Silky Chocolate Bliss Cheesecake

Lush, glossy ganache and a buttery crumb meet in a dessert that tastes like celebration. Dubai Chocolate Cheesecake arrives at the table with a dense, fudgy center and a crisp base that holds its shape. I perfected this version after testing it eight times, adjusting bake times and chocolate ratios until the texture was reliably smooth without cracking. This recipe blends classic New York-style technique with a richer chocolate profile inspired by Middle Eastern patisserie touches. Read on for exact measurements, pro tips, and failproof timing so you get picture-perfect slices every time.

Why This Recipe Works

High cocoa mass and melted dark chocolate give a fudgy, stable filling that sets without becoming dry.
A mashed biscuit base (crushed digestive or graham) compacted with hot butter crisps as it cools and resists sogginess.
Sour cream and a short, controlled bake create a creamier mouthfeel and reduce cracking.
Gentle temperature changes (cooling inside the oven) prevent sudden shrinkage and fissures.
Chilling overnight firms the filling, making clean slices and concentrated chocolate flavor.

Ingredients Breakdown

Crust: 200 g (2 cups) crushed digestive biscuits or graham crackers — provides structure and a neutral sweet base. Substitution: 200 g (2 cups) gluten-free cookie crumbs for GF version; expect a slightly different crumb texture.
Butter: 100 g (7 tbsp) unsalted butter, melted and hot — melts crumbs and creates a crunchy, cohesive crust. Use high-quality butter for flavor.
Cream cheese: 900 g (32 oz) full-fat cream cheese, room temperature — the foundation for creaminess. Brand matters: use a stable full-fat block like Philadelphia for smooth texture; whipped tubs contain extra stabilizers and more air.
Granulated sugar: 150 g (3/4 cup) — sweetens without weighing down texture.
Cocoa powder: 60 g (3/4 cup) unsweetened Dutch-process or natural — Dutch-process gives darker color and mellow flavor.
Dark chocolate: 200 g (7 oz) 60–70% cocoa, finely chopped and melted — adds depth and silkiness. Using a lower percentage will taste sweeter; higher percent will be more bitter.
Eggs: 3 large, room temperature — add structure. For egg-free options see Variations.
Sour cream: 240 g (1 cup) full-fat, room temperature — smooths and adds tang.
Vanilla: 1 tsp (5 ml) pure vanilla extract — rounds flavors.
Salt: 1/2 tsp (2.5 g) fine sea salt — balances sweetness.
Optional ganache: 200 ml (3/4 cup + 1 tbsp) heavy cream and 150 g (5 oz) dark chocolate for a shiny top.

Essential Equipment

9-inch (23 cm) springform pan — the batter volume needs a 9-inch pan for even depth.
Food processor or a zipper bag + rolling pin for crushing biscuits.
Mixing bowls and a sturdy spatula.
Electric hand mixer or stand mixer — helps to combine cream cheese without lumps.
Baking sheet to place under the springform pan (catches drips).
Roasting pan for a water bath (optional but recommended) — prevents cracks.
Instant-read thermometer to check internal temperature (optional but helpful).
Workaround: If you don’t have a springform pan, use a loose-bottom tart pan lined with parchment and handle carefully when unmolding.

Step-by-Step Instructions

Servings: 12 | Prep Time: 30 minutes | Cook Time: 50 minutes | Inactive Time: 4 hours chilling (overnight recommended) | Total Time: about 5 hours 20 minutes

Step 1: Make the crust

Preheat the oven to 160°C (325°F). Put 200 g (2 cups) crushed digestive biscuits in a bowl, pour 100 g (7 tbsp) melted butter over them, and mix until evenly moistened. Press into the base and 1 cm up the sides of a 9-inch (23 cm) springform pan, compacting firmly. Bake for 8–10 minutes until fragrant and slightly darker. Cool on a rack.

Step 2: Melt the chocolate

While the crust cools, finely chop 200 g (7 oz) dark chocolate. Place in a heatproof bowl and set over a pan of simmering water or microwave in 20-second bursts, stirring until smooth. Let cool to warm (not hot), about 5 minutes.

Step 3: Beat the cream cheese and sugar

In a large bowl, beat 900 g (32 oz) room-temperature cream cheese with 150 g (3/4 cup) sugar on medium speed for 2–3 minutes until smooth and lump-free. Scrape the bowl often. Do not overbeat — overmixing adds air and causes cracks.

Step 4: Add eggs and flavorings

Add 3 large eggs one at a time, beating briefly after each addition just until incorporated (about 10–15 seconds per egg). Stir in 1 tsp (5 ml) vanilla and 1/2 tsp (2.5 g) salt. Fold in 60 g (3/4 cup) unsweetened cocoa powder until evenly distributed.

Step 5: Combine chocolate and sour cream

Fold the cooled melted chocolate into the batter. Then fold in 240 g (1 cup) sour cream until the mixture is homogeneous and glossy, about 12–15 gentle folds. Stop folding once no streaks of chocolate or sour cream remain.

Step 6: Bake in a water bath (optional but recommended)

Place the springform pan inside a larger roasting pan. Pour batter into the prepared crust and smooth the top. Carefully pour hot water into the roasting pan to reach halfway up the springform (about 1–2 cm). Bake at 160°C (325°F) for 45–50 minutes until the edges are set and the center still has a slight wobble. The internal temperature should read around 65°C (149°F).

Step 7: Cool gradually

Turn off the oven. Crack the oven door and leave the cheesecake inside for 1 hour to cool slowly. Remove from the water bath, run a knife around the pan edge to loosen, then cool on a rack for another hour. Chill in the refrigerator for at least 4 hours or overnight for best slicing.

