Craving a rich and indulgent dessert? Look no further than dark chocolate cheesecake, a decadent treat that combines the intense flavor of dark chocolate with the creamy texture of cheesecake. This dessert is perfect for special occasions or simply to satisfy your sweet tooth. With its multiple layers, including a flourless chocolate cake crust, a creamy chocolate cheesecake filling, and a luscious chocolate ganache topping, this recipe is sure to impress.
Ingredients List
Flourless Chocolate Cake Crust
- 4 oz bittersweet chocolate chips (I used Ghirardelli 60% Cacao)
- 1/2 cup butter
- 3/4 cup granulated sugar
- 3 eggs (at room temperature)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 oz dark chocolate chips (I used Ghirardelli 60% Cacao)
Chocolate Cheesecake Filling
- 32 oz cream cheese (at room temperature; four 8 oz packages)
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips (I used Ghirardelli 72% Cacao)
- 1 cup dark chocolate chips (I used Ghirardelli 60% Cacao)
- 1/4 cup espresso (freshly brewed and cooled)
- 1/4 cup heavy cream (at room temperature)
- 4 large eggs (at room temperature)
Chocolate Cheesecake Mousse Layer
- 10 oz semi-sweet chocolate chips
- 8 oz cream cheese (at room temperature)
- 1 cup heavy cream (cold)
- 1 tablespoon powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 8 oz semi-sweet chocolate chips
- 3/4 cup heavy cream
Optional Chocolate Shavings Topping
- 3.5 oz dark chocolate bar (I used Ghirardelli 72% Cacao)
Required Kitchen Tools
To create this multi-layered dark chocolate cheesecake, having the right kitchen tools is essential. Here are the must-have items:
- Springform Pan: A springform pan allows for easy removal of the cheesecake without damaging its delicate structure.
- Mixing Bowls: You’ll need various sizes for mixing different layers of the cheesecake.
- Electric Mixer: A stand mixer or hand mixer will help achieve a smooth and creamy texture for the cheesecake filling.
- Microwave-Safe Bowls: For melting chocolate safely and efficiently.
- Whisk: Useful for combining ingredients and ensuring a lump-free batter.
- Spatula: Essential for folding ingredients together gently, especially when mixing whipped cream into the mousse layer.
With these tools at your disposal, you’ll be well-prepared to tackle this delicious recipe.
Flourless Chocolate Cake Crust Preparation
Creating the flourless chocolate cake crust is the first step in making this indulgent dessert. This crust serves as a rich base that complements the creamy cheesecake filling beautifully.
Melting the Chocolate and Butter
To start, preheat your oven to 375°F (190°C). In a microwave-safe bowl, melt the butter and bittersweet chocolate together in short bursts of about 20 seconds, stirring in between until smooth. This method ensures that you don’t overheat the chocolate, which can cause it to seize.
Mixing Ingredients for the Crust
Once melted, stir in the granulated sugar until well combined. Add in the eggs one at a time, mixing thoroughly after each addition. Next, sift in the unsweetened cocoa powder and add a pinch of salt to enhance the flavors. Finally, fold in the dark chocolate chips gently.
Baking the Crust
Pour this rich batter into your prepared springform pan and bake for about 20 to 25 minutes or until just set. It’s important not to overbake, as you want it to remain fudgy. Once baked, remove it from the oven and allow it to cool completely before adding the cheesecake layer on top.
This crust not only adds depth but also keeps your cheesecake gluten-free, making it suitable for those with dietary restrictions while still delivering on flavor.
Chocolate Cheesecake Filling Preparation
Now that the flourless chocolate cake crust has cooled, it’s time to prepare the star of the show: the chocolate cheesecake filling. This layer is creamy, rich, and bursting with chocolate flavor, making it a perfect complement to the crust.
Melting the Chocolate
First, reduce the oven temperature to 325°F (163°C). In a microwave-safe bowl, combine the bittersweet chocolate chips and dark chocolate chips. Microwave them in 20-second intervals, stirring in between until they are completely melted and smooth. Allow this melted chocolate to cool slightly while you prepare the cream cheese mixture.
Mixing the Cream Cheese
In a large mixing bowl or the bowl of a stand mixer, add the room-temperature cream cheese. Beat it for about 30 seconds until smooth and creamy. Scrape down the sides of the bowl to ensure everything is well incorporated. Then, gradually add the granulated sugar, vanilla extract, and sifted cocoa powder. Mix until fully combined and smooth.
Incorporating Melted Chocolate and Eggs
Next, pour in the melted chocolate mixture along with the cooled espresso and heavy cream. Mix until everything is well blended and there are no lumps. Scraping down the sides of the bowl again is crucial at this stage to ensure uniformity.
In a separate small bowl, crack the eggs and beat them lightly. With your mixer on low speed, slowly pour in the beaten eggs into the cream cheese mixture. Be careful not to overmix; you want to incorporate them just until combined.
Baking the Cheesecake Layer
Once your filling is ready, tap the bowl gently on the counter to release any air bubbles trapped in the batter. Pour this luscious filling over your cooled flourless chocolate cake crust in the springform pan.
