Description
This rich and indulgent Chocolate Ganache Cheesecake features a luscious cocoa-infused crust, a smooth and creamy cream cheese filling, and a decadent semi-sweet chocolate ganache topping. Perfect for chocolate lovers looking for an elegant dessert that’s both velvety and deeply chocolatey.
Ingredients
Scale
Crust
- 1 ½ cup flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter (softened)
- 1 cup sugar
- 2 large egg yolks
- 2 tablespoons whole milk
- 2 teaspoons pure vanilla extract
Filling
- 16 ounces cream cheese (2 8-ounce packages, softened)
- 1 cup sugar
- ½ cup sour cream
- ¾ teaspoon pure vanilla extract
- â…› teaspoon kosher salt
- 2 large eggs
Ganache Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Prepare the crust: In a mixing bowl, combine the flour, cocoa powder, baking soda, and kosher salt. In a separate bowl, cream together the softened unsalted butter and sugar until fluffy. Beat in the egg yolks, whole milk, and vanilla extract. Gradually add the dry ingredients into the wet mixture, stirring until a dough forms. Press this dough evenly into the bottom of a greased 9-inch springform pan to form the crust.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the sugar, sour cream, vanilla extract, and kosher salt, mixing well to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour the filling mixture over the prepared crust, smoothing the top evenly.
- Bake the cheesecake: Preheat your oven to 325°F (163°C). Bake the assembled cheesecake for approximately 30 minutes, or until the edges are set but the center still jiggles slightly. Remove from oven and allow the cheesecake to cool to room temperature.
- Prepare the chocolate ganache topping: In a small saucepan or microwave-safe bowl, heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then gently stir until smooth and glossy.
- Apply the ganache and chill: Pour the ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set and the flavors to meld beautifully before serving.
Notes
- Use softened cream cheese and butter for smoother mixing and a better texture.
- To prevent cracking, avoid overbaking the cheesecake and allow it to cool gradually.
- For easier removal, run a knife around the edges before releasing the springform pan.
- Store cheesecake covered in the refrigerator for up to 4 days.
- Bring the cheesecake to room temperature for about 15 minutes before serving for best flavor.
