Pastry Essentials: Chocolate Cheesecake Recipe

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You can't survive on one great chocolate recipe, you need 90! Thankfully, pastry chef and cookbook author Elisabeth Johansson has you covered. While there's no shortage of brownie and fudge recipes, the real treats are the ones you haven't made before. Go ahead, tell us you've made a chocolate cheesecake so sinful that it barely lasted an hour. Or maybe tell us that after it happens.

Reprinted with permission from Chocolate

Pastry Essentials: Chocolate Cheesecake Recipe
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  • 1 3/4 sticks butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla sugar
  • 1 1/4 cups all purpose flour
  • 1/2 cup cacao powder
  • butter for the pan
  • 7 ounces dark chocolate (70%)
  • 10 1/2 ounces cream cheese
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla sugar
  • 3/4 cup plus 1 1/2 tablespoons heavy cream
  • 2 tablespoons espresso coffee (or strongly made coffee)
  • 1/2 tablespoon cacao powder
  1. In a standing mixer, cream the butter, sugar, vanilla sugar, flour and cacao powder together on low until thick and smooth.
  2. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides of the pan.
  3. Pour the batter into the pan and smooth out the surface; refrigerate.
  4. Preheat the oven to 350°F.
  5. Chop the chocolate and melt it in the microwave on low power, stirring it every so often so that it doesn’t burn.
  6. In a standing mixer, cream the cream cheese, eggs, sugar and vanilla sugar until very smooth.
  7. Add the melted chocolate, cream and coffee and mix on low until combined and very smooth.
  8. Remove the pan from the fridge and pour in the filling.
  9. Bake the cake in the center of the oven for about 55 minutes.
  10. Remove from the oven and let cool to room temperature.
  11. Place in the fridge for at least 2–3 hours.
  12. Garnish the top with a dusting of cacao powder before serving.
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