Bake for 30 minutes at 325°F (163°C). After that time, reduce the temperature to 250°F (121°C) and continue baking for an additional 45 minutes. Once done, turn off the oven but leave the cheesecake inside for another 30 minutes with the door closed to allow it to cool gradually without cracking.
After this time, crack open the oven door slightly and let it cool for an hour before transferring it to room temperature. Cover it with plastic wrap and refrigerate while you prepare the next layer.
This cheesecake filling is what makes this dessert truly special; its creamy texture combined with rich chocolate flavor is simply irresistible!
Chocolate Cheesecake Mousse Layer Preparation
The chocolate cheesecake mousse layer adds an airy, velvety texture to this already indulgent dessert. This layer is a perfect balance between rich chocolate and light creaminess, making it a standout feature of the dark chocolate cheesecake.
Melting the Chocolate
Start by melting the semi-sweet chocolate chips in a microwave-safe bowl. Heat them in 20-second intervals, stirring in between until fully melted and smooth. Set the melted chocolate aside to cool slightly while you prepare the other components of the mousse.
Preparing the Cream Cheese Mixture
In a separate mixing bowl, whip the room-temperature cream cheese until it’s smooth and creamy. Add the cooled melted chocolate to the cream cheese and mix until fully combined. This mixture will serve as the base for your mousse layer.
Whipping the Cream
In a chilled mixing bowl, combine cold heavy cream, powdered sugar, sifted cocoa powder, and vanilla extract. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the ingredients until stiff peaks form. The whipped cream adds lightness and volume to the mousse.
Folding the Mixtures Together
To create the mousse, gently fold the whipped cream into the chocolate-cream cheese mixture. Start by adding a small portion of whipped cream to lighten the base, then gradually fold in the rest using a spatula. Be careful not to deflate the whipped cream; you want to maintain its airy texture.
Assembling the Mousse Layer
Remove your chilled cheesecake from the refrigerator. Spread the mousse evenly over the top of the cheesecake layer using an offset spatula or spoon. Smooth out the surface for an even finish.
Cover the cheesecake loosely with plastic wrap and refrigerate for at least 1 1/2 hours to allow the mousse layer to set completely.
This mousse layer not only enhances the dessert’s texture but also provides an extra burst of chocolate flavor that ties all layers together beautifully.
Chocolate Ganache and Final Touches
The final layer of this dark chocolate cheesecake is the chocolate ganache, which adds a glossy, luxurious finish. Topped with optional chocolate shavings, this layer elevates the dessert to a show-stopping masterpiece.
Preparing the Chocolate Ganache
To make the ganache, heat the heavy cream in a microwave-safe bowl until it’s very hot, about 1 minute. Be cautious not to boil it. Add the semi-sweet chocolate chips to the hot cream and let it sit for about 5 minutes without stirring. This allows the chocolate to melt gently.
After 5 minutes, stir the mixture until it becomes smooth and glossy. If there are any unmelted pieces of chocolate, you can microwave the mixture in 10-second intervals, stirring in between, until fully combined.
Pouring the Ganache
Remove your chilled cheesecake from the refrigerator and pour the ganache over the mousse layer. Use an offset spatula to spread it evenly across the top, allowing some of it to drip naturally over the edges for a dramatic effect. Place the cheesecake back in the refrigerator to let the ganache set for about 30 minutes.
Adding Chocolate Shavings (Optional)
For an extra touch of elegance, prepare chocolate shavings using a dark chocolate bar. You can use a vegetable peeler or knife to create small curls or shards. Pile these shavings high in the center of your cheesecake for a professional finish.
Serving Tips
This dark chocolate cheesecake is best served chilled. For clean slices, dip your knife in hot water and wipe it dry before each cut. Pair this dessert with a dollop of whipped cream or a scoop of vanilla ice cream for an added treat.
Frequently Asked Questions
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake can be made up to two days in advance. Store it in the refrigerator, covered tightly with plastic wrap or foil, until ready to serve.
How Do I Store Leftovers?
Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
Can I Use Milk Chocolate Instead of Dark Chocolate?
Yes, but keep in mind that milk chocolate will result in a sweeter dessert. If you prefer a less intense chocolate flavor, milk chocolate is a great alternative.
What Can I Substitute for Espresso?
If you don’t have espresso on hand or prefer not to use coffee, you can substitute it with strong brewed tea (like Earl Grey) or simply omit it altogether. However, espresso enhances the depth of flavor in this recipe.
Conclusion
Dark chocolate cheesecake is more than just a dessert—it’s an experience. With its rich layers of flourless cake crust, creamy cheesecake filling, airy mousse, and glossy ganache topping, this recipe is perfect for any occasion that calls for indulgence. Whether you’re entertaining guests or treating yourself, this cheesecake is sure to impress with its luxurious flavors and textures.
The best part? It’s customizable! Experiment with different types of chocolate or add your own creative toppings like crushed nuts or fresh berries to make this dessert uniquely yours.
So what are you waiting for? Gather your ingredients, roll up your sleeves, and dive into creating this decadent masterpiece. Trust me—every bite will be worth it!
