Dark Chocolate Cheesecake
Indulgent dark chocolate cheesecake with a chocolate cookie hazelnut crust and a glossy chocolate hazelnut ganache, perfect for true chocolate lovers.
Ingredients
For the Chocolate Hazelnut Crust
- 10 cookies Chocolate sandwich cookies Crushed, for the crust base.
- 1 cup Raw hazelnuts For added texture and flavor.
- 1/2 cup Salted butter Melted, to bind the crust.
For the Dark Chocolate Cheesecake Filling
- 12 oz 72% dark chocolate Melted, the star ingredient.
- 16 oz Full-fat cream cheese Softened for mixing.
- 1 cup Whole-milk Greek yogurt Adds tanginess.
- 3/4 cup Granulated sugar Sweetens the filling.
- 1/2 cup Unsweetened cocoa powder Enhances chocolate flavor.
- 3 large Eggs For structure.
- 1/2 tsp Salt Enhances flavor.
For the Chocolate Hazelnut Ganache
- 1/2 cup Chocolate hazelnut butter (Nutella) For richness.
- 1/2 cup Heavy cream For silky texture.
- 4 oz Dark chocolate For stability and depth of flavor.
- 1/4 cup Toasted hazelnuts For garnish.
- 1/4 tsp Flaky sea salt To balance sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly. Wrap the outside of the pan with two layers of heavy-duty foil.
- Pulse the chocolate sandwich cookies and raw hazelnuts in a food processor until finely ground, resembling coarse sand.
- Add the melted butter and pulse again until evenly moistened. Press the mixture into the bottom and sides of the prepared pan.
- Bake for 10-12 minutes, then allow it to cool completely.
Make the Cheesecake Filling
- Melt the chopped dark chocolate using a double boiler or microwave, then let it cool slightly.
- In a large bowl, beat the cream cheese, Greek yogurt, and sugar together until smooth and lump-free.
- Add cocoa powder and salt, mixing just until combined. Add the eggs one at a time, mixing gently after each addition, then fold in the melted chocolate.
Baking
- Pour the filling into the cooled crust and place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform pan.
- Bake for 1 to 1¼ hours, until the edges are set but the center still has a gentle wobble.
- Turn off the oven and crack the door open, allowing the cheesecake to rest inside for 30–60 minutes.
Cooling and Ganache Preparation
- Remove the cheesecake from the water bath and foil, and let it cool completely at room temperature before refrigerating for at least 4 hours.
- For the ganache, heat the heavy cream until just steaming and stir in the chocolate hazelnut butter and chopped dark chocolate until smooth.
- Allow the ganache to cool slightly before pouring over the chilled cheesecake, then sprinkle with toasted hazelnuts and flaky sea salt.
- Refrigerate for 20–30 minutes to set before slicing.
Notes
Serve thin slices of cheesecake paired with espresso, coffee, or a glass of red wine. Add fresh berries for contrast and dust lightly with cocoa powder for presentation.