Creamy Chocolate Cheesecake
A rich and decadent chocolate cheesecake with a classic graham cracker crust. A final layer of tangy sour cream topping perfectly balances the deep chocolate flavor of the creamy filling.
An original recipe by Forkin
- Total time
- 6 hr 5 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 428 kcal
Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crust
- 1 cupgraham cracker crumb
- 3 tbspgranulated sugar
- 3 tbspunsalted butter, melted
filling
- 450 gcream cheese, softened to room temperature
- 0.33 cupunsweetened cocoa powder
- 0.75 cupgranulated sugar
- 1 tspvanilla extract
- 2 pcsegg, room temperature
topping
- 1 cupsour cream
- 2 tbspgranulated sugar
- 1 tspvanilla extract
Equipment
springform pan · measuring cups · spatula · mixing bowl · measuring spoons · electric mixer · whisk · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 23cm (9-inch) springform or round baking pan.
About 5 min
- 2
In a small bowl, combine the graham cracker crumbs, the sugar for the crust, and the melted butter until the mixture resembles wet sand.
About 3 min
Cook’s note: Use the back of a spoon or the bottom of a measuring cup to help mix and press the crumbs.
- 3
Firmly press the crumb mixture into the bottom and slightly up the sides of the prepared pan.
About 2 min
- 4
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
About 10 min
Cook’s note: Pre-baking the crust helps keep it from getting soggy under the filling.
- 5
In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps.
About 3 min
Cook’s note: Scrape down the sides of the bowl frequently to ensure everything is well combined.
- 6
Add the cocoa powder and the granulated sugar for the filling, then mix on low speed until just combined.
About 2 min
- 7
Beat in the vanilla extract for the filling.
About 1 min
- 8
Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears.
About 2 min
Cook’s note: Over-mixing after adding eggs can cause the cheesecake to crack during baking.
- 9
Pour the chocolate filling over the pre-baked crust and spread it into an even layer.
About 1 min
- 10
Bake for 30 minutes, or until the center is almost set but still has a slight wobble.
About 30 min
- 11
While the cheesecake bakes, whisk together the sour cream, the sugar for the topping, and the vanilla extract for the topping in a small bowl until smooth.
About 1 min
- 12
Carefully remove the cheesecake from the oven and gently spread the sour cream topping over the hot surface.
About 2 min
- 13
Return the cheesecake to the oven and bake for an additional 5 minutes to set the topping.
About 5 min
- 14
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
About 1 hr
Cook’s note: This slow cooling process is key to preventing cracks.
- 15
Remove from the oven and let it cool completely to room temperature on a wire rack.
About 1 hr
- 16
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
About 4 hr
Cook’s note: Chilling is essential for the cheesecake to fully set and for the flavors to meld.
Per serving
Nutrition
- Calories
- 428kcal
- Protein
- 6.5g
- Carbs
- 33.1g
- Fat
- 31.3g
- Fibre
- 1.2g
- Sugar
- 31g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cheesecake tightly covered in the refrigerator.
Best served chilled directly from the refrigerator.
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