Скачать или смотреть Chocolate Overload Cheesecake | Sinfully Rich & Silky

If you love rich, indulgent desserts, this Chocolate Cheesecake is about to become your new favorite 🍫

This recipe delivers everything you want in a cheesecake — ultra-smooth texture, deep chocolate flavor, and a glossy chocolate ganache topping that takes it over the top.

✔️ Buttery graham cracker crust
✔️ Silky baked chocolate filling
✔️ Water bath method for zero cracks
✔️ Glossy chocolate ganache finish

This cheesecake is decadent, creamy, and absolutely bakery-worthy — but totally doable at home.

Pro tip: Don’t skip the chocolate shavings on top. It adds extra texture, boosts the chocolate flavor, and makes it look gorgeous.

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You will need:

2 4-inch springform pans or 1 7-inch springform pan
parchment paper
aluminum foil

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Ingredients:

Crust:

• 1 cup graham crackers, crushed or pulsed in food processor, or
3/4 cup crushed graham crackers + 1/2 cup crushed Biscoff biscuits
• 1 Tbsp cocoa powder
• 1 Tbsp sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Cheesecake:

• 1/2 cup semisweet chocolate
• 1 Tbsp liquid coffee (or instant coffee melted in warm water)
• 170g cream cheese
• 1/4 cup brown sugar
• 1 Tbsp white sugar
• 1/2 Tbsp cocoa powder
• 1 egg + 1 egg yolk
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Chocolate Ganache:

• 1/4 cup semisweet chocolate
• 1/4 cup heavy cream
• 1/8 cup butter, cut in cubes

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Step 1: The Buttery Graham Cracker Crust

Preheat oven to 350°F (175°C).

Cut parchment paper to fit the bottom of your springform pan. Place it securely, nice and tight, on top of the bottom plate and snap the ring close around it.

Put your graham crackers in a mixing bowl. Add sugar, salt and cocoa powder. With a spoon, mix well to combine.

Pour in your melted butter and continue mixing until it looks like wet sand.

Scoop and press the crumbs firmly into the bottom of the springform pan using a spoon.

Wrap the outside of the springform pan in foil, taking care to avoid tears or openings where water might seep in. I recommend wrapping the pan twice with foil, pressing firmly to secure it around the pan really tightly.

Bake for 12–15 minutes. Let it cool completely while you prepare the filling.

Step 2: Melt the Chocolate

Set up a double boiler by bringing a small pot of water to a gentle simmer. Place a heatproof bowl on top and add your chopped chocolate.

Stir occasionally until it’s completely melted and smooth. Add coffee and stir until well-combined.

Remove from heat and let it sit while you make the batter.

Step 3: The Dreamy Chocolate Filling

Pre-heat oven to 325°F (160°C)

Soften your cream cheese by pressing and cutting it with a wooden spoon.

Add in that gorgeous melted chocolate.

Add both sugars, cocoa powder, egg, egg yolk, heavy cream and vanilla. With an electric mixer, blend everything until fully incorporated and smooth.

Mix just until combined — you don’t want to overmix here.

Pour the filling over your cooled crust. Tap the pan on the counter a few times and shake gently to release bubbles and make the batter even.

Step 4: The Water Bath Bake

Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan.

This water bath is the secret to that ultra-creamy texture and helps prevent cracking.

Bake for about 65 minutes. The center should be set but still have a slight jiggle. It will firm up as it cools.

Carefully remove it from the water bath and let it cool completely at room temperature.

Remove the foil, then refrigerate for at least 4 hours (overnight is even better).

Step 5: The Glossy Chocolate Ganache

Place chopped chocolate in a bowl.

Heat heavy cream just until it begins to simmer, then pour over the chocolate. Whisk until smooth and shiny.

Stir in the butter for that extra glossy finish.

Let the ganache thicken slightly at room temperature, then pour it over the chilled cheesecake and spread gently.

Let it set for at least an hour in the fridge.

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Slicing & Serving

Gently run a knife around the edge of the cheesecake inside the pan.

Open your springform pan’s closure and carefully remove the ring around the cheesecake.

Lift the parchment paper slightly to release it from the bottom plate of the pan. Transfer to a serving plate.

Want to take it up a notch? Add a generous sprinkle of shavings of your favorite chocolate bar over the top.

For those clean, bakery-style slices, use a thin sharp knife and wipe it clean between each cut.

Store any leftovers in the fridge for up to 5 days — though honestly, it doesn’t last that long at home.

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