Decadent dark chocolate cheesecake recipe

Indulge in this rich and creamy milk chocolate cheesecake with a decadent dark chocolate swirl

Satisfy your sweet tooth with this indulgent dessert featuring a tender buttery shortbread crust, topped with a rich milk chocolate filling, and finished with a dark chocolate swirl.

Crust and chocolate preparation

Finely crush 1 3/4 cups of shortbread cookies and mix with 1/4 cup of chopped almonds and 1 tablespoon of sugar. Stir in 2 tablespoons of melted butter and press into the bottom and up the sides of a 9-inch springform pan. Sprinkle with grated milk chocolate.

Cheesecake filling

Melt 3 ounces of milk chocolate in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth. Allow to cool slightly. Melt 4 ounces of bittersweet chocolate the same way. Set aside.

In a large mixing bowl, beat 3 packages (8 ounces each) of softened cream cheese with 3/4 cup of sugar, 1/2 cup of milk, and 2 teaspoons of vanilla extract until combined. Beat in 2 tablespoons of flour and the melted milk chocolate. Stir in the eggs by hand until fully incorporated.

Assembling and baking the cheesecake

Pour half of the cheesecake filling into the prepared pan over the crust. Top with the reserved 1 cup of filling and the remaining 1/4 cup of milk. Drizzle the melted bittersweet chocolate over the filling in spoonfuls. Dollop the remaining bittersweet chocolate mixture on top and use a butter knife to swirl the batters together.

Place the pan in a larger baking dish and add 1 inch of water to the larger pan. Bake at 350°F for 35-40 minutes or until a 2 1/2-inch area around the edge is set when gently shaken. Let cool in the pan for 15 minutes, then run a thin metal spatula around the crust to loosen it. Cool completely on a wire rack for at least 1 hour.

Chilling and serving

Refrigerate the cheesecake for at least 4 hours or overnight. If desired, serve with Cocoa Whipped Cream (recipe below) and a sprinkle of cocoa powder.

Cocoa whipped cream (optional)

In a medium bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, 2 tablespoons of unsweetened cocoa powder, and 1/2 teaspoon of vanilla extract. Beat with a mixer on medium to high speed until soft peaks form.