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Chocolate Valentine’s Day Cheesecake Recipe

Chocolate Valentine’s Day Cheesecake Recipe
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★★★★★

4.8 from 6 reviews

This decadent Chocolate Valentine’s Day Cheesecake combines a rich chocolate cookie base with a smooth, creamy chocolate cheesecake filling. Perfect for a romantic treat, this dessert features a luscious blend of cream cheese, dark chocolate, and cocoa powder, baked to perfection and finished with optional toppings like chocolate ganache and fresh berries.

Ingredients

Scale

For the Base

  • 1.5 cups chocolate cookie crumbs
  • 1/3 cup melted butter

Chocolate Cheesecake Filling

  • 680 g cream cheese (at room temperature)
  • 1 cup granulated sugar
  • 3 eggs (at room temperature)
  • 3/4 cup heavy cream or strained yogurt
  • 225 g dark or semi-sweet chocolate (melted, cooled)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prepare: Preheat the oven to 160°C and line the bottom of a 22–23 cm springform pan with parchment paper to prevent the cheesecake from sticking.
  2. Make the Base: Mix the chocolate cookie crumbs and melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake at 180°C for 10 minutes, then remove and set aside.
  3. Prepare the Filling: Beat the cream cheese until smooth and creamy. Add granulated sugar and mix briefly to combine. Incorporate the heavy cream (or strained yogurt), vanilla extract, cocoa powder, and salt into the mixture. Add eggs one at a time on low speed to prevent over-beating. Finally, fold in the melted and cooled dark chocolate, ensuring everything is well combined.
  4. Bake the Cheesecake: Pour the chocolate cheesecake filling over the baked crust in the springform pan. Gently tap the pan on the counter to remove any air bubbles. Bake in the preheated oven for 50 to 60 minutes; the center should still jiggle slightly when done, indicating a creamy texture.
  5. Cool Down: Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors.

Notes

  • Using room temperature ingredients ensures a smooth cheesecake batter without lumps.
  • The slight jiggle in the center after baking indicates the cheesecake will firm up as it chills.
  • For a lighter option, substitute heavy cream with strained yogurt.
  • Serve with chocolate ganache, fresh strawberries, raspberries, powdered sugar, or grated chocolate for an elegant presentation.
  • Avoid overbaking to maintain a creamy texture; the cheesecake will firm up as it cools.

Nutrition

Keywords: Chocolate cheesecake, Valentine’s Day dessert, chocolate dessert, creamy cheesecake, chocolate cookie crust, romantic dessert

Find it online: https://maicook.com/chocolate-valentines-day-cheesecake-recipe/