Chocolate Turtle Cheesecake

This isn’t the first cheesecake I ever made, that one was an epic failure. The directions weren’t very good, so it never set up right, and the baking didn’t do well.

But after a few years I tried again for my baby’s first birthday and made this chocolate turtle cheesecake. It came out so well and was such a hit for everyone, even the birthday boy. Now I make it once or twice a year, mostly for the holidays or around my birthday in December, as chocolate cheesecake is the only kind I really like.

This cake recipe takes a very long time to make, so I like to make it the day before or two days before I need it to give myself time to make the came and the ganach.

It takes 7hrs to make, so do plan ahead. Because you need 6hrs for this to set up before slicing, so it’s really about 1hr to and hour and a half of actual cooking. But you can make this almost 2 months ahead of time if you want, wrap in plastic wrap and then freeze it

To defrost this cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. Do not attempt to thaw cheesecake in the microwave or oven! Otherwise the cooled chocolate ganache topping will melt and make a huge mess.

This is one of the most time intensive recipes inhave on the blog, but one of my favorite, crowd pleasing recipes.

This recipe calls for dark chocolate baking bars, I like Ghirardelli. I have made it with semi sweet bars as my kids don’t like dark chocolate but both taste wonderfully.

The best part about this recipe is that you can make this by hand, with a hand mixer, in a food processor or blender.

How to make a Water Bath:

You will want to cook this cake in a water bath. A water bath is simply the term bakers use when they place a baking pan – in this case, our spring form pan – into a larger pan that’s been filled partially with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture.

When it comes to choosing a pan or large baking sheet for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim; you want enough room for the water to circulate easily.

I usually use my roasting pan, to ensure I have just enough space and water.

If your going to use a spring form pan to make the cake, like I would highly suggest. Cover the bottom of the pan in at min 2 layers of tin foil that go all the way up the sides tonthe top. To ensure that water won’t seep into the cake.

When you’re ready to make your water bath, here’s what you do:

1. Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it.
2. Fill the pan with 1 and 1/2 inches of boiling hot water, then place the filled cheesecake pan in the center of the water bath.
3. Slowly slide the rack back to its full inserted position and close the door. Bake the cheesecake according to instructions.

If you’d like to avoid making a water bath at all costs, you can place the roasting pan on the rack beneath the cheesecake. I have not tried this method, so I can’t say how it will work. I use the water bath method as I’ve had the best results with that method.

Pro Tip: Be sure to cool the baked cheesecake in the springform pan until you’re ready to serve it! This includes the time the cheesecake chills in the refrigerator.

Lastly, thisnis the recipe I use for my chocolate cheesecake, but the topping is always different. I used carmel sauce and chocolate sauce with mini marshmallows for the topping. Other times, I use a ganach frosting or pipe whipped ganache onto the top into little puffs.

So dress the top of the cheesecake however you like.

Chocolate Turtle Cheesecake

Prep Time30minutes minsCook Time1hour hr 10minutes minsInactive Time6hours hrsTotal Time7hours hrs 40minutes mins

Ingredients 

For the Crust:

• 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
• 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:

• 2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
• 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
• 1 cup (198g/7 ounces) granulated sugar
• 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
• 3 Tablespoons unsweetened natural cocoa powder
• 4 large eggs plus 2 egg yolks, at room temperature
• 3/4 cup (170g/6 ounces) heavy cream, at room temperature
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
• 1 and 1/4 cups (12 ounces) heavy cream
• 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions 

For the Crust:

• Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
• In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

Cheesecake:

• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
• Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula.
• Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.

• In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes.
• Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds.
• Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
• Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.

• Scrape the filling over the partially baked crust in the prepared pan.
• Place the springform pan in a roasting pan or large baking pan.
• Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
• Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.

• Remove the cake from the water bath and  place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing. 

For the Chocolate Ganache:

• Add chopped chocolate to a medium bowl; set aside.
• In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
• Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
• Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
• To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
• Store, loosely covered, in the refrigerator, for up to 5 days.