I have never been a fan of chocolate cheesecake; however, when I was in France one summer, I found the best cheesecake there. The traditional version is the famous fromage fort de Bourgogne (fromage fort = strong cheese) cheesecake. I tried a piece and immediately loved it! I even have a picture to prove it! I was hooked!
This is where it gets confusing: I once tried another recipe and loved it. Since this is my blog, I will tell you the truth about the comparison. Both recipes have the same flavor, but one was obviously far superior than the other. I would give the nod to my French friend’s original cheesecake. However, I am going to share the Chocolate Cheesecake tips with you so you can make your own.
Do I Need A Water Bath For Cheesecake?
No! Even if your cheesecake pan is water-proof it will still crack. If your cheesecake pan is water-proof (like my Brookstone) you can always just dunk the pan in the water first for about 10 seconds to dry out the bottom and sides. Make sure you cut your oven rack low to hold the cheesecake pan in place. I’m not sure if I ever got mine to crack in the oven, but I didn’t have to do it for very long either! If you ever run across an oven model that is water-proof and cracks, check with the manufacturer!
This recipe made 8 small (14-15 inch) cheesecakes that took about 4 hours to bake. You can decrease the cooking time slightly, but you will not notice a difference. If you are baking a larger cheesecake, increase the cooking time to around 4.5 hours for a 35–40-pound cheesecake.
How to Make Chocolate Cheesecake Filling
To make chocolate cheesecake filling, you must have your crust inside a springform pan. Once the cookie crust are coated, it’s time to set aside chocolate chips and heavy cream for the filing. For this recipe, we’re going to make the cheesecake filing simple, just combine chocolate chips and a 1/3 cup of heavy cream in a bowl. Heat this microwave-safe bowl with the chocolate and cream for 25 seconds at a time.
After 25 seconds, let the mixture rest for 10-15 seconds, then repeat. Do this until the chocolate chips and cream become melted and creamy. Set aside.
In a bowl, add cream cheese and beat until smooth. Beat in sugar and cocoa powder until smooth. Add in the eggs one at a time, then pour the rest of the heavy cream into the mixture. Combine while adding in the chocolate mixture and vanilla. Stir until combined.
Can You Freeze Cheesecake?
Absolutely! You can freeze cheesecake overnight. I like to use the freezer solid portion of the refrigerated crust because it’s firm and can take quite a beating. Use it as a crust when you make these cheesecake bites or make a homemade crust for the top. To do this, roll it out and place it on a floured surface and press it into a well-greased 9” springform pan. Place in the refrigerator to firm up until ready to use.
Just because I’m doing a Valentine’s Day theme doesn’t mean you have to do V-Day. You can use these cheesecake bites on their own. They’re fun for parties or with breakfast for Valentine’s Day. As I mentioned earlier, you can also use the frozen crust for the top, just bake it a little longer. Or you can skip the crust and just do the cheesecake.
Chocolate Cheesecake Recipe
- 9" Springform Pan
- 24 Chocolate chip cookies
- 6 tbsp unsalted butter melted
- ¼ cup coffee hot
- 1¼ cup semisweet chocolate
- ½ cup bittersweet chocolate
- 24 oz cream cheese 3 packages
- 1 pinch salt
- 1¼ cup sugar
- ¼ cup sour cream
- 1 Tbsp vanilla extract
- 4 eggs large
- 3 Tbsp All purpose flour
- 1 cup semisweet chocolate
- ½ cup heavy cream
Chocolate Whipped Cream
- 1½ cup heavy cream
- ⅓ cup powdered sugar
- 2 tsp vanilla extract
- 4 Tbsp cocoa powder
- Preheat oven to 350°F.
- Add Oreo cookies to a food processor and crush until the crumbs are fine.
- In a mixing bowl, combine Oreo cookies and melted butter and stir.
- Press crumbs into the bottom and sides of the springform pan.
- Bake the crust for about 10 minutes or until darker color, set aside to cool.
- Place chocolate chips in a bowl and pour hot coffee on top. Mix then microwave for 25 seconds, stir, and repeat until chocolate is melted.
- Add room temperature cream cheese to a bowl and beat until creamy and smooth. (Use a stand or hand mixer)
- Add sugar and salt to the mix and continue to mix until creamy.
- Add sour cream and vanilla extract. Mix then add eggs one by one while mixing. Sprinkle in flour afterwards and continue to mix until smooth.
- Pour melted chocolate and mix. Scrape the sides of bowl if needed.
- Pour the batter into the prepared springform pan. Fill the batter near the top of the pan.
- Place springform pan on a baking sheet and bake at 325°F for 25 minutes. Reduce temperature to 300°F and bake for another 25 minutes. The edge of the cake should be firm. Turn off oven.
- Let cake rest in oven for 1 hour. Remove from oven and cool the cake overnight, cove with towel.
- Melt chocolate and heavy cream in a microwave for 15 seconds then transfer to a bowl.
- Spread ganache onto cake and refrigerate the cake after.
Chocolate Whipped Cream
- Add the cold cream, vanilla extract, and powdered sugar to mixer. Sift the cocoa powder then mix with a whisk until semi fine.
- Pour whipped cream to a piping bag with a star attachment and decorate the cake.
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