Chocolate Cheesecake Filled and Ganache

Intensity scale: Low → Medium → Moderate-High → High → Extreme

Ingredients

For the Brownie Crust

• 170g (1½ sticks) unsalted butter, plus extra for pan

• 200g (1 cup) granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 90g (¾ cup) all-purpose flour

• 60g (½ cup) unsweetened Dutch-process cocoa powder

• ¼ tsp fine sea salt

For the Chocolate Cheesecake Filling

• 900g (4 blocks, 32 oz) full-fat cream cheese, truly room temperature

• 200g (1 cup) granulated sugar

• 3 tbsp unsweetened cocoa powder (Dutch-process)

• 4 large eggs, room temperature

• 2 large egg yolks, room temperature

• 240ml (1 cup) heavy cream (35% fat), room temperature

• 1 tbsp vanilla extract

• 170g (6 oz) dark chocolate (70-72%), melted and cooled slightly

• Pinch of flaky sea salt

For the Velvet Ganache Topping

• 225g (8 oz) dark chocolate (60-70%), finely chopped

• 240ml (1 cup) heavy cream

• 2 tbsp unsalted butter, softened (optional for shine)

For Garnish (optional)

• Flaky sea salt (Maldon)

• Freeze-dried raspberry powder or fresh raspberries

Method

Phase 1: The Crust (Intensity: Medium)

1. Preheat oven to 175°C (350°F). Butter a 23cm (9-inch) springform pan. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil (for water bath protection).

2. Melt butter in a saucepan over medium-low heat. Remove from heat, whisk in sugar until combined. Add eggs and vanilla, whisk vigorously for 1 minute until pale and slightly thickened.

3. Sift flour, cocoa powder, and salt directly into the butter mixture. Fold with a spatula until just combined (do not overmix).

4. Spread batter evenly into the prepared pan (it will be a thin layer – about 1cm). Bake for 12–15 minutes until a toothpick comes out with moist crumbs. Set aside to cool completely in the pan. Reduce oven to 160°C (320°F).

Phase 2: The Cheesecake Filling (Intensity: Moderate-High)

Critical: Cream cheese and eggs must be at room temperature (leave out for 2+ hours). Cold ingredients = lumpy filling and cracked surface.

1. In a stand mixer with paddle attachment, beat cream cheese on medium-low speed for 2 minutes until completely smooth and fluffy. Scrape bowl and beater.

2. In a small bowl, whisk sugar and cocoa powder together (breaks cocoa lumps). Add to cream cheese and beat on low for 1 minute. Scrape.

3. Add eggs one at a time on low speed, allowing each to fully incorporate before the next. Add yolks, then heavy cream, vanilla, and salt. Mix only until combined – do not over-whip (less air = less cracking).

4. Fold in the cooled melted dark chocolate gently with a spatula. The batter will be thick, glossy, and deep mahogany.

Phase 3: Water Bath Assembly (Intensity: High – Be Careful)

1. Place the foil-wrapped springform pan (with cooled crust) inside a large roasting pan or deep baking dish.

2. Pour the cheesecake filling over the crust. Smooth the top with an offset spatula.

3. Boil a kettle of water. Place the roasting pan on the middle oven rack. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

4. Bake at 160°C (320°F) for 60–70 minutes. The cheesecake is ready when the edges are set but the center 5cm (2 inches) still jiggles like barely-set Jell-O when gently shaken. The internal temperature should reach 69°C (156°F) if using a probe.

5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour (prevents surface cracks).

6. Remove from water bath. Remove foil. Cool completely on a wire rack, then refrigerate uncovered for 4 hours. After 4 hours, cover loosely with plastic wrap and chill for another 2 hours (total 6+ hours).

Phase 4: Ganache Topping (Intensity: Medium)

1. Place chopped chocolate in a heatproof bowl.

2. Heat heavy cream in a small saucepan until just below simmering (small bubbles at edge – do not boil).

3. Pour hot cream over chocolate. Let sit for 2 minutes. Gently whisk from the center outward until smooth and emulsified. If using butter, whisk in now for a mirror shine.

4. Cool ganache to room temperature (about 25-30 minutes) until it thickens to a pourable but not runny consistency (like warm syrup).

5. Remove cheesecake from pan. Place on a serving plate. Pour ganache over the top, allowing it to drip naturally down the sides. Use a spatula to spread evenly if desired.

6. Refrigerate for 30 minutes to set the ganache. Garnish with flaky sea salt or raspberry powder before serving.

Nutrition Information (Per Slice – based on 14 slices)