Killer Chocolate Cheesecake

Killer Chocolate Cheesecake

So a couple of months ago, I bought this pretty amazing chocolate cookbook called “Luscious Chocolate Desserts.” Now if that doesn’t sound amazing, then I don’t know what is. So I was flipping through it, okay not flipping, salivating over it during the weekend and since I don’t have work for the next week, I decided to make the killer chocolate cheesecake. My friend had made it before and he said that it was pretty damn good, so I knew it couldn’t taste horrible. Before we begin, I will warn you this isn’t just your quick-bake recipe. It took me about 2 hours to assemble, 45 minutes to bake and then 12 hours to chill, so don’t expect to finish it in an hour or so. However, the cheesecake is totally worth the wait and effort in the end, so don’t just stare the photos. Just make sure to set aside a full day to make the it and trust me you will be so-very-glad that you did (and so will all your friends).


-9 ounces chocolate wafers (I used oreos)
-6 tbsp unsalted butter (melted)
-1 lb semisweet or bittersweet chocolate
-1/4 cup unsalted butter
-2 tbsp unsweetened cocoa powder
-32 ounces cream cheese (room temp.)
-1 cup sugar -4 large eggs
-1.5 cups sour cream (room temp.)
-pinch of salt
-2 tsp pure vanilla extract



  1. Preheat the oven to 350 F ( 177 C) and generously butter a 9-inch springform pan. Wrap the outside of the pan tightly with aluminum foil.
  2. Pulse the chocolate wafers in a food processor until finely ground. Add in the melted butter and process until just blended. Press the mixture into the bottom of the pan and bake for 8 to 10 minutes. Let it cool.
  3. Melt the chocolate with the butter in a double boiler (a heat proof bowl placed over a pot of simmering water). Whisk until smooth. Whisk in the cocoa powder and once it is all blended remove the bowl from the heat and let the mixture cool to room temperature.
  4. Beat the cream cheese and sugar with an electric mixer until light and fluffy. Add in the eggs one at a time, beating well after each addition. Beat in the salt. Add the chocolate mixture and beat until the mixture is smooth. Add the sour cream and the vanilla. Beat until smooth. You may have to scrape down the sides with a rubber spatula and if you’re using a kitchen aid, you might want to mix it a little by hand afterward in case the whisk attachment didn’t reach the bottom of the bowl.
  5. Transfer the filling to the spring form pan. Set the pan in a roasting pan and place it in the oven. Slowly pour in enough boiling water to reach halfway up the sides of the spring form pan and bake for 45 minutes. The center should be almost set, but still slightly jiggly. Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes.
  6. Remove the spring form pan from the waterbath and let it cool completely on a wire rack. The remove the foil and refrigerate the cheesecake, loosely covered for at least 12 hours or overnight.

Hugs and puppies! I promise that it’ll be worth it!


P.S The beautiful photo of the cheesecake you see was not taken by Pat, but by my friend Krissie. Isn’t it just lovely?


One thought on “Killer Chocolate Cheesecake

  1. Pingback: Home sweet Madrid! | Les Saveurs De Mimi

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