Description
A rich and creamy chocolate cheesecake featuring a crunchy Oreo crust and silky chocolate filling, perfect for any occasion.
Ingredients
Scale
- 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 (for ganache)
- 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 (3-4 times) to prevent water from seeping in.
- In a food processor, pulse the Oreo cookies into fine crumbs. Mix with melted butter and press into the bottom of the springform pan, creating a slight lip around the edge. Bake for 10 minutes, then remove from the oven.
- Chop the dark chocolate and melt it in the microwave or double boiler. Beat the cream cheese in a large bowl until smooth, then gradually mix in the sugar, melted chocolate, and cocoa powder. Add sour cream.
- In another bowl, whisk eggs together, then beat them into the cheesecake batter on low speed, careful not to overmix.
- Place the wrapped springform pan in a large roasting pan, pour the cheesecake batter on top of the crust, and 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 slightly wobbly in the center.
- Turn off the oven, crack the door open, and let cool in the oven for 30 minutes. Cool at room temperature before refrigerating for at least 6 hours or overnight.
- For ganache, chop the dark chocolate and place it in a heatproof bowl. Heat heavy cream until almost boiling, pour over the chocolate, let sit for 2-5 minutes, then whisk until smooth. Stir in corn syrup.
- Remove the cheesecake from the fridge, trace around the edge with a knife, and unclamp the springform pan. Pour ganache over the cheesecake, allowing it to drip down the sides. Optionally, decorate with raspberries and chocolate shavings, then chill for another 30 minutes.
- Slice with a sharp knife and enjoy!
Notes
Make sure cream cheese is at room temperature for easy mixing. Using a water bath helps the cheesecake bake evenly and prevents cracks.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
Keywords: chocolate cheesecake, dessert, creamy cheesecake, Oreo crust, ganache