Are you a fan of rich, creamy desserts? If so, you’ll love learning about the delectable world of chocolate cheesecake. This indulgent treat combines the smooth, velvety texture of cheesecake with the irresistible flavor of chocolate. From classic recipes to unique variations, the options are endless when it comes to creating this mouthwatering dessert.
If you’re looking to impress your guests at your next gathering or simply satisfy your sweet tooth, chocolate cheesecake is the perfect choice. With its luscious layers and decadent taste, it’s sure to be a hit with anyone who takes a bite.
Whether you prefer a traditional cheesecake or a more creative twist on the classic recipe, there’s no shortage of options to explore. Get ready to dive into the world of chocolate cheesecake and discover everything you need to know to create the perfect dessert.
Prep Time
- Preparation Time: 60 minutes
- Baking Time: 60 minutes
- Chilling Time: Minimum 10 hours
- Type: Sweet Treats
- Style: American
- Total Time Required: Over 12 hours including the chilling period
Ingredients
Oreo Cookies: Provide a rich, chocolatey base for the crust, adding texture and flavor.
Unsalted Butter: Binds the crust together and adds a rich, buttery taste.
Semi-Sweet Chocolate: Delivers a deep chocolate flavor essential for a rich cheesecake.
Heavy Cream: Adds smoothness and creaminess to both the cheesecake and ganache.
Instant Coffee: Enhances the chocolate flavor with a subtle coffee undertone.
Cream Cheese: The main ingredient for a creamy and tangy cheesecake filling.
Salt: Balances the sweetness and enhances the overall flavor profile.
Granulated Sugar: Sweetens the cheesecake and contributes to its smooth texture.
Cocoa Powder: Intensifies the chocolate flavor in the cheesecake.
Vanilla: Adds a warm, sweet undertone to complement the chocolate.
Eggs: Provide structure and richness to the cheesecake.
Sour Cream: Adds tanginess and extra creaminess to the filling.
Chocolate Ganache: Adds a rich, glossy layer of chocolate on top of the cheesecake.
Chilled Heavy Cream: Essential for making stable, fluffy whipped cream frosting.
Chocolate Whipped Cream Frosting: Adds a light, fluffy chocolate layer for additional texture and flavor.
Granulated Sugar: Sweetens the whipped cream frosting.
Chocolate Of Choice: Offers flexibility in flavor and texture for the ganache.
Cocoa Powder: Adds a chocolatey flavor to the whipped cream frosting.
Directions
Follow my easy-to-understand instructions to get the best final results of chocolate cheesecake.
Oreo crust:
- Preheat the oven to 350F (conventional) and prepare a 9″ springform pan by lightly brushing butter on the bottom and sides. Wrap the outside of the pan with 2-3 sheets of aluminum foil, ensuring a tight seal.
- Use a food processor to finely grind the Oreo cookies for the crust. Add melted butter and grind again. Transfer the mixture to the pan and firmly press it down to create a solid crust. Using a measuring cup can help achieve a tight and sturdy crust.
- Bake the crust for 8-10 minutes, then remove it from the oven and reduce the temperature to 325F.
Chocolate cheesecake:
- Combine the semi-sweet chocolate, heavy cream, and coffee in a large heat-proof bowl.
- Heat and stir the mixture over a double boiler until everything is melted and smooth.
- Set the ganache aside to cool down.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until creamy and fluffy for about 3-4 minutes.
- Scrape the edges and bottom of the bowl to ensure there are no lumps of cream cheese left behind.
- Add sugar, cocoa powder, salt, and vanilla to the mixer and mix for another 3-5 minutes until well combined.
- Keep scraping the bowl to incorporate all the ingredients.
- In a separate bowl, lightly whisk the eggs to break the yolks, then add them to the batter and mix briefly until combined.
- Be careful not to overmix at this stage.
- Add the cooled ganache and sour cream to the batter and whip until just combined.
- Transfer the batter to a pan with a crust and tap the pan on the counter to remove any air bubbles.
- Create a water bath by placing a larger pan with boiling water in the oven, then place the cheesecake pan inside it, ensuring there is a 1-2″ water bath around it.
- Use aluminum foil to prevent water from leaking into the pan.
- Bake the cheesecake for 60-70 minutes until the edges are firm and pulled away from the sides, and the center has a slight jiggle.
- Remove from the oven and let it cool at room temperature for 2-3 hours.
- Transfer the cheesecake to the fridge and let it cool completely overnight, or for at least 10 hours.
Chocolate ganache:
The following day, make the chocolate ganache for the cheesecake topping by heating the cream until it boils, then pouring it over the chocolate. Let it sit for 5 minutes before stirring until smooth and silky.
Chocolate Whipped Cream:
Make the chocolate whipped cream by combining the ingredients in a bowl and using an electric beater (or stand mixer with balloon whisk attachment) until the cream forms stiff peaks. Be careful not to overmix to prevent the cream from splitting. Then, transfer the cream to a piping bag with a star tip.
Decoration / Assembly:
Carefully take out the cheesecake from the pan and place it on a serving stand. Once the ganache has thickened a bit, pour it over the cheesecake. Use an offset spatula to spread it evenly and create a beautiful swirl. Finally, decorate the edges with chocolate whipped cream in the form of rosettes. Serve and enjoy every bite!
Frequently Asked Questions
How do I prevent cracks in my cheesecake?
Prevent cracks by using room-temperature ingredients and mixing at a low speed to avoid air bubbles. Baking your cheesecake in a water bath helps maintain an even temperature and prevents drying out.
Can I make a chocolate cheesecake ahead of time?
Yes, you can make a chocolate cheesecake ahead of time. Cheesecakes actually benefit from being made a day in advance, as chilling overnight allows the flavors to meld and the texture to set perfectly.
What type of chocolate should I use for a chocolate cheesecake?
Use high-quality semi-sweet or dark chocolate for the best flavor. Avoid using milk chocolate as it can make the cheesecake too sweet and lose the rich chocolate taste.
How long should I let my cheesecake cool before refrigerating?
Let your cheesecake cool at room temperature for at least one hour before refrigerating. This gradual cooling helps prevent cracks and ensures the cheesecake is set properly.
Can I freeze a chocolate cheesecake?
Yes, you can freeze a chocolate cheesecake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving for the best texture and flavor.
Try Out My Other Recipes!
Hot Fudge Chocolate Pudding Cake
The Best Chocolate Cheesecake – A Rich and Creamy Dessert
Ingredients
Crust:
- 235 g Oreo cookies about 20 cookies; you can also use a different brand of chocolate sandwich biscuits
- 70 g unsalted butter melted ( a little over ¼ cup)
Chocolate cheesecake:
- 340 g semi-sweet chocolate about 2 cups of chocolate chips
- 120 ml heavy cream ½ cup
- 1 tsp instant coffee / espresso powder
- 24 oz cream cheese 3 8oz packs or 680g, room temperature
- ½ tsp salt
- 220 g granulated sugar 1 cup
- 15 g cocoa powder about 2 tbsp
- 1 tsp vanilla
- 4 large eggs room temperature
- 60 g sour cream ¼ cup, room temperature
Chocolate ganache:
- 100 g semi-sweet chocolate or chocolate of choice about ⅔ cups of chips
- ½ cup heavy cream 120 ml
Chocolate whipped cream frosting:
- 240 ml heavy cream 1 cup, chilled
- 55 g granulated sugar ¼ cup
- 25 g cocoa powder about 3 tbsp
Instructions
Oreo Crust:
- Preheat oven to 350°F (conventional). Brush a 9″ springform pan with butter. Cover the outside bottom and edges with 2-3 sheets of aluminum foil.
- Grind Oreo cookies in a food processor to make fine crumbs. Add melted butter and grind again. Press crumbs into the pan firmly to form a crust.
- Bake for 8-10 minutes. Remove from oven and reduce temperature to 325°F.
- Chocolate Cheesecake:
- Mix semi-sweet chocolate, heavy cream, and coffee in a heat-proof bowl. Heat over a double boiler until melted into a smooth ganache. Let cool.
- In a stand mixer, beat cream cheese for 3-4 minutes until creamy and fluffy. Scrape the bowl often.
- Add sugar, cocoa powder, salt, and vanilla. Mix for 3-5 minutes until combined. Scrape the bowl often.
- In a separate bowl, lightly whisk the eggs. Add to the batter and mix briefly until combined. Do not overmix.
- Add the cooled ganache and sour cream to the batter. Mix until just combined.
- Pour the batter onto the crust. Tap the pan on the counter to remove air bubbles.
- Boil water and place it in a larger pan in the oven. Place the cheesecake pan inside this larger pan to create a water bath.
- Bake for 60-70 minutes, until the edges are firm and the center is slightly jiggly.
- Cool at room temperature for 2-3 hours, then refrigerate overnight (at least 8 hours).
Chocolate Ganache:
- Bring cream to a boil and pour over chocolate. Let sit for 5 minutes, then mix until smooth.
Chocolate Whipped Cream:
- Mix all ingredients in a bowl. Whisk with an electric beater or stand mixer until stiff peaks form. Do not overmix. Transfer to a piping bag with a star tip.
Assembly:
- Remove cheesecake from the pan and place on a serving stand. Pour and spread ganache over the top. Make swirls with an offset spatula.
- Pipe whipped cream rosettes around the edge.
- Serve and enjoy!
