I keep this cheese cake recipe close, like a secret handshake. It bakes tall, tastes deep, and cuts clean. It fits a 6 inch cheesecake recipe if you scale down, and it pairs with a 6 inch chocolate cake recipe for a tiny party stack. I use ideas from cake baking recipes, simple cake flavor ideas, and even cakes recipes easy. Got leftovers Try them with brownies.
Table of Contents
- 1 Key Takeaways
- 2 Easy Ultimate Chocolate Cheesecake Recipe
- 3 Ingredients for Ultimate Chocolate Cheesecake
- 4 How to Make Ultimate Chocolate Cheesecake
- 5 Tips for Making Ultimate Chocolate Cheesecake
- 6 Making Ultimate Chocolate Cheesecake Ahead of Time
- 7 Storing Leftover Ultimate Chocolate Cheesecake
- 8 Try these dessert recipes next
- 9 Ultimate Chocolate Cheesecake
- 10 Nutrition
1 Key Takeaways
Rich chocolate meets smooth cream cheese and the texture stays lush. The crust tastes like a cookie shop. The bake sits in a gentle bath so the top stays calm. I test doneness with a wobble check. I chill overnight for tidy slices. I call this a home bake that eats like a cafe slice.
Linda at Cook Daily Recipe shares this for busy nights and big cravings. The steps stay clear and short. The rhythm feels simple and steady. We mix. We bake. We cool. We serve. That pattern keeps stress out of the kitchen.
The main crowd loves chocolate. This one pleases that crowd. The crust snaps. The filling melts. The ganache adds gloss. One small slice feels generous. Leftovers hold well and taste even better the next day.
2 Easy Ultimate Chocolate Cheesecake Recipe
I lean on a cheese cake recipe that never lets me down. This cheese cake recipe starts with cookie crumbs and ends with a velvet bite. I wrote it in plain steps so you feel calm at the bowl. I bake it for family and for friends and it always gets a quiet wow.
Here at Cook Daily Recipe I test this often and tweak small things that matter. I toast the idea of a 6 inch cheesecake recipe when I want a small cake. I pair a slice with coffee when I need a reset. I slip a grin when the first cut lifts clean.
Need range Use cake baking recipes as a base then add cake flavor ideas that fit your mood. For a playful turn I serve crumbs with brownies on the side. Linda signs this with care and keeps the tone easy and warm.
3 Ingredients for Ultimate Chocolate Cheesecake
Chocolate sandwich cookies I grind these into fine crumbs that pack tight and form a base with snap and cocoa notes
Unsalted butter I melt it so it hugs each crumb and sets a crust that cuts clean but stays tender
Granulated sugar A small scoop sweetens the base and helps the crust brown and smell like a bakery
Fine salt A pinch wakes up the cocoa and balances sweet with a neat finish
Cream cheese I use bricks at room temp for a smooth mix and a rich bite that holds shape
Cocoa powder It deepens the chocolate tone and adds a gentle bitterness that keeps the cake grown up
Dark chocolate I melt and cool it then fold it in so the filling tastes bold and glossy
Instant espresso A small spoon lifts the cocoa and gives the flavor a clear line
Vanilla extract One teaspoon rounds edges and brings a warm aroma
Large eggs I add them one by one so the batter stays smooth and never airy
Sour cream It softens the crumb and keeps each bite light yet rich
Heavy cream A splash loosens the mix and helps the texture glide
Ganache chocolate I chop dark chocolate for a silky cap that shines
Heavy cream for ganache Warm cream kisses the chocolate and blends into a smooth sheet
Whipped cream and curls A soft crown and a few shavings finish the look for the table
4 How to Make Ultimate Chocolate Cheesecake
Step 1 Heat the oven and wrap the springform pan so water stays out then press cookie crumbs with butter and sugar into the base and bake until set
Step 2 Beat soft cream cheese until smooth then add sugar and cocoa and blend until glossy
Step 3 Stir in melted dark chocolate espresso and vanilla then scrape the bowl so no streaks hide
Step 4 Add eggs one at a time and mix just until each one disappears then fold in sour cream and a splash of heavy cream
Step 5 Pour the batter over the crust then set the pan in a roasting pan and add hot water until it reaches halfway up the sides
Step 6 Bake until the edge looks set and the center gives a soft wobble then turn the oven off and crack the door for a gentle rest
Step 7 Cool on a rack then chill for many hours slice with a warm dry knife and top with ganache whipped cream and curls
5 Tips for Making Ultimate Chocolate Cheesecake
Bring dairy to room temp so the batter blends fast and stays smooth. Mix on low speed and scrape often. Over mixing adds air and air can lead to cracks.
