Description
This decadent Dark Chocolate Lemon Cheesecake is a perfect balance of rich, velvety cheesecake with a tangy lemon twist and a smooth dark chocolate layer. A creamy, indulgent dessert that’s sure to impress at any occasion, with a delicious graham cracker crust and a touch of citrus to brighten the flavor.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 4 oz dark chocolate, melted
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, and vanilla extract. Pour half of the cheesecake mixture over the prepared crust.
- Mix the melted dark chocolate into the remaining cheesecake mixture until smooth, then pour it over the first layer in the pan.
- Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (or overnight) before serving.
Notes
- For a richer chocolate flavor, use bittersweet or semi-sweet chocolate instead of dark chocolate.
- You can garnish the cheesecake with fresh berries, lemon zest, or a drizzle of extra melted chocolate before serving.
- For a smoother cheesecake, make sure the cream cheese is softened properly before mixing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes