Chocolate Cheesecake

Total Time:
13 hr 25 min
Prep:
25 min
Inactive:
12 hr
Cook:
1 hr

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • Cheesecake base:
  • 1 1/3 cups graham cracker crumbs
  • 1/2 stick butter
  • 1 tablespoon cocoa
  • Cheesecake filling:
  • 6 ounces bittersweet or semisweet chocolate, chopped small
  • 2 1/2 cups cream cheese
  • 3/4 cup superfine sugar
  • 1 tablespoon custard powder
  • 3 large eggs
  • 3 large egg yolks
  • 2/3 cup sour cream
  • 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
  • Sauce:
  • 3 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 teaspoon dark corn syrup
  • Special equipment: 9-inch springform pan
Directions

Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 78
I love this recipe! The texture is nice and velvety from the extra egg yolks and the sour cream adds extra tang. I substituted cornstarch for custard power, to lessen the chances of cracking. Many reviewers noted their chocolate being "gritty" when added to the cheesecake: it wasn't blending in properly, like liquids should. To prevent this, make sure your chocolate is at a similar temperature to your cheesecake base. To test, add some melted chocolate and stir, and see if it ribbons together or creates small chocolate flakes. If it flakes, then the chocolate needs to be cooled more. If it easily combines and the cheesecake turns into a dark, homogenous mixture, then your chocolate is at the perfect temperature. I tried an ice bath to speed up the cooling process, but that unfortunately caused my chocolate to stiffen into a ganache extremely quickly.  item not reviewed by moderator and published
This cheesecake was delicious. The first time I made it, the chocolate seized up in the mixture and became all grainy. Can someone help me out with what I did wrong? How can you mix chocolate and water and not have this happen? This time, I left the cocoa/water mixture out completely and it was still delicious! It took a full hour in the oven. item not reviewed by moderator and published
When I mixed in the chocolate I wan't happy with the "chocolaty level," so I doubled it (the melted chocolate). I also added a splash of vanilla extract, because chocolate comes alive with a bit of vanilla. And I didn't have sour cream... so I added more cream cheese (the same amount that was called for sour cream). So yes, I basically made a completely new recipe, but it is AMAZING! Creamy, creamy, creamy! I will definitely make this again! item not reviewed by moderator and published
Perfect cheesecake. Not too sweet, a little bit "dry" the way I like it, and REAL chocolate flavour. Didn't make sauce, used fresh strawberries mashed instead, Did add Tia Maria and strong chocolate coffee to sour cream. used NEW Chocolate cream cheese that I thought was wonderful for the taste I was going for. Used double the bittersweet chocolate. Was amazing! The top cracked - but who cares, it's all about the taste and texture for me. Did not use water bath as I was afraid would make it too creamy (I like it a bit dry). Was not disappointed. Will definitely make again. Thanks Nigella! item not reviewed by moderator and published
This is my go-to cheesecake recipe. Have made it dozens of times, love it! item not reviewed by moderator and published
Excellent. Thank you for this wonderful recipe. Tip: Put cling wrap and foil on pan bottom BEFORE pressing the crust in. Super easy. item not reviewed by moderator and published
I made it with melting the chocolate it was grainy but when it went in the oven it was smooth and worked well. But the cheesecake was super yummy! I didn't topped with the drizzle shown on the picture. item not reviewed by moderator and published
I've used this recipe at least a dozen times and I have nothing but good things to say about it. I have a few slight variations of this recipe and they all turn out wonderfully. Baking this to my taste (chocolate fiend, I tend to use more cocoa and butter in the crust. I've served this at social functions and several veteran's events, sticking to the original recipe for caution, and have never had a single complaint. One tip: Use a counter-top mixer, whip the batter well, scrape the bowl often and *allow the larger bubbles to settle out*. Thank you, Mrs. Lawson, for this delicious recipe. item not reviewed by moderator and published
