Chocolate Cheesecake

06/01/2012 by Living the Gourmet 46 Comments

This Chocolate Cheesecake is mousse-like with it's delicate consistency baked over a chocolate graham cracker crust. It's a lightened up dessert you can enjoy on any occasion.

If you've been a long-time follower of Living the Gourmet, then you are well aware of our love for cheesecake. I've experimented and shared variations of this beloved dessert throughout the years and today I am pleased to be sharing with you this light and airy Chocolate Cheesecake.

I may be speaking for myself here, but a ricotta cheesecake is probably my favorite for a couple of reasons aside from being more naturally waistline friendly. I just love the texture it gives to the cake.

Of course it depends on my mood since I do like to indulge every so often in a classic cream cheese cake, but today's recipe is the best of both worlds. It's the perfect blend of cream cheese and ricotta. This combination makes for the most complex yet delicate dessert.

The consistency is near mousse-like while the flavoring is rich, combined with that of chocolate and just a hint of coffee, it really is irresistible.

Ingredient Checklist – Everything You’ll Need

Below is a list of everything you’ll need, along with notes, tips, and substitutions where applicable. This easy recipe uses only simple ingredients, meaning everything is readily available at your local grocery store.

Remember, this recipe makes a deliciously creamy cheesecake with a crunchy almond and coffee topping. However, feel free to use a whipped topping, or to use a preserve topping, such as raspberry sauce, or fresh berries with a dollop of whipped cream. You could also opt for a pecan pie topping of candied nuts. This is one of my favorite pie recipes precisely because of how versatile it is.

Anyway, let’s get to it!

For the bottom crust:

1 dozen of your favorite cookies (e.g., graham crackers, Nilla wafers, or shortbread cookies)
- Notes, Tips, and Substitutions:
- For this recipe, I recommend a homemade graham cracker crust. To do that, I’m using cookies that are plain and not heavily flavored, so as not to take away from the coffee and cheesecake taste of the cake.
- Blend the cookies in a food processor until the graham cracker crumbs have a fine, almost powder-like consistency. Basically, you want fine crumbs.
- With that said, on the flip side, consider experimenting with different flavor cookies and get creative. An oreo crust, or a chocolate chip cookie crust, for example, would be delicious and complement the coffee wonderfully.
1/4 cup butter
- Notes, Tips, and Substitutions:
- Use unsalted butter to control the overall salt content of the dessert.
Regular Pie Crust (substitution)
- Notes, Tips, and Substitutions:
- A standard, pre-made crust can be used in place of the graham cracker crust for ease of preparation. Simply pour the cream cheese mixture into the premade crust, top as directed, and proceed from there. It’s that’s simple.

For the topping:

1 tablespoon instant coffee
- Notes, Tips, and Substitutions:
- Adjust the coffee amount to taste.
- Instant espresso can be a substitute for coffee.
2 tablespoons shredded coconut
- Notes, Tips, and Substitutions:
- Ensure the coconut is unsweetened to balance the sweetness of the dessert.
1 tablespoon brown sugar
- Notes, Tips, and Substitutions:
- Substitute with honey or maple syrup if preferred.
- Adjust the quantity according to taste preferences.
2 tablespoons almonds
- Notes, Tips, and Substitutions:
- Use sliced or chopped almonds according to preference.
- Walnuts or pecans can be used as an alternative to almonds.

For the filling ingredients:

2 cups ricotta cheese
- Notes, Tips, and Substitutions:
- Substitute with mascarpone for a creamier texture.
- Greek yogurt or cottage cheese can be used as lighter alternatives.
- Conversely, consider whipped heavy cream (dense whipped cream) or cool whip if you want to up the decadence. Yes, whipping cream can also be used for this purpose, but heavy cream will result in a richer cake.
8 oz cream cheese
- Notes, Tips, and Substitutions:
- I do recommend using full-fat cream cheese for a richer texture.
- Use package cream cheese (block cream cheese) as opposed to whipped cream cheese.
3 eggs
1 cup sugar
- Notes, Tips, and Substitutions:
- Adjust the sugar quantity according to taste.
1/4 cup corn starch
- Notes, Tips, and Substitutions:
- Arrowroot powder or all-purpose flour can be used as a corn starch substitute.
1 teaspoon baking powder
- Notes, Tips, and Substitutions:
- Baking soda can be used if baking powder is unavailable.
- The leavening agent helps in achieving a slightly fluffier texture.
1 teaspoon lemon juice
- Notes, Tips, and Substitutions:
- Freshly squeezed lemon juice is preferred for flavor enhancement.
- Lemon zest can be a substitute for lemon juice.
1 teaspoon vanilla extract
- Notes, Tips, and Substitutions:
- Use pure vanilla extract for the best flavor.
- Almond or coffee extract can be used for a unique flavor profile.
2 packages instant hot cocoa mix
- Notes, Tips, and Substitutions:
- Milk chocolate or dark chocolate both work with this recipe, it’s entirely preference.
- We’re using cocoa mix for ease of us. Adjust the cocoa mix amount for a richer or milder chocolate flavor.
- You can also use chocolate pudding mix in place of the hot cocoa mix, though this will result in a slightly hardier texture.
- You can also use cocoa powder in place of the hot cocoa mix.
- See below for how to substitute chocolate chips for cocoa mix.

