Chocolate Cheesecake
This Baked Chocolate Cheesecake is rich, creamy, and sure to impress! With an Oreo cookie crust and a luscious chocolate ganache topping, it’s a showstopper for any occasion.
Ingredients:
Oreo Cookie Crust:
24 Oreo cookies (wafers and filling)
4 tbsp unsalted butter, melted
Chocolate Cheesecake Filling:
10 oz 70% dark chocolate
24 oz full-fat cream cheese (brick style)
1 ¼ cups granulated sugar
1 tbsp cocoa powder
¾ cup sour cream
4 large eggs
Boiling water (for the water bath)
Chocolate Ganache:
5 oz dark chocolate
½ cup heavy cream
2 tsp corn syrup (or golden syrup)
Optional: raspberries and chocolate shavings for decoration
Instructions:
1. Prepare the Pan:
Preheat the oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan in aluminum foil (3-4 times) to prevent water from seeping in.
2. Make the Oreo Crust:
In a food processor, pulse the Oreo cookies into fine crumbs. Mix with melted butter.
Press the mixture into the bottom of the springform pan, creating a slight lip around the edge.
Bake for 10 minutes, then remove from the oven (keep the pan wrapped in foil).
3. Prepare the Cheesecake Filling:
Chop the dark chocolate and melt it in the microwave at medium power (45 seconds at a time), stirring until smooth. Alternatively, melt using a double boiler.
In a large bowl, beat the cream cheese until smooth. Gradually mix in the sugar, then add the melted chocolate and cocoa powder.
Mix in the sour cream.
In a separate bowl, whisk the eggs together, then beat them into the cheesecake batter on low speed. Don’t overmix.
4. Bake the Cheesecake:
Place the wrapped springform pan in a large roasting pan. Pour the cheesecake batter on top of the crust.
Add boiling water to the roasting pan (about 1/2 to 1 inch deep).
Bake for 55-70 minutes until the top is set but still slightly wobbly in the center.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Then cool at room temperature before refrigerating for at least 6 hours or overnight.
5. Make the Chocolate Ganache:
Chop the dark chocolate and place it in a heatproof bowl.
Heat the heavy cream until almost boiling, then pour over the chocolate. Let sit for 2-5 minutes before whisking until smooth. Stir in the corn syrup.
6. Assemble and Serve:
Remove the cheesecake from the fridge. Carefully trace around the edge with a knife, then unclamp the springform pan.
Pour the chocolate ganache over the cheesecake, allowing it to drip down the sides. Optionally, decorate with raspberries and chocolate shavings.
Chill for another 30 minutes for the ganache to set.
Slice with a sharp knife and enjoy!
Enjoy Your Chocolate Cheesecake!
This decadent treat is perfect for special occasions or whenever you’re craving something rich and chocolatey!
Chocolate Cheesecake
