Description
A dense, fudgy, and impossibly smooth chocolate cheesecake with a brown butter chocolate cookie crust. This recipe guarantees a crack-free, restaurant-quality dessert using a water bath and low-and-slow baking method.
Ingredients
Scale
- 24 chocolate sandwich cookies (about 240g)
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 32 oz full-fat cream cheese (4 blocks), room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 4 large eggs, room temperature
- 4 oz bittersweet chocolate (60-70% cocoa), melted and cooled
- 2 tablespoons unsweetened cocoa powder (Dutch-processed)
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 325°F (165°C). Wrap the bottom and sides of a 10-inch springform pan tightly with two layers of heavy-duty aluminum foil.
- Melt butter in a saucepan over medium heat until amber and nutty. Let cool for 5 minutes.
- Pulse chocolate sandwich cookies in a food processor until fine crumbs. Add cooled brown butter, 2 tablespoons sugar, and salt. Pulse until mixture resembles wet sand.
- Press crust mixture firmly into the bottom of the springform pan. Refrigerate while making filling.
- Beat room-temperature cream cheese on medium-low speed for 3-4 minutes until completely smooth. Scrape down sides. Add 1 cup sugar and beat until combined.
- Add sour cream, vanilla, and cocoa powder. Beat on low until just combined.
- Add eggs one at a time, mixing on low speed just until yolks disappear. Do not overmix.
- Stir melted bittersweet chocolate into the batter. Gently fold in semisweet chocolate chips.
- Place foil-wrapped springform pan inside a large roasting pan. Pour hot water into roasting pan until it comes halfway up the sides of the springform pan.
- Bake at 325°F for 1 hour 45 minutes. Edges should be set, but center should jiggle slightly like Jell-O.
- Turn off oven and crack door open. Leave cheesecake inside for 1 hour.
- Remove from oven and cool on counter for 1 hour.
- Refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
Ensure all dairy ingredients (cream cheese, eggs) are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid air bubbles which cause cracking. The water bath is essential for a moist, crack-free top. The cheesecake tastes better on day 2 or 3 after flavors have melded.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
Keywords: chocolate cheesecake, easy cheesecake, no crack cheesecake, chocolate cookie crust, brown butter crust, make ahead dessert, rich chocolate dessert