Why You’ll Love This Recipe
This cheesecake is a dream come true for chocolate lovers. The combination of a graham cracker crust, creamy chocolate filling, and luscious Ghirardelli chocolate ganache creates a perfect balance of textures and flavors. It’s the ultimate indulgence, with each bite delivering a rich, chocolatey experience. The recipe is surprisingly simple for the gourmet result, making it an ideal choice for both beginners and seasoned bakers.
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 oz Ghirardelli semi-sweet chocolate, melted and cooled
For the Ghirardelli Chocolate Ganache:
- 4 oz Ghirardelli semi-sweet chocolate, chopped
- ½ cup heavy cream
For the Assembly:
- Whipped cream for garnish (optional)
- Fresh berries for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Graham Cracker Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan.
- Bake for about 10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.
Prepare the Chocolate Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the cocoa powder and mix well until fully combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and melted Ghirardelli chocolate.
- Pour the filling into the cooled graham cracker crust, spreading it evenly.
- Bake for about 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, remove it from the oven and let it cool completely.
Prepare the Ghirardelli Chocolate Ganache:
- Place the chopped Ghirardelli chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for about 1 minute. Then, stir until the mixture is smooth and glossy.
- Let the ganache cool slightly, then pour it over the cooled cheesecake, spreading it evenly.
Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or until fully chilled and set.
- Garnish with whipped cream and fresh berries, if desired.
- Serve the Chocolate Cheesecake Featuring Ghirardelli chilled. Enjoy your delicious and indulgent dessert!
Servings and Timing
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: Serves 4
Variations
- Vegan Version: Use plant-based cream cheese, a dairy-free chocolate alternative, and a vegan crust to make this cheesecake vegan-friendly.
- Flavor Additions: Add a teaspoon of instant coffee or espresso powder to the filling to enhance the chocolate flavor.
- Crust Alternatives: Try using an Oreo cookie crust or a nut-based crust (e.g., crushed almonds) for a different texture.
Storage/Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served chilled, and it can also be frozen for up to 3 months. Thaw it overnight in the fridge before serving.
FAQs
1. Can I use a different type of chocolate for the filling?
Yes, you can use any high-quality semi-sweet or dark chocolate, but Ghirardelli semi-sweet chocolate gives it a smooth, rich flavor that pairs perfectly with the creamy filling.
2. Can I make this cheesecake in advance?
Absolutely! This cheesecake actually benefits from sitting in the refrigerator for a few hours or overnight, as it allows the flavors to meld together.
3. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center is still slightly jiggly. It will continue to set as it cools.
4. Can I use a springform pan for this cheesecake?
Yes, a springform pan is ideal for this cheesecake, as it allows for easy removal without damaging the edges.
5. Can I skip the ganache topping?
While the ganache adds a glossy finish and extra richness, you can skip it if you prefer a simpler presentation. The cheesecake is still delicious on its own.
6. Can I make this cheesecake without the cocoa powder?
Yes, you can make a simple cream cheese filling without the cocoa powder for a plain cheesecake. Just make sure to adjust the sweetness to your preference.
7. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Be sure to wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before serving.
8. Can I use other berries for the garnish?
Yes, you can use raspberries, blackberries, or any other berry of your choice for a colorful and fresh garnish.
9. How long do I need to chill the cheesecake?
Chill the cheesecake for at least 4 hours, but overnight is ideal for the best texture and flavor.
10. Can I make this cheesecake without a water bath?
Yes, while a water bath can help with even baking, this cheesecake can be made without it. Just make sure to monitor the baking time carefully to avoid cracking.
Conclusion
Chocolate Cheesecake Featuring Ghirardelli is the ultimate dessert for chocolate lovers. The combination of creamy cheesecake, Ghirardelli chocolate, and a smooth ganache topping makes for an indulgent treat that’s perfect for any occasion. Whether you’re hosting a special event or simply treating yourself, this cheesecake is sure to impress!
Chocolate Cheesecake Featuring Ghirardelli
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: Serves 4
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Cheesecake Featuring Ghirardelli is a rich, decadent dessert with a buttery graham cracker crust, smooth chocolate filling, and a glossy chocolate ganache topping. Perfect for any special occasion or when you want to indulge in a luxurious treat.
Ingredients
1 ½ cups graham cracker crumbs (for crust)
¼ cup granulated sugar (for crust)
½ cup unsalted butter, melted (for crust)
24 oz cream cheese, softened (for filling)
1 cup granulated sugar (for filling)
½ cup unsweetened cocoa powder (for filling)
4 large eggs (for filling)
1 teaspoon vanilla extract (for filling)
4 oz Ghirardelli semi-sweet chocolate, melted and cooled (for filling)
4 oz Ghirardelli semi-sweet chocolate, chopped (for ganache)
½ cup heavy cream (for ganache)
Whipped cream for garnish (optional)
Fresh berries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- For the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes, then let cool completely.
- For the cheesecake filling: Beat the softened cream cheese and granulated sugar until smooth. Add cocoa powder, mixing well. Add eggs one at a time, beating after each addition. Stir in vanilla extract and melted Ghirardelli chocolate. Pour the mixture into the cooled crust and smooth the top. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly. Let cool in the oven with the door ajar for 1 hour, then cool completely at room temperature.
- For the ganache: Place the chopped Ghirardelli chocolate in a heatproof bowl. Heat the heavy cream over medium heat until it just begins to simmer. Pour over the chocolate and stir until smooth. Let the ganache cool slightly before pouring it over the cooled cheesecake, spreading evenly.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight. Garnish with whipped cream and fresh berries, if desired, and serve chilled.
Notes
The cheesecake benefits from sitting in the refrigerator for several hours or overnight to allow the flavors to meld.
You can skip the ganache topping if you prefer a simpler version of the cheesecake.
For a vegan version, use plant-based cream cheese and chocolate alternatives.
The cheesecake can be made ahead of time and frozen for up to 3 months; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg
