Chocolate Cheesecake




INGREDIENTS

CRUST

  • 1/3 cup butter, melted
  • 2 1/2 cups chocolate baking crumbs
  • tablespoon sugar

CHEESECAKE

  • 100g (about 3/4 cup chopped) chocolate
  • 1/2 cup heavy cream
  • (8oz) packages light cream cheese (or regular), room temperature
  • 1 1/2 cup sugar
  • 2 1/2 cups 0% plain Greek yogurt (or sour cream)
  • large eggs
  • teaspoons vanilla
  • a pinch of salt
  • 1/4 cup unsweetened cocoa powder

INSTRUCTIONS

CRUST

  1. Preheat oven to 325 degrees F and line a 9″ Springform pan with parchment (place it in between the top and bottom sections and close around it — this will make it easier to remove). Lightly grease the inside of the pan and wrap the bottom in tin foil.
  2. Combine butter, chocolate crumbs and sugar and press into the bottom of the pan and 1″ up the sides.
  3. Bake for 12-15 minutes until dry. Set aside. Reduce oven temperature to 275 degrees F.

CHEESECAKE

  1. In a small bowl, combine chocolate and cream and microwave on high in 20-30 second intervals, stirring each time, until smooth. Set aside.
  2. In a large bowl, beat cream cheese until smooth. Add sugar and beat until smooth.
  3. Add yogurt, eggs, vanilla, salt and cocoa and beat until smooth and combined, scraping down sides of the bowl if necessary.
  4. Add melted chocolate and beat until combined.
  5. Pour onto crust and bake at 275 degrees F for 1.75-2 hours (I bake mine 2 hours exactly), until top appears dry but cheesecake still jiggles when moved. Turn the oven off and let sit in warm oven with the door closed for 20 minutes.
  6. Remove to a wire rack on the counter, gently run a knife around the inside of the pan and let cool to room temperature. Refrigerate until completely chilled (I like to chill overnight). Slice and serve.
30 MINSPrep Time
2 HOURSCook Time
2:30Total Time