Creamy Chocolate Cheesecake
A rich and decadent chocolate cheesecake with a classic graham cracker crust. A final layer of tangy sour cream topping perfectly balances the deep chocolate flavor of the creamy filling.
Una recepta original de Forkin
- Temps total
- 6 h 5 min
- Racions
- 8
- Dificultat
- Mitjana
- Per ració
- 428 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten, llet i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
crust
- 1 tassagraham cracker crumb
- 3 csgranulated sugar
- 3 csunsalted butter, melted
filling
- 450 gcream cheese, softened to room temperature
- 0,33 tassaunsweetened cocoa powder
- 0,75 tassagranulated sugar
- 1 ctvanilla extract
- 2 uegg, room temperature
topping
- 1 tassasour cream
- 2 csgranulated sugar
- 1 ctvanilla extract
Estris
springform pan · measuring cups · spatula · mixing bowl · measuring spoons · electric mixer · whisk · oven
Elaboració
Pas a pas
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 23cm (9-inch) springform or round baking pan.
Uns 5 min
- 2
In a small bowl, combine the graham cracker crumbs, the sugar for the crust, and the melted butter until the mixture resembles wet sand.
Uns 3 min
Nota de cuina: Use the back of a spoon or the bottom of a measuring cup to help mix and press the crumbs.
- 3
Firmly press the crumb mixture into the bottom and slightly up the sides of the prepared pan.
Uns 2 min
- 4
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Uns 10 min
Nota de cuina: Pre-baking the crust helps keep it from getting soggy under the filling.
- 5
In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps.
Uns 3 min
Nota de cuina: Scrape down the sides of the bowl frequently to ensure everything is well combined.
- 6
Add the cocoa powder and the granulated sugar for the filling, then mix on low speed until just combined.
Uns 2 min
- 7
Beat in the vanilla extract for the filling.
Uns 1 min
- 8
Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears.
Uns 2 min
Nota de cuina: Over-mixing after adding eggs can cause the cheesecake to crack during baking.
- 9
Pour the chocolate filling over the pre-baked crust and spread it into an even layer.
Uns 1 min
- 10
Bake for 30 minutes, or until the center is almost set but still has a slight wobble.
Uns 30 min
- 11
While the cheesecake bakes, whisk together the sour cream, the sugar for the topping, and the vanilla extract for the topping in a small bowl until smooth.
Uns 1 min
- 12
Carefully remove the cheesecake from the oven and gently spread the sour cream topping over the hot surface.
Uns 2 min
- 13
Return the cheesecake to the oven and bake for an additional 5 minutes to set the topping.
Uns 5 min
- 14
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Uns 1 h
Nota de cuina: This slow cooling process is key to preventing cracks.
- 15
Remove from the oven and let it cool completely to room temperature on a wire rack.
Uns 1 h
- 16
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Uns 4 h
Nota de cuina: Chilling is essential for the cheesecake to fully set and for the flavors to meld.
Per ració
Nutrició
- Calories
- 428kcal
- Proteïnes
- 6,5g
- Hidrats de carboni
- 33,1g
- Greixos
- 31,3g
- Fibra
- 1,2g
- Sucre
- 31g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover cheesecake tightly covered in the refrigerator.
Best served chilled directly from the refrigerator.