Supreme Chocolate Cheesecake

This cheesecake doesn’t just flirt with chocolate. It goes all in.

Three layers of chocolate intensity start with a crushed chocolate sandwich cookie crust, then a dense, velvety filling loaded with melted semi-sweet chips and sweetened condensed milk, and finally a glossy frosting spiked with orange liqueur that adds a subtle citrus warmth.

Baked low and slow, the filling sets into that impossibly creamy, barely-jiggly center that cheesecake dreams are made of.

Let it chill thoroughly before slicing. Patience is the hardest ingredient here, but it pays off in every forkful.

Chef Tips

• Bring the cream cheese to room temperature before mixing. Cold cream cheese leaves lumps that no amount of beating will smooth out.
• Add the eggs one at a time on low speed. Overbeating whips in air, which causes cracks during baking.
• Use Grand Marnier or Cointreau for the frosting. The orange note lifts all that chocolate richness and keeps it from feeling heavy.
• Run a knife around the edge of the pan as soon as it comes out of the oven. This prevents the cake from cracking as it contracts while cooling.