My Favorite Choco-Cheesecake

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    This is a dense cheesecake that is very smooth and melts in your mouth

Ingredients    [ For 6 to 8 people ]    [   Preparation time : 25 minute  –  Cooking time : 1h05 minutes  ]


  • 1 1/4 cup (310 mL) Graham Cracker Crumbs
  • 30 ml (2 tablespoons) sugar
  • 60 mL (1/4 cup) melted butter, unsalted
  • Foil of 46 cm (18 “) wide


  • 55 g (2 oz) semi-sweet chocolate, chopped
  • 45 ml (3 tablespoons) cream 35%
  • 1 1/4 cup (310 mL) sugar
  • 30 ml (2 tbsp) unbleached all-purpose flour
  • 4 packs of 250 g (8 oz.) Cream cheese, tempered
  • 180 ml (3/4 cup) sour cream
  • 4 eggs
  • 1 egg yolk

Preparation Method


  1. Place the rack in the center of the oven. Preheat oven to 180 ° C (350 ° F). Line the bottom of a 20 cm (8 “) diameter parchment paper hinge pan.
  2. In a bowl, combine all the ingredients. Press lightly into the bottom of the mold. Bake for about 12 minutes. Allow to cool completely and to butter the inner walls of the mold.
  3. Thoroughly wrap the base and outer sides of the mold with foil, allowing it to protrude upwards.
  4. Reduce oven temperature to 170 ° C (325 ° F).


  1. In a bowl, in a microwave oven, melt the chocolate with the cream.
  2. Mix until the texture is homogeneous. Let the ganache cool.
  3. In the food processor, combine sugar and flour.
  4. Add the rest of the ingredients and mix until the mixture is just smooth and homogeneous.
  5. Pour 1 cup (250 mL) cheese mixture into the bowl with the ganache and mix well.
  6. Pour the remaining cheese mixture over the crust.
  7. Pour the chocolate mixture into a pastry bag with a 1 cm (1/4 “) diameter plain bushing.
  8. Insert the end of the bush into the cheese mixture and squeeze in 1 to 2 tablespoons of the chocolate mixture.
  9. Repeat this step all over the cake with the rest of the mixture.
  10. Using a spoon, cover the chocolate burrs on the surface with natural preparation for a more even cake or make dots with the rest of the chocolate mixture on the surface of the cake (see photo).
  11. Prepare a bain-marie: place the cake in a large baking dish and pour boiling water into the dish until the middle of the pan.
  12. Bake in the center of the oven about 1 h 50 or until a thermometer inserted in the center of the cake indicates 65 ° C (150 ° F).
  13. Remove the cake from the bain-marie and the foil. Leave to cool about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely cooled. Pass a knife blade all around, between the mold and the cake and then unmold.

Enjoy it !! 




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