Step 8: Add ganache (optional)

Heat 200 ml (3/4 cup + 1 tbsp) heavy cream until steaming, pour over 150 g (5 oz) chopped dark chocolate, let sit 2 minutes, then stir until glossy. Pour over chilled cheesecake and smooth. Chill 30 minutes to set the ganache.

Expert Tips & Pro Techniques

Chill overnight. The flavor develops and texture firms for clean slices.
Common mistake: overmixing introduces air and causes cracks. Mix only until combined.
Use room-temperature ingredients. Cold cream cheese makes lumps and forces overmixing.
Water bath shortcut: wrap the outside of the springform pan tightly in heavy-duty foil to keep water out rather than using a full roasting pan.
To get the cleanest slices, warm a sharp knife under hot water, dry it, then slice in a single steady motion.
Make-ahead: Bake up to 48 hours in advance, add ganache the day you serve, and keep chilled in a covered container.

Storage & Reheating

Refrigerator: Store in an airtight container or covered with plastic wrap for up to 5 days. For best texture, store whole; cut slices dry out faster.
Freezer: The baked, un-ganached cheesecake freezes well for up to 2 months. Wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator.
Reheating: Serve chilled. If you prefer a slightly warmer slice, place an individual slice in a 160°C (325°F) oven for 6–8 minutes. Avoid microwaving — it softens the filling unevenly and can make the crust soggy.

Variations & Substitutions

No-Bake Version: Replace eggs with 250 g (1 cup) sour cream + 200 ml (3/4 cup + 1 tbsp) heavy cream whipped and folded with 15 g (1 tbsp) gelatin dissolved in 60 ml (1/4 cup) water. Chill at least 6 hours. Texture will be softer and mousse-like.
- Internal link: Try a similar no-bake chocolate approach with Dubai chocolate balls for small dessert bites.
Gluten-Free: Use 200 g (2 cups) gluten-free cookie crumbs and ensure all labels are GF. No timing change, but crust texture will differ.
Lighter (Lower Fat): Replace 240 g (1 cup) sour cream with 240 g (1 cup) Greek yogurt; expect a tangier profile and slightly looser texture.
Vegan (advanced): Use 900 g (32 oz) vegan cream cheese alternatives, aquafaba whipped to mimic eggs, and a plant-based ganache. Baking behavior will change — consider a no-bake method.
- Internal link: For other chocolate-butter combos, see Triple Chocolate Cheesecake inspiration.

Serving Suggestions & Pairings

Dust with cocoa powder and serve with lightly whipped cream and fresh raspberries for brightness.
A cup of Turkish coffee or an espresso cuts the richness and complements dark chocolate.
For a festive table, garnish with toasted pistachios and a sprinkle of flaky sea salt.
Pair with a dessert wine like Pedro Ximénez sherry or a fruity port to match the chocolate depth.
Internal link: Try serving alongside simple, small sweets like our Apple Crisp Mini Cheesecakes for variety.

Nutrition Information
Per serving (1 slice; recipe yields 12 slices)

Serving size: 1 slice
Calories: 520 kcal
Total Fat: 37 g
Saturated Fat: 20 g
Cholesterol: 120 mg
Sodium: 280 mg
Total Carbohydrates: 38 g
Dietary Fiber: 3 g
Sugars: 24 g
Protein: 8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cheesecake crack on top?
A: Cracking usually happens from too much air or sudden temperature change. Avoid overbeating the batter and cool the cake slowly inside the oven with the door cracked for 1 hour.

Q: Can I make this without eggs?
A: Yes. For a no-bake egg-free version use gelatin (or agar for vegan) and whipped cream/sour cream to set the filling. See the No-Bake Variation above for measurements.

Q: Can I double this recipe for a larger gathering?
A: You can double ingredients and bake in two 9-inch pans, not one large pan. Baking time will be similar per pan. Baking everything in a single larger pan can change depth and bake time.

Q: Can I prepare this the night before serving?
A: Absolutely. Bake, cool, and chill overnight. Add ganache the morning you serve, or the night before for convenience.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps up to 5 days in the refrigerator. For longer storage, freeze for up to 2 months.

Q: My crust is soggy. How do I avoid that?
A: Press the crust firmly and blind-bake for 8–10 minutes to set and dry it slightly. Hot melted butter helps seal crumbs for a crisper finish.

Q: Can I swap the digestive biscuits for Oreo cookies?
A: Yes. Using Oreos (200 g, about 16 cookies) will make the crust sweeter and darker. Reduce added sugar slightly if you prefer less sweet.

Internal links within the article:

In the introduction I referenced similar treats; find a bite-sized chocolate option here: Dubai chocolate balls.
For a richer triple-chocolate approach use this inspiration: Triple Chocolate Cheesecake.
If you like mini desserts, compare textures with our Apple Crisp Mini Cheesecakes.
For cookie crumble techniques that work for crusts, see tips in this cookie recipe: Chocolate Oatmeal Cookies.
For a peanut-butter-chocolate pairing idea as a topping or garnish, consider this recipe: Chocolate Peanut Butter treats.

Conclusion

If you want a slightly different take, this classic version is complemented by other regional spins such as the one at Dubai Chocolate Cheesecake – Pies and Tacos that focuses on presentation, while a quicker no-bake variation is available at No Bake Dubai Chocolate Cheesecake for when you need dessert fast. Enjoy making this cheesecake and remember the key: gentle mixing, slow cooling, and patient chilling.