The Best Dark Chocolate Cheesecake Recipe!

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/dark-chocolate-cheesecake/

Extra rich, luscious, chocolate-y, and so delicious! The best dark chocolate cheesecake recipe, made with a chocolate cookie crust, topped with silky smooth chocolate ganache, and dollops of chocolate cream cheese frosting. This chocolate cake is for chocolate lovers! Enjoy it for any special occasion or holiday, anytime of the year!

Get the full recipe here: https://tatyanaseverydayfood.com/dark-chocolate-cheesecake/

Chocolate Cream Cheese Frosting: https://youtu.be/UBBP8NpBOFc

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Contents of this recipe:
00:00 Introduction
01:09 Preparing for Recipe
01:40 Making Cookie Crust
02:35 Making Cheesecake Batter
05:21 Preparing a Waterbath
05:51 Baking & Setting Instructions
07:02 Making Chocolate Ganache
07:58 Adding Chocolate Frosting
09:15 Cake Slicing + Tips
10:16 Taste Test

#chocolate #cheesecake #baking #desserts #recipe #delicious #chocolatecake #tatyanaseverydayfood

Hello everyone and welcome back to my kitchen!  Today, I wanted to share an incredible cheesecake   recipe with you, and this one is going to be  perfect for the holidays! We’ll be making an   epic Dark Chocolate Cheesecake, topped with  chocolate ganache and chocolate cream cheese  

Frosting. This cake is the ultimate chocolate  treat! The cheesecake is rich, velvety smooth,   extra creamy, extra chocolate-y, and so delicious!  I love this cheesecake for the holiday season,   but really it’s great year-round for any special  occasion. We’ll start with a chocolate Oreo cookie  

Crust, and then for that cheesecake batter, I  like to add a combination of melted dark chocolate   and some dark cocoa powder for the most intense  chocolate flavor. Then, we’ll top it off with some   silky smooth chocolate ganache. And I also made  a little batch of my cream cheese frosting, which  

We’re going to add on the top as well. Not only  is this cheesecake incredibly stunning, it’s also   incredibly delicious! Head on down into the video  description box with the recipe link. I’m going to   have all the details up on my website, including  metric measurements. I’m also going to have  

A link down there for my Chocolate Cream Cheese  Frosting; I have a separate video recipe for that.   Meanwhile, let’s put together this incredible  cake! Start by preheating your oven to 300° F,   and then wrap the bottom of a 9-inch spring form  pan with a couple sheets of extra wide foil. This  

Is going to help prevent any moisture or water  seeping into the bottom of the cheesecake while   it bakes, because we will be using a water bath  method today. And I really like this Reynolds   Wrap extra wide foil, it’s a staple in my kitchen.  We’re going to grab some non-stick baking spray  

And spray the sides of our spring form pan. This  will help release the cheesecake once it’s baked. We’ll need about 22 chocolate sandwich  cookies or Oreos. Place them into a food   processor. And if you don’t have a food  processor, you could just crush them in  

A Ziploc bag using a wooden rolling pin. And  then pulse the cookies until fine crumbs form. Next, pour in 1/3 cup of melted, unsalted  butter. This will help bring all those   cookie crumbs together, so they stick  together nicely. Give this a quick pulse.

Transfer the cookies into your prepared  pan. Try to spread them evenly,   and then we’ll press them into the bottom.  And I like to use a little potato masher to   press that crust into the bottom. You want  to make sure it’s very firm and even. Next,  

I can get started on the cheesecake  batter. We’re going to need four,   8 ounce packages of softened cream cheese. I  took this out about an hour ago and just let   it soften at room temperature. I also took out my  eggs and the sour cream. We’ll drop this into a  

Mixer bowl. I’m going to beat the cream cheese  all on its own for about eight to 10 minutes,   stopping to scrape down the sides of the mixing  bowl pretty often to ensure the cream cheese   is really, really smooth, creamy, fluffy. And  that is a secret to making the best cheesecake!

Let’s get it started up and I  like to do this on a medium speed. Next, we’ll add 2 teaspoons of coffee extract,  and coffee really helps intensify the flavor   of the chocolate. Pour that right in.  If you don’t have a coffee extract,  

You can just mix some instant coffee with  hot water and add that instead. I’ll have   those details up on my website.  2 teaspoons of vanilla extract. 1 cup of white granulated sugar; 1 teaspoon of  sea salt; and we’ll need one cup of sour cream.

And we’ll mix this all  together for about a minute. Next, add in half a cup of dark cocoa powder. And we’ll need one cup of melted, semi-sweet  chocolate chips. I just melt these in the   microwave, but you can also melt them over  a double boiler on the stove top. Pour in  

That melted chocolate. You want to do this  while the chocolate is still pretty warm,   so it doesn’t clump in the cheesecake batter. Mix in the chocolate. The last ingredient we need is four large eggs,   and I’m going to add these one at a time  with the mixer running on medium speed.

