Chocolate cheesecake

Chocolate cheesecake

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Author Connie Veneracion


For the crust:

  • 1 and 3/4 cups graham cracker crumbs
  • 1/3 cup melted butter

For the filling:

  • 70 grams good quality dark chocolate (I used Lindt, 70% cacao)
  • 2 blocks of cream cheese total of 500 grams
  • 3/4 cup white sugar
  • 4 eggs
  • 1 cup sour cream

To garnish:


  • Preheat the oven to 300F.
  • Take two large squares of foil and wrap the bottom of the springform pan.
  • Mix together the melted butter and graham cracker crumbs. Press onto the bottom of the pan. Chill in the fridge while you make the filling.
  • Chocolate cheesecake
  • Take the dark chocolate bar and break into smaller pieces. In a heatproof bowl over a pan of barely simmering water, melt the chocolate. Remove from the pan and cool.
  • Chocolate cheesecake
  • Whip the cream cheese and sugar until light and soft. Add the eggs, one at a time, mixing after each addition.
  • Chocolate cheesecake
  • Add the cooled chocolate and sour cream to the cream cheese and egg mixture.
  • Chocolate cheesecake
  • Stir until smooth. Scrape the bottom and sides of the mixing bowl while mixing to make sure that the filling is smooth and no light or dark streaks should be visible.
  • Chocolate cheesecake
  • Take the crust out of the fridge. Pour the filling over the crust.
  • Chocolate cheesecake
  • Place the pan in a large heatproof pan. Pour in hot water into the pan to a height of about two inches.
  • Bake the cheesecake in a preheated 300F oven for two to two and a half hours or until the cheesecake is set at the edges but a bit jiggly at the center. Turn off the oven but leave the cake to cool slowly. When cool, chill until firm, about six hours.
  • Chocolate cheesecake
  • To serve, slice the chocolate cheesecake into wedges. Top with whipped cream and fresh strawberries, if you like.