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chocolate cheesecake on a marble board with a few slices removed to show the cross-section. the cheesecake has a crispy oreo crust, a rich and creamy texture, and is decorated with ganache and chocolate whipped cream. picture from the side

The Best Chocolate Cheesecake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

  • Author: Zoha
  • Total Time: 12+ hours with cooling
  • Yield: 12-14

Description

The best chocolate cheesecake with an unbelievably creamy, mousse-like texture served with ganache and chocolate whipped cream  


Ingredients

Chocolate Crust:

Chocolate Cheesecake:

  • 340g semi-sweet chocolate; you can use a mixture of dark and milk chocolate, or semi sweet chocolate bars
  • 1 cup heavy cream (240g)
  • 1 tsp instant coffee / espresso powder
  • 24oz cream cheese (3 8oz packs or 680g), room temperature
  • 200g granulated sugar (1 cup)
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  • 1 tsp vanilla
  • 15g cocoa powder (about 2 tbsp)

Chocolate Ganache:

  • 100g semi-sweet chocolate or chocolate of choice
  • 1/2 cup heavy cream (120g)

Chocolate Whipped Cream:

  • 1 cup heavy cream, chilled (240g)
  • 1/4 cup granulated sugar (50g)
  • 3 tbsp cocoa powder (about 20g)

Instructions

Chocolate Crust:

  • Pre-heat the oven to 350F (conventional, no fan), and prepare a 9" springform pan by brushing a light coating of butter on the bottom and side, and lining with parchment paper. Cover the outside bottom and edges of the pan on the outside with 2 large sheets of aluminum foil tightly 
  • For the crust, grind the Oreo cookies in a food processor