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The Best Chocolate Cheesecake Recipe

★★★★★

4.6 from 142 reviews
  • Author: Mariam
  • Total Time: 14 hours 40 minutes (includes chilling time)
  • Yield: 12 servings 1x

Description

A rich and decadent chocolate cheesecake featuring a crunchy Oreo crust, smooth chocolate cream cheese filling, silky ganache topping, and decorative chocolate whipped cream rosettes. This indulgent dessert is perfect for chocolate lovers and special occasions.

Ingredients

Scale

Crust

  • 285g Oreo or Chocolate Creme cookies (about 25 cookies)
  • 5 tbsp unsalted butter, melted (70g)

Chocolate Ganache for Filling

  • 340g semi-sweet chocolate (mix of dark and milk or semi-sweet bars)
  • 1 cup heavy cream (240g)
  • 1 tsp instant coffee / espresso powder

Cheesecake Filling

  • 24oz cream cheese (3 8oz packs or 680g), room temperature
  • 200g granulated sugar (1 cup)
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 15g cocoa powder (about 2 tbsp)
  • Prepared chocolate ganache from above

Chocolate Ganache Topping

  • 100g semi-sweet chocolate or chocolate of choice
  • 1/2 cup heavy cream (120g)

Chocolate Whipped Cream

  • 1 cup heavy cream, chilled (240g)
  • 1/4 cup granulated sugar (50g)
  • 3 tbsp cocoa powder (about 20g)

Instructions

  1. Chocolate Crust Preparation: Preheat your oven to 350°F (conventional, no fan). Prepare a 9-inch springform pan by brushing it lightly with butter and lining the bottom and sides with parchment paper. Wrap two large sheets of aluminum foil tightly around the outside bottom and edges of the pan to prevent water leakage later.
  2. Make the Crust: Using a food processor, grind the Oreo cookies until fine crumbs form. Add the melted butter and process again until evenly combined. Transfer the crumb mixture into the prepared pan and press firmly and evenly into the bottom using a measuring cup or your hands to form a tight crust that won’t be crumbly.
  3. Bake the Crust: Place the pan in the oven and bake for about 8 minutes. Remove and reduce oven temperature to 325°F.
  4. Make the Ganache for the Filling: In a heatproof bowl, combine the semi-sweet chocolate and instant coffee powder. Bring 1 cup of heavy cream to a boil, pour it over the chocolate, and cover. Let it rest for 5 minutes, then stir gently until smooth. Set aside to cool.
  5. Prepare the Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and salt on medium speed for approximately 3 minutes until creamy and fluffy. Scrape bowl edges and bottom periodically to avoid lumps.
  6. Add Eggs and Vanilla: Lightly whisk the eggs in a separate bowl to break the yolks. Add them along with vanilla to the cream cheese mixture. Mix on low speed just until combined, avoiding overmixing.
  7. Incorporate Cocoa Powder: Sift cocoa powder into the batter and gently mix until just combined. Scrape the bowl again to ensure even mixing.
  8. Add Prepared Ganache: Fold in the cooled chocolate ganache into the batter and mix gently until fully incorporated. Scrape the bowl one last time.
  9. Assemble and Tap: Pour the cheesecake batter over the baked crust and gently tap the pan several times on the counter to release any trapped air bubbles.
  10. Bake in Water Bath: Place a large baking sheet in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan inside this water bath to ensure even baking and prevent cracking. Bake at 325°F for 60-70 minutes, ideally 65 minutes, until edges are set but center still jiggles slightly.
  11. Cool and Chill: Carefully remove the cheesecake from the oven and allow it to cool at room temperature for about 2 hours. Then refrigerate it overnight for at least 12 hours to fully set.
  12. Prepare Ganache Topping: The next day, bring 1/2 cup heavy cream to a boil and pour over 100g semi-sweet chocolate. Let rest for 5 minutes, stir until silky smooth, and let cool slightly until pourable.
  13. Make Chocolate Whipped Cream: In a chilled bowl, add 1 cup chilled heavy cream, 1/4 cup sugar, and 3 tbsp cocoa powder. Whisk with an electric mixer or stand mixer with balloon whisk attachment until stiff peaks form. Be careful not to overbeat to avoid splitting. Transfer the whipped cream to a piping bag fitted with a star tip.
  14. Decorate the Cheesecake: Remove the cheesecake from the springform pan gently and place on a serving stand. Pour the slightly thickened ganache topping evenly over the cheesecake, allowing it to drip naturally down the sides.
  15. Pipe Whipped Cream Rosettes: Use the piping bag to pipe elegant rosettes around the edge of the cheesecake for a beautiful finishing touch.
  16. Serve: Slice and serve this rich, chocolatey cheesecake to delight your guests and loved ones. Enjoy!

Notes

  • Make sure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
  • Wrapping the springform pan with foil is crucial to prevent water from leaking during the water bath.
  • Do not overmix the eggs into the batter to avoid incorporating excess air which may cause cracks.
  • The water bath helps the cheesecake bake evenly and preserves a creamy texture.
  • Allow the cheesecake to chill overnight for optimal texture and flavor.
  • Use good-quality chocolate for ganache to ensure richness and flavor depth.
  • Chill the bowl and whisk for the whipped cream to speed whipping and improve volume.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, rich chocolate dessert, creamy cheesecake recipe

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