Yummy Chocolate Cheesecake

This is a chocolate cheesecake with three layers of personality: a buttery chocolate wafer base, a dense filling spiked with melted semi-sweet chocolate, and a tangy sour cream crown that smooths the whole thing out. The sour cream layer matters more than people think. It cuts the richness so each bite stays interesting from first to last.

Bring the cream cheese to true room temperature before mixing. Cold cream cheese leaves lumps that no amount of beating will fix. Same goes for the eggs. Add them one at a time and only mix until each is incorporated. Overbeating after the eggs go in whips air into the batter, which causes cracks as the cake cools.

The long, low bake at the second oven temperature is what gives this its silky texture. Pull the cake when the edges are set but the center still has a slight wobble. It firms up as it chills overnight.

Chef Tips

• The original recipe lists “150 degrees cup” for the second bake. This is a typo. Use 300°F (150°C) for the long bake.
• Wrap the bottom of the springform pan in foil and bake in a water bath if you want extra insurance against cracks.
• Run a thin knife around the edge as soon as it comes out of the oven. The contraction during cooling pulls evenly and prevents tearing.
• Chill at least 8 hours. A cheesecake sliced too soon falls apart on the plate.

Variations

• Stir 2 tablespoons of espresso powder into the melted chocolate for a mocha cheesecake.
• Top with fresh raspberries or a quick raspberry coulis. Berries and dark chocolate are a classic match.
• Swap the chocolate wafer base for a crushed Oreo cookie crust for an even darker finish.