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To make the Black Magic Chocolate Cheesecake, you will need the following ingredients: - 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 8 ounces dark chocolate (70% cocoa), melted - 1 cup sour cream - ½ cup heavy cream - 1 tablespoon cocoa powder for dusting - Whipped cream for garnish (optional) - Dark chocolate shavings for garnish (optional) You can swap some ingredients if you need to. Here are some easy swaps: - Use graham cracker crumbs instead of chocolate cookie crumbs for the crust. - If you need a dairy-free option, try using vegan cream cheese. - For a lighter option, you can replace heavy cream with coconut cream. - If you do not have sour cream, plain yogurt works well too. Using good quality ingredients makes a big difference. Here’s why: - Chocolate: Dark chocolate with at least 70% cocoa gives rich flavor. - Cream Cheese: Choose full-fat cream cheese for a creamy texture. - Butter: Fresh, unsalted butter adds richness to the crust. - Eggs: Fresh eggs help the cheesecake rise and set properly. When you use high-quality ingredients, you enjoy a better taste and texture in your cheesecake. {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). This step sets the stage for your cheesecake. Grease a 9-inch springform pan with butter or cooking spray. This helps the cheesecake release easily once baked. In a medium bowl, mix 1 ½ cups of chocolate cookie crumbs with ½ cup of melted unsalted butter. Stir until the mixture looks crumbly and well combined. Press this mixture firmly into the bottom of your springform pan. This forms a solid crust. Bake it for 10 minutes. After baking, take it out and let it cool completely. In a large mixing bowl, combine 2 cups of softened cream cheese and 1 cup of granulated sugar. Use an electric mixer to beat them until smooth and creamy. Add 1 teaspoon of vanilla extract and mix well. Next, add 3 large eggs one by one. Mix well after each egg. Be careful not to overmix. Now, gently fold in 8 ounces of melted dark chocolate until blended. Stir in 1 cup of sour cream and ½ cup of heavy cream. Your filling should be creamy and smooth. Pour the cheesecake filling over the cooled crust in your springform pan. Spread it evenly. Bake for 55-60 minutes. The edges should be set, but the center will still jiggle slightly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. This helps prevent cracks. After cooling, refrigerate the cheesecake for at least 4 hours, but overnight is best for full set. Before serving, dust the top with 1 tablespoon of cocoa powder. Add whipped cream and dark chocolate shavings for a nice touch, if you like. Now, your Black Magic Chocolate Cheesecake is ready to impress! To keep your cheesecake smooth, follow these steps. Bake it at a low heat of 325°F. Cracks often happen with high heat. After baking, turn off the oven and open the door slightly. Let the cheesecake cool slowly for one hour. This helps prevent cracks from forming. For a creamy cheesecake, use soft cream cheese. Let it sit out for 30 minutes before mixing. Beat the cream cheese and sugar well until smooth. Mix in the eggs one at a time, but don’t overmix. Gently fold in melted dark chocolate for richness. Lastly, add sour cream and heavy cream for that perfect silky texture. To keep your cheesecake fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge for up to five days. If you want to save it longer, freeze it. Wrap it tightly and use within three months for best taste. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter and better incorporation. Don't Overmix: Mix just until combined after adding the eggs. Overmixing can incorporate too much air, leading to cracks during baking. Cool Gradually: Allow the cheesecake to cool in the oven with the door ajar to minimize the risk of cracks caused by sudden temperature changes. Chill Overnight: For the best flavor and texture, refrigerate the cheesecake overnight. It will be easier to slice and the flavors will deepen. {{image_2}} You can add a twist to the Black Magic Chocolate Cheesecake. Mint and espresso are great choices. For mint, add 1 teaspoon of peppermint extract to the cream cheese mix. This gives a fresh taste. For espresso, mix in 1 tablespoon of instant coffee granules. This makes the chocolate flavor richer. You can even play with spices. A hint of cinnamon or chili powder can surprise your taste buds! The toppings can change the whole look and taste of your cheesecake. Classic whipped cream adds a light touch. Dark chocolate shavings on top look fancy and taste great too. You can also try fresh berries for a pop of color. Strawberries or raspberries add a sweet and tart flavor. Drizzling chocolate sauce can make it extra special. Choose what you love to create your own masterpiece! You don’t have to miss out if you want gluten-free or vegan. For gluten-free, use gluten-free chocolate cookies for the crust. Simply replace the butter with coconut oil. For a vegan version, use vegan cream cheese and sour cream. Substitute eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This keeps the creamy texture while making it plant-based! You should always refrigerate your Black Magic Chocolate Cheesecake. After it cools, cover it tightly. Use plastic wrap or aluminum foil to keep it fresh. This dessert stays good in the fridge for about five days. You can also freeze this cheesecake if you want to save some for later. First, let the cheesecake cool fully in the fridge. Then, wrap it well in plastic wrap. For extra protection, place it in an airtight container. It can last up to three months in the freezer. When you’re ready to enjoy your frozen cheesecake, move it to the fridge. Let it thaw overnight. This slow thaw helps keep the texture nice. Avoid thawing it at room temperature, as it can become too soft. Once thawed, you can serve it cold or let it sit out for a bit to reach room temperature. Black Magic Chocolate Cheesecake lasts about one week in the fridge. Make sure to cover it well. This keeps it fresh and tasty. If you store it properly, it can stay good for a while. Yes, you can make this cheesecake a day or two ahead of time. This helps the flavors blend well. Just remember to chill it for at least four hours. For best results, let it sit overnight in the fridge. If you don’t have sour cream, you can use Greek yogurt. It gives a nice tangy taste. You can also try cream cheese mixed with a little milk. This keeps the texture creamy. To reheat cheesecake, place it in the oven at a low temperature. Set the oven to about 200°F (93°C). Heat it for about 10 to 15 minutes. This warms it gently without cooking it more. You can tell the cheesecake is done when the edges look set. The center should still jiggle a bit. It will firm up as it cools. If you see cracks on top, it may be overbaked. This blog post covered all you need to know about making a delicious cheesecake. We explored the best ingredients, substitutions, and the importance of quality. I provided step-by-step instructions, plus tips for avoiding cracks and achieving the perfect texture. Variations allow you to customize your cheesecake with new flavors or dietary needs. Lastly, I shared how to store leftovers and answered common questions. Now, you have the tools to create your perfect cheesecake! Enjoy your baking journey and the tasty results.

Black Magic Chocolate Cheesecake

A rich and decadent chocolate cheesecake with a chocolate cookie crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 8 ounces dark chocolate (70% cocoa), melted
  • 1 cup sour cream
  • 0.5 cup heavy cream
  • 1 tablespoon cocoa powder for dusting
  • 1 serving whipped cream for garnish (optional)
  • 1 serving dark chocolate shavings for garnish (optional)

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  • In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until crumbly and well combined.
  • Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then remove and let cool.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer.
  • Add in the vanilla extract and mix until combined.
  • Beat in the eggs one at a time, mixing well after each addition. Make sure not to overmix.
  • Gently fold in the melted dark chocolate until fully blended into the cream cheese mixture.
  • Stir in the sour cream and heavy cream until the mixture is creamy and smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
  • Bake for 55-60 minutes until the edges are set but the center is still slightly jiggly.
  • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour to prevent cracks.
  • Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set.
  • Before serving, dust the top lightly with cocoa powder and garnish with whipped cream and dark chocolate shavings if desired.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, chocolate, dessert