why make this recipe
Dark Chocolate Cheesecake is a rich and satisfying dessert that appeals to any chocolate lover. Its creamy texture and deep chocolate flavor make it a perfect treat for special occasions or just a cozy night in. If you want to impress friends and family with a stunning dessert, this cheesecake is a great choice. Plus, it combines the beloved taste of Oreos with smooth cream cheese and decadent dark chocolate.
how to make Dark Chocolate Cheesecake
Ingredients
- 30 Oreo cookies (340 grams)
- 1/4 cup (56.5 grams) unsalted butter, melted
- 9 ounces (255 grams) 60% dark chocolate, chopped
- 32 ounces (908 grams) cream cheese, room temperature
- 1 1/2 cup (297 grams) granulated sugar
- 1/4 cup (21 grams) natural unsweetened cocoa powder
- 4 large eggs, room temperature
- 6 ounces (170 grams) 60% dark chocolate, chopped
- 3/4 cup (170 grams) heavy cream
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Make the crust by chopping the Oreo cookies in a food processor until they are finely ground. Add the melted butter and mix until combined. Press this mixture into the bottom of the prepared springform pan. Bake for 8-10 minutes and let cool.
- Reduce the oven temperature to 325°F (160°C). Melt 9 ounces of dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Let it cool slightly.
- In a food processor, blend the cream cheese, granulated sugar, and cocoa powder until smooth. Add eggs one at a time, mixing well after each addition. Finally, mix in the melted chocolate.
- Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in, or prepare a water bath.
- Pour the cheesecake batter into the cooled crust and place it in the water bath. Bake for 75 minutes.
- After baking, cool the cheesecake in the oven for 30 minutes with the door slightly ajar. Then let it sit at room temperature for 1 hour before refrigerating for at least 4 hours or overnight.
- For the ganache, heat the heavy cream in a saucepan until it is hot but not boiling. Remove from heat and add the chopped dark chocolate. Stir until smooth. Pour the ganache over the chilled cheesecake and let it set in the fridge.
how to serve Dark Chocolate Cheesecake
Slice the Dark Chocolate Cheesecake into generous pieces and serve it chilled. It pairs wonderfully with a dollop of whipped cream or fresh berries on top. This cheesecake is rich, so small slices go a long way.
how to store Dark Chocolate Cheesecake
To store leftover cheesecake, cover it in the springform pan or transfer it to an airtight container. Keep it in the refrigerator for up to one week. You can also freeze the cheesecake for longer storage, wrapping it tightly in plastic wrap and then in foil. Thaw it in the fridge overnight before serving.
tips to make Dark Chocolate Cheesecake
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
- Avoid overmixing after adding the eggs, as this can introduce too much air and cause cracks.
- Let the cheesecake cool gradually to prevent cracking. Cooling in the oven with the door ajar helps with this.
- For extra flavor, consider adding a teaspoon of vanilla extract to the cheesecake mixture.
variation
You can add different flavors by incorporating a layer of fruit preserves or a hint of espresso for a mocha flavor. Another option is to switch to a different type of chocolate, such as milk chocolate, for a sweeter cheesecake.
FAQs
How can I tell when my cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Yes, you can prepare the cheesecake a day or two in advance. Just make sure to store it in the refrigerator until you are ready to serve.
How do I fix cracks in my cheesecake?
If your cheesecake cracks, a simple ganache topping can cover it up! For future attempts, try baking the cheesecake in a water bath or reducing baking time slightly.
Dark Chocolate Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Chop the Oreo cookies in a food processor until they are finely ground. Add the melted butter and mix until combined. Press this mixture into the bottom of the prepared springform pan. Bake for 8-10 minutes and let cool.
- Reduce the oven temperature to 325°F (160°C). Melt 9 ounces of dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Let it cool slightly.
- In a food processor, blend the cream cheese, granulated sugar, and cocoa powder until smooth. Add eggs one at a time, mixing well after each addition. Finally, mix in the melted chocolate.
- Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in, or prepare a water bath.
- Pour the cheesecake batter into the cooled crust and place it in the water bath. Bake for 75 minutes.
- After baking, cool the cheesecake in the oven for 30 minutes with the door slightly ajar. Then let it sit at room temperature for 1 hour before refrigerating for at least 4 hours or overnight.
- For the ganache, heat the heavy cream in a saucepan until it is hot but not boiling. Remove from heat and add the chopped dark chocolate. Stir until smooth.
- Pour the ganache over the chilled cheesecake and let it set in the fridge.
