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Chocolate Cheesecake

Chocolate Cheesecake

Cheesecake is easier than you think. I perfer to bake chocolate shortbread cookies to use for my crust, but any good store-bought chocolate cookie will work for this recipe.


  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup butter, melted
  • 2 8-ounce packages cream cheese, softened
  • 1 15-ounce container ricotta cheese
  • 3/4 cup sugar
  • 1 12-ounce bag semi-sweet chocolate chips, melted and cooled
  • 3 eggs
  • 1/4 cup cornstarch
  • 1 tsp. vanilla
  • 1/2 tsp. salt


  1. Line the bottom of a 9-inch springform pan with parchment paper, set aside.
  2. In a small bowl, mix cookie crumbs and melted butter.
  3. Press mixture into the bottom of the pan.
  4. Grease sides of springform pan with butter or pan coating spray, set aside.
  5. In a large mixing bowl, combine cream cheese, ricotta cheese and sugar on low speed until blended.
  6. Add melted chocolate chips and vanilla.
  7. Mix in eggs, one at a time, then add cornstarch and salt.
  8. Pour mixture into springform pan.
  9. Bake at 350 degrees for 1 hour and 15 minutes.
  10. Turn oven off and prop open oven door with a wooden spoon.
  11. Cool cake for 1 hour in oven then remove from oven to cool completely.
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