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This incredible Chocolate Cheesecake takes cheesecake to another level and is for all the chocolate lovers. It is topped with a whipped dark chocolate ganache that perfectly adds to the rich chocolate cheesecake. This cheesecake is full of chocolate flavor and creamy texture and has a delicious Oreo cookie base.
This Chocolate Cheesecake recipe is super creamy and topped with a whipped dark chocolate ganache. The dark chocolate cheesecake and Oreo cookie crust goes perfectly goes perfectly together. This show stopping cheesecake is perfect to serve for special occasions, like birthdays or gatherings with friends and family.
For more cheesecake recipes, try Apple Crumble Cheesecake, Blueberry Crumble Cheesecake and Tiramisu Cheesecake.
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WHY THIS RECIPE WORKS
- Chocolate cheesecake: The creamy and smooth chocolate cheesecake filling ties together this delicious cheesecake.
- Whipped dark chocolate ganache: The whipped dark chocolate ganache perfectly complements the creamy cheesecake
- Showstopper: This cheesecake is a showstopper of a cake, that is a crowd pleaser.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Oreos: Oreo cookies are used for the crust.
- Granulated sugar: The sugar helps sweeten the cheesecake.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking. In the USA, use the brick-style cream cheese packs. I prefer using Philadelphia.
- Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
- Eggs: Take the eggs out of the fridge 1-2 hours before baking.
- Semi-sweet chocolate: Semi-sweet chocolate chips is used for the whipped dark chocolate ganache. Preferably at dark chocolate that is between 55-60%.
STEP BY STEP INSTRUCTIONS - CRUST
Here is how to make and bake this Chocolate Cheesecake. This recipe needs a stand mixer or an hand electric mixer, and a 23 cm/9 in spring pan lined with baking paper.
The full recipe is down below in the recipe card.
Turn the oven heat to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.
STEP 1: To make the Oreo crust, in a food processor, blend the whole Oreo cookies until a fine crumbs. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
STEP 2: Add the Oreo cookie crumbs and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
STEP 3: Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.
STEP BY STEP INSTRUCTIONS - CHEESECAKE FILLING
STEP 1: Start by melting the chocolate and heavy cream together over a pot of simmering water. Set it aside.
STEP 2: With a hand mixer or in a bowl of a stand mixer using the paddle attachment, cream the cream cheese and granulated sugar on low speed.
STEP 3: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the chocolate ganache, cocoa powder and vanilla extract and let it mix on low speed until combined. Then add two eggs at a time and let it mix on low speed until combined.
STEP 4: Pour the cheesecake mixture into the spring pan and even it out. Boil water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
STEP 5: Bake for 1 hour and 10-15 minutes. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour. Before letting it chill in the fridge.
STEP 6: While the cheesecake bakes make the dark chocolate ganache. Melt the dark chocolate in the microwave or over a double boiler. Once melted set it aside.
STEP 7: Heat up 100 g heavy cream in a small saucepan until it starts to bubble. Pour the heavy cream into the melted dark chocolate in three parts. Whisk in each addition until incorporated. Then add the remaining cold heavy cream and stir it together. Cover it with plastic wrap and store it in the refrigerator overnight.
STEP 8: When ready to serve, place the cheesecake on a serving plate and whip the dark chocolate ganache until medium stiff peaks and spread it over the cheesecake. Shave some dark chocolate over the whipped ganache for decoration.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Give the cheesecake pan a small shake, it's should have a slight jiggling in the center of the cheesecake then it's done.
Yes, you can replace it 1:1 for full-fat greek yogurt.
WHY BAKE THE CHEESECAKE IN A WATER BATH
Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle and helps avoids cracks. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and creamy.
HOW TO STORE
Store the Chocolate Cheesecake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within 3 days.
Other Cheesecake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Chocolate Cheesecake
Equipment
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
OREO COOKIE CRUST
- 24 Oreo cookies
- 60 g butter
CHOCOLATE CHEESECAKE
- 340 g semi-sweet chocolate
- 170 g heavy cream
- 800 g full-fat cream cheese room temperature
- 260 g granulated sugar
- 3 tablespoon unsweetened Dutch cocoa powder
- 100 g sour cream 14-18% room temperature
- 1 ½ tablespoon cornstarch
- 1 teaspoon vanilla extract
- 4 large eggs
WHIPPED CHOCOLATE GANACHE
- 50 g semi-sweet chocolate
- 100 g heavy cream heated
- 150 g heavy cream cold
Instructions
- OREO COOKIE CRUST
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Release the ring of a 23 cm/8 inch springform and add a piece of parchment paper on the bottom plate. Place the ring on top and close it over the parchment paper.
- In a food processor, add the Oreo cookies and blend them until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.24 Oreo cookies, 60 g butter
- Add the cookie crumbs and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 minutes. Then let it cool down while preparing the cheesecake. Keep the oven turned on.
- CHOCOLATE CHEESECAKE
- Start by melting the chocolate and heavy cream together over a pot of simmering water. When there are a few pieces of unmelted chocolate left, take it off the heat and let the residual heat melt it all completely. Set it aside.340 g semi-sweet chocolate, 170 g heavy cream
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese and granulated sugar for 1 minute on low speed.800 g full-fat cream cheese, 260 g granulated sugar
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the chocolate ganache, cocoa powder and vanilla extract and let it mix on low speed until combined.3 tablespoon unsweetened Dutch cocoa powder, 100 g sour cream 14-18%, 1 ½ tablespoon cornstarch, 1 teaspoon vanilla extract
- Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.4 large eggs
- Pour the cheesecake batter into the springform.
- Boil water in a kettle. Place the springform in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅓-2/3 up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 10-15 minutes.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobble in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place it in the refrigerator and let it set for at least 6 hours, preferable overnight before eating.
- WHIPPED CHOCOLATE GANACHE
- While the cheesecake bakes make the chocolate ganache. The cream needs to be fridge cold so it is best to be made a day ahead like the cheesecake.
- Melt the semi-sweet chocolate in the microwave or over a double boiler. Set it aside.50 g semi-sweet chocolate
- Heat up 100 g heavy cream in a small saucepan until it starts to bubble. Pour the heavy cream into the melted chocolate in three parts, stirring each part until incorporated.100 g heavy cream
- Then add 150 g of cold heavy cream and stir it together. Add a piece of cling film over the chocolate ganache, so it touches the surface of the ganache, and place it in the refrigerator overnight.150 g heavy cream
- ASSEMBLING
- When ready to serve, place the cheesecake on a serving plate and whip the chocolate ganache until medium stiff peaks.
- Add the whipped ganache on to the cheesecake and grate some chocolate over it. It is ready to be served.
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