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Homemade Double Chocolate Cheesecake Recipe photo

Double Chocolate Cheesecake Recipe

This Double Chocolate Cheesecake is a decadent delight! Creamy, rich, and topped with chocolate whipped cream, it's the ultimate dessert for chocolate lovers.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 package cream-filled chocolate cookies (1 pound 4 ounces, 48 total)
  • 1 stick unsalted butter (melted)
For the Filling:
  • 24 ounces full-fat cream cheese (softened)
  • 1.25 cups granulated sugar
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs (at room temperature)
  • 1 each egg yolk (at room temperature)
  • 1 teaspoon sea salt
  • 3 tablespoons cornstarch
  • 1 teaspoon espresso powder
  • 0.5 cup cocoa powder
  • 2 cups semi-sweet chocolate chips
  • 3 tablespoons whole milk
  • 4 ounces semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 1 each chocolate whipped cream (for topping)
  • 1 each raspberry coulis (for drizzling)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Measuring cups and spoons
  • Whisk

Method
 

Directions:
  1. Step 1: Prepare the Crust
    Preheat your oven to 325°F (160°C). In a food processor, crush the cream-filled chocolate cookies until they resemble fine crumbs. Combine the cookie crumbs with the melted unsalted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  2. Step 2: Make the Filling
    In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to mix until well combined. Next, add the full-fat sour cream, vanilla extract, and the room temperature eggs and egg yolk one at a time, mixing well after each addition.
  3. Step 3: Add the Dry Ingredients
    In a separate bowl, whisk together the sea salt, cornstarch, espresso powder, and cocoa powder. Gradually add this dry mixture to the cream cheese mixture, mixing until just combined. Be careful not to overmix.
  4. Step 4: Melt the Chocolate
    In a double boiler or microwave, melt the 2 cups of semi-sweet chocolate chips with the 3 tablespoons of whole milk. Stir until smooth and let it cool slightly before adding it to the cheesecake batter. Mix until fully incorporated.
  5. Step 5: Pour and Bake
    Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually, which helps prevent cracks.
  6. Step 6: Chill the Cheesecake
    After the cheesecake has cooled, remove it from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
  7. Step 7: Prepare the Topping
    To make the topping, whip the heavy whipping cream until stiff peaks form. Melt the remaining 4 ounces of semi-sweet chocolate and allow it to cool slightly. Gently fold the melted chocolate into the whipped cream until combined.
  8. Step 8: Serve
    Once the cheesecake is chilled and set, carefully remove it from the springform pan. Spread the chocolate whipped cream over the top and drizzle with raspberry coulis. Slice and serve chilled, and enjoy every decadent bite!

Notes

  • Make sure all ingredients are at room temperature for a smooth batter.
  • Chill the cheesecake overnight for the best texture.
  • Experiment with different toppings based on the season.