A super delicious yet super easy chocolate cheesecake!
This velvet chocolate cheesecake passes all the tests for flavour, texture and elegance. It deserves to be served at your next fancy dinner party for sure!
And the best part? It’s so quick and easy to throw together!
It seems that a lot of you share my love for this easy cheesecake recipe. I thought it would be rude not to go and make another one for you, so decided to make a rich and decadent velvet chocolate cheesecake.
Oh yes I did.
This cheesecake is so creamy and dreamy that it melts in your mouth with every bite. It is topped with freshly whipped cream which cuts through the richness of the velvety chocolate just perfectly. I think you’re going to love it! Especially all of you chocolate addicts out there, boy are you in for a treat.
It’s also just as easy to prepare as the lemon cheesecake recipe and there are still no electric beaters or water baths in sight (that’s great news for those of us who are scared of water baths!).
If you need a recap on cheesecake baking secrets, have a quick read here.
Common Mistakes to Avoid When Making Chocolate Cheesecake
- Overmixing the batter – This adds too much air and can cause cracks or sinking. Mix just until combined. Just mix by hand - not an electric mixer.
- Skipping the water in ramekins– Without it, chocolate cheesecake can bake unevenly and crack.
- Overbaking – The centre should still have a slight wobble when you turn off the oven. It will firm up as it cools.
- Cooling too quickly – Sudden temperature changes can cause cracks. Let the cheesecake cool gradually in the oven with the door slightly open.
- Not chilling long enough – Chocolate cheesecake needs at least 4 hours (preferably overnight) in the fridge to fully set.
- Adding toppings too early – Wait until fully cooled before adding garnishes to keep the sour cream topping smooth and fresh.
How To Serve:
- For best results, serve chocolate cheesecake once it has been in the refrigerator for at least 15–20 minutes before serving to allow it to soften slightly for a creamier texture.
- Use a sharp knife dipped in hot water and wiped clean between slices for neat, clean cuts.
- Because this cheesecake is rich and decadent, serve with fresh raspberries or strawberries, a drizzle of raspberry coulis, or lightly whipped cream to balance the chocolate flavour. Add toppings just before serving to keep the sour cream layer smooth and glossy.
Storage:
Store leftover cheesecake in an airtight container in the fridge for up to 5 days. For best freshness, keep it well covered to prevent it from drying out or absorbing fridge odours.
Due to the sour cream topping I wouldn't recommend freezing this cheesecake.
Related
Chocolate Velvet Cheesecake
Ingredients
Base Ingredients
- 130 g (1 + ½ cup) cookie crumbs (e.g. BeBe, Digestive biscuits, Graham crackers, etc.)*
- 80 g (⅓ cup) butter, melted**
- 2 tablespoons cocoa powder
Topping Ingredients
- 600 g cream cheese at room temperature
- 280 g (1 ¼ cup) castor sugar
- 2 tablespoon cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla
- 3 eggs at room temperature
- 90 g (⅓ cup) sour cream, at room temperature
- 200 g dark chocolate melted
- 200 g about ¾ cup cream (40%), whipped
Instructions
- Line the bottom of a 9 inch (23cm) spring-form cake tin with baking paper and grease the sides with butter or oil. Preheat the oven to 160C (325F) fan bake.
- Combine cookie crumbs, butter and cocoa powder. Mix until combined then press into prepared tin.
- In a large bowl, mix cream cheese, sugar, salt and cocoa powder together with a spoon until smooth (do not use a mixer). Beat in 1 egg at a time (by hand), making sure each egg is well incorporated (be careful not to over-mix). Add vanilla, sour cream and chocolate and continue mixing until combined.
- Pour chocolate cream cheese mixture over the cookie crumb base and place in oven along with two oven-proof ramekins of water. Bake for 25-30 minutes or until the edges of the cheesecake come away from the cake-tin and the centre is ‘jiggly’. Turn the oven off and leave the cheesecake in the oven for at least an hour with the oven door ajar. Once the cheesecake has completely cooled, remove from the oven and refrigerate for at least 4 hours (or overnight). Gently cooling the cheesecake this way prevents "shocking" the cheesecake and causing cracks.
- Transfer the cheesecake onto a serving plate and top with the whipped cream plus a sprinkling of chocolate shavings and cocoa powder if desired.
