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Dark Chocolate Fantasy Cheesecake

Admittedly indulgent, but so perfectly suited for “that” special occasion! Using a high-quality dark chocolate makes all the difference between just a good chocolate cheesecake and chocolate cheesecake oblivion.

Recipe Adapted from: Creamy NY-Style Cheesecakeby Meal Planning Maven

Yield: 12 to 16 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Crust

Filling

  • Boiling water
  • Roasting pan
  • 32 ounces cream cheese room temperature, cut into chunks
  • 1 cup coconut palm sugar or granulated cane sugar see MPM-Mini-Bites
  • 2 teaspoons pure vanilla extract
  • Pinch salt
  • 4 large eggs
  • 12 ounces good quality dark chocolate melted and cooled (I used Ghirardelli’s 60% Cacao Bittersweet Chocolate Baking Chips -see MPM Mini-Bites for melting tips)
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream

Optional Sour Cream Topping (shown in photograph)

  • 2 cups sour cream
  • 2 tablespoons coconut palm sugar or granulated cane sugar coconut palm sugar will make the topping a light caramel color
  • 1/2 teaspoon pure vanilla extract

Optional Garnish

  • Shaved or grated dark chocolate about 1 ounce
  • Fresh berries

Instructions

Make the Crust:

  • Preheat oven to 350 degrees F. In a large bowl, stir together all crust ingredients with a fork until crumbly.
  • Using the back of a measuring cup, press crumbs firmly and evenly onto bottom of pan and about 2 inches up sides.
  • Bake crust for 10 minutes. Remove to a rack; let cool.
  • Reduce the oven temperature to 325 degrees F.

Make the Filling:

  • In an electric mixer bowl set on medium speed, beat cream cheese for 4 minutes or until smooth and creamy with no lumps remaining.
  • Gradually add coconut palm sugar (or cane sugar), vanilla and salt, beating until well combined.
  • Beat in eggs, 1 at a time, scraping bowl after each addition.
  • On medium-low speed, beat in melted chocolate, just until well blended.
  • Blend in whipping cream and sour cream, scraping down sides of bowl to ensure all ingredients are incorporated.
  • Pour filling into prepared crust. With a spatula, smooth top.

Baking, Cooling and Chilling

  • Carefully pour boiling water into roasting pan, filling about half-way. Place on bottom rack of oven. (The steam will provide a most environment which helps to prevent the cheesecake from cracking.)
  • Place cheesecake on rack above roasting pan. Bake for 50 to 55 minutes or until firm to the touch and center is still a bit “jiggly.” (Surface of cheesecake may also look a little wet and be lightly browned. This is okay.)
  • Turn off oven. With door partly open, allow cheesecake to remain in the in oven for 1 hour to slowly cool. (prevents cracking) Transfer to rack to finish cooling.
  • Cover top of cheesecake pan with foil; refrigerate (with springform ring on for support) for at least 8 hours or until completely chilled, preferably overnight.

Optional Sour Cream Topping (shown in photograph)

  • Preheat oven to 425 degrees F. In a small bowl, stir together topping ingredients.
  • When cheesecake has completely cooled, spread sour cream mixture on top of cheesecake.
  • Bake for 5 to 7 minutes until topping is almost set. Cool cheesecake completely on rack. (Topping will completely congeal as cheesecake cools.)
  • Refrigerate as directed above.

Assembly and Serving

  • Remove springform ring. (If desired, carefully remove pan bottom from cheesecake with a sharp knife or unflavored dental floss using a “sawing” motion.
  • Place cheesecake on a decorative plate. If desired, garnish with shaved chocolate.
  • Serve cheesecake or refrigerate for later. (For easier slicing, remove cheesecake from refrigerator about 20 minutes prior to serving.)
  • Cut cheesecake into slices. If desired, serve with fresh berries.

Notes

Make Ahead and Storage Tips: cheesecake may be made up to 4 days ahead. Cover and refrigerate until serving time. Or freeze tightly covered for up to 4 months. Thaw in the refrigerator overnight, uncovered.