Description

A decadent, triple-chocolate dessert featuring a crisp wafer crust, a velvety bittersweet chocolate filling, and a glossy ganache finish. This farmhouse-style cheesecake is slow-baked in a water bath to ensure a perfectly smooth, crack-free texture.

Ingredients

1 1/2 cups chocolate wafer crumbs
5 tablespoons unsalted butter, melted
24 ounces full-fat cream cheese, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup unsweetened cocoa powder
3 large eggs plus 2 egg yolks, room temperature
1/2 cup heavy cream (for batter)
10 ounces bittersweet chocolate, chopped and melted
1 teaspoon vanilla extract
1/2 cup heavy cream (for ganache)
4 ounces semi-sweet chocolate, finely chopped
1 tablespoon unsalted butter (for ganache)

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Instructions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the exterior with three layers of heavy-duty aluminum foil to prevent water seepage.
In a medium bowl, combine chocolate wafer crumbs and melted butter; press firmly into the bottom of the pan and bake for 10 minutes, then set aside to cool.
Melt the chopped bittersweet chocolate in a double boiler until smooth, then remove from heat and allow to cool slightly.
Pulse the room temperature cream cheese in a food processor until smooth, then blend in both sugars and the cocoa powder.
Add the eggs, yolks, and heavy cream, mixing until just combined; gently fold in the melted chocolate and vanilla extract.
Pour the batter over the crust and place the springform pan inside a large roasting pan filled halfway with hot water.
Bake for 1 hour and 10 minutes until the edges are set but the center remains slightly jiggly, then cool in the oven with the door cracked for one hour.
Refrigerate the cheesecake for at least 6 hours, then top with a ganache made from simmering heavy cream, semi-sweet chocolate, and butter.

Notes

To ensure the smoothest texture, avoid over-beating the batter once the eggs are added, as this incorporates excess air that leads to cracks during baking. If you are concerned about your springform pan leaking despite the foil, you can place the wrapped pan inside a slightly larger cake pan before placing it into the water bath for extra protection.

Prep Time: 30 mins
Cook Time: 1 hour 20 mins
Category: Dessert
Method: Baking
Cuisine: American