Savor the perfection of dark chocolate cheesecake - where rich cocoa meets creamy indulgence. An exquisite treat for any moment.
2 1/4 Cups Crushed Graham Crackers
1/3 Cup Cocoa Powder
2 1/2 tbsp Granulated Sugar
7 tbsp Unsalted Butter
2 2/3 Cream Cheese
1/2 Plain Yogurt
1 Cup Granulated Sugar
2 tbsp Cornstarch
3 Large Eggs
8 oz. Dark Chocolate
3.5 oz. Dark Chocolate
2/3Cup Heavy Whipping Cream
Prepare Graham Crackers: Grind 2 1/4 cups of graham crackers using a grating disk on the Large slicer shredder until finely ground.
Combine Dry Ingredients: In a mixing bowl, mix the crushed graham crackers, 1/3 cup cocoa powder, and 2 1/2 tablespoons of granulated sugar.
Add Melted Butter: Melt 7 tablespoons of unsalted butter and pour it over the dry mixture. Stir until the crumbs are evenly coated.
Press into Pan: Firmly press the crumb mixture onto the bottom of the springform pan to create an even crust. You can use the bottom of a cup or your fingers.
Bake: Bake for 10-12 minutes at 360ºF. Once baked, remove from the oven and let it cool.
Preheat Oven: Preheat your oven to 285°F.
Prepare Cream Cheese Mixture: In a mixing bowl with cake paddles, combine 2 2/3 cups of cream cheese and 1 cup of granulated sugar. Mix until smooth and creamy using cake paddles.
Add Yogurt and Cornstarch: Mix in 1/2 cup of plain yogurt and 2 tablespoons of cornstarch until well incorporated.
Incorporate Eggs: Add 3 large eggs, one at a time, mixing well after each addition. Use the bowl scraper attachment to ensure thorough mixing.
Melt Dark Chocolate: Melt 8 oz. of dark chocolate using a microwave or double boiler.
Combine Chocolate: Pour the melted dark chocolate into the cream cheese mixture and blend until smooth and thoroughly combined.
Pour into Crust: Pour the chocolate cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
Bake: Place the pan in the preheated oven and bake for about 55-60 minutes or until the edges are set and the center is slightly jiggly.
Cool in Oven: Turn off the oven and leave the door ajar to cool the cheesecake to room temperature.
Transfer to Fridge: Once at room temperature, transfer the cheesecake to the fridge and let it sit overnight.
Prepare Ganache: Chop 3.5 oz. of dark chocolate and place it in a heatproof bowl.
Heat Cream: In a small saucepan, heat 2/3 cup of heavy whipping cream until it begins to simmer.
Pour over Chocolate: Pour the heated cream over the chopped chocolate. Allow it to sit for a minute, then gently whisk until the chocolate is melted and the ganache is smooth.
Add Ganache: Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Remove the pan sides and pour the prepared ganache over the top. Spread it evenly with a spatula.
Serve: Slice the decadent dark chocolate cheesecake and savor the rich and luscious flavors of your homemade dessert. Enjoy!