Chocolate Cheesecake
Chocolate cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the deep flavors of chocolate. It’s a show-stopping treat that can impress your family and friends. Whether for a birthday, a holiday, or just a sweet craving, this chocolate cheesecake is sure to satisfy your dessert desires.
Why Make This Recipe
This chocolate cheesecake is not only delicious, but it is also easy to make! The combination of a tasty Oreo crust and a smooth chocolate filling makes it irresistible. Plus, the homemade ganache on top gives it an elegant touch. Perfect for celebrations or a sweet ending to any meal, this recipe will have everyone wanting seconds.
How to Make Chocolate Cheesecake
Ingredients:
- 24 Oreo cookies (wafers and filling)
- 4 tbsp unsalted butter, melted
- 10 oz 70% dark chocolate
- 24 oz full-fat cream cheese (brick style)
- 1 1⁄4 cups granulated sugar
- 1 tbsp cocoa powder
- 3⁄4 cup sour cream
- 4 large eggs
- Boiling water (for the water bath)
- 5 oz dark chocolate (for ganache)
- 1/2 cup heavy cream
- 2 tsp corn syrup (or golden syrup)
- Optional: raspberries and chocolate shavings for decoration
Directions:
- Prepare the Pan: Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in aluminum foil (3-4 times) to prevent water from seeping in.
- Make the Oreo Crust: In a food processor, pulse the Oreo cookies into fine crumbs. Mix with the melted butter. Press the mixture into the bottom of the springform pan, creating a slight lip around the edge. Bake for 10 minutes, then remove from the oven (keep the pan wrapped in foil).
- Prepare the Cheesecake Filling: Chop the dark chocolate and melt it in the microwave at medium power (45 seconds at a time), stirring until smooth. In a large bowl, beat the cream cheese until smooth. Gradually mix in the sugar, then add the melted chocolate and cocoa powder. Mix in the sour cream. In a separate bowl, whisk the eggs together, then beat them into the cheesecake batter on low speed. Don’t overmix.
- Bake the Cheesecake: Place the wrapped springform pan in a large roasting pan. Pour the cheesecake batter on top of the crust. Add boiling water to the roasting pan (about 1/2 to 1 inch deep). Bake for 55-70 minutes until the top is set but still slightly wobbly in the center. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Then cool at room temperature before refrigerating for at least 6 hours or overnight.
- Make the Chocolate Ganache: Chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream until almost boiling, then pour over the chocolate. Let sit for 2-5 minutes before whisking until smooth. Stir in the corn syrup.
- Assemble and Serve: Remove the cheesecake from the fridge. Carefully trace around the edge with a knife, then unclamp the springform pan. Pour the chocolate ganache over the cheesecake, allowing it to drip down the sides. Optionally, decorate with raspberries and chocolate shavings. Chill for another 30 minutes for the ganache to set. Slice with a sharp knife and enjoy!
How to Serve Chocolate Cheesecake
Serve the chocolate cheesecake chilled. It is perfect on its own or can be paired with a dollop of whipped cream. You can add fresh raspberries or chocolate shavings on top for extra flair.
How to Store Chocolate Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can last in the fridge for up to 5 days. You can also freeze it for longer storage; just make sure to wrap it well.
Tips to Make Chocolate Cheesecake
- Make sure your cream cheese is at room temperature for a smooth texture.
- Avoid overmixing once you add the eggs, as this can create cracks in your cheesecake.
- Let the cheesecake cool slowly to prevent cracking on the surface.
Variation
You can experiment by adding flavors like vanilla or espresso to the cheesecake batter for a different twist. Switching out the Oreos for graham crackers or adding a layer of fruit preserves can also create a unique dessert.
FAQs
1. Can I use low-fat cream cheese?
Yes, but the texture may be less creamy than using full-fat cream cheese.
2. How do I know when the cheesecake is done?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.
3. Can I omit the ganache?
Absolutely! The cheesecake is delicious on its own, or you can top it with fresh fruit or whipped cream instead.
4. What’s the best way to cut the cheesecake?
Use a sharp knife, and for clean cuts, dip the knife in hot water and wipe it clean between slices.
5. How long does it take to make this cheesecake?
The actual preparation takes about 30-40 minutes, but you will need to refrigerate it for at least 6 hours, preferably overnight, before serving.
Chocolate Cheesecake
- Total Time: 410 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining a rich, creamy cheesecake with the deep flavors of chocolate, finished with an elegant ganache.
Ingredients
- 24 Oreo cookies (wafers and filling)
- 4 tbsp unsalted butter, melted
- 10 oz 70% dark chocolate
- 24 oz full-fat cream cheese (brick style)
- 1 1⁄4 cups granulated sugar
- 1 tbsp cocoa powder
- 3⁄4 cup sour cream
- 4 large eggs
- Boiling water (for the water bath)
- 5 oz dark chocolate (for ganache)
- 1/2 cup heavy cream
- 2 tsp corn syrup (or golden syrup)
- Optional: raspberries and chocolate shavings for decoration
Instructions
- Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in aluminum foil.
- In a food processor, pulse the Oreo cookies into fine crumbs. Mix with the melted butter and press into the bottom of the springform pan. Bake for 10 minutes.
- Melt the dark chocolate in the microwave. In a separate bowl, beat cream cheese until smooth. Gradually mix in sugar, melted chocolate, and cocoa powder, followed by sour cream.
- Whisk eggs together and beat into the cheesecake batter on low speed. Avoid overmixing.
- Place the springform pan in a large roasting pan, pour the batter on top of the crust, and add boiling water to the roasting pan. Bake for 55-70 minutes until the top is set.
- Cool in the oven for 30 minutes, then refrigerate for at least 6 hours or overnight.
- For the ganache, heat heavy cream until almost boiling and pour over chopped dark chocolate. Let sit, then whisk until smooth and stir in corn syrup.
- Remove cheesecake from the fridge, pour ganache over it, decorate as desired, and chill for an additional 30 minutes before serving.
Notes
Ensure cream cheese is at room temperature for smooth texture. Avoid overmixing the eggs and let cheesecake cool slowly to prevent cracking.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, chocolate, dessert, birthday, celebration