Death by Chocolate Cheesecake

Let me take you back to the time when my love for chocolate officially became an obsession. It was a rainy Saturday
afternoon, one of those days that just begged for a calming baking session. As the sound of raindrops tapped
against the windows and the smell of melted chocolate filled my kitchen, I stumbled upon this glorious
confection: the Death by Chocolate Cheesecake. Its irresistible combination of creamy textures and bold
flavors is why it has become a family favorite at gatherings and a decadent end to any meal when a little
indulgence is called for. Ready to dive in?

Why You’ll Love This

Triple Chocolate Delight: From crust to topping, chocolate reigns supreme.
Make-Ahead Marvel: Perfect for preparing ahead of special occasions or lazy weekends.
Rich and Creamy: Silky cream cheese filling that melts in the mouth.
Flexibility: Easily adaptable for different chocolate preferences or dietary restrictions.
Chilled Perfection: A cool, comforting slice on a warm day might be just what you need.
Family Favorite: Kids and adults alike will delight in its chocolaty goodness.

Ingredients

15 (225 grams) full-size chocolate graham crackers: Forms a crunchy and rich crust.
6 tablespoons (85 grams) unsalted butter: Binds the crust and adds a buttery flavor.
8 ounces (227 grams) semisweet chocolate, chopped: Provides deep chocolate flavor in the filling.
24 ounces (680 grams) full-fat cream cheese, room temperature: The star of the cheesecake; rich and creamy.
1 cup (200 grams) granulated sugar: Sweetens and balances the tang of cream cheese.
1/4 cup heavy cream: Adds moisture and smoothness to the filling.
1/4 cup (21 grams) unsweetened cocoa powder: Intensifies the chocolate flavor in the cheesecake.
4 large eggs, room temperature: Provides structure and fluffiness to the cheesecake.
1 cup (170 grams) semisweet chocolate chips: These become the luscious topping.
1/2 cup heavy cream: Used to create a velvety ganache for the topping.

Step-by-Step Instructions

Step 1: Make the Crust

Preheat the oven to 325°F (163°C). Use a food processor to pulse the graham crackers until you obtain 1 cup of finely ground crumbs. Add the melted butter and pulse again until the mixture is moistened. Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes until the crust is delightfully fragrant. Let it cool slightly while you prepare the filling, keeping the oven set to the same temperature.

Step 2: Prepare the Filling

In a microwave-safe bowl, gently melt the chopped semisweet chocolate in 30-second intervals, stirring after each until smooth. Set aside to cool. In the bowl of an electric mixer, beat the cream cheese for about a minute until it’s smooth. Add the sugar, heavy cream, and cocoa powder, then beat until everything is well combined. Remember to scrape down the sides of the bowl to ensure the cream cheese is fully incorporated. Add the eggs one at a time, mixing until smooth after each. Be careful not to overbeat. Finally, stir in the melted chocolate until just combined. Pour the cheesecake filling into the cooled crust. Place the springform pan on a rimmed baking sheet to catch any potential drips. Let it bake for about 50 minutes or until the top appears slightly dry and the center is a bit wobbly—door cooking area after turning off oven.

Step 3: Cool and Chill

After baking, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 10 minutes to help prevent cracks. Then, remove it and place it on a wire rack to cool to room temperature. Once it’s cooled, refrigerate for at least four hours until fully chilled. Carefully release the cheesecake from the springform pan and transfer it to a serving plate.

Step 4: Make the Topping

Prepare the topping by placing the chocolate chips in a heatproof bowl. In a small saucepan, heat the cream until it just starts to simmer. Pour the hot cream over the chocolate chips and let it sit for three minutes. Stir until the chocolate is melted and the mixture is smooth. If your ganache is overly runny, let it cool and thicken a bit. Pour the chocolate ganache over the chilled cheesecake, letting it seep beautifully down the sides.

Important Things to Remember

Use Room Temperature Ingredients: This helps achieve a smoother filling and prevents lumps.
Avoid Overbeating: Mix the eggs into the batter gently to create a light and fluffy cheesecake.
Prevent Gaps: Cooling the cheesecake slightly in the oven minimizes cracking.
Quality Chocolate: Using good-quality chocolate will significantly enhance the flavor.

How to Serve It

This cheesecake makes for a mesmerizing centerpiece at any table. Serve chilled with a dollop of whipped cream or fresh berries to add a pop of color and a touch of tartness. Since the richness of the chocolate is quite satisfying, pairing it with a cup of your favorite espresso or a glass of dessert wine can create the ultimate cozy, indulgent experience. Consider dusting some cocoa powder over the top for a simple, elegant finish.

Making It Your Own

If you want to tailor this cheesecake to your liking or dietary needs, consider using dark chocolate for a more intense flavor, or swap out the semisweet for milk chocolate if you prefer a sweeter taste. For a nutty twist, fold in some toasted chopped nuts into the ganache topping. Replace the sugar with a sugar substitute for a lower-sugar version. Experimenting with flavors such as vanilla or espresso powder can give your dessert a unique touch.

Keeping and Reheating

This chocolate cheesecake can be stored in the refrigerator for up to five days. To keep it fresh, cover the cheesecake with plastic wrap or store it in an airtight container. Although it’s typically served chilled, if you prefer a warmer slice, allow individual pieces to sit at room temperature for a few minutes before serving. Freezing is also an option; wrap the cheesecake well to protect it from freezer burn. Thaw overnight in the fridge before enjoying.

What I’ve Figured Out

Over countless batches, I’ve learned that the secret to a truly velvety cheesecake is in the patient,
gentle mixing of the ingredients. When it’s finally time to cut into the magical creation, use a warm knife
(run it under warm water and dry it before each cut) to give you clean, picture-perfect slices. Perhaps
the most important lesson of all, however, is that this cheesecake might just be the ultimate remedy for any
chocolate craving that comes your way!

Frequently Asked Questions

Can I make this cheesecake without a springform pan?

Yes, you can use a regular cake pan, but it’ll be harder to remove the cheesecake in one piece. Line the pan with parchment paper to help transfer it after cooling.

How do I know when my cheesecake is done?

The cheesecake is done when the edges are set, and the center is slightly wobbly. It will continue to set as it cools.

Can I substitute the graham crackers in the crust?

Absolutely! Try using chocolate wafer cookies or digestive biscuits for a different flavor.

Is it necessary to use a water bath for baking this cheesecake?

While a water bath can help prevent cracks, it’s not required. Simply be sure to allow the cheesecake to cool gradually to avoid major cracks.