The Creamiest New York Style Chocolate Cheesecake Recipe
Indulge in this rich, fudgy chocolate cheesecake, featuring a decadent chocolate cookie crust and an irresistibly smooth filling. If you or anyone in your home is a chocolate cheesecake aficionado, prepare for a love affair at first bite! Easy to make with these step-by-step instructions, this luxurious dessert is perfect for any occasion—whether for a special someone or a treat just for yourself.
You can serve it plain, or elevate it with whipped cream, mini chocolate chips, and a drizzle of hot fudge sauce for an elegant touch. Before you dive into the recipe, be sure to check our tips to ensure you achieve flawless results!
Ingredients
Chocolate Cheesecake Batter Ingredients
- 3 (8 ounce) packages of full-fat cream cheese, properly softened
- 1 cup semi-sweet or dark chocolate, chopped
- 1 cup heavy cream
- 1 cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso or coffee granules
- 4 large eggs, ideally at room temperature
Crust Ingredients
- 25 chocolate sandwich cookies, crushed with the cream filling removed
- 5 tablespoons melted salted butter
Toppings and Garnishes (Optional)
- Sweetened and whipped heavy cream
- Mini chocolate chips
- Fresh berries or fruit of your choice
- Warmed jam or chocolate sauce
Instructions
Preparation Steps
- Preheat your oven to 325°F. Prepare a 9-inch springform pan by cutting parchment paper to fit the bottom and spraying the sides with oil. Wrap the base of the pan in heavy-duty aluminum foil to catch any drips during baking.
- In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter until well mixed. Press this mixture firmly into the bottom of your prepared springform pan. Bake the crust for about 7 minutes, then allow it to cool completely.
Making the Cheesecake Filling
- In a microwave-safe bowl, combine the chopped chocolate and heavy cream. Microwave in 30-second intervals, stirring between each interval until smooth and melted. Set aside to cool slightly.
- In a large mixing bowl, add the softened cream cheese and granulated sugar. Use an electric mixer on medium speed to beat until smooth and creamy, approximately 2 minutes. Make sure there are no lumps.
- Add the cooled chocolate mixture, salt, cocoa powder, vanilla extract, and espresso or coffee granules. Beat until well combined.
- Next, add the eggs one at a time, mixing well after each addition. Be careful not to overbeat the mixture, as this can introduce air bubbles. Scrape down the sides of the bowl to ensure everything is well incorporated.
Baking the Cheesecake
- Pour the cheesecake filling over the cooled cookie crust in the springform pan, smoothing the top with a spatula.
- Place a larger baking pan on a lower rack in the oven. Fill it with about 2 inches of hot water. This will create steam and help prevent the cheesecake from cracking as it bakes.
- Bake the cheesecake for about 65 minutes, or until the center is set but still has a slight wobble. Avoid the temptation to open the oven door too frequently.
- Once baked, turn off the oven and crack open the oven door. Let the cheesecake cool in the oven for about 2 hours to help prevent cracks.
- After cooling, refrigerate the cheesecake for at least 6 hours, or overnight if possible, before serving to allow it to firm up completely.
Serving Your Cheesecake
- When ready to serve, carefully remove the cheesecake from the springform pan. Top with whipped cream, mini chocolate chips, or your favorite fruit and chocolate toppings.
- Slice, serve, and enjoy every creamy, decadent bite of your homemade masterpiece!
This article is designed to be informative and user-friendly while retaining all essential details about making the best creamy New York-style chocolate cheesecake.