I honestly don't understand any negative reviews - this cheesecake recipe is all that you could ask for! The smooth, silky texture is perfect and the rich chocolate flavor decadent. I had to play with the sauce portion - adding a few more melted chocolate chips to thicken it a bit. I ended up thickening it a little too much, so I'm not sure it was necessary. I also substituted cornstarch for the "custard powder," and it worked really well. item not reviewed by moderator and published
good crust, good flavor,great chocolate sauce on top. No cracks, no problem with the water bath. My problem was that it came out dry. I had it in for an hour. Maybe needs the lessser end of the time scale? I did use a 10" springform pan. item not reviewed by moderator and published
Im not into cheesecake but my wife and inlaws like it so i made it for them they loved it. I used jello vanilla instant pudding instead of the custard powder. item not reviewed by moderator and published
this was fun to make & looked & tasted super, I used vanilla jello powder as I had it on hand, instead of the custard powder.. I will make it again next week for our teacher luncheon item not reviewed by moderator and published
I have baked many cheesecakes, so I am not a novice. I selected this recipe mainly for the high reviews. I followed the recipe exactly as written, including buying the custard powder from the specialty food section in my grocery store. It did not turn out well at all. It tasted eggy, and the egg taste overpowered the chocolate taste. I could not eat it. Perhaps the addition of vanilla and more sugar would help? I will not make this recipe again. item not reviewed by moderator and published
When I was reading this recipe I was intimdated by the water bath because I have never used this process before. Needless to say this recipe was easy peasy, and absolutely DELICIOUS! Thanks Nigella! <3 item not reviewed by moderator and published
Easy, tasty, pretty, yummy.... One of the easiest cheesecakes I've baked - had no cracking! item not reviewed by moderator and published
Easy and delicious. Followed directions, could not believe how tasty it was! item not reviewed by moderator and published
This was my first cheesecake attempt. The crust was easy and worked very well. Cheesecake itself seemed to take a little longer to bake, but that might have been my oven. Final result seemed to be loved by everyone, though I can't say for myself because it was all gone before I got to it! : item not reviewed by moderator and published
This was great! Silky & smooth choclate flavor. Used cornstarch & vanilla for the powder.... Displayed atop a cakestand with peppermints. Willl definately do again! item not reviewed by moderator and published
I followed the recipe to a tee, but the result was horrible. I couldnt even finish my piece. And to be honest it only deserves a half star. item not reviewed by moderator and published
This was the first time ever making cheesecake of any kind and it came out perfectly! What a great recipe! I used dark chocolate cocoa powder in the crust and added about 2 tablespoons of sugar to give it a bit more sweetness. I also used Jello Pudding mix in replace of the custard powder. Works just the same. Excellent cheesecake! This recipe is a keeper! item not reviewed by moderator and published
I have made this cheesecake several times, add in cornstarch in place of the custard powder. This taste better than the directions she gives on the video if you don't have custard powder. The amount of chocolate sauce you can cut in half, its too much chocolate to add on top of the already rich chocolate cheesecake. This is the best chocolate cheesecake I have ever made, I have tried several different recipes off the Food Network. item not reviewed by moderator and published
i love it and my children also love it. item not reviewed by moderator and published
The recipe is wonderful. I doubled it (it barely fit in my KA mixer) and neither cheesecake had a crack in sight. The flavor was rich. I'll definitely make again. I had custard powder, so no substitutions were made. item not reviewed by moderator and published
Excellent Recipe. Easy and almost foolproof. I live in the U.S. and substituted cornstarch for custard powder and got terrific results. Custard powder is hard to find here. It got raves at at family Thanksgiving. I have made it several times now, with equal results. item not reviewed by moderator and published
I have never made a cheesecake before and I wanted to make a chocolate cheesecake for my husband for Valentines Day. So Sunday night I attempted to make my first one. I used another recipe and it was a total disaster!!! The crust wouldn't stick and was crumbling, the cheesecake cracked like to tomorrow and then sank when I took it out of the oven. I like to think of myself as a pretty good baker and could not figure out what I did wrong. So the next day I was bound and determind to make it. I found this recipe and it was a breeze!!! Thank God for Nigella. The cheesecake came out perfect, it actually looked like I bought it from a bakery and I think it's the best cheesecake I have ever had.Like alot of other people I used cornstarch instead of custard powder. I wish it was alittle thicker, does anyone know if it would work if I doubled the recipe??? item not reviewed by moderator and published
I've been making this fabulous cheesecake for the past several winter holiday seasons. It turns out delicious every time, and is always the family hit. I use Instant Vanilla pudding rather than Custard powder- and it works just fine. item not reviewed by moderator and published
I used cornstarch instead of custard powder and it turned out great! The cheesecake is super rich but tastes amazing. Also, it was in the oven for 1 hour...no cracks or burns. item not reviewed by moderator and published
I've made this cheesecake several times, and it's always a favorite with my family. My mom even requested one for her birthday cake. I only had to make one change: I used cornstarch instead of custard powder, and it turned out perfectly. item not reviewed by moderator and published
Wonderful taste and consistency. Not too sweet its just right. I used a steam bath and for the first time it didnt crack item not reviewed by moderator and published
This was the first cheesecake I ever made. I was tempted to try one less tedious with the instructions, but the good reviews convinced me this was the was to go for my partner's birthday. One of our party guests previously worked at a cheesecake cafe, and she said this was the best cheesecake she ever tasted. I used an oreo crust rather than the graham cracker with cocoa crust. I also substituted 1Tbsp. cornstarch 1 tsp. vanilla 1 tsp. powdered sugar for the custard powder. Instead of super fine sugar, I used powdered sugar loosely packed. And I opted a 10 in. pan (the smallest I had) and baked it for 40 minutes. Otherwise, I followed the instructions exactly. The cake came out perfectly. item not reviewed by moderator and published
Custard powder...What is it and where can one purchase it? item not reviewed by moderator and published
I am a little timid about using this recipe. Is it too chocolately and rich? Would white chocolate make it lighter? item not reviewed by moderator and published
I made this and everyone absloutly loved it! They even though it was bakery quality! Thanks Nigella you made me look like a pro! Also you can subsitute custard powder for cornstarch which is what i did... but if you do that be sure to add some vanilla but if you insist on the custard powder i have seen it at walmart item not reviewed by moderator and published
I made a few changes to this cheesecake to make it lighter. I used fat free cream cheese and reduced fat sour cream. So I think I cut the calories in half. It was very mild tasting with honestly not a ton of the usual creamy texture and flavor you expect with a cheesecake but it came out good. I knew that using fat free would not be as good. The chocolate sauce absolutely saved the entire thing! I would recommend this recipe and tell you that if you're watching your waistline to go ahead and try the fat-free version. It's mild but good. I normally prefer a plain vanilla chessecake with cherries on top with all of the loaded fat and everything b/c really when you're eating cheesecake it should be heaven and a fat-free version just won't measure up there. So if you're in the mood or have company coming: give 'em the good stuff: make Barefoot Contessa's cheesecake: you won't be disappointed with that one. It will disappear in minutes! item not reviewed by moderator and published
But, i have one doubts. I can use the white chocolate? item not reviewed by moderator and published
It's my fault that the chocolate seized because you aren't supposed to add it to water and there was water in the cocoa. But I don't understand why the recipe would be written like that. item not reviewed by moderator and published
I've made this twice; the first time I forgot the sour cream and cooked it for 45 minutes and burnt it (which is odd since I usually need to cook my cheesecakes longer then recipes advise). The second time I didn't forget anything and it cooked in only 35 minutes. The glaze completely covered the top and dripped down the sides- nice presentation. Incredibly rich: can't have more than 1 piece at a sitting! It was a lovely dessert ending to our Mother's Day brunch. I had no problem finding the custard powder, it was at Fred Meyer which is a division of Kroger for those of you not on the west coast. item not reviewed by moderator and published
Made this recipe twice and both times it was excellent. I didnt have custard powder, instead substituted cornstarch and it came out great. It is super rich and I agree with another comment that it isnt too sweet like some desserts. Will be making this a third time for Easter. Very decadent item not reviewed by moderator and published
You can substitute vanilla instant pudding for custard powder. Use a 1:1 ratio, and enjoy! I can only find custard powder at a specialty store in my area, but pudding is readily available at any grocery store. I'm trying this recipe tonight!! item not reviewed by moderator and published
I want to try this amazing chocolate cheesecake , but what is custard powder and where can you find it. We don't have an Indian store around here. Is there something else that I could use? item not reviewed by moderator and published
This is a very decadent dessert for anyone who really LOVES chocolate. It is not too sweet, like most chocolate desserts. You will savor every bite! I use this recipe every time I need to make something a little more 'special' for dessert. item not reviewed by moderator and published
I made this for a party this weekend - everyone raved about it. The drizzle/sauce is a dessert on its own :-) I had plenty of the sauce so I just poured it ontop and let it go down the sides. I highly recommend this recipe! item not reviewed by moderator and published
I have made this recipe at least 5 times and it is amazing! I used graham cracker crust and last time used crushed oreo's for the crust, I love oreo's! If you like cheesecake and chocolate, make this recipe. It will be one recipe I make for the rest of my life, because it is amazing. item not reviewed by moderator and published
this recipe was so easy to follow and make! i was amazed at the texture of the cheesecake and delicious chocolate taste! my guests were very pleased...and i even left out the sauce and went for a dollop of fresh whipped cream:) i highly reccommnet this recipe..its a real easy way to make a great dessert item not reviewed by moderator and published
This was easier to make than I really thought it would be. And it was so smooth and rich. I'll be making it again this Thanksgiving too. item not reviewed by moderator and published
I made this recipe EXACTLY according to directions for a dinner party and it turned out great. After trying to find the custard powder in our local "better" groceries (Publix, Fresh Market) and even the cake supply house, I tried a last ditch effort before giving up (I HATE to give up) at the local Indian grocery store and found it! Well worth the effort. item not reviewed by moderator and published
I printed out this recipe long time ago (since Nigella basically started in foodnetwork.) and after all this time, I decided to make this cheesecake today. After I had everything combined & ready to pour on the pan, I noticed the print out has NO TEMPERATURE AT ALL for the oven!!!...so ...:-(......of course, I freaked out & rapidly verify some other recipes of cheesecake in my binder & found one with 325 deg. So I decided on this temp and after having it in the oven for 45 minutes at 325 deg , I tried to find the recipe here, and noticed it called for 350 deg. so I baked the cheesecake for an additional 15 minutes but at 350 de. SOoooooooo.... I am pretty scared about how this is going to come out :-Let's see...!!! I'll keep my fingers cross...:-( item not reviewed by moderator and published
P-H-E-N-O-M-E-N-A-L!!!!!!!!! A time-saving tip that I used was purchasing a Keebler chocolate cookie crumb crust. Flip it over into the springform pan and there you have it!! No work and saves a few minutes. item not reviewed by moderator and published
My daughter chose this recipe. I did not find it hard to make. Turned out beautifully. I love dark chocolate and thought this was the best chocolate cheesecake I have ever tasted. item not reviewed by moderator and published
This was the first of Nigella's recipes that I tried. It turned out so great that I tried ther triple chocolate brownies! They truned out great as well. I didn't use the custard powder--I did as she suggested and used the 1Tbsp of cornstarch, 1tsp vanilla and 1 extra tsp of sugar. If you love chessecake and chocolate, this is a must! item not reviewed by moderator and published
This was an excellent recipe for cheesecake. My friends just kept oohing and aahing the taste and flavor. Will surely make this again. item not reviewed by moderator and published
This was the first recipe i try of her and the last one last some one said the texture was off your right i made many cheese cake i sell them i thought i give this one a try boy it a waste of my money my husband told me stick my own recipe item not reviewed by moderator and published
i haven't made it yet but i will, it looked extremely good when nigella made it! Im so gonna make it! item not reviewed by moderator and published
Whenever I see a recipe coming up that I might like I 'always' tape the show. It's funny what differences you catch between the Host's measurements or how they adjust or make it differently, than the recipe states on the site. I've noticed this especially on Tyler's recipes. That way when I type them up I can write up both versions. Nigetlla stated the Custard Powder substitute is: 1 Tbs. Cornstarch, 1 tsp. Vanilla + an extra 1 tsp. Suigar. Here is one site that has the measurement conversions on it. If you need something more detailed write me. Beryls.com use to have a great page posted but she has taken it down and made it into a detailed magnet. Therefore her url to that site doesn't work anylonger but I do have it copied down. Plus Sadie Dell on aol is English and is very helpful to other foodies since she brought a lot of her cookbooks with her when she moved to the USA. Karen rottiff@sbcglobal.net. http://www.lemelange.com/conversion_chart.htm item not reviewed by moderator and published
So yum and everyone at the party loved it! I mixed everything in a food processor, turned out fine. item not reviewed by moderator and published
This cheesecake was amazing. I couldn't find custard powder in time, so I used some cornstarch and water. I also forgot the sour cream. Still VERY good and I can't wait to make it again in a couple of weeks. Our guests adored it. item not reviewed by moderator and published
Hi Sugar If you are still looking for superfine sugar infor......its white sugar that has been ground finer than regular sugar. Its used in shortbread cookies and other desserts that need a very fine 'easy melting' sugar. Custard powder is an English ingredient to make old fashioned custard. It is mixed with sugar & milk, thickened on the stove into a custard. Horners is the brand available in Canada. Not sure about the American equivalent but there surely must be something similar? Its a simple custard base...no added sugar. Simply a fine cornstarchy powder, very yellow in colour and sweet vanilla scent to it. Good luck !!! item not reviewed by moderator and published
everyone loves this cheesecake even if you dont usually like chocolate cheesecake this taste like a really rich mousse incredible item not reviewed by moderator and published
I made this last night for a dinner party and everyone loved it. I substituted an Oreo cookie crust for the one in the recipe. I will definitely be making this again! item not reviewed by moderator and published
I would like you to know that there is one way, AND only one way to guarantee a good cheesecake. Good recipe AND the proper way to bake it..........In a water bath. Thank you Nigela for your efforts, I love your show and your cheesecake is off the charts! item not reviewed by moderator and published
This is a great recipe. I couldn't find the custard powder and used the substitute and it was wonderful. I would definately make it again. item not reviewed by moderator and published
I thought this recipe is very good for chocolate lovers like me It also looks delicious to serve at event with family and friends item not reviewed by moderator and published
The cheesecake was pretty good. I liked the chocolate flavor but not the crust. Next time I will use chocolate wafer cookies. I don't know if I overcooked the cheesecake but the texture wasn't as creamy as I'd hoped. Probably user error. Additionally, in response to Questions below: 1. You can make superfine sugar by placing the sugar in your food processor or blender and processing it until it is very fine. 2. The purpose of the plastic wrap is to help shield the cheesecake from the water in the bain marie (water bath). While foil helps, quite often it does not keep the water completely out. As you are using a springform pan, the pan is not sealed at the bottom. The foil on top of the plastic wrap helps protect the plastic wrap from melting in the oven. 3. Custard powder can be found at some Albertsons. It has a flavoring to it so the closest thing to use is the vanilla pudding (can be used for nanaimo bar icing also --- yum, heaven on a plate). item not reviewed by moderator and published
