chocolatecheesebaked
Baked Chocolate Cheesecake with Chocolate Glaze
A rich baked chocolate cheesecake with a chocolate biscuit crust, dark chocolate filling and glossy chocolate glaze.
From YouTube · Dec 5, 2025
A rich baked chocolate cheesecake with a chocolate biscuit crust, dark chocolate filling and glossy chocolate glaze.
35 min
Prep time
1 hr 50 min
Cook time
6 hrs 45 min
Total time
1 8-9 inch cheesecake
Yield
Ingredients
13 ingredients- COOKIE CRUST
- 280 g chocolate cookies
- 115 g butter, melted
- CHEESECAKE FILLING
- 450 g cream cheese, at room temperature
- 150 g sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 3 eggs
- 200 g dark chocolate
- 160 ml double cream
- CHOCOLATE GLAZE
- Approximately 30–40 g butter
- 1 bar good-quality dark chocolate
- 1 tbsp neutral vegetable oil
Method
26 steps- Crush the chocolate cookies into fine crumbs.
- Mix the crumbs with the melted butter.
- Line the base of an 20–23 cm springform tin with baking paper.
- Press the cookie mixture firmly over the base and slightly up the sides.
- Refrigerate the crust while preparing the filling.
- Preheat the oven to 150°C (302°F).
- Mix the cream cheese and sugar on low speed until smooth.
- Add the salt, vanilla and sifted cocoa powder.
- Add the eggs one at a time, mixing only until incorporated.
- Melt the 200 g dark chocolate gently.
- Leave it to cool for approximately 5 minutes.
- Mix the melted chocolate into the cream cheese mixture.
- Add the double cream and mix until smooth.
- Pour the filling over the chilled crust.
- Tap the tin gently to release large air bubbles.
- Wrap the outside of the springform tin securely in foil.
- Place it inside a deep roasting tin.
- Pour hot water into the roasting tin to form a water bath.
- Bake for approximately 50 minutes.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and cool to room temperature.
- Refrigerate for at least 4 hours.
- For the glaze, melt the remaining chocolate with the butter.
- Stir in the vegetable oil until glossy.
- Cool the glaze slightly and pour it over the chilled cheesecake.
- Refrigerate for another 15–20 minutes before removing from the tin.
Recipe notes
Helpful tips
- Use room-temperature cream cheese for a smooth filling.
- Mix on low speed to avoid incorporating too much air.
- Allow the melted chocolate to cool slightly before adding it to the cream cheese.
- Wrap the springform pan securely to stop water entering the crust.
Equipment
- Food processor or rolling pin
- 8- to 9-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Heatproof bowl
- Saucepan
- Aluminium foil
- Deep roasting pan
Storage
Keep the cheesecake covered in the refrigerator and serve chilled.
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