Cheesecake has always been a go-to dessert for special moments, thanks to its creamy texture and tangy flavor. Add a bold touch of dark chocolate, and it becomes unforgettable. This dark cocoa cheesecake is designed for those who love rich, deep chocolate notes, all made possible by the outstanding Colacao Noir.
While ordinary cocoa powders can fade in rich desserts, Colacao Noir truly stands out. Its bold, dark chocolate flavor brings a sophisticated edge to this cheesecake and balances perfectly with the creamy filling. The result is a dessert that’s rich, flavorful, and memorable—perfect for anyone craving a next-level treat.
Why Colacao Noir is the Key to a Better Chocolate Cheesecake
Source: theglutenfreeaustrian.com
The cocoa you choose makes all the difference. Colacao Noir stands out with its rich color and bold, less-sweet flavor, letting pure cocoa shine as the centerpiece of this cheesecake.
Colacao Noir brings a deep, complex cocoa flavor to this cheesecake, giving it a rich chocolate taste, bold color, and perfect balance. Its natural bitterness cuts the creaminess, ensuring your dessert is indulgent but never too sweet. This recipe is crafted to showcase those strengths, making every bite stand out.
- Deep Chocolate Flavor: It imparts a complex, rich taste characteristic of high-end dark chocolate.
- Stunning Color: The finished cheesecake will have a visually appealing, dark, and decadent appearance.
- Flavor Balance: The natural bitterness of the cocoa elegantly cuts through the richness of the cream cheese, ensuring the dessert isn’t cloyingly sweet.
This recipe is crafted to showcase the best of Colacao Noir—expect a cheesecake with bold chocolate flavor, beautiful color, and perfect balance in every slice.
A Decadent Dark Cocoa Cheesecake with a Modern Flair
Source: bakingamoment.com
This recipe blends the creamy smoothness of classic New York cheesecake with a bold hit of dark cocoa. A little espresso boosts the chocolate depth, resulting in a sophisticated treat that’s perfect for any occasion.
Ingredients
For the Chocolate Crust:
- 1 ½ cups of chocolate wafer crumbs (from approximately 24-25 chocolate wafer cookies)
- 6 tablespoons of unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces (four 8-ounce packages) of full-fat cream cheese, softened to room temperature
- 1 ½ cups of granulated sugar
- ½ cup of Colacao Noir
- 4 large eggs, at room temperature
- 1 cup of full-fat sour cream, at room temperature
- 1 teaspoon of pure vanilla extract
- 1 tablespoon of hot water mixed with 1 tablespoon of instant espresso powder
- A pinch of fine sea salt
Step-by-Step Guide
Step 1: Prepare the Crust and Pan
Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan with two layers of foil to keep water out during baking.
Mix the chocolate wafer crumbs and melted butter until the texture is like damp sand. Press firmly into the pan to form an even layer and bake for 10 minutes. Remove and let the crust cool while you make the filling.
Step 2: Create the Dark Cocoa Filling
Using a mixer, beat the softened cream cheese until completely smooth and free of lumps to ensure a creamy, silky filling.
Mix in the granulated sugar and Colacao Noir on low speed until just combined. Scrape the bowl as needed so everything blends smoothly.
Step 3: Add the Liquid Ingredients
On low speed, add eggs one at a time, mixing just until each is incorporated. Avoid overmixing to keep the cheesecake smooth and crack-free.
Now, blend in the sour cream, vanilla, espresso, and salt. Mix on low just until everything comes together and the batter turns smooth and glossy with a deep chocolate color.
Step 4: Assemble and Bake with a Water Bath
Pour the prepared batter over the cooled crust and smooth the top with a spatula so it’s even.
Set the foil-wrapped pan into a large roasting pan and pour in hot water until it comes halfway up the sides. This water bath helps bake the cheesecake evenly and prevents cracks by adding needed moisture.
Place the pan in the oven and bake for 60 to 75 minutes, until the edges are set and the center has a gentle wobble.
Step 5: The Cooling Process
Switch off the oven and let the cheesecake rest inside for an hour with the door slightly open. This slow cooling helps prevent cracks from forming on the surface.
After an hour, take the cheesecake out of the water bath, remove the foil, and let it cool completely on a wire rack. Once it reaches room temperature, cover and refrigerate for at least 6 hours, or preferably overnight, to let it fully set and develop deep flavor.
How to Serve and Store Your Cheesecake
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Before serving, run a thin knife around the pan to release the cheesecake. Enjoy it as is, or top with whipped cream, fresh berries, or a sprinkle of Colacao Noir for extra flair.
Store leftovers in the fridge for up to 5 days. For longer storage, tightly wrap individual slices and freeze for up to a month.
A New Chocolate Classic
This dark cocoa cheesecake isn’t just another dessert—it’s a bold tribute to Colacao Noir’s rich flavor. With every bite, you’ll discover how one special ingredient can elevate a familiar classic into something unforgettable. Give it a try and enjoy the deep, satisfying taste of true dark cocoa.
