Best way to make Chocolate Cheesecake
Chocolate Cheesecake is a rich and creamy dessert that everyone loves. With its delightful layers of creamy chocolate filling and a crunchy Oreo crust, this cheesecake is perfect for any occasion, whether it’s a birthday, holiday, or just a treat for yourself. The combination of flavors and textures makes it a standout dessert.
Why Make This Recipe
If you’re a chocolate lover, this recipe is a must-try! Not only is it delicious, but it’s also relatively easy to make. This Chocolate Cheesecake will impress friends and family, making you the star of any gathering. Plus, who can resist a slice of creamy cheesecake topped with chocolate ganache and whipped cream?
How to Make Chocolate Cheesecake
Making Chocolate Cheesecake is straightforward and fun! Follow this step-by-step guide to create a delightful dessert that will have everyone asking for seconds.
Ingredients
- 3 cups (403g) Oreo crumbs (from about 35 Oreos)
- 4 tbsp (56g) butter, melted (salted or unsalted is fine)
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 4 tbsp (29g) natural unsweetened cocoa powder
- 3/4 cup (173g) sour cream, room temperature
- 1 tsp vanilla extract
- 1 tsp espresso powder, optional
- 12 oz (339g) semi-sweet chocolate, melted and slightly cooled
- 4 large eggs, room temperature
- 4 oz (113g) semi-sweet chocolate
- 6 tbsp heavy whipping cream
- 1 cup (240ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1 tsp vanilla extract
- Chocolate baking bar, optional for garnish
Directions
Prepare the crust: In a bowl, mix the Oreo crumbs and melted butter together. Press this mixture into the bottom of a springform pan to create the crust.
Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the cocoa powder, sour cream, vanilla extract, and optional espresso powder, mixing until fully combined.
Add melted chocolate: Gradually add the melted semi-sweet chocolate while mixing to create a smooth cream mixture.
Incorporate eggs: Add the eggs one at a time, mixing well after each addition. Pour the cheesecake filling into the prepared crust.
Bake: Bake in a preheated oven at 325°F (160°C) for about 55-60 minutes or until the center is set. Let the cheesecake cool.
Prepare the ganache: When the cheesecake is cool, place the remaining chocolate in a heatproof bowl. Microwave the heavy whipping cream until it just begins to boil. Pour it over the chocolate and let it sit for 2-3 minutes. Whisk until smooth, then pour it over the cheesecake, spreading evenly.
Make the whipped cream: In a large bowl, mix the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whip on medium-high speed until stiff peaks form. Pipe around the edges of the cheesecake.
Garnish: Optionally, use a vegetable peeler to create chocolate shavings with the baking bar for decoration on top.
Chill: Refrigerate the cheesecake until you’re ready to serve. It tastes best within 4-5 days.
How to Serve Chocolate Cheesecake
Serve this delicious Chocolate Cheesecake chilled. Cut it into generous slices and enjoy it on its own or with fresh berries for added flavor. It’s also wonderful with your favorite coffee or tea!
How to Store Chocolate Cheesecake
Store leftover cheesecake in the refrigerator in a well-covered container. Make sure it’s properly sealed to avoid absorbing other smells from your fridge. Enjoy it within 4-5 days for the best taste.
Tips to Make Chocolate Cheesecake
- Make sure all your ingredients, especially the cream cheese and sour cream, are at room temperature for easy mixing.
- Don’t skip the chilling time! It helps the flavors meld together and improves the texture.
- If you want an extra smooth cheesecake, blend the cream cheese until there are no lumps before adding other ingredients.
Variations
- For a mint twist, add mint extract to the filling or top the cheesecake with crushed mint candies.
- Create a swirl effect by mixing some raspberry or strawberry preserves into the filling before baking.
Enjoy making and sharing this fabulous Chocolate Cheesecake! It’s sure to be a hit.
Best way to make Chocolate Cheesecake
Ingredients
For the Crust
- 3 cups Oreo crumbs (from about 35 Oreos)
- 4 tbsp butter (melted, salted or unsalted is fine)
For the Cheesecake Filling
- 24 oz cream cheese (room temperature)
- 1 cup sugar
- 4 tbsp natural unsweetened cocoa powder
- 3/4 cup sour cream (room temperature)
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional)
- 12 oz semi-sweet chocolate (melted and slightly cooled)
- 4 large eggs (room temperature)
For the Ganache and Whipped Cream
- 4 oz semi-sweet chocolate
- 6 tbsp heavy whipping cream
- 1 cup heavy whipping cream (cold)
- 4 tbsp powdered sugar
- 3 tbsp natural unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
Making the Cheesecake
- In a bowl, mix the Oreo crumbs and melted butter together. Press this mixture into the bottom of a springform pan to create the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the cocoa powder, sour cream, vanilla extract, and optional espresso powder, mixing until fully combined.
- Gradually add the melted semi-sweet chocolate while mixing to create a smooth cream mixture.
- Add the eggs one at a time, mixing well after each addition. Pour the cheesecake filling into the prepared crust.
- Bake in a preheated oven at 325°F (160°C) for about 55-60 minutes or until the center is set. Let the cheesecake cool.
- When the cheesecake is cool, place the remaining chocolate in a heatproof bowl. Microwave the heavy whipping cream until it just begins to boil. Pour it over the chocolate and let it sit for 2-3 minutes. Whisk until smooth, then pour it over the cheesecake, spreading evenly.
- In a large bowl, mix the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whip on medium-high speed until stiff peaks form. Pipe around the edges of the cheesecake.
- Optionally, use a vegetable peeler to create chocolate shavings with the baking bar for decoration on top.
- Refrigerate the cheesecake until you’re ready to serve. It tastes best within 4-5 days.
