High Fructose Corn Syrup Free Classic Chocolate Cheesecake
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups chocolate sandwich cookie crumbs (from about 18 cookies, filling included)
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the filling
- 6 oz bittersweet chocolate (60–70% cacao), finely chopped
- 32 oz cream cheese (four 8-oz blocks), at room temperature
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder, sifted
- ½ tsp fine salt
- 4 large eggs, at room temperature
- ⅔ cup sour cream, at room temperature
- 1 tsp pure vanilla extract
For the ganache
- 4 oz bittersweet chocolate (60–70% cacao), finely chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming at least 2 inches up the sides — this keeps water from the water bath out of the crust.
- 2
In a medium bowl, stir together the cookie crumbs, 3 tbsp melted butter, and 1 tbsp granulated sugar until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and fragrant, then set aside to cool while you make the filling.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!