Chocolate Cheesecake

Name: Chocolate Cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 10 servings
Cuisine: American
Ingredients: 200 g Chocolate Biscuits (no filling); 70 g Butter (melted); 600 g Cream Cheese (full-fat, room temperature); 150 g Sugar; 8 g Cornstarch (1 tbsp); 1 pack Vanilla Powder (5 g, alcohol-free); 1 pinch Salt; 200 g Dark Chocolate (50–60%, chopped); 200 ml Heavy Cream (35%, room temperature); 3 Eggs (large, room temperature); 100 g Dark Chocolate (chopped); 100 ml Heavy Cream

Chef SenaKitchen Studio chef · October 20, 2026

Baked chocolate cheesecake: a cocoa biscuit base, a silky cream cheese filling and a glossy chocolate ganache. The secret is patience; it is at its best after a night in the fridge.

30 minPrep

55 minCook

10Servings

610 kcalCalories

Calories are an AI estimate, for information only.

Video recipe · Sena's Table · Watch on YouTube

Ingredients · 12

10 servings

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For the Base

Chocolate Biscuitsno filling200 g
Buttermelted70 g

For the Filling

Cream Cheesefull-fat, room temperature600 g
Sugar150 g
Cornstarch1 tbsp8 g
Vanilla Powder5 g, alcohol-free1 pack
Salt1 pinch
Dark Chocolate50–60%, chopped200 g
Heavy Cream35%, room temperature200 ml
Eggslarge, room temperature3

For the Ganache

Dark Chocolatechopped100 g
Heavy Cream100 ml

Method · 8 steps

1
Take the cream cheese, cream and eggs out of the fridge 1 hour ahead. Line the base of the pan with baking paper. Heat the oven to 170 °C (340 °F, top and bottom heat, no fan) and put a tray with about 1 litre of hot water on the bottom rack.
2
Crush the biscuits in a bag with a rolling pin until they look like fine sand. Add the melted butter and mix in the bag. Spread over the base of the pan and press down with the bottom of a glass. Chill while you make the filling.
3
Melt the 200 g chocolate over a pan of simmering water without the bowl touching the water. Take it off the heat and let it cool until warm (about 35–40 °C).
4
Beat the cream cheese with the sugar, cornstarch, vanilla and salt on low speed until smooth (about 1 minute). Add the warm chocolate, then the cream.
5
Add the eggs one at a time, beating each just until combined. Scrape down the sides of the bowl with a spatula.
6
Pour the batter over the base and tap the pan gently on the counter to release air. Bake on the middle rack for 50–55 minutes, until the edges are set and the center wobbles slightly like jelly. Turn the oven off and leave it with the door ajar for 30 minutes. Take it out and run a thin knife around the edge.
7
Cool completely on the counter, then chill for at least 6 hours (overnight is best). Ganache: heat 100 ml cream until almost boiling, pour over 100 g chopped chocolate, wait 2 minutes and stir until smooth. Pour over the cold cheesecake, spread to the edges and chill for 30 more minutes.
8
Open the springform ring. Dip the knife in hot water, wipe it and cut; repeat before every slice.