Chocolate stimulates the production of endorphins in the body, creating a great sense of happiness. It helps to increase serotonin levels in the brain, acting as an antidepressant. Chocolate also contains a stimulant called phenylethylamine, which has the same effect on the body as being in love. Its combination of...
Ingredients
For the Crust
chocolate cookies, crushed200g
butter, melted70g
For the Filling
- firm cream cheese500g
eggs2
sugar100g
cornstarch1tbsp- semisweet chocolate200g
For Garnish
- Semisweet chocolate
Powdered sugar
Nutrition (per serving)
Calories
423.6kcal (21.18%)
Protein
6.1g (12.2%)
Carbs
41.0g (14.92%)
Sugars
25.5g (51.02%)
Healthy Fat
7.9g
Unhealthy Fat
17.0g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Cheesecake
Prepare the Crust
- Step 1
Preheat your oven to 325°F (160°C).
- Step 2
Wrap the outside of a 24 cm springform pan tightly with plastic wrap and aluminum foil to make it waterproof for the bain-marie. Set aside.
- Step 3
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
- Step 4
Press the mixture evenly into the base of the prepared pan. Set aside.
Make the Filling
- Step 1
In a large bowl, combine the cream cheese, eggs, sugar, and cornstarch. Whisk until smooth and fully integrated.
- Step 2
Add the melted semisweet chocolate to the mixture and whisk again until smooth and well blended.
- Step 3
Pour the filling over the cookie crust in the pan.
- Step 4
Place the springform pan in a larger oven-safe tray filled with hot water (bain-marie). Cover the top of the cheesecake with aluminum foil.
- Step 5
Bake in a preheated medium oven (350°F / 175°C) for 1 hour.
- Step 6
Remove from the oven and let it cool completely.
- Step 7
Use a mandolin to create chocolate shavings ("chocolate hairs") from semisweet chocolate at room temperature.
- Step 8
Sprinkle powdered sugar and chocolate shavings on top before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
423.6kcal (21.18%)
Protein
6.1g (12.2%)
Carbs
41.0g (14.92%)
Sugars
25.5g (51.02%)
Healthy Fat
7.9g
Unhealthy Fat
17.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the cream cheese is fully softened to avoid lumps in the filling.
Do not overmix the batter after adding the eggs to prevent cracking.
For a clean slice, use a sharp knife dipped in hot water and wiped dry before each cut.
FAQS
Can I use a different type of chocolate?
Yes, you can use milk or dark chocolate, but it will alter the flavor slightly.
How do I prevent the cheesecake from cracking?
Avoid overmixing the batter and allow the cheesecake to cool gradually in the oven.
Can I make this cheesecake ahead of time?
Yes, it's best to make it a day in advance to allow it to set properly.
What can I use instead of a springform pan?
You can use a regular cake pan, but it may be harder to remove the cheesecake.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia