If you love cheesecake and chocolate, then the Mirror Glaze Dark Chocolate Cheesecake is the perfect dessert for you! This rich and creamy cheesecake is topped with a shiny mirror glaze that makes it not only delicious but also beautiful to look at. Perfect for special occasions or simply to satisfy your sweet tooth, this dessert is sure to impress.

Why Make This Recipe

Why should you make this amazing cheesecake? First, it combines two beloved flavors: dark chocolate and creamy cheesecake. Second, the mirror glaze adds a touch of elegance that will wow your guests. Lastly, making this dessert at home allows you to control the ingredients and enjoy a fresh, homemade taste that you simply can’t get from a store-bought cake.

How to Make Mirror Glaze Dark Chocolate Cheesecake

Ingredients

97g (3/4 cup, about 9 regular Oreos) Oreo cookie crumbs
45g (1/2 cup) rolled oats
57g (1/2 stick) unsalted butter, melted
200g (3.5 oz) dark chocolate (70% cacao), chopped
453g (16 oz) cream cheese, softened
100g (1/2 cup) granulated sugar
110g (1/2 cup) light brown sugar
3 large eggs
2 large egg yolks
210g (3/4 cup + 2 tbsp) heavy cream
1 tbsp Dutch process cocoa powder
1 tsp vanilla extract
60g (1/4 cup) water
200g (1 cup) granulated sugar (for glaze)
120g (1/2 cup) heavy cream (for glaze)
29g (1/3 cup) Dutch process cocoa powder (for glaze)
14g (2 envelopes / 1.25 tbsp) powdered gelatin
3 tbsp cold water (for blooming gelatin)
Fresh fruits and sprinkles (optional for decoration)

Directions

Prepare the Pan and Preheat Oven: Line the bottom and sides of an 8-inch or 9-inch springform pan with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent leaks during the water bath. Preheat the oven to 350°F (175°C).
Make the Oreo Oatmeal Crust: In a food processor, pulse the Oreo cookies into fine crumbs. Transfer the crumbs to a bowl, then add the rolled oats and melted butter. Mix until combined. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then let it cool while preparing the filling. Keep the oven on.
Make the Dark Chocolate Cheesecake Filling: Melt the dark chocolate using a microwave or a double boiler. Let it cool slightly. In a mixer, beat the cream cheese, granulated sugar, and brown sugar until smooth. Add the eggs and yolks, mixing well after each addition. Mix in the melted dark chocolate, heavy cream, vanilla, and cocoa powder until combined. Pour the batter over the cooled crust.
Bake the Cheesecake: Place the cheesecake pan in a larger baking dish filled with boiling water (up to 1.2 inches). Bake for about 1 hour until slightly jiggly in the center. Turn off the oven, crack the door, and let it cool for 1 hour. Cool to room temperature, then refrigerate for at least 4 hours.
Make the Chocolate Mirror Glaze: In a saucepan, combine water, sugar, heavy cream, and cocoa powder. Simmer for 10 minutes. Bloom the gelatin in cold water for 5 minutes. Combine the chocolate mixture with gelatin off heat, whisking until dissolved. Cool in an ice bath until slightly thickened.
Glaze the Cheesecake: Remove the cheesecake from the pan and place on a wire rack. Pour the glaze over the cheesecake until covered. Chill in the refrigerator for at least 1 hour.
Decorate: Decorate with fresh fruits and sprinkles if desired before serving.

How to Serve Mirror Glaze Dark Chocolate Cheesecake

Slice the cheesecake into wedges and serve on a plate. You can add a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side for an extra treat!

How to Store Mirror Glaze Dark Chocolate Cheesecake

Store any leftover cheesecake in the refrigerator. It will stay fresh for up to 5 days when kept in an airtight container. If the mirror glaze begins to lose its shine, try to cover it gently with plastic wrap.

Tips to Make Mirror Glaze Dark Chocolate Cheesecake

Make sure your cream cheese is at room temperature for a smoother filling.
Measure your ingredients properly for the best results.
Allow enough time for the cheesecake to chill in the fridge before serving.

Variation

If you want to change it up, you can use milk chocolate instead of dark chocolate, or add a layer of fruit puree between the crust and the cheesecake for a fruity twist!

FAQs

1. Can I use graham crackers instead of Oreos for the crust?
Yes, you can substitute Oreo crumbs with graham cracker crumbs for a different flavor.

2. What can I use if I don’t have gelatin?
You can use agar-agar as a vegetarian substitute; however, you’ll need to adjust the amount as it is more potent than gelatin.

3. Can this cheesecake be frozen?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil. It can last for up to 2 months in the freezer. Let it thaw in the fridge before serving.