Once you’ve add added in all your eggs, continue  mixing on medium speed for a couple minutes,   stopping to scrape down the sides of that mixing  bowl. Let’s pour this rich and creamy cheesecake   batter over the prepared crust. Nothing like a  chocolate cheesecake! This looks so luscious!

Next, we’re going to prepare a water bath for  baking our cheesecake, and I recommend using   this method for any baked cheesecake recipe. We’re  going to place our cake pan into a baking sheet,   and I like this one with the taller sides. And  we’re going to fill up maybe about 3/4 of an  

Inch with hot water directly into this pan.  And this is why that foil is super important,   because it’s going to keep  the water from seeping in! We’ll bake our chocolate cheesecake  at 300° Fahrenheit for 2 hours,   after which you’ll want to turn the oven  off, and prop the oven door open with a  

Little spoon or a spatula to very gradually  cool the cheesecake down for a couple of   hours. I also like to let it sit at room  temperature for another couple of hours,   and then into the refrigerator overnight to let  it chill and completely set. Once it’s done,  

We’re going to come back to add that chocolate  ganache and cream cheese frosting on the top. I have a cheesecake that I baked yesterday  that it’s all ready to go! You want to just   gently undo the spring form, lift it right  up. And then to release it from the bottom,  

I like to use a little spatula, slide it right  underneath. And this one is moving around nicely.   And then gently slide the cheesecake onto a  cake stand. I just kind of nudge it off the pan. Next, let’s make some chocolate ganache for  covering the top. I have 1 cup of semi-sweet  

Dark chocolate chips. I’m going to pour in  1/3 cup of heavy cream over the top. And   we’re going to take this over to the microwave;  you can also do this on the stove top. And heat   this until you have a really smooth mixture  and that chocolate is completely melted.

Pour that chocolate ganache right  over the top of the cheesecake,   just spread that evenly to the edges. And then set this into the fridge for about 15  to 20 minutes to allow that chocolate ganache   to set up a little bit. I’ve prepared half a  recipe of my original Chocolate Cream Cheese  

Frosting. This is one of my favorites! It’s so  creamy, rich, and delicious! It’s going to be the   perfect compliment for our chocolate cheesecake!  I have a separate video recipe for the frosting,   I’m going to link it down below. If you don’t  want a lot of frosting on your cheesecake,  

You can even prepare like a third or even a  quarter of the original recipe. And then I’ve   transferred it into a pastry bag tipped with  Ateco tip number 847. Let’s decorate the cake!   You can garnish the top of the cake any way  you’d like. I’m going to add little dollops  

Of the cream cheese frosting on top today,  kind of overlapping each other. I wanted   to do something a little bit different um  than some of my other cheesecake recipes. If you wanted to, you can add a little bit  of chocolate sprinkles in here as well.

I wanted to share a quick cake slicing tip  with you today. If you want really nice,   clean cake slices, place your knife into a  pitcher of hot water and let the knife warm   up. And then you’ll want to wipe the blade in  between each slice, wipe off those cake crumbs,  

And then dip it back back in the hot water. And  you’ll get really nice clean slices! Let’s cut   into this stunning cheesecake! I love how this  turned out, looks so incredibly beautiful! All   right, let’s see, where should we cut. Let’s make  a cut here, slice through the chocolate ganache;  

Make sure you’re slicing all the way through  that chocolate cookie crust on the bottom! This cheesecake is so stunning! I love that  layer of the chocolate ganache on the top,   and I like to add a little dollop of that  cream cheese frosting on the side as well,   just for a little something extra! Time to give our chocolate cheesecake a little  taste test! I’m going to grab some of the crust,   along with the cheesecake and the chocolate  ganache off the top. I love the texture of   the cake! It’s extra creamy, like  really rich, super chocolate-y!

Mmm-hm! Wow! Now this is the ultimate chocolate  cheesecake! That bite was simply incredible! Mmm-hm! This cheesecake is an incredible  combination of textures and flavors,   and it is so chocolate-y and rich! I love  the crunchy cookie crumbs on the bottom,  

And then you have that rich, creamy, delicious  cheesecake! And the addition of that smooth   chocolate ganache really ties everything  together! And then you have some of that   chocolate cream cheese frosting – this is  cake heaven right here! I could totally  

Imagine this for a holiday celebration or  a special occasion dinner. I mean, it’s,   it’s magical! It’s so good! Mmm-hm! If you’re a  chocolate lover, this cheesecake is for you! It   is so rich and incredibly delicious! Head on  down into that video description box for the  

Recipe link. I’m going to have all the details up  on my website, including this recipe with metric   measurements. I hope you enjoy this incredible  cake for the holidays or for any special occasion.   Thank you so much for watching my latest episode,  and I’ll see you next time with the new recipe!