Homemade Chocolate Cheesecake (Print-Friendly Version)

Enjoy decadently smooth chocolate cheesecake baked atop a crunchy cookie crust with luscious toppings.

# Ingredients:

→ Crust

01 - 240 g Oreo cookie crumbs or chocolate graham cracker crumbs
02 - 57 g unsalted butter, melted

→ Cheesecake

03 - 678 g full-fat cream cheese, at room temperature
04 - 149 g granulated sugar
05 - 227 g semi-sweet chocolate, melted and cooled
06 - 118 ml heavy cream
07 - 4 large eggs
08 - 1 oven-safe turkey roasting bag

→ Toppings

09 - Whipped cream, as desired
10 - Chocolate shavings, to garnish

# Steps:

01 - Preheat oven to 175°C. Using a food processor, pulse cookies into fine crumbs. Combine crumbs with melted butter in a small bowl and mix thoroughly.
02 - Press the crumb mixture evenly into the base of an 8-inch springform pan, optionally pressing some up the sides. Bake for 10 minutes. Remove and allow to cool to room temperature, placing pan in the refrigerator to speed up cooling if needed.
03 - Reduce oven temperature to 165°C. Place the springform pan inside an oven-safe roasting bag with the top rolled down to expose the pan.
04 - In a large mixing bowl, beat the cream cheese until smooth, about 2–3 minutes. Add the sugar and beat until fully incorporated.
05 - Pour in the melted, cooled chocolate and heavy cream. Beat until smoothly combined.
06 - Add the eggs one at a time, beating gently after each addition just until the yolk breaks. After the last egg, beat for one additional minute. Do not overmix.
07 - Pour the cheesecake batter over the cooled crust. Place the springform pan (inside roasting bag) in a large roasting pan. Add enough hot water to the roasting pan to reach a depth of about 2.5 cm.
08 - Bake at 165°C for 65–75 minutes, until the edges feel set but the center jiggles slightly when shaken. Remove pan from the water bath and roasting bag.
09 - Place the cheesecake on a baking tray and return it to the turned-off oven with the door cracked open. Cool gradually for 60–90 minutes until room temperature is reached.
10 - Loosely cover the cheesecake with foil and refrigerate overnight for at least 12 hours to set fully.
11 - Carefully release the cheesecake from the springform pan, using a spatula for any areas that are sticking. Top with whipped cream and chocolate shavings before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.

# Notes & Tips:

01 - Ensure all ingredients are at room temperature for a smoother filling texture.
02 - A water bath helps create a creamy consistency and minimizes cracking.
03 - Baking times vary depending on pan size: 8-inch pans require 65–75 minutes, while 9-inch pans need 60–70 minutes.

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