Unique Chocolate Cheesecake Recipes You Need to Try

There is definitely something universally comforting about chocolate and cheesecake. The rich, creamy texture of cheesecake, with the deep, indulgent flavors of chocolate to follow, is an unmatched treat. But what if you could take it to the next level with unique variations adding these unexpected twists to this beloved dessert?

From spiced infusions to fruity surprises, one's imagination would take a stride ahead in redoing chocolate cheesecakes. Let us plunge into these five one-of-a-kind creations and how they blend creativity and decadence to let your senses swing with dancing excitement.

Chilli Chocolate Cheesecake

Ingredients:

• 200g digestive biscuits
• 100g melted butter
• 600g cream cheese
• 200g dark chocolate (70% cocoa)
• 150g sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp chili powder or crushed red chilies
• 150ml heavy cream

Method:

Crumb the digestive biscuits and mix it with the melted butter. Put the mixture in a springform pan and put it in the fridge. Melt the dark chocolate, add the chili powder for some spice. Beat the cream cheese and sugar until smooth, then add eggs one at a time. Stir in the vanilla extract and melted chocolate mixture. Pour the batter over the crust and bake at 160°C for 50 minutes. Let it cool completely before refrigerating. Garnish with a pinch of chili flakes before serving for an extra zing.

Orange Zest and White Chocolate Cheesecake

Ingredients:

• 250g ginger biscuits
• 100g melted butter
• 600g cream cheese
• 200g white chocolate
• 150g sugar
• 3 large eggs
• Zest of 2 oranges
• 1 tsp orange extract
• 150ml heavy cream

Method:

Blend ginger biscuits, pour in butter. Press down a pan, prepare it. Heat up the white chocolate and leave to cool. Crush in sugar and beat in with an electric beater together with cream cheese until soft.

Add the beaten eggs, mixing well in-between, then crush orange zest in orange extract and pour the melt into the above mixture. Pour the batter over the crust and bake at 160°C for 50-60 minutes. Cool then chill in the refrigerator. Garnish with candied orange slices for a bright finish.

Matcha and Dark Chocolate Cheesecake

Ingredients:

• 200g chocolate sandwich cookies
• 100g melted butter
• 600g cream cheese
• 150g dark chocolate
• 2 tbsp matcha powder
• 150g sugar
• 3 large eggs
• 1 tsp vanilla extract
• 150ml heavy cream

Method:

Crush the chocolate sandwich cookies into crumbs and mix with melted butter to form the crust. Melt the dark chocolate and let it cool. Beat cream cheese and sugar until smooth, then add eggs, mixing well. Divide the batter into two portions. Put the melted dark chocolate into one of the batter portions. Add the matcha powder to the other portion. Let the mixture set above crust then matcha layer should be baked at 160°C for 50 minutes. Once it has cooled and chilled, serve the cake.

Salted Caramel Swirl Cheesecake

Ingredients:

• 250g digestive biscuits
• 100g melted butter
• 600g cream cheese
• 200g milk chocolate
• 150g sugar
• 3 large eggs
• 200ml salted caramel sauce
• 1 tsp vanilla extract

Method:

Level the crushed digestive biscuits and melted butter for the crust. Lastly, melt the milk chocolate and set aside. Beat cream cheese and sugar until fluffy, add eggs, and vanilla extract, then pour half the batter into the pan. Pour salted caramel sauce over it and swirl it up with a toothpick; finally add the remaining batter, bake at 160°C for 50 minutes. Let it cool and refrigerate overnight. Before serving, garnish with extra caramel sauce on top of it.

Espresso and Milk Chocolate Cheesecake

Ingredients:

• 200g of graham crackers
• 100g melted butter
• 600g cream cheese
• 200g of milk chocolate
• 2 tbsp instant espresso powder
• 150g sugar
• 3 large eggs
• 1 tsp vanilla extract
• 150ml heavy cream

Method:

Crush the graham crackers with the help of melted butter. Melt the milk chocolate in a pan and set it aside. Beat the cream cheese and sugar until softened, add the eggs, one at a time, and beat after each addition. Dissolve espresso powder in a tablespoon of hot water, stirring it into the batter with the melted chocolate. Pour the batter over the crust and bake for 50 minutes at 160°C. Cool completely and refrigerate before serving.