Description
Chocolate lovers will adore this ultimate chocolate cheesecake recipe that combines rich, velvety chocolate with a creamy, indulgent filling. Rich ganache and chocolate shavings complete this luxurious dessert that promises to satisfy deep cocoa cravings.
Ingredients
Scale
- 24 oz (680 g) cream cheese, room temperature
- 12 oz (340 g) semi-sweet chocolate, melted and slightly cooled
- 4 large eggs, room temperature
- 1 cup (200 g) sugar
- 3 cups (300 g) oreo crumbs
- 4 tbsps (60 ml) butter, melted
- ¾ cup (180 ml) sour cream, room temperature
- 4 tbsps (20 g) natural unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional)
- 4 oz (115 g) semi-sweet chocolate (for ganache topping)
- 6 tbsps (90 ml) heavy whipping cream (for ganache topping)
- 1 cup (240 ml) heavy whipping cream, cold (for whipped cream)
- 3 tbsps (15 g) natural unsweetened cocoa powder (for whipped cream)
- 1 tsp vanilla extract (for whipped cream)
- 4 tbsps (30 g) powdered sugar (for whipped cream)
- Chocolate baking bar (optional for garnish)
Instructions
- Crust Preparation: Pulverize Oreo cookies into fine crumbs, blending seamlessly with melted butter. Press the mixture firmly into a parchment-lined springform pan, creating a compact foundation.
- Crust Baking: Bake the crust at 325°F (163°C) for 8-10 minutes, allowing it to cool completely while reducing oven temperature to 300°F (148°C).
- Batter Creation: Whip cream cheese until velvety smooth, gradually incorporating sugar and cocoa powder. Integrate sour cream, vanilla extract, and espresso powder, ensuring a silky consistency.
- Chocolate Incorporation: Melt dark chocolate using a double boiler, gently folding into the cream cheese mixture. Carefully introduce eggs one at a time, maintaining a luxurious, uniform texture.
- Cheesecake Assembly: Pour the rich chocolate batter into the prepared crust, leveling the surface with a spatula. Position the springform pan within a larger water-filled baking dish to ensure even heat distribution.
- Baking Process: Bake for approximately 1 hour and 20-25 minutes, monitoring for a slight center wobble while edges become firm. Allow the cheesecake to rest in the oven with the door slightly ajar for 30 minutes after turning off heat.
- Cooling and Chilling: Cool the cheesecake to room temperature, then refrigerate for 5-6 hours to set completely.
- Ganache and Topping: Create a luscious ganache by heating heavy cream and combining with finely chopped chocolate. Whisk until glossy and smooth, then generously spread over the chilled cheesecake.
- Final Embellishment: Whip heavy cream with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. Pipe elegant cream patterns across the ganache and garnish with delicate chocolate shavings for a stunning presentation.
Notes
- Prevent Cracking Technique: Create a water bath by placing the springform pan in a larger baking dish with hot water to ensure even, gentle baking and minimize surface cracks.
- Room Temperature Ingredients: Bring cream cheese, eggs, and sour cream to room temperature before mixing to achieve a smoother, lump-free cheesecake batter.
- Chocolate Melting Tip: Use a double boiler or microwave in short intervals, stirring frequently to prevent chocolate from burning and maintain a silky texture.
- Chilling Recommendation: Refrigerate the cheesecake for a minimum of 5-6 hours, preferably overnight, to allow flavors to develop and achieve the perfect firm yet creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 500
- Sugar: 36 g
- Sodium: 250 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg