2-Pound Chocolate Cheesecake: An Irresistible Indulgence

Introduction

Enjoy the ultimate dessert experience with this Chocolate Cheesecake, which is the ideal combination of rich chocolate and creamy cheesecake. For special occasions or anytime you’re craving a decadent treat, this dessert is perfect.

Why You’ll Love This Recipe

The rich flavor of chocolate and the velvety texture of a traditional cheesecake are combined in this chocolate cheesecake. Your family and friends will be impressed by its velvety filling and buttery chocolate crust.

Ingredients

For the Crust:

• 1 and 1/2 cups chocolate graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate, melted and slightly cooled
• 1 tsp vanilla extract

For the Ganache Topping:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate, chopped finely

Instructions

Prepare the Crust:

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine chocolate graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 8–10 minutes, then let it cool while preparing the filling.

Make the Cheesecake Filling:

1. Beat softened cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in sour cream, heavy cream, and vanilla extract.
4. Gently fold in melted chocolate until fully incorporated.
5. Pour the filling over the prepared crust and smooth the top.

Bake:

1. Wrap the springform pan with aluminum foil to prevent water leakage.
2. Place the pan in a larger roasting pan and fill the roasting pan with hot water (about 1 inch deep).
3. Bake for 55–65 minutes, or until the center is slightly jiggly but set.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Prepare the Ganache Topping:

1. Heat heavy cream in a saucepan until steaming but not boiling.
2. Pour the hot cream over the chopped chocolate in a bowl.
3. Let it sit for 2 minutes, then stir until smooth and glossy.
4. Spread the ganache over the chilled cheesecake and let it set in the refrigerator.

Assembling the Cake

1. Remove the cheesecake from the springform pan carefully.
2. Decorate with chocolate shavings, whipped cream, or berries if desired.
3. Slice and serve chilled for the best flavor.

Tips and Variations

Tips:

• Always use room-temperature ingredients for a smooth batter.
• For a firmer crust, press it down with the back of a spoon.
• Use a water bath to prevent cracks on the cheesecake surface.

Variations:

• Mint Chocolate Cheesecake: Add a teaspoon of peppermint extract.
• Dark Chocolate Cheesecake: Use dark chocolate instead of semi-sweet.
• Nutty Crust: Substitute graham crackers with finely chopped nuts like pecans or hazelnuts.

Nutrition Facts:

Per Serving (1 slice, based on 12 servings):

• Calories: 420
• Protein: 7g
• Fat: 30g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 24g
• Sodium: 180mg

Vitamins and Minerals:

• Calcium: 12% of the daily recommended value
• Iron: 8% of the daily recommended value
• Vitamin A: 15% of the daily recommended value

Macronutrient Breakdown:

• Carbs: 30%
• Proteins: 15%
• Fats: 55%

Allergen Information:

• Contains dairy (cream cheese, heavy cream, sour cream, butter).
• Contains gluten (graham cracker crust).
• May contain traces of nuts if variations are used.

This Chocolate Cheesecake is not just a dessert; it’s a celebration of rich flavors and creamy textures. Whether it’s for a birthday, holiday, or a weekend treat, this cheesecake is sure to impress your family and friends. With its silky filling and glossy ganache, it’s a dessert that looks as good as it tastes!

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