Get ready to elevate your dessert game with this decadent Hot Chocolate Cheesecake! This recipe breaks down how to create a rich, creamy, and utterly satisfying chocolate cheesecake that tastes just like your favorite cozy drink. It’s the perfect treat for holidays, special occasions, or simply satisfying a chocolate craving.
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Key Ingredients for Hot Chocolate Cheesecake
- For the Crust:
- 200g digestive biscuits or chocolate wafers, finely crushed
- 75g unsalted butter, melted
- For the Filling:
- 600g cream cheese, softened at room temperature
- 150g granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 50g unsweetened cocoa powder
- 100g dark chocolate (70% cocoa solids), melted and slightly cooled
- 150ml heavy cream, at room temperature
- ½ tsp instant espresso powder (optional, to enhance chocolate flavor)
- For the Topping (Optional but Recommended):
- Whipped cream
- Chocolate shavings
- Marshmallows
- Chocolate sauce
How to Make Hot Chocolate Cheesecake
This Hot Chocolate Cheesecake is surprisingly easy to make, offering a burst of rich chocolate flavor in every bite. The creamy texture combined with a crunchy crust creates a truly satisfying dessert experience. With a preparation time of about 30 minutes and an overnight chilling period, it’s perfect for making ahead.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 160°C (140°C fan/320°F). Lightly grease a 23cm (9-inch) springform pan and line the base with parchment paper.
- Make the Crust: In a medium bowl, combine the finely crushed digestive biscuits or chocolate wafers with the melted unsalted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the base of the prepared springform pan. You can use the bottom of a glass or a measuring cup for this. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with an electric mixer or by hand until it is smooth and creamy, with no lumps. Gradually add the granulated sugar and continue beating until well combined and fluffy, scraping down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix the batter once the eggs are added, as this can lead to cracking. Stir in the vanilla extract.
- Incorporate Cocoa and Chocolate: In a separate small bowl, whisk together the unsweetened cocoa powder and the melted dark chocolate until smooth. Add this chocolate mixture to the cream cheese mixture and beat on low speed until just combined. If using, whisk in the instant espresso powder with the cocoa and melted chocolate for an even deeper flavor.
- Fold in Cream: Gradually pour in the heavy cream and gently fold it into the batter using a spatula until everything is just combined and the batter is smooth and uniform. Again, avoid overmixing.
- Pour and Bake: Pour the Hot Chocolate Cheesecake filling over the cooled crust in the springform pan, spreading it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
- Water Bath (Optional but Recommended): For an extra creamy texture and to prevent cracking, you can bake the cheesecake in a water bath. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent any water from seeping in. Place the foil-wrapped pan inside a larger baking pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the springform pan.
- Bake the Cheesecake: Carefully place the entire setup into the preheated oven. Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble when gently shaken.
- Cooling Process: Once baked, turn off the oven and crack open the oven door slightly. Let the cheesecake cool slowly in the oven for about 1 hour. This gradual cooling helps prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven (and water bath, if used) and let it cool completely at room temperature on a wire rack. Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
- Serve: Once fully chilled, carefully run a knife around the edge of the pan before releasing the springform sides. Slice the Hot Chocolate Cheesecake with a sharp knife (dipping the knife in hot water and drying it between slices will give cleaner cuts). Garnish with whipped cream, chocolate shavings, marshmallows, or a drizzle of chocolate sauce as desired.
Why You’ll Love This Hot Chocolate Cheesecake
You’ll adore this Hot Chocolate Cheesecake for its incredibly rich, velvety texture that melts in your mouth with every bite. Unlike a simple chocolate cake, this dessert delivers layers of deep cocoa flavor infused with decadent melted chocolate, creating an experience akin to sipping a gourmet hot cocoa. Making this at home is also remarkably cost-effective compared to purchasing a similar confection from a bakery, allowing you to indulge in luxury without breaking the bank. The optional toppings, like fluffy whipped cream, delicate chocolate shavings, or gooey marshmallows, elevate it further, transforming it into a truly show-stopping treat.
Forget the hassle of complicated recipes; this Hot Chocolate Cheesecake is designed for home bakers of all skill levels, promising delicious results with minimal fuss. It’s the perfect centerpiece for celebrations or a delightful way to treat yourself after a long week. Ready to bring this chocolate dream to life? Dive into the steps above and prepare to be amazed by your own creation!
Storing and Reheating Tips
- Refrigeration: Store leftover Hot Chocolate Cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: For longer storage, wrap individual slices or the entire cheesecake tightly in plastic wrap, then in aluminum foil. You can freeze it for up to 2-3 months.
- Thawing: To thaw, transfer the frozen cheesecake to the refrigerator and let it thaw overnight. Do not thaw at room temperature.
- Reheating: This cheesecake is best served chilled and does not require reheating. If you desire a slightly warmer effect, you can gently warm a slice for a few seconds in a microwave on low power, but be cautious not to melt the creamy texture.
Final Thoughts
This Hot Chocolate Cheesecake is an absolute showstopper that’s surprisingly simple to create. Treat yourself and your loved ones to this wonderfully comforting and indulgent dessert; you won’t be disappointed!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Hot Chocolate Cheesecake
Get ready to elevate your dessert game with this decadent Hot Chocolate Cheesecake! This recipe breaks down how to create a rich, creamy, and utterly satisfying chocolate cheesecake that tastes just like your favorite cozy drink. It’s the perfect treat for holidays, special occasions, or simply satisfying a chocolate craving.
Ingredients
Equipment
Method
- Preheat your oven to 160°C (140°C fan/320°F). Lightly grease a 23cm (9-inch) springform pan and line the base with parchment paper.
- In a medium bowl, combine the finely crushed digestive biscuits or chocolate wafers with the melted unsalted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the base of the prepared springform pan. You can use the bottom of a glass or a measuring cup for this. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.200 g digestive biscuits or chocolate wafers, 75 g unsalted butter
- In a large mixing bowl, beat the softened cream cheese with an electric mixer or by hand until it is smooth and creamy, with no lumps. Gradually add the granulated sugar and continue beating until well combined and fluffy, scraping down the sides of the bowl as needed.600 g cream cheese, 150 g granulated sugar
- Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix the batter once the eggs are added, as this can lead to cracking. Stir in the vanilla extract.3 large eggs, 1 tsp vanilla extract
- In a separate small bowl, whisk together the unsweetened cocoa powder and the melted dark chocolate until smooth. Add this chocolate mixture to the cream cheese mixture and beat on low speed until just combined. If using, whisk in the instant espresso powder with the cocoa and melted chocolate for an even deeper flavor.50 g unsweetened cocoa powder, 100 g dark chocolate, 0.5 tsp instant espresso powder
- Gradually pour in the heavy cream and gently fold it into the batter using a spatula until everything is just combined and the batter is smooth and uniform. Again, avoid overmixing.150 ml heavy cream
- Pour the Hot Chocolate Cheesecake filling over the cooled crust in the springform pan, spreading it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
- For an extra creamy texture and to prevent cracking, you can bake the cheesecake in a water bath. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent any water from seeping in. Place the foil-wrapped pan inside a larger baking pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the springform pan.
- Carefully place the entire setup into the preheated oven. Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble when gently shaken.
- Once baked, turn off the oven and crack open the oven door slightly. Let the cheesecake cool slowly in the oven for about 1 hour. This gradual cooling helps prevent cracking.
- Remove the cheesecake from the oven (and water bath, if used) and let it cool completely at room temperature on a wire rack. Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
- Once fully chilled, carefully run a knife around the edge of the pan before releasing the springform sides. Slice the Hot Chocolate Cheesecake with a sharp knife (dipping the knife in hot water and drying it between slices will give cleaner cuts). Garnish with whipped cream, chocolate shavings, marshmallows, or a drizzle of chocolate sauce as desired.Whipped cream, Chocolate shavings, Marshmallows, Chocolate sauce
Notes
This cheesecake is best served chilled. Store leftovers tightly covered in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months.