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Chocolate Cheesecake

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.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Resting time 6 hours
Total Time 7 hours 55 minutes
Course cheesecake
Cuisine American
Servings 12 slices
Calories 816 kcal

Equipment

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.

Nutrition

Calories: 816kcalCarbohydrates: 63gProtein: 11gFat: 60gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 179mgSodium: 371mgPotassium: 413mgFiber: 4gSugar: 47gVitamin A: 1683IUVitamin C: 0.3mgCalcium: 133mgIron: 6mg
Keyword cheesecake, chocolate, oreo, whipped ganache
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