Use a water bath for a gentle bake. The steam keeps the surface calm. If a small crack shows do not stress. Ganache covers it and the taste stays perfect.
For small groups I scale the pan to a 6 inch cheesecake recipe and bake less time. For a tiny stack I add a layer from a 6 inch chocolate cake recipe and make a playful tower.
6 Making Ultimate Chocolate Cheesecake Ahead of Time
Plan to bake a day before you serve. Chill gives clean cuts and a calm texture. I wrap the cold cake and keep the ganache in a bowl until serving day.
For a creamy cheesecake recipe feel the set before you chill. The center should quiver when you nudge the pan. That sign means the carryover heat will finish the bake.
Hosting a big meal Reach for cakes recipes easy prep moves. Whip the cream in the morning. Shave chocolate while coffee brews. Guests love a simple finish with shine.
7 Storing Leftover Ultimate Chocolate Cheesecake
Store slices in a sealed box and keep them cold. The flavor blooms on day two and day three. The crust stays crisp when you place a strip of parchment under each slice.
For a baked cheesecake recipe that freezes well wrap tight and freeze up to one month. Thaw in the fridge until the center feels cool but soft to the touch.
Leftover topping makes a fast treat with brownies or with fresh fruit. I spoon a little over berries and call it dessert for one.
8 Try these dessert recipes next
9 Ultimate Chocolate Cheesecake
Ultimate Chocolate Cheese Cake Recipe Rich And Silky
Ingredients
For the crust
- 28 chocolate sandwich cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of fine salt
For the filling
- 24 ounces cream cheese, brick style, room temperature
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 8 ounces dark chocolate, melted and cooled
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 tablespoons heavy cream
- Pinch of fine salt
For the ganache
- 6 ounces dark chocolate, finely chopped
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
For the topping
- Lightly sweetened whipped cream
- Chocolate shavings or curls
Instructions
For the crust
- Heat the oven to 325 F. Wrap the outside of a 9 inch springform pan with two layers of heavy duty foil.
- Stir the cookie crumbs, sugar, and salt with the melted butter until the texture feels like damp sand.
- Press the mix firmly into the bottom of the pan. Bake 10 minutes. Cool while you make the filling.
For the filling
- Beat the cream cheese on medium speed until smooth and free of lumps. Scrape the bowl often.
- Add the sugar and cocoa and beat until the mix looks glossy.
- Blend in the melted chocolate, espresso, and vanilla.
- Beat in the eggs one at a time. Mix only until each egg disappears. Do not whip air into the batter.
- Fold in the sour cream, heavy cream, and salt until smooth.
- Pour the batter over the crust. Tap the pan to release small bubbles.
Bake and cool
- Set the pan in a large roasting pan. Add hot water until it reaches halfway up the sides of the springform.
- Bake 65 to 75 minutes, until the edges look set and the center wobbles like set jelly.
- Turn off the oven. Crack the door. Let the cake rest inside 45 minutes.
- Remove the pan from the water. Unwrap the foil. Run a thin knife around the edge. Cool to room temperature, then chill at least 6 hours or overnight.
For the ganache
- Warm the cream until steaming. Pour over the chopped chocolate. Let sit 2 minutes, then stir until smooth. Stir in vanilla and salt.
- Spread the ganache over the cold cake. Chill 20 minutes to set.
For the topping
- Pipe or spoon whipped cream on top. Finish with chocolate shavings. Slice with a warm dry knife.
10 Nutrition
One slice brings about five hundred sixty calories with a good share from dairy and chocolate. Sugars sit near the mid thirties in grams. Protein lands near eight grams. Sodium rests near three hundred sixty milligrams. Fat reads high with a strong share of saturated fat. This cake plays as a treat not a meal so small slices make sense.
For lighter days I cut thin wedges and share. I swap some dark chocolate for milk when kids sit at the table. The taste stays rich and the smiles stay wide.
Recipe by Linda at Cook Daily Recipe found at https creative space www dot cookdailyrecipes dot com where more cake flavor ideas live beside clear steps for home cooks
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