Chocolate Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: semi-sweet chocolate

Cacao powder is lower in sugar and calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides tanginess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness with less saturated fat.

Preheat oven to 350°F (175°C).

Crush 24 chocolate sandwich cookies in a food processor.

Drizzle in 5 tablespoons of melted butter while pulsing the cookie crumbs.

Press the cookie mixture into a 9-inch springform pan to form the crust.

Bake the crust for 8-10 minutes until crisp.

Prepare ganache by combining 1 cup bittersweet chocolate and 3/4 cup semi-sweet chocolate chips in a bowl.

Pour 1/4 cup hot coffee over the chocolate and let it sit before microwaving in 20-second intervals until melted.

Mix 24 ounces of room-temperature cream cheese until creamy.

Add 1 cup sugar and a pinch of salt to the cream cheese and mix until combined.

Add 1/4 cup sour cream and 1 tablespoon vanilla extract, mixing until smooth.

Add 4 eggs one at a time, mixing well after each addition.

Sift in 3 tablespoons of flour and mix until combined.

Pour in the prepared ganache and mix until fully incorporated.

Pour the cheesecake filling into the cooled crust.

Bake at 325°F for 20 minutes, then reduce temperature to 300°F and bake for an additional 30 minutes.

Chill the cheesecake after baking.

Prepare the ganache for topping by combining 1/2 cup chocolate and 1/3 cup heavy cream, microwaving until melted.

Whip 2 cups heavy whipping cream with 1/4 cup powdered sugar, 2 teaspoons vanilla extract, and 3 tablespoons cocoa powder until soft peaks form.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens