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chocolate cheesecake with chocolate glaze

Dark Chocolate Cheesecake

Becky
This dark chocolate cheesecake will blow your mind. A delicious chocolaty cream on a crispy cookie base. Topped with a dark chocolate glaze. Perfect for all the chocolate lovers out there.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Cakes
Cuisine American
Servings 6 Pieces

Equipment

  • 10 inch non-stick Springform Pan

Ingredients
 
 

For the base

  • 105 grams butter
  • 210 grams chocolate cookies Exp. Oreos
  • 45 grams cornflakes

For the filling

  • 225 grams crunchy chocolate flakes
  • 900 grams cream cheese (full fat) Or 400g cream cheese and 200g mascarpone
  • 5 medium sized eggs
  • 105 grams powdered sugar
  • 1.5 tablespoon bourbon vanilla sugar
  • 3 tablespoons baking cocoa

For the Glaze

  • 150 milliliters cream
  • 225 grams dark chocolate
  • some Cornflakes For decoration

Instructions
 

Base

  • Preheat the oven to 350 degrees top and bottom heat. Line a small springform pan (approx. 10 inches) with baking paper.
  • Melt the butter.
  • Grind the chocolate cookies and cornflakes to crumbs in the kitchen chopper or food processor.
  • Mix with the melted butter and spread on the bottom of the baking tin. Press firmly.
  • Pre-bake the base for 8 minutes.

Filling

  • Meanwhile, slowly melt the chocolate in a hot water bath.
  • Stir the cream cheese until smooth with a hand mixer or food processor, gradually adding eggs one by one.
  • Add powdered sugar, vanilla sugar and cocoa.
  • Finally, briefly stir in the melted chocolate.
  • Spread the cheesecake cream on the pre-baked base and smooth it down.
  • Continue baking the cake for about 1 hour.
  • Leave to stand for another 15 minutes in a switched-off oven.
  • Remove from the edge with a sharp knife and refrigerate for a few hours, preferably overnight.

Glaze

  • After the cooling time for the topping, put the cream with the chopped chocolate in a small pot and let it melt at low heat.
  • Allow to cool slightly and spread on the cheesecake.
  • Refrigerate for another 15-30 minutes. If you like, you can dip some cornflakes in the melted chocolate for decoration and spread them on the cake at the end.

Notes

I use a 10 inch non-stick Springform Pan for my cake. If you want to use a smaller baking dish, you'll need to divide the Ingredients. For a 8 inch non-stick Springform Pan by 1.5 for example.
Keyword Cream Cheese, Dark Chocolate
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