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.
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.