This chocolate ganache cheesecake is a luxurious dessert that combines rich chocolate with creamy cheesecake. You’ll love making this impressive treat, perfect for any special occasion or a delightful indulgence.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat block cream cheese is best for texture. Do not use whipped or spreadable cream cheese.
- Chocolate: High-quality bittersweet or semi-sweet chocolate for the ganache.
- Graham Cracker Crumbs: You can use chocolate cookie crumbs for a deeper chocolate flavor.
- Heavy Cream: Essential for the ganache; do not substitute with milk.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs
For the Chocolate Ganache:
- 1 cup heavy cream
- 6 ounces bittersweet or semi-sweet chocolate, chopped
How Much Time Will You Need?
- Total Time: 5 hours (includes chilling time)
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Servings: 12
- Calories per serving: Approximately 450-500
- Tools Needed: 9-inch springform pan, mixing bowls, electric mixer, small saucepan.
Step-by-Step Instructions:
1. Prepare the Crust
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes at 350°F (175°C), then let it cool while you prepare the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Mix in the cocoa powder and vanilla extract. Add the eggs one at a time, beating just until combined after each addition. Do not overmix.
3. Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan on a baking sheet and bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
4. Chill the Cheesecake
Once the cheesecake has cooled in the oven, remove it and let it cool completely on a wire rack. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is crucial for a firm texture.
5. Prepare the Chocolate Ganache
In a small saucepan, heat the heavy cream until it just begins to simmer around the edges. Remove from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy.
6. Finish with Ganache
Pour the prepared chocolate ganache over the chilled cheesecake, spreading it evenly to the edges. Refrigerate the cheesecake for another 30 minutes to allow the ganache to set.
Variation Ideas:
- White Chocolate Swirl: Swirl melted white chocolate into the dark chocolate ganache for a decorative effect.
- Mint Chocolate: Add a few drops of peppermint extract to the cheesecake filling for a refreshing twist.
- Raspberry Coulis: Serve slices with a fresh raspberry coulis for a fruity contrast.
- Cookie Crust: Use crushed chocolate sandwich cookies instead of graham crackers for the crust.
Storage Instructions:
Store leftover chocolate ganache cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 1 month. Thaw frozen cheesecake in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ):
- Why did my cheesecake crack? Cracks often happen from over-baking or rapid temperature changes. Cooling slowly in the oven helps prevent this.
- Can I make this cheesecake ahead of time? Yes, you can make the cheesecake up to 2 days in advance. Add the ganache on the day you plan to serve it.
- Do I need a water bath for this recipe? While some cheesecake recipes use a water bath, this one bakes well without it.
- How do I know when the cheesecake is done? The edges should be set, but the center should still have a slight jiggle when you gently shake the pan.
- Can I use milk chocolate for the ganache? Bittersweet or semi-sweet chocolate is recommended for the best flavor balance with the sweet cheesecake. Milk chocolate will be much sweeter.
- My ganache is too thin/thick. What should I do? If too thin, let it cool longer. If too thick, gently reheat over very low heat or a double boiler, stirring constantly.