Classic Chocolate Cheesecake

Ingredients

Equipment Needed

• •9-inch springform pan
• •Stand mixer with paddle attachment
• •Food processor
• •Heavy-duty aluminum foil
• •Large roasting pan (for water bath)
• •Offset spatula

Instructions

1. 1

   Prepare the pan

   Position a rack in the center of your oven and preheat to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, bringing the foil up the sides. This armor protects against water seeping in during the bath. Lightly grease the inside of the pan with butter or cooking spray.

   If you've ever made a cheesecake with a soggy bottom, you didn't wrap well enough. Two layers minimum, pressed tightly against the pan with no gaps.
2. 2

   Make the chocolate crust

   Pulse the chocolate sandwich cookies in a food processor until they become fine, uniform crumbs. You want powder, not chunks. Add the melted butter and salt, then pulse again until the mixture looks like wet sand and holds together when you squeeze it. Press firmly into the bottom of your prepared pan, using the flat bottom of a measuring cup to compact it evenly. Build a slight lip up the sides, about half an inch. This crust should feel dense and solid under your fingertips.

3. 3

   Par-bake the crust

   Bake the crust for 10 minutes until it looks set and dry. This firms up the cookie base so it won't turn to mud under the filling. Remove from the oven and set aside while you make the filling. Reduce the oven temperature to 300°F.

4. 4

   Beat the cream cheese

   In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until absolutely smooth, about 3 minutes. Scrape down the sides and bottom of the bowl thoroughly. Any lumps you leave now will haunt you forever. The cream cheese should look like thick satin, not cottage cheese.

   Room temperature cream cheese is not optional. Cold cream cheese stays lumpy no matter how long you beat it. Set your blocks out two hours before you begin.
5. 5

   Add sugar and cocoa

   With the mixer on medium-low, gradually add the sugar and sifted cocoa powder. Beat until fully incorporated, another 2 minutes, scraping the bowl once more. The mixture will darken and become even smoother. Sifting the cocoa prevents bitter pockets of undissolved powder in your finished cake.

6. 6

   Incorporate the eggs

   Add the eggs one at a time, beating on low speed just until each disappears into the batter before adding the next. This is where most cheesecakes fail. Overmixing incorporates air that expands in the oven and then collapses, creating cracks. Gentle is the word. After the last egg, scrape the bowl thoroughly.

   If you're nervous about cracks, crack your eggs into a measuring cup first and pour them in one at a time. This prevents any shell disasters and lets you control the flow.
7. 7

   Add chocolate and flavorings

   Drizzle in the melted chocolate in a steady stream while mixing on low. The batter will turn deeply, beautifully brown. Add the sour cream, vanilla, and salt, mixing just until combined. The sour cream adds tang that cuts the richness and creates that dense, fudgy texture you're after. Stop the mixer the moment everything looks uniform.

8. 8

   Fill and prepare the water bath

   Pour the batter over your cooled crust, smoothing the top gently with an offset spatula. Tap the pan firmly on the counter three times to release any trapped air bubbles. Set the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Careful here. You want steam, not a flood.

9. 9

   Bake low and slow

   Bake at 300°F for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges look set but the center still wobbles like gelatin when you gently shake the pan. It should jiggle, not wave. A crack-free surface depends on pulling it at this precise moment. Overbaking is your enemy.

   Resist the urge to open the oven door during the first 45 minutes. Temperature fluctuations cause cracks. Trust the process.
10. 10

    Cool gradually

    Turn off the oven, crack the door open about an inch, and let the cheesecake cool inside for one full hour. This gradual temperature drop prevents the surface from cracking as it contracts. After an hour, remove from the water bath and transfer to a wire rack to cool completely, about 2 more hours.

11. 11

    Make the ganache topping

    Place the finely chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer, tiny bubbles forming at the edges. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Stir gently from the center outward until glossy and smooth. Let cool until thickened but still pourable, about 15 minutes.

12. 12

    Top and chill

    Pour the ganache over the center of the cooled cheesecake. Tilt the pan to spread it evenly to the edges, or leave it pooled in the center for a more dramatic look. Refrigerate uncovered for at least 4 hours, preferably overnight. The texture improves dramatically after a full night in the cold. Cover loosely with plastic wrap once completely set.

    For the cleanest slices, run a thin knife under hot water before each cut, wiping it clean between slices. The warm blade glides through cold cheesecake like butter.
13. 13

    Unmold and garnish

    Run a thin knife around the edge of the pan before releasing the springform ring. Transfer to your serving platter. Scatter chocolate shavings or curls over the top with abandon. This cake needs no apology and no restraint. Slice into wedges and serve cold, watching the dense, fudgy interior reveal itself to grateful recipients.

Chef Tips

• •Buy good chocolate for this recipe. The filling contains eight ounces, and you'll taste every bit of it. Look for bittersweet in the 60-70% cacao range. Anything higher becomes bitter; anything lower lacks depth.
• •If your cream cheese isn't truly at room temperature, submerge the unopened packages in warm water for 20 minutes. This matters more than any other step in the recipe.
• •A cracked cheesecake still tastes perfect. If it happens, embrace it. Pile extra ganache and chocolate curls over the offending area and call it rustic. No one will complain.
• •For an even richer experience, add a tablespoon of instant espresso powder to the batter. It won't taste like coffee, just deeper, more complex chocolate.
• •Substitute chocolate wafer cookies for the sandwich cookies if you prefer a less sweet crust. You'll need about 9 ounces, processed to fine crumbs.

Advance Preparation

• •The cheesecake must chill at least 4 hours, but overnight is better. Plan accordingly. This is not a same-day dessert.
• •The finished cheesecake keeps refrigerated for up to 5 days, making it ideal for making ahead of celebrations.
• •Without the ganache topping, the cheesecake freezes beautifully for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator, then add fresh ganache.
• •The crust can be pressed and par-baked up to 2 days ahead. Wrap tightly and store at room temperature.

Frequently Asked Questions

Nutrition Information

1 slice (about 95g)