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The Best Chocolate Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 13 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and indulgent chocolate cheesecake features a crunchy Oreo cookie crust, a luscious chocolate-infused cream cheese filling, a smooth chocolate ganache topping, and decorative chocolate whipped cream rosettes. Baked in a water bath for a silky texture, this cheesecake is perfect for special occasions or chocolate lovers seeking the ultimate dessert experience.

Ingredients

Chocolate Crust

  • 285g Oreo or Chocolate Creme cookies (about 25 cookies)
  • 5 tbsp unsalted butter, melted (70g)

Chocolate Cheesecake

  • 340g semi-sweet chocolate (can be a mixture of dark and milk or semi-sweet bars)
  • 1 cup heavy cream (240g)
  • 1 tsp instant coffee / espresso powder
  • 24oz cream cheese (3 8oz packs or 680g), room temperature
  • 200g granulated sugar (1 cup)
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 15g cocoa powder (about 2 tbsp)
  • 100g semi-sweet chocolate or chocolate of choice (for ganache topping)
  • 1/2 cup heavy cream (120g) (for ganache topping)

Chocolate Whipped Cream

  • 1 cup heavy cream, chilled (240g)
  • 1/4 cup granulated sugar (50g)
  • 3 tbsp cocoa powder (about 20g)

Instructions

  1. Prepare the Chocolate Crust: Preheat the oven to 350°F (conventional, no fan). Lightly butter a 9" springform pan and line the bottom and sides with parchment paper. Wrap the outside bottom and edges tightly with two large sheets of aluminum foil to prevent water leakage during baking.
  2. Make the Crust Mixture: Using a food processor, grind Oreo cookies into fine crumbs. Add the melted butter and pulse again until the mixture is evenly combined. Press this crumb mixture firmly into the bottom of the prepared pan using a flat object like a measuring cup, ensuring a tight, compact crust.
  3. Bake the Crust: Bake the crust for about 8 minutes. Remove from the oven and reduce the oven temperature to 325°F.
  4. Prepare the Chocolate Ganache for Filling: Place 340g of semi-sweet chocolate and 1 tsp instant coffee in a heatproof bowl. Bring 1 cup heavy cream to a boil, then pour it over the chocolate. Cover and let rest for 5 minutes before stirring until smooth. Set aside to cool.
  5. Mix the Cream Cheese Batter: In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and salt on medium speed for about 3 minutes until creamy and fluffy. Scrape the bowl edges and bottom occasionally to prevent lumps.
  6. Add Eggs and Vanilla: Lightly whisk the eggs separately, then add them along with the vanilla to the cream cheese mixture. Mix on low speed just until combined, avoiding overmixing to prevent excess air incorporation.
  7. Add Cocoa Powder: Sift the cocoa powder into the batter and mix slowly until just combined. Scrape the bowl as needed to ensure even mixing.
  8. Incorporate the Ganache: Add the cooled chocolate ganache to the batter and whisk until just combined, scraping the bowl again for an even mixture.
  9. Fill the Pan: Pour the batter over the baked crust in the springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
  10. Prepare Water Bath and Bake: Place a large baking sheet in the oven and fill it with 1-2 inches of boiling water. Carefully set the springform pan inside the water bath on the baking sheet, ensuring the foil keeps water from leaking into the cheesecake. Bake at 325°F for 60-70 minutes, until the edges are firm and the center jiggles slightly.
  11. Cool the Cheesecake: Remove the cheesecake from the oven and cool at room temperature for about 2 hours. Then cover and refrigerate overnight (at least 12 hours) to set fully.
  12. Prepare Chocolate Ganache Topping: The next day, bring 1/2 cup heavy cream to a boil and pour over 100g semi-sweet chocolate. Let rest 5 minutes, then stir until smooth and silky.
  13. Make Chocolate Whipped Cream: In a chilled bowl, beat 1 cup heavy cream with 1/4 cup sugar and 3 tbsp cocoa powder using an electric mixer or stand mixer with a whisk attachment until stiff peaks form. Avoid overwhipping to prevent splitting. Transfer to a piping bag fitted with a star tip.
  14. Assemble the Cheesecake: Remove the cheesecake from the springform pan and transfer to a serving plate. Pour the slightly thickened ganache over the top, spreading gently and allowing some to drip over the edges.
  15. Decorate with Whipped Cream: Pipe chocolate whipped cream rosettes around the edges of the cheesecake for a decorative finish.
  16. Serve and Enjoy: Slice and enjoy this decadent chocolate cheesecake at room temperature or slightly chilled for the best flavor and texture.

Notes

  • Ensure all eggs and cream cheese are at room temperature to prevent curdling and help the batter mix smoothly.
  • Wrap the springform pan with foil tightly to prevent water from the water bath leaking into the cheesecake batter during baking.
  • Do not overmix the batter after adding eggs to avoid incorporating too much air, which can cause cracks.
  • Baking the cheesecake in a water bath produces a smooth, crack-free texture.
  • Overnight chilling is essential for the cheesecake to fully set and develop rich flavor.
  • You can substitute chocolate varieties in the ganache to adjust sweetness and intensity according to preference.
  • Keep the heavy cream chilled before whipping to achieve the best volume and texture.
  • Use a stand mixer with paddle and whisk attachments for best results.
  • The cheesecake is best served within 2-3 days for optimal freshness.

Find it online: https://meallora.com/the-best-chocolate-cheesecake-recipe/