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The Best Chocolate Cheesecake

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A decadent chocolate cheesecake with a chocolate cookie crust, creamy chocolate filling made with Greek yogurt, and a rich chocolate flavor. The cheesecake is baked low and slow for a perfect texture.

Ingredients

Scale
  • 1/2 cup butter, melted
  • 2 1/2 cups chocolate baking crumbs
  • 1 tablespoon sugar
  • 100 grams chopped chocolate (about 3/4 cup)
  • 1/2 cup heavy cream (35%)
  • 2 packages cream cheese (500 grams or 16 oz), room temperature
  • 1 1/2 cup sugar (300 grams)
  • 2 1/2 cups plain Greek yogurt (or sour cream)
  • 4 large eggs
  • 2 teaspoons vanilla
  • a pinch of salt
  • 2 tablespoons unsweetened cocoa powder

Instructions

  1. Whisk all crust ingredients together and press into a prepared springform pan. Bake for 12-15 minutes until dry. Set aside.
  2. Reduce oven temperature to 275 degrees F.
  3. In a small bowl, combine chopped chocolate and cream and microwave on high in 20-30 second intervals, stirring each time, until smooth. Set aside.
  4. In a large bowl, beat cream cheese until smooth. Add sugar and beat until smooth.
  5. Add yogurt, eggs, vanilla, salt and cocoa powder and beat until smooth and combined, scraping down sides of the bowl if necessary.
  6. Add melted chocolate and beat until combined.
  7. Pour onto crust and bake at 275 degrees F for 1.75-2 hours (approximately 2 hours), until top appears dry but cheesecake still jiggles slightly when moved.
  8. Turn the oven off and let sit in warm oven with the door closed for 20 minutes.
  9. Remove to a wire rack on the counter and let it cool completely.

Notes

Place parchment paper between the outside ring and bottom piece of the springform pan for easy removal. Wrap the outside of the pan with tin foil to prevent any leakage during baking. Room temperature ingredients are essential for a smooth, lump-free filling.

Nutrition

Find it online: https://www.rapidrecipes.blog/chocolate-cheesecake-recipe/