Decadent Dark Chocolate Velvet Cheesecake
Indulge in our Decadent Dark Chocolate Velvet Cheesecake, a luxurious dessert that elevates the classic cheesecake experience. This recipe, inspired by Bon Appetit from October 1996, combines a rich and creamy filling made with high-quality cocoa and bittersweet chocolate, layered atop a perfectly baked chocolate wafer crust. Each slice promises an exquisite blend of flavors and textures—crunchy, smooth, and utterly divine. Daring bakers need not shy away from specialty ingredients; the recipe allows flexibility with chocolate choices, making it accessible for everyone. Perfect for celebrations or a cozy night in, this cheesecake is sure to impress with its stunning presentation and unforgettable taste.
N/A
Servings
292
Calories
13
Ingredients
Ingredients
chocolate wafer cookies
24 (from one 9-ounce package)
sugar
1 tablespoon
butter
1/4 cup (melted)
bittersweet chocolate (70% cocoa)
9 2/3 ounces (chopped, for filling)
cream cheese
4 (8-ounce) packages (room temperature)
sugar
1 1/4 cups (for filling)
sugar
2 tablespoons (for topping)
unsweetened cocoa powder
1/4 cup (preferably Scharffen Berger)
large eggs
4
whipping cream
3/4 cup
bittersweet chocolate (70% cocoa)
6 ounces (chopped, for topping)
sugar
1 tablespoon (for topping)
bittersweet chocolate curls
to taste (for garnish)
Instructions
1
Preheat the oven to 350°F (175°C). Butter a 9-inch diameter springform pan with 3-inch-high sides.
2
In a food processor, blend the chocolate wafer cookies until finely ground. Add in 1 tablespoon of sugar and the melted butter; process until combined.
3
Press the crumb mixture evenly into the bottom of the prepared pan. Bake for about 5 minutes, or until set. Remove from the oven and allow to cool while preparing the filling. Keep the oven temperature at 350°F.
4
For the cheesecake filling: Melt the chopped Scharffen Berger 70% cocoa bittersweet chocolate in a metal bowl set over a saucepan of simmering water, stirring until smooth. Once melted, remove it from heat and let it cool until lukewarm but still pourable.
5
In a clean food processor, blend the cream cheese, 1 1/4 cups of sugar, and cocoa powder until smooth. Add the eggs, one at a time, blending well after each addition. Mix in the cooled chocolate until fully combined.
6
Carefully pour the filling over the crust in the springform pan and smooth the top with a spatula.
7
Bake in the preheated oven for about 1 hour, or until the center is just set and appears dry. Allow the cheesecake to cool for 5 minutes, then run a knife around the edges to loosen. Chill the cheesecake overnight in the refrigerator.
8
For the chocolate topping: In a heavy medium saucepan over low heat, stir together the whipping cream, 6 ounces of bittersweet chocolate, and 1 tablespoon of sugar until smooth. Remove from heat and let cool slightly.
9
Pour the chocolate topping over the center of the chilled cheesecake, spreading it out to within 1/2 inch of the edges and filling any cracks that may have formed.
10
Chill the cheesecake for about 1 hour, or until the topping is set. If making ahead, cover the cheesecake with foil and refrigerate for up to 3 days before serving.
11
When ready to serve, carefully release the sides of the springform pan and transfer the cheesecake to a serving platter. Garnish with chocolate curls for an elegant touch.
12
Allow the cheesecake to sit at room temperature for 2 hours before slicing and serving to achieve the best flavor and texture.
Nutrition Information
20g
Fat
22g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The recipe is for Decadent Dark Chocolate Velvet Cheesecake.
Where did the inspiration for this recipe come from?
This recipe was inspired by Bon Appetit from October 1996.
What type of crust is used for this cheesecake?
The cheesecake features a chocolate wafer cookie crust.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size pan is needed?
A 9-inch diameter springform pan with 3-inch-high sides is required.
How do you prepare the cookie crust?
Blend chocolate wafer cookies until finely ground, add sugar and melted butter, then press into the pan and bake for 5 minutes.
What specific chocolate is used in the filling?
The recipe calls for 9 2/3 ounces of Scharffen Berger 70% cocoa bittersweet chocolate.
How should the bittersweet chocolate be melted?
Melt the chopped chocolate in a metal bowl over a saucepan of simmering water, stirring until smooth.
At what temperature should the cream cheese be?
The 4 packages of cream cheese should be at room temperature.
How are the eggs incorporated into the filling?
The four large eggs should be added one at a time, blending well after each addition.
What cocoa powder is recommended?
The recipe suggests using 1/4 cup of unsweetened cocoa powder, preferably Scharffen Berger.
How long does the cheesecake need to bake?
The cheesecake should bake in the preheated oven for about 1 hour.
How do you know when the cheesecake is done baking?
The cheesecake is done when the center is just set and appears dry.
What is the first step after taking the cheesecake out of the oven?
Allow it to cool for 5 minutes, then run a knife around the edges to loosen it from the pan.
How long must the cheesecake chill before adding the topping?
The cheesecake needs to be chilled overnight in the refrigerator.
What ingredients are used for the chocolate topping?
The topping consists of whipping cream, 6 ounces of bittersweet chocolate, and 1 tablespoon of sugar.
How is the chocolate topping applied?
Pour it over the center of the chilled cheesecake and spread it out to within 1/2 inch of the edges.
How long does the topping need to set?
The topping should chill in the refrigerator for about 1 hour until set.
Can this dessert be made ahead of time?
Yes, it can be covered with foil and refrigerated for up to 3 days before serving.
What is the suggested garnish for this cheesecake?
The cheesecake can be garnished with bittersweet chocolate curls for an elegant touch.
Should the cheesecake be served cold?
It is best to let the cheesecake sit at room temperature for 2 hours before slicing and serving for optimal flavor.
How many calories are in a serving?
Each serving contains approximately 292 calories.
What is the fat content per serving?
There are 20g of fat per serving.
How many carbohydrates are in this cheesecake?
Each serving has 22g of carbohydrates.
How much protein does one slice provide?
This cheesecake provides 4g of protein per serving.
How many ingredients are required in total?
There are 13 ingredients required to make this cheesecake recipe.
What kind of cookies are used for the base?
The base is made from 24 chocolate wafer cookies from a 9-ounce package.
Is the topping cooked on the stove?
Yes, the topping ingredients are stirred in a heavy medium saucepan over low heat until smooth.
What are some tags associated with this recipe?
Tags include decadent, luxurious, festive, rich, and holiday dessert.
Can I use different types of chocolate?
Yes, the recipe allows flexibility with chocolate choices, making it accessible even if specialty brands aren't available.