Once upon a time, I found this amazing bakery in Singapore. They made amazing cheesecakes, but most importantly, they had this chocolate cheesecake that was out of this world. It was creamy, chocolaty, and just the right amount of sweet. I became obsessed with making it myself. I tried loads of recipes, messed up a bunch, but I kept going. Finally, after a lot of trial and error, I nailed it. The smell when it was baking brought back memories of that bakery. And when I tasted it, it was like I’d brought a piece of that bakery home with me. It was a proud moment for me back then. Not just because I’d cracked the recipe but because it made me realize how much I love exploring and testing new recipes.
Why make this cheesecake?
Rich Chocolate Flavor: This baked chocolate cheesecake bursts with an intense chocolate flavor that satisfies even the most fervent chocolate lover’s cravings. Creamy Texture: Its velvety smooth texture melts in your mouth, offering a luxurious and indulgent experience with every bite. Perfect Sweetness: The recipe strikes a flawless balance between sweetness and tanginess, ensuring that each slice is just the right amount of sweet without being overwhelming. Memorable Aroma: The irresistible aroma that fills the kitchen as the cheesecake bakes is enough to transport you to a blissful state of anticipation and nostalgia. Nostalgic Connection: Recreating this cheesecake invokes cherished memories of a beloved bakery, making it more than just a dessert—it’s a delightful journey down memory lane. Personal Triumph: Mastering this recipe is not just about baking a cake; it’s a testament to perseverance, passion, and the joy of achieving culinary success. Each successful batch is a sweet victory worth celebrating.
Ingredients and substitutes
Crust -You can make a Graham cracker crust, digestive biscuits crust , or Oreo cookie crust. You can also use chocolate wafer crumbs for the crust. Alternatively, you can also make your own homemade Cheesecake Crust from Scratch. Cream cheese – I always use Mascarpone or Philadelphia because that’s what I get very easily. But any cream cheese with a fat content of over 35% works great. Sour cream – Adds a real zing – you can also use a homemade sour cream for this recipe. Chocolate – Use good quality chocolate. It makes a huge difference. I’m using 60% Callebaut chocolate but any good brand works. However, you can also use good quality chocolate chips.
Step-by-step: Chocolate cheesecake recipe
Prepare
Pre-heat the oven at 350°F / 177°C/ Gas Mark 3. Prepare pan – Wrap the outside of a 7-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan.Pro tip – The aluminum foil will prevent water from entering the cheesecake while baking in a water bath. Melt chocolate – Break the chocolate into small pieces. Place in a microwave-safe bowl or double boiler. Melt at 50% power for one minute or more until melted. Set aside to cool slightly.Pro tip – It is important to do this now so the chocolate will cool. Otherwise, the warm chocolate will seize into the batter.
Crust
Crush the Graham cracker/biscuits in a food processor. Add sugar, and cocoa powder – combine well. Then, add the melted butter and stir to combine.Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them. Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip – Pressing down firmly will ensure a good base for the cheesecake and it won’t fall apart when you cut slices. Baked in the oven for 10 minutes. Once baked set aside to cool slightly. Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2
Chocolate cheesecake filling
In the large mixing bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip – The cream cheese mixture must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster. Add eggs, one at a time, at low-speed, making sure to incorporate each well.Pro tip – We want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix. Finally, add in the melted chocolate and cooled coffee or espresso.Pro tip – If the chocolate is not cooled, it will seize when added to the batter and you will end up with small shards of chocolate in the batter. So, make sure the chocolate is room temperature.
Double boiler – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out. Bake for 40 to 50 minutes until set. Remove from the oven and let cool for 30 minutes on a wire rack. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan.Pro tip – As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake. Cool for at least 2 hours or up to overnight in the fridge. Then, run a knife or spatula again and release it from the pan.Pro tip – The cake must be cooled before you pour the chocolate glaze. Otherwise, the glaze will melt off the cake.
Chocolate glaze
Combine chocolate, cream, honey, and butter in a bowl. Melt in the microwave or double boiler. Alternatively, you can also use a small saucepan. Pour over the cheesecake and shake the pan to let it spread naturally toward the edges. Or, use an offset spatula to guide the glaze to drip over the edges. Chill the cheesecake for another hour at least so the glaze sets before you cut. Decorate with chocolate shavings or dust with cocoa powder. Enjoy!
Tips for success
Temperature – Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency Quality – Use good quality high fat cream cheese-like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese which can affect the consistency of your baked batter. Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. Butter the inside of the pan for easy removal. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake. Mixing – Never over mix, a cheesecake batter at this will incorporate air and lead to cracking. Baking – since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking. Cooling – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly, this also helps the custard set and you will be able to make pretty neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Troubleshooting
Curdled cheesecake batter – If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then let it cool to room temperature before you bake. Cracked cheesecake -Over mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and collapse during cooling causing a crack Freezing cheesecake – It is better to freeze the cheesecake without the mango topping for longer shelf life. Make sure to wrap it well in plastic to prevent it from drying out. To thaw keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic leaving the cheesecake dry. Overbaked cheesecake often has a crack. The cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.
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Frequently asked questions
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