Description
This decadent Chocolate Cheesecake features a rich Oreo crust and a silky bittersweet chocolate cream cheese filling with a smooth chocolate ganache topping. Baked in a water bath for a creamy texture, it’s perfect for special occasions or indulgent dessert moments.
Ingredients
Oreo Crust
- 24 chocolate sandwich cookies, finely crushed (regular or gluten free)
- 1/4 cup (55g) unsalted butter, melted
Cheesecake Batter
- 10 oz bittersweet chocolate, chopped
- 3 x 8 oz blocks Philadelphia full fat cream cheese (680g, 24 oz), room temperature
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (30g) dutch processed cocoa powder, sifted
- 2 tsp espresso powder (optional but highly recommended)
- 4 large eggs + 1 egg yolk, room temperature
- 2 tsp vanilla bean paste
- 1 cup (8 oz) heavy cream, room temperature
Chocolate Ganache
- 8 oz bittersweet chocolate, chopped
- 1 cup (8 oz) heavy cream
- 1-2 tsp oil (for thinning ganache)
Garnish (Optional)
- 6-8 truffles
Instructions
- Prepare the Oreo Crust: Preheat your oven to 350°F (175°C) and take out a 9-inch springform pan. Mix the finely crushed Oreos with the melted butter until well combined. Press this mixture firmly into the bottom and halfway up the sides of the springform pan using the bottom of a measuring cup. Bake the crust for 7 minutes, then let it cool while you prepare the batter.
- Melt the Chocolate: Set a heat-proof bowl over a pot of simmering water ensuring the bowl bottom doesn’t touch the water. Add the 10 oz chopped bittersweet chocolate and stir gently until melted and smooth. Remove the bowl from the heat but keep it over the pot to maintain warmth.
- Mix Cream Cheese: Using a stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed for about 1 minute until smooth. Scrape down the bowl.
- Add Dry Ingredients: Add sugar, sifted cocoa powder, and espresso powder to the cream cheese. Whisk together until well combined. Remove from mixer and use a rubber spatula to mix and scrape the sides thoroughly for 1-2 minutes to eliminate air bubbles.
- Switch to Paddle Attachment: Return the bowl to the mixer and replace the whisk attachment with the paddle. Set speed to low to avoid incorporating air.
- Prepare Water Bath: Place a roasting pan filled with hot water on the bottom rack of your oven (still preheated to 350°F). Bring a pot of water to a boil in preparation for the water bath.
- Add Eggs and Flavor: On low speed, add the eggs one at a time, scraping down the bowl after every two additions. Mix in the vanilla bean paste until just combined.
- Incorporate Melted Chocolate: With the mixer running on low, slowly pour in the melted bittersweet chocolate. Make sure to scrape all the chocolate from the bowl.
- Add Heavy Cream: Still on low speed, slowly pour in the 1 cup of heavy cream. Mix until the batter is smooth and pudding-like. Remove the bowl and use a rubber spatula to ensure all ingredients are fully incorporated and the batter is smooth.
- Pour Batter into Crust: Transfer the cheesecake batter into the prepared springform pan. Gently shake the pan to level the batter. Pop any air bubbles on the surface with a toothpick if needed.
- Bake in Water Bath: Carefully pour the boiling water into the roasting pan under the middle rack of the oven. Place the cheesecake on the middle rack above the water bath and quickly close the oven door to trap steam. Bake for 1 hour to 1 hour 10 minutes. The cheesecake is done when the edges are puffed and cracked and the center jiggles slightly like jello.
- Cool in Oven: Turn off the oven, crack the door open slightly, and leave the cheesecake inside for 30 minutes to cool gradually.
- Room Temperature Rest: Remove the cheesecake from the oven and let it rest at room temperature for 1 hour.
- Refrigerate: Run a knife around the edge of the pan and remove the springform ring. Place the cheesecake uncovered in the refrigerator for at least 6 hours, preferably overnight, to fully set.
- Prepare Chocolate Ganache (Optional Decoration): For the ganache swirls, heat 1/2 cup heavy cream in the microwave until bubbling (1-2 minutes). Pour over 4 oz chopped chocolate and let sit for 30 seconds, then whisk to a smooth cream. Chill in the fridge for 45 mins to 1 hour until thickened. If too thick, gently warm for 10 seconds before piping.
- Make Ganache Drip: Just before decorating, heat 1 cup heavy cream until hot and pour over 8 oz chocolate. Let sit 30 seconds, then whisk smooth. Add 1-2 teaspoons oil to thin the ganache for drizzle consistency.
- Decorate Cheesecake: Pour the drip ganache into the center of the chilled cheesecake and gently spread it towards the edges with an offset spatula. Refrigerate the cake for about 15 minutes, then pipe the thickened ganache swirls on top.
- Add Garnish: Place 6-8 truffles on top of the ganache swirls for an elegant finish. Serve and enjoy this rich, luscious chocolate cheesecake.
Notes
- Using room temperature ingredients ensures a smoother batter and more even baking.
- The water bath is essential for preventing cracks and creating a creamy texture.
- Don’t skip chilling the cheesecake overnight to allow flavors to meld and texture to set.
- Espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Use high-quality bittersweet chocolate for the best flavor in both batter and ganache.
- Handling the hot water carefully when creating the water bath avoids burns or spills.
- Ganache consistency can be adjusted with a small amount of oil and repeated warming if needed.
