Decadent, rich, and with a deep chocolate flavor – this dark chocolate cheesecake is just divine
This has officially become one of my dad’s favorite desserts. Probably because he loves his 99% dark chocolate (as a natural sweet-tooth, I don’t particularly like it). I added a mix of the 99% dark chocolate into the melted chocolate, and I think it really takes this cheesecake to the next level. The cheesecake isn’t too sweet, which is unusual for me, but honestly, it is just so delicious I love it!
I cannot explain in words just how good this cheesecake is. Not too sweet, creamy, rich and filled with the deep dark chocolate flavor. It’s so easy to make too – a simple but delicious cheesecake.
This is such a simple cake, there’s really no need for some sort of glaze. To ensure there are no cracks, this recipe uses a water bath, which helps keep a consistent temperature all around the cheesecake.
This recipe was adapted from https://www.nigella.com
FOR THE BASE
- 125 grams digestive biscuits/oreos
- 60 grams butter
- 1 tablespoon cocoa powder
FOR THE FILLING:
- 175 grams dark chocolate (chopped, I used a mix of 50g 99% dark chocolate and 125g 60% dark chocolate)
- 500 grams cream cheese
- 125 grams caster sugar
- 1 tablespoon custard powder
- 3 large eggs
- 3 large egg yolks
- 150 millilitres sour cream/plain yoghurt
- ½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water)
- To make the base, crush the biscuits in either a food processor or in a ziploc bag with a rolling pin to make rough crumbs and then add the melted butter and cocoa.
- Mix until it forms clumping crumbs like wet sand. Pour into a 23cm / 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to firmly make an even base and put into the freezer while you make the filling.
- Preheat the oven to 180ºC. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
- Start boiling some water in the kettle – this will be used for the water bath later on
- Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream/plain yogurt. Add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter. Remember to scrape down the sides of the bowl often.
- Take the springform tin out of the freezer and line the outside of the tin with 3 layers of tin foil, making sure it covers the base tightly. This makes sure no water seeps into the cheesecake during the water bath
- Put the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. (I like to put the roasting pan with the tin in the oven first and then pour the hot water from the kettle down the side of the pan)
- Peel away the foil and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight.
What’s your favorite flavor of cheesecake? Let me know in the comments below!