My hypothesis about why Chocolate Cheesecake is so utterly satisfying is because it contains four of the basic tastes: sweet, sour, salt, and bitter.  Sweet comes from the chocolate sandwich cookies and the sugar, sour arrives with the cultured cream cheese and sour cream – bringing an subtly acidic note that balances the sweetness, a small amount of salt brings the other flavors into focus, and a slight bitterness from the instant coffee, dark chocolate and cocoa add a depth of flavor. These four components work together to make the overall flavor of the cheesecake outstanding; a good option for a make-ahead dessert to serve to dinner guests or just something to keep in your fridge all week so you have a fabulous treat to look forward to when you get home from work.

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Chocolate Cheesecake
Chocolate Cheesecake
Print Recipe
Chocolate Cheesecake
Chocolate Cheesecake
Print Recipe
Ingredients
Crust
Cheesecake
Chocolate Drizzle
Servings:
Instructions
Crust
  1. Preheat the oven to 350ºF, grease a 9 inch springform pan and place it on a rimmed baking sheet (in case any butter leaks out)
  2. Stir together the cookie crumbs, brown sugar, instant coffee, and salt
  3. Pour in the melted butter and stir until the cookie crumbs are evenly coated
  4. Press the crust into the bottom of the pan and 1-2 inches up the sides
  5. Bake for 10 minutes
Cheesecake
  1. Add the cream cheese to the bowl of a stand mixer with the paddle attachment (or to a large mixing bowl and use a hand mixer, or a wooden spoon) and mix on low for 1 minute until smooth
  2. Add the sour cream, sugar, cocoa, instant coffee, vanilla, and salt; mix on low for 1 minute until incorporated
  3. With the mixer still on low: add each egg, one at a time, waiting to add the next one until the previous egg is mixed in
  4. Pour in the melted chocolate: mix to combine - scraping the sides and bottom of the bowl as needed
  5. Pour the cheesecake batter into the baked crust and smooth the top
  6. Bake for 65-75 minutes on 350ºF, or until the cheesecake is lightly browned and jiggles only slightly when shaken
  7. Remove the cheesecake from the oven to a cooling rack for 2 hours
  8. Refrigerate the cheesecake for at least 4 hours before serving
Chocolate Drizzle
  1. Heat the cream in the microwave (approx 45 seconds) or in a saucepan on the stovetop (approx 1 minute on high heat), just until it starts to bubble
  2. Remove the cream from the microwave or stovetop and add the chocolate, let sit for 2 minutes to let the heat from the cream melt the chocolate
  3. Whisk the chocolate into the cream until smooth
  4. Drizzle over slices of cheesecake
  5. Refrigerate any leftovers
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