Ultimate Chocolate Cheesecake is the perfect blend of four types of chocolate: a chocolate cookie crust, a creamy blend of chocolate and cream cheese, a layer of dark chocolate mousse, and dark chocolate ganache on top. Absolutely divine and so easy to bake! Updated 8/15/2023
Ultimate Chocolate Cheesecake
Sometimes you just need a perfect chocolate dessert that is not so rich that you can only take a couple of bites, and yet rich enough that it just makes you happy to eat chocolate. Do you know what I mean? Ultimate Chocolate Cheesecake hits that sweet spot. It’s decadent, with the tang every cheesecake needs, not too over-the-top rich, and definitely chocolatety!
The profile of this cheesecake is gorgeous! You can see the dark chocolate crust that’s not too thin, but just the perfect amount of crunch. The cheesecake is just barely lighter in color than the crust and speaks chocolate to my soul. The mousse is lighter still and the texture matches the color. That forth layer, a dark chocolate mousse on the top, was an accident gone right! At the bottom of my mousse bowl was a little bit of chocolate that didn’t incorporate well into the whipped cream. It was just enough to create one more color of chocolate on my cheesecake! The chocolate curls finished the look.
Ingredients for the Ultimate Chocolate Cheesecake:
Chocolate Cookie Crust:
- Chocolate sandwich cookies
- Unsalted butter
Chocolate Cheesecake Batter:
- Quality semi-sweet chocolate chips: I prefer Ghirardelli 60% semi-sweet chocolate chips. You could also use Guittard, or Costco’s semi-sweet chocolate chips.
- Heavy cream: Not just whipping cream, but heavy cream (with a higher fat content). Costco’s heavy cream has 40% fat and is my favorite.
- Cream cheese: Three packages is the key to not only flavor, but allowing you to skip the water bath baking method!
- Granulated sugar:
- Ghirardelli Majestic cocoa powder: This is my favorite cocoa because it tastes the most like chocolate and because it’s not too dark and yet, definitely on the dark side of chocolate flavors.
- All-purpose flour: You could definitely use a gluten-free flour blend without any problems.
- Eggs: A room temperature ingredient.
- Vanilla:
Chocolate Mousse Topping:
- Unflavored powdered gelatin: Knox brand is the one I typically use and can find easily at the grocery store.
- Quality semi-sweet chocolate chips: I prefer Ghirardelli 60% semi-sweet chocolate chips. Use the same chocolate chips you purchased for the cheesecake.
- Heavy cream: Same heavy cream as you used for the cheesecake.
- Powdered sugar:
- Chocolate shavings: Purchase a quality chocolate bar and use a vegetable peeler to create the curls. Shaving along the long side will create larger curls; short side, smaller curls.
Dark Chocolate Ganache:
- Quality dark chocolate chips: I prefer Ghirardelli or Guittard chocolate.
- Heavy cream: Same heavy cream as you used for the cheesecake.
Whipped Cream:
- Heavy cream: Same heavy cream as you used for the cheesecake.
- Powdered sugar: The whipping cream will be slightly sweetened and stabilized with the addition of powdered sugar.
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How to Make Ultimate Chocolate Cheesecake:
Chocolate Sandwich Cookie Crust:
- Prepare an 8 or 9-inch springform pan by spraying with non-stick spray. Place a parchment paper circle, then spray again.
- In food processor, add chocolate sandwich cookies. Pulse until fine crumbs. Alternatively, you can place cookies in a Ziploc bag and press them with a rolling pin until fine crumbs.
- Add melted butter. Pulse until completely combined and all the crumbs are coated with butter.
- Pour into the bottom of an 8 or 9-inch spring form pan.
- Firmly press the crust into the bottom of the pan. Set aside (do not bake).
Chocolate Cheesecake Batter:
- In microwave safe bowl, heat cream for 30 seconds. Pour over chocolate chips and stir until smooth. Heat for an additional 15 seconds if needed to melt chocolate further. Set aside to cool slightly
- Combine softened cream cheese, sugar, flour, and cocoa. Mix at low speed on electric mixer (or stand mixer), for 2 minutes until well blended and no streaks of white remain.
- Add melted chocolate in three additions to prevent clumping, mix thoroughly between each addition.
- On low speed, blend in eggs, one at a time, scraping bowl between each addition. Add vanilla and sour cream. Mix on low speed just until combined.
- Pour batter over crust. Smooth top with spatula.
- Bake at 450° F (232° C) for 6 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 15 minutes or until the edges are firm to a light touch and the center is jelly-like. Close the oven door and turn off the heat. Leave cheesecake in closed oven for 20-30 minutes more. (At 20 minutes, if cracks appear—remove cheesecake from oven, otherwise, leave in for full 30 minutes).
- Allow to cool at room temperature. Chill in refrigerator for at least 1 hour before adding mousse topping.
Chocolate Mousse Topping:
TIP: Sprinkle gelatin OVER water so the gelatin doesn’t get stuck on the bottom of the bowl.
- In a bowl, sprinkle the gelatin over the water. Let the gelatin bloom for about 5 minutes.
- Microwave ¾ cup of the heavy cream until just before boil, about 1-2 minutes
- Add the gelatin mix to the hot cream and whisk.
- Place the chocolate chips in a bowl and pour the cream over them. Let sit a couple of minutes and whisk until smooth.
- While waiting, beat 1 ½ cups heavy cream on high. Add the powdered sugar and beat to stiff peaks
- Fold a little cream at a time into the cooled chocolate, being careful to create an even mixture of chocolate and cream. Once incorporated, pour over chilled cheesecake. Generously sprinkle with chocolate shavings on top. Chill at least 2 hours, or longer if needed.