Chocolate Cheesecake

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5 from 5 reviews

Author: Living the Gourmet
Total Time: 1 hour
Yield: 1 cheesecake 1x

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Ingredients

Units Scale

For the crust:

1 dozen of your favorite cookies (such as graham crackers, nilla wafers or short bread cookies)
1/4 cup butter

For the topping:

1 tablespoon instant coffee
2 tablespoons shredded coconut
1 tablespoon brown sugar
2 tablespoons almonds

For the cheesecake:

2 cups ricotta cheese
8 oz cream cheese
3 eggs
1 cup sugar
1/4 cup corn starch
1 tsp baking powder
1 tsp lemon juice
1 tsp vanilla
2 packages instant hot coco mix

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Instructions

Preheat oven to 350 degrees F. Line an 8" springform with parchment paper and set aside. (If using a pie plate, be sure to grease the bottom).

For the crust:

Combine cookies in a food processor until smooth crumbs are formed. Melt the butter and combine with the cookies crumbs. Mold crumbs into prepared springform or pie plate. Set aside.

For the topping:

Combine all of the ingredients for the topping in a food processor and pulse a few times just until well blended. Set aside.

For the filling:

Combine all the ingredients for the filling in a food processor and blend until smooth.
Pour the cheesecake batter into the prepared baking pan. Sprinkle the topping over pie and bake for 45-50 minutes, or until the toothpick test comes out clean.
Leave the cake to rest and cool completely. Refrigerate after serving.

Prep Time: 10 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 8 slices of pie

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Substituting Chocolate Chips for Cocoa Mix:

Use Unsweetened Chocolate Chips: Opt for unsweetened chocolate chips to maintain control over the sweetness level of the cheesecake.
Melting Chocolate Chips: Melt the chocolate chips gently using a double boiler, ensuring they melt smoothly without burning. See our hot chocolate recipe for a deep dive on melting chocolate.
Quantity Adjustment: Adjust the quantity of chocolate chips according to your taste preferences and the desired richness of the chocolate flavor. Do note that the more chocolate chips you use, the denser and richer the cake will become.
Incorporating Into the Batter: Once melted, add the chocolate to the cheesecake batter. Allow the chocolate mixture to cool slightly before combining it with other batter ingredients to avoid unintentional cooking or curdling of the batter.
Mixing Consistency: Stir the chocolate thoroughly into the batter until well combined. It's important to ensure an even distribution of the chocolate throughout the batter for a consistent flavor.
Taste Adjustments: After adding the melted chocolate, taste the batter and adjust the sweetness if necessary. Adding a small amount of additional sugar or sweetener may be required to balance the change in flavor from the chocolate.

This substitution will result in a much more intense chocolatey flavor than the cocoa mix, which I think helps highlight the coffee in the coffee in the cheesecake. However, it does require quite a bit more work than the cocoa mix. Also, do note that it might slightly alter the texture compared to the original recipe, making it slightly denser and richer. Also, adjustments to the sugar content may be required based on the chocolate's sweetness.

More Cheesecakes to Love

Chocolate Swirl Pumpkin Cheesecake - We all love the tried and true pumpkin pie. Even those amongst us who haven’t quite developed a taste for it, recognize that no Thanksgiving table is truly complete without one. Well, we decided to put a twist on the pumpkin pie by crossing it with a cheesecake, and then adding in a few key delights to the mix.

No-Bake Whipped Cream Cheesecake - Freshly whipped cream is the secret to this heavenly, no-bake cheesecake. Perfect for summer or any occasion, wow your guests with this sublime treat!

Junior’s Cheesecake (Copycat) - And for those who are just craving a classic cheesecake, look no further. This copycat recipe is rich and decadent with its sponge cake crust and Lavender Blueberry Sauce Topping.

Chocolate Cheesecake

Ingredient Checklist – Everything You’ll Need

Chocolate Cheesecake

Ingredients

For the crust:

For the topping:

For the cheesecake:

Instructions

For the crust:

For the topping:

For the filling:

Nutrition

Substituting Chocolate Chips for Cocoa Mix:

More Cheesecakes to Love

More Cakes/Cupcakes

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