Chocolate Cheesecake
Chocolate cookie crumbs, cream cheese, softened and semisweet chocolate, melted come together in this vegetarian — 65 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 160 C (325 F) and wrap the outside of a 20 cm springform pan in foil to guard against leaks in the water bath.
- Mix the chocolate cookie crumbs with the melted butter, press firmly into the base of the pan and bake for 10 minutes, then set aside to cool.
- Beat the softened cream cheese with the brown sugar and a pinch of salt until smooth, scraping down the bowl so no lumps remain.
- Add the eggs one at a time on low speed, mixing just until combined, then blend in the sour cream and vanilla.
- Pour in the melted semisweet chocolate, slightly cooled, and fold until the batter is evenly dark and glossy, taking care not to overbeat.
- Pour the filling over the crust, set the pan in a roasting tray and add hot water halfway up the sides, then bake for 50 to 60 minutes until the edges are set but the centre still has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour, then chill it fully for at least 4 hours or overnight before slicing.
You'll use: Oven · Pan · Blender
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Sour Cream
- plain Greek yogurt · crème fraîche
Tips & common questions
How long does Chocolate Cheesecake take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Chocolate Cheesecake vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chocolate Cheesecake is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cut chocolate cheesecake (4047468554).jpg by karendotcom127 from New York, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.