Turkuaz Kitchen Chocolate Cheesecake is made with chocolate sandwich cookies, butter, granulated sugar, cream cheese, sour cream, mascarpone, eggs, cocoa powder, heavy whipping cream, semi-sweet chocolate, orange zest or extract, and vanilla extract.
This rich and creamy Chocolate Cheesecake recipe creates a delicious dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Turkuaz Kitchen Chocolate Cheesecake Ingredients
For The Crunch:
- 24 chocolate sandwich cookies
- 60 g butter
For The Cheesecake:
- 1 cup granulated sugar
- 8 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup mascarpone
- 3 eggs
- 2 tbsp cocoa powder
- 1/4 cup heavy whipping cream
- 1 cup semi-sweet chocolate
- Orange zest or extract
- Vanilla extract
For The Ganache:
- 1 cup dark chocolate
- 3/4 cup heavy whipping cream
How To Make Turkuaz Kitchen Chocolate Cheesecake
- Preheat the Oven: Preheat your oven to 340°F (170°C).
- Prepare the Crunch: Put the sandwich cookies and melted butter into a food processor and grind until well blended. Wrap a 7″ springform pan with aluminum foil, making sure to cover the underside and extend to the top. Transfer the cookie mixture to the springform pan and press it down evenly. Bake for about 8 minutes, then let it cool.
- Prepare the Cheesecake Base: Put the semi-sweet chocolate and 1/4 cup of heavy cream in a small bowl. Microwave for a few seconds until melted, then stir until smooth.
- Mix the Cheesecake Filling: In a large bowl, put room temperature cream cheese, sour cream, mascarpone, and sugar. Whisk until smooth. Add eggs one by one, mixing well after each addition. Add cocoa powder, vanilla extract, and orange zest or extract. Stir to combine. Pour the melted chocolate mixture into the bowl and mix until well combined.
- Bake the Cheesecake: Pour the cheesecake mixture into the cooled springform pan over the cookie crust. Place the springform pan in a larger baking dish and fill the larger dish with hot water to create a water bath (bain marie). Bake for about 60-70 minutes or until the center is set. Once done, remove from the oven and let it cool, then refrigerate overnight.
- Prepare the Ganache: The next day, put the dark chocolate and 3/4 cup of heavy cream in a small bowl. Microwave for a few seconds until melted, then stir until smooth.
- Decorate and Serve: Transfer the chilled cheesecake to a serving plate. Pour the ganache over the center of the cheesecake, letting it spread naturally. Serve with raspberries on top or on the side. Enjoy!
Recipe Tips
- Room Temperature Ingredients: Let the cream cheese, sour cream, and mascarpone sit out until they are warm. This makes the cheesecake smooth.
- Don’t Over-Mix: Mix just until everything is combined. Too much mixing adds air and can cause cracks.
- Water Bath Tip: Wrap the pan tightly with foil to keep water out. This keeps the cheesecake moist and crack-free.
- Bake Just Right: The edges should be firm, but the center should jiggle a bit. It will set more as it cools.
- Chill Overnight: Put the cheesecake in the fridge overnight. This helps the flavors come together and the texture to be perfect.
What To Serve With Chocolate Cheesecake
Chocolate Cheesecake goes well with fresh berries, whipped cream, chocolate sauce, or vanilla ice cream. It can also be served with caramel sauce, mint leaves, coffee, or tea for a delicious dessert.
How To Store Chocolate Cheesecake
- Refrigerate: Cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.
- Freeze: Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Turkuaz Kitchen Chocolate Cheesecake Nutrition Facts
- Calories: 530
- Total Fat: 36g
- Saturated Fat: 21g
- Cholesterol: 145mg
- Sodium: 310mg
- Total Carbohydrates: 44g
- Dietary Fiber: 3g
- Sugars: 33g
- Protein: 8g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Tiramisu
- Turkuaz Kitchen Ombre Citrus Cake
- Turkuaz Kitchen Baklava Cheesecake
- Turkuaz Kitchen Blueberry Lemon Cake
Turkuaz Kitchen Chocolate Cheesecake
Description
Turkuaz Kitchen Chocolate Cheesecake is made with chocolate sandwich cookies, butter, granulated sugar, cream cheese, sour cream, mascarpone, eggs, cocoa powder, heavy whipping cream, semi-sweet chocolate, orange zest or extract, and vanilla extract.
This rich and creamy Chocolate Cheesecake recipe creates a delicious dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
For The Crunch:
For The Cheesecake:
For The Ganache:
Instructions
- Preheat the Oven: Preheat your oven to 340°F (170°C).
- Prepare the Crunch: Put the sandwich cookies and melted butter into a food processor and grind until well blended. Wrap a 7″ springform pan with aluminum foil, making sure to cover the underside and extend to the top. Transfer the cookie mixture to the springform pan and press it down evenly. Bake for about 8 minutes, then let it cool.
- Prepare the Cheesecake Base: Put the semi-sweet chocolate and 1/4 cup of heavy cream in a small bowl. Microwave for a few seconds until melted, then stir until smooth.
- Mix the Cheesecake Filling: In a large bowl, put room temperature cream cheese, sour cream, mascarpone, and sugar. Whisk until smooth. Add eggs one by one, mixing well after each addition. Add cocoa powder, vanilla extract, and orange zest or extract. Stir to combine. Pour the melted chocolate mixture into the bowl and mix until well combined.
- Bake the Cheesecake: Pour the cheesecake mixture into the cooled springform pan over the cookie crust. Place the springform pan in a larger baking dish and fill the larger dish with hot water to create a water bath (bain marie). Bake for about 60-70 minutes or until the center is set. Once done, remove from the oven and let it cool, then refrigerate overnight.
- Prepare the Ganache: The next day, put the dark chocolate and 3/4 cup of heavy cream in a small bowl. Microwave for a few seconds until melted, then stir until smooth.
- Decorate and Serve: Transfer the chilled cheesecake to a serving plate. Pour the ganache over the center of the cheesecake, letting it spread naturally. Serve with raspberries on top or on the side. Enjoy!
Video
Notes
- Room Temperature Ingredients: Let the cream cheese, sour cream, and mascarpone sit out until they are warm. This makes the cheesecake smooth.
- Don’t Over-Mix: Mix just until everything is combined. Too much mixing adds air and can cause cracks.
- Water Bath Tip: Wrap the pan tightly with foil to keep water out. This keeps the cheesecake moist and crack-free.
- Bake Just Right: The edges should be firm, but the center should jiggle a bit. It will set more as it cools.
- Chill Overnight: Put the cheesecake in the fridge overnight. This helps the flavors come together and the texture to be perfect.
Turkuaz Kitchen Chocolate Cheesecake