I've never made a cheesecake before but this looked great when I saw it made on TV so I tried it and it turned out to be EXCELLENT! It was very tasty and delicious. I don't think I'll ever have to go to The Cheesecake Factory again - I'll just make this!! Yum!! item not reviewed by moderator and published
Nothing special about this cheesecake. item not reviewed by moderator and published
I really liked this recipe. I did use the cornstarch/sugar substitute and had no complaints. I cooked it for an hour and would have possibly cooked a little longe, but no one complained. Excellent recipe! item not reviewed by moderator and published
I made this for Easter and it was a hit! It was rich and creamy. I used bittersweet chocolate (I love dark chocolate) and it tasted great. For the custard powder, I used the Jell-O custard dessert powder (they sell it in the Jell-O powder pudding section). It worked good. I would deffinantly recommend this recipe. item not reviewed by moderator and published
I have always loved Nigella and here is just one more reason to. I found the custard powder at Whole Foods. This is the best cheesecake ever - you have to give it a chance and try it! item not reviewed by moderator and published
Excellent recipe. It was very creamy and just "chocolaty" enough Jacqueline from Buffalo: take your own advice and post a review if you have tried the recipe. Doesn't do me any good reading about YOUR complaint. item not reviewed by moderator and published
This was fairly easy to make. I used vanilla pudding mix (not instant) in place of the custard powder. The consistancy of the cheesecake was perfect! I used half semi sweet chocolate and half bittersweet and the cheesecake is too bitter. I would recommend using semisweet chocolate for the filling and also for the topping. I Will make this again. item not reviewed by moderator and published
This chocolate cheesecake is most definitely the best I've ever had! It took a lot of searching, but I finally found the custard powder (Junket rennet) with the help of an elderly shopper who was familiar with it. Not sure if this ingredient is a requirement. The recipe did neglect to include the baking temperature, but I seemed to remember Nigella mentioning 365 degrees during her show, and it baked just fine. This one's definitely a keeper! item not reviewed by moderator and published
COULDNT FIND CUSTARD POWDER BUT IT WAS THE BEST CHEESECAKE I HAVE EVER BAKED PSL FLORIDA item not reviewed by moderator and published
A very good recipe, This was my first cheesecake and it came out perfect. The only thing that puzzled me was the ceram wrap. item not reviewed by moderator and published
This cheesecake was very easy to make, and was the most delicious one I have ever cooked. Perfect smoothness and texture, with a wonderful creamy mouthfeel. I can only compare it to something I've had at The Cheesecake Factory, which is the absolute best I can find. I will definately make this again. item not reviewed by moderator and published
You can find custard powder at Central Market or other specialty stores in the US and Whole Foods may carry it too. It's something English use a lot at home. item not reviewed by moderator and published
This is definitely my choice of the ULTIMATE DESSERT. Cheesecake & Chocolate, two of my favorite indulgances combined. SIMPLY HEAVEN!!! Thank You Nigella... This...is definitely a KEEPER. item not reviewed by moderator and published
I too thought this recipe sounded great. I have one of her cookbooks,& unfortunately she uses metric measures in it or, as in this recipe, she asks for ingredients we aren't familiar with in the U.s. However, if you watched the show, she did say custard powder can be substituted with, I believe, 1 tsp. cornstarch & 1 tsp. sugar (don't quote me). I have made many cheesecakes & they did not call for cornstarch, so I'm not sure it's imperative anyways. I suggest comparing with other recipes. And in the future, please don't use this column for questions or complaints------you gave it 3 stars, & it may merit 5. item not reviewed by moderator and published
The recipe sounds great, BUT,- - - - - what is custard powder?Is it a box of custard pudding that you just use some of it? item not reviewed by moderator and published

Not what you're looking for? Try:

Deepest Darkest Chocolate Cheesecake

Recipe courtesy of Anne Thornton