit thicker.
• Skip the swirl step and fold the melted chocolate into all of the cream cheese mixture if you want an evenly chocolate filling instead of a marbled one.

Tips for Success

• Let the cream cheese come fully to room temperature before mixing so the filling turns smooth instead of lumpy.
• Beat the sugar, eggs, and cream cheese only until smooth and fluffy; too much mixing adds air and makes cracking more likely.
• When you add the foil after 30 minutes, cover the top loosely so the surface is protected without trapping steam.
• At the end of baking, the outer edge should look set while the center still has a slight wobble.
• Cool the cheesecake completely before covering with plastic wrap so condensation does not collect on the surface.

Storage and Reheating

Store the cheesecake whole or sliced in an airtight container, or keep it on the springform base tightly wrapped, in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months.

FAQ

Can you make this cheesecake a day ahead?

Yes. In fact, the texture is better after a full chill, so making it the day before serving works well.

Why does the recipe add foil after 30 minutes instead of from the start?

The first part of the bake helps the top set, and the foil later protects it from overbrowning and drying out. Adding it too early can trap moisture on the surface.

Can you use milk chocolate instead of semisweet chocolate?

You can, but the cheesecake will be noticeably sweeter and the chocolate flavor will be less pronounced. The topping may also set a little softer.

Can you make this without a springform pan?

You can use a deep 9-inch cake pan lined with parchment, but removing the cheesecake cleanly is harder. A springform pan gives you the cleanest sides and easiest release.