Martha Stewart’s Chocolate Cheesecake Recipe

Some desserts are worth every single bite, and this rich chocolate cheesecake is definitely one of them. Tall, creamy and intensely chocolatey, it combines a chocolate biscuit crust with a smooth filling made with cream cheese, dark chocolate and cocoa powder.

The recipe comes from one of Martha Stewart’s baking books, which I own in English. I made this cheesecake quite some time ago, but I still remember just how delicious it was. Martha Stewart’s recipes are often a reliable source of inspiration, and this one is a real treat for chocolate lovers.

It’s a lovely dessert to prepare ahead for a special occasion or whenever you feel like making a proper chocolate cheesecake. Just remember to give it plenty of time to chill before serving!

Martha Stewart’s Chocolate Cheesecake

Recipe

Yield: 8 servings
Prep time: 25 minutes (estimate)
Chilling time: At least 6 hours
Cooking time: 50–60 minutes

Ingredients

For the crust

• 250 g chocolate biscuits

• 3 tablespoons granulated sugar

• 4 tablespoons melted butter

For the filling

• 700 g cream cheese, such as Philadelphia

• 200 g granulated sugar

• 230 g dark chocolate, broken into pieces

• 120 g sour cream

• 3 tablespoons unsweetened cocoa powder

• 1 teaspoon vanilla extract, or the seeds from ½ vanilla pod

• 1 pinch of salt

• 3 large eggs

Method

1. Crush the chocolate biscuits into fine crumbs and mix them with the 3 tablespoons of sugar and the melted butter.

2. Press the mixture firmly into the bottom of a 24 cm round springform pan to create an even crust. Place the pan in the refrigerator while you prepare the filling.

3. Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water. Set aside and allow it to cool slightly.

4. Beat the cream cheese until smooth and creamy. Add the 200 g of sugar and the pinch of salt, mixing until combined.

5. Reduce the mixer speed to low and gradually add the sour cream, cocoa powder, vanilla and melted chocolate. Mix until the filling is smooth.

6. Add the eggs one at a time, mixing only until each egg is incorporated. Avoid overbeating the mixture.

7. Pour the filling over the chilled biscuit crust and smooth the surface.

8. Bake in a preheated oven at 180°C (350°F) for approximately 50–60 minutes. The cheesecake should be set around the edges but still slightly wobbly in the centre.

9. Let the cheesecake cool completely. Cover it and refrigerate for at least 6 hours.

10. Before removing the sides of the pan, run a thin knife around the edge to release the cheesecake cleanly. Let it stand at room temperature for about 20 minutes before slicing and serving.

Storage

Keep the cheesecake covered in the refrigerator for up to 3 days.

Tips for the best chocolate cheesecake

• Use good-quality chocolate: Dark chocolate gives the filling its rich flavour.

• Avoid overmixing: Once you add the eggs, mix only until incorporated to help prevent cracks.

• Allow enough chilling time: The cheesecake needs several hours in the refrigerator to firm up and develop its creamy texture.

• For neat slices: Wipe the knife clean between cuts.