Imagine a dessert so decadent, so rich, and so irresistibly chocolatey that it will make chocolate lovers weak in the knees. This Bakers Chocolate Double Chocolate Cheesecake is not just a dessert – it's a culinary masterpiece that transforms an ordinary moment into a luxurious chocolate experience. With its velvety smooth texture, intense chocolate flavor, and a crunchy chocolate cookie crust, this cheesecake is the ultimate indulgence that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Sift cocoa powder into the cream cheese mixture, stirring until completely incorporated and no lumps remain.
- Fold in chocolate chips, distributing them evenly throughout the batter.
- Pour the cheesecake batter over the prepared chocolate cookie crust, smoothing the top with a spatula.
- Place the springform pan in a large water bath to ensure even baking and prevent cracking. Wrap the outside of the pan in aluminum foil to prevent water from seeping in.
- Bake in the preheated oven for approximately 1 hour, or until the center is almost set but still slightly jiggly.
- Remove from the oven and water bath. Allow the cheesecake to cool at room temperature for about 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides.
- Slice into 12 equal portions and serve chilled. Optional: garnish with whipped cream or chocolate shavings.
Tips
- Room Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother, lump-free batter.
- Water Bath Technique: The water bath is crucial for preventing cracks and ensuring even baking. Wrap your springform pan carefully in aluminum foil to prevent water seepage.
- Don't Overmix: When adding eggs, mix just until incorporated to maintain a light, creamy texture.
- Cocoa Powder Tip: Sift the cocoa powder to prevent lumps and ensure a silky smooth chocolate batter.
- Cooling is Key: Allow the cheesecake to cool gradually at room temperature before refrigerating to prevent cracking.
- Chill Thoroughly: For the best texture and flavor, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Garnish Option: Enhance the presentation with chocolate shavings, whipped cream, or a drizzle of chocolate sauce before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 10g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 120mg