Dark Chocolate Ganache:
- In a microwave safe bowl, heat cream for 30 seconds. Pour over chocolate pieces in a separate microwave safe bowl. Stir to combine. Heat in microwave for another 15-20 seconds if needed to completely melt the chocolate. Set aside to cool slightly at room temperature.
Whipped Cream:
- Add cream and powdered sugar in a large bowl. Use hand mixer to whip on high until soft peaks form. Serve on top or off to the side of the cheesecake.
- Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.
Enjoy this delicious, chocolaty cheesecake today!
–Kim
Ultimate Chocolate Cheesecake
Ultimate Chocolate Cheesecake is the perfect blend of four types of chocolate: a chocolate cookie crust, a creamy blend of chocolate and cream cheese, a layer of dark chocolate mousse, and dark chocolate ganache on top. Absolutely divine and so easy to bake!
Servings: 8 or 9-inch cheesecake
Equipment
- 8 or 9-inch springform pan
Ingredients
Chocolate Cookie Crust:
- 24 (292g) chocolate sandwich cookies
- 2 Tablespoons (28g) unsalted butter, melted
Chocolate Cheesecake Batter:
- 2 cups (340g) Ghirardelli 60% semi-sweet chocolate chips
- ½ cup (119g) heavy cream
- 3 packages (24oz/680g) cream cheese room temperature
- 1 cup (210g) granulated sugar
- 6 Tablespoons (43g) Ghirardelli Majestic cocoa powder
- 3 eggs room temperature
- 1 teaspoon vanilla
- 1 cup (227g) sour cream room temperature
Chocolate Mousse Topping:
- 1 ½ Tablespoons water
- 1 ⅛ teaspoon unflavored powdered gelatin
- 1 ½ cups (255g) Ghirardelli 60% semisweet chocolate chips
- 2 ¼ cups heavy cream divided
- ¼ cup (31g) powdered sugar
Dark Chocolate Ganache:
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (113.5g) heavy cream
Whipping Cream:
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
Chocolate Sandwich Cookie Crust:
- Preheat oven to 450°F (232°C). Prepare an 8 or 9-inch springform pan by spraying with non-stick spray. Place a parchment paper circle, then spray again.
- In food processor, add chocolate sandwich cookies. Pulse until fine crumbs. Alternatively, you can place cookies in a Ziploc bag and press them with a rolling pin until fine crumbs.
- Add melted butter. Pulse until completely combined and all the crumbs are coated with butter.
- Pour into the bottom of a 9” spring form pan.
- Firmly press the crust into the bottom of the pan. Set aside (do not bake).
Chocolate Cheesecake Batter:
- In microwave safe bowl, heat cream for 30 seconds. Pour over chocolate chips and stir until smooth. Heat for an additional 15 seconds if needed to melt chocolate further. Set aside to cool slightly
- Combine softened cream cheese, sugar, and cocoa. Mix at low speed on electric mixer (or stand mixer), for 2 minutes until well blended and no streaks of white remain.
- Add melted chocolate in three additions to prevent clumping, mix thoroughly between each addition.
- On low speed, blend in eggs, one at a time, scraping bowl between each addition. Add vanilla and sour cream. Mix on low speed just until combined.
- Pour batter over crust (see recipe note). Smooth top with spatula.
- Bake at 450° F (232° C) for 6 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 15 minutes or until the edges are firm to a light touch and the center is jelly-like. Close the oven door and turn off the heat. Leave cheesecake in closed oven for 20-30 minutes more. (At 20 minutes, if cracks appear—remove cheesecake from oven, otherwise, leave in for full 30 minutes).
- Allow to cool at room temperature. Chill in refrigerator for at least 1 hour before adding mousse topping.
Chocolate Mousse Topping:
- In a bowl, sprinkle the gelatin over the water. Let the gelatin bloom for about 5 minutes.
- Microwave ¾ cup of the heavy cream until just before boil, about 1-2 minutes.
- Add the gelatin mixture to the hot cream and whisk.
- Place the chocolate chips in a bowl and pour the cream over them. Let sit a couple of minutes and whisk until smooth.
- While waiting, beat 1 ½ cups heavy cream on high. Add the powdered sugar and beat to stiff peaks
- Fold a third of the whipped cream at a time into the cooled chocolate, being careful to create an even mixture of chocolate and cream, especially on the bottom of the bowl. Once incorporated, pour over chilled cheesecake. If you desire the mousse layer to extend above the springform pan, use acetate strips tucked around the inside of the pan to support the mousse. Chill at least 2 hours before adding ganache layer.
Dark Chocolate Ganache:
- In a microwave safe bowl, heat cream for 30 seconds. Pour over chocolate pieces in a separate microwave safe bowl. Stir to combine. Heat in microwave for another 15-20 seconds if needed to completely melt the chocolate. Set aside to cool slightly at room temperature.
- Remove cheesecake from springform pan (and acetate strips if used) and place on cake circle or cake plate. Carefully smooth sides of cheesecake and chocolate mousse layer with a plastic bench scraper or metal spatula.
- Spread dark chocolate ganache on top of the cheesecake, pressing ganache over the edge of the cheesecake in drips. Use spatula to create a spiral pattern in the ganache on the cheesecake top. Place in refrigerator or freezer until chocolate is set.
Whipped Cream:
- Add cream and powdered sugar in a large bowl. Use hand mixer to whip on high until soft peaks form. Serve on top or off to the side of the cheesecake.
Notes
Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.
For 8-inch springform pan: Fill with cheesecake batter to the three-quarter mark to top of the springform pan. Remaining batter can be placed in cupcake forms and baked at 350°F for 10-15 minutes.
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