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You are here: Home / Cakes / Chocolate Cheesecake

Chocolate Cheesecake

Indulge in this Baked Chocolate Cheesecake, a rich and creamy dessert that’s bound to impress! Featuring a crispy Oreo cookie crust and a velvety chocolate ganache topping, this showstopping cheesecake is perfect for any celebration.

Table of Contents

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  • Ingredients:
  • Instructions:
    • 1. Prepare the Pan:
    • 2. Make the Oreo Crust:
    • 3. Prepare the Cheesecake Filling:
    • 4. Bake the Cheesecake:
    • 5. Make the Chocolate Ganache:
    • 6. Assemble and Serve:

Ingredients:

Oreo Cookie Crust:

  • 24 Oreo cookies (with filling)
  • 4 tbsp unsalted butter, melted

Chocolate Cheesecake Filling:

  • 10 oz 70% dark chocolate, chopped
  • 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, chopped
  • ½ cup heavy cream
  • 2 tsp corn syrup (or golden syrup)

Optional: raspberries and chocolate shavings for garnish


Instructions:

1. Prepare the Pan:

Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with 3-4 layers of aluminum foil to prevent water leakage.

2. Make the Oreo Crust:

  • Pulse Oreo cookies in a food processor until they form fine crumbs.
  • Combine with melted butter and press firmly into the bottom of the springform pan, creating a slight edge.
  • Bake for 10 minutes, then set aside.

3. Prepare the Cheesecake Filling:

  • Melt the dark chocolate in the microwave or using a double boiler, stirring until smooth.
  • Beat the cream cheese in a large bowl until creamy. Gradually add sugar, followed by melted chocolate and cocoa powder.
  • Stir in the sour cream until well combined.
  • Lightly whisk the eggs, then gently fold them into the batter on low speed to avoid overmixing.

4. Bake the Cheesecake:

  • Pour the cheesecake batter over the Oreo crust in the prepared pan.
  • Place the springform pan inside a large roasting pan and pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
  • Bake for 55-70 minutes until the center is set but slightly jiggly.
  • Turn off the oven, leave the door cracked open, and let the cheesecake cool inside for 30 minutes before removing to cool completely at room temperature. Refrigerate for at least 6 hours or overnight.

5. Make the Chocolate Ganache:

  • Heat the heavy cream until just simmering. Pour it over the chopped dark chocolate and let sit for 2-5 minutes.
  • Whisk the mixture until smooth, then stir in the corn syrup for a glossy finish.

6. Assemble and Serve:

  • Once the cheesecake is fully chilled, run a knife around the edge of the pan and remove the springform ring.
  • Pour the ganache over the top, letting it cascade down the sides. Add optional raspberries and chocolate shavings for a decorative touch.
  • Chill for another 30 minutes to set the ganache before slicing and serving.
Previous Post: « Luscious Chocolate Pecan Loaf 🍫🥮
Next Post: Peach Cobbler Cheesecake Recipe »

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Welcome to SnackOnMeat! I’m Shardae, the food lover behind this blog. I’m thrilled to have you here, sharing in my passion for creating delicious recipes that celebrate the art of hearty, satisfying meals.Read more...
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