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Chocolate Cheese Cake

Chocolate on the top, Chocolate at the bottom and Chocolate in between. 

Creamy and crunchy .Perfect for any occasion! 

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12
Author Elisabeth Johansson

Ingredients

Crust

  • 1 3/4 Sticks Butter at room temperature ( 200 g / 7.5 oz)
  • 1 Cup Sugar ( 200 g / 7.5 oz)
  • 1 tsp Vanilla extract
  • 1/2 Cup Cacao Powder (35 g / 1.25 oz.)

Filling

  • 1 1/4 Cup Dark Chocolate (70%) (200 g / 7 oz)
  • 1 1/4 PKG Cream Cheese at room temperature (300 g / 10.5 oz)
  • 3 large Eggs at room temperature
  • 1/4 Cup Sugar (50 g / 1.75 oz)
  • 1 tsp Vanilla Sugar
  • 3/4 +1 .5 Cup / Tbsp Heavy Cream, at room temperature
  • 2 tbsp cooled espresso coffee (or strong made coffee)
  • 1/2 tbsp Cacao Powder

The Whipped Cream

  • 2 Cups Cold Heavy Whipping Cream
  • 1/2 Cup Sugar (100 g/ 3.5 oz)
  • 3 tbsp Cocoa Powder

Instructions

To make the crust

  1. Line 8" pan with parchment paper and grease the sides of the pan.

  2. In a bowl of a standing mixer, cream all the crust ingredients on low setting until smooth and very thick. 

  3. Press the crust mix into the prepared pan and place in the refrigerator.

To make the Filling

  1. Melt the chocolate making sure it does not burn.

  2. In a bowl of a standing mixer cream the cream cheese, eggs, sugar, and vanilla sugar until very smooth. 

  3. Add the melted chocolate, cream, and coffee and mix until combined and very smooth.

  4. Remove the pan from the refrigerator and add the filling.

  5. Bake the cake for about 55 minutes. It will not appear to be set in the center. that is ok.

  6. Remove cake from the oven, let cool to room temperature and place in the refrigerator.

To make the Chocolate Whipping Cream (Optional)

  1. Place the cold whipping cream inside a bowl of a standing mixer. Add the sugar.

  2. Mix on high speed until the cream is thick (or how ever you like it)

Recipe Notes

 

The original recipe is baked in 9" pan. I like the cake to be tall so I went with 8".

I baked the cake in a water bath even thou the book did not instruct to do so. (My oven has too many hot spots).