Rich, velvety chocolate cheesecake rests on a buttery graham cracker crust and is topped with a silky layer of homemade salted caramel and a glossy dark chocolate ganache. A touch of espresso intensifies the chocolate flavor without adding a coffee taste, while flaky sea salt provides the perfect contrast to this elegant, bakery-quality dessert.

Ingredients

Graham Cracker Crust

• 2 cups (200 g) graham cracker crumbs
• 1/4 cup (50 g) granulated sugar
• 1/8 teaspoon fine sea salt
• 6 1/2 Tablespoons (92 g) unsalted butter, melted

Chocolate Cheesecake Filling

• 24 ounces (680 g) full-fat cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 1 Tablespoon cornstarch
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon espresso powder (optional, but highly recommended)
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 5 ounces (140 g) high-quality semi-sweet baking chocolate (60-65% cacao), melted and cooled slightly
• 3/4 cup (180 ml) full-fat sour cream

Homemade Salted Caramel

• 1 cup (200 g) granulated sugar
• 6 Tablespoons (85 g) unsalted butter, cubed and at room temperature
• 1/2 cup (120 ml) heavy cream, warmed
• 1 teaspoon pure vanilla extract
• 1 teaspoon flaky sea salt

Chocolate Ganache

• 6 ounces (170 g) high-quality semi-sweet baking chocolate (60-65% cacao), finely chopped
• 1/2 cup (120 ml) heavy whipping cream
• 1 Tablespoon unsalted butter

Garnish

• Flaky Maldon sea salt
• Dark chocolate curls
• Fresh raspberries (optional)

Preparation

1. Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil. For additional protection against leaks, place the springform pan inside a 10-inch cake pan before placing it in the water bath.
2. In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan. Bake for 10 minutes. Remove from the oven and cool completely.
3. In a large mixing bowl, beat the cream cheese until completely smooth, scraping the bowl several times. Gradually beat in the sugar, cornstarch, salt, and espresso powder. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Blend in the vanilla, melted chocolate, and sour cream until smooth and silky. Pour the filling into the cooled crust and gently tap the pan on the counter 5 to 6 times to release any trapped air bubbles.
4. Place the cheesecake in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 55 to 65 minutes, beginning to check for doneness after 50 minutes. The edges should be set while the center still has a slight wobble. An instant-read thermometer inserted into the center should register 150°F to 155°F.
5. Immediately run a thin knife around the inside edge of the pan to prevent sticking as the cheesecake cools. Turn off the oven, crack the oven door open about 2 inches, and allow the cheesecake to cool in the oven for 1 hour. Remove from the oven, cool completely at room temperature, then refrigerate for at least 12 hours, preferably 24 hours.
6. To prepare the salted caramel, heat the sugar in a heavy-bottomed saucepan over medium heat until it melts into a rich copper-colored caramel, gently swirling the pan as needed without stirring. Carefully whisk in the butter, then slowly whisk in the warmed heavy cream. Stir in the vanilla and flaky sea salt. Cook for 1 minute, stirring constantly. Cool completely.
7. Spread the cooled salted caramel evenly over the chilled cheesecake, stopping about 1/4 inch from the edge. Refrigerate for 30 minutes.
8. To prepare the ganache, place the chopped chocolate and butter in a heatproof bowl. Heat the heavy cream just until it begins to simmer. Pour the hot cream over the chocolate and let stand for 2 minutes. Whisk until smooth and glossy. Allow the ganache to cool until slightly thickened but still pourable.
9. Pour the ganache over the caramel layer, gently encouraging slow, thick drips over the sides with an offset spatula. Refrigerate for 30 minutes before serving.
10. Remove the cheesecake from the refrigerator 20 to 30 minutes before serving. Garnish with dark chocolate curls, a light sprinkle of flaky Maldon sea salt, and fresh raspberries, if desired.

Cook’s Notes

• Use premium baking chocolate rather than chocolate chips for the smoothest filling and richest flavor.
• Room-temperature ingredients produce a silky, lump-free batter.
• Do not overmix after adding the eggs, as excess air can cause the cheesecake to crack.
• Chilling for a full 24 hours produces the creamiest texture and deepest flavor.
• For perfectly clean slices, dip a long knife in hot water, wipe it dry, and clean it between each cut.

Serving Suggestions

Serve slightly chilled with fresh raspberries and a light drizzle of additional salted caramel. A dollop of lightly sweetened whipped cream is also an excellent accompaniment.

Beverage Suggestions

• Espresso
• Cappuccino
• Dark roast coffee
• Tawny Port
• Cabernet Sauvignon
• Bourbon Old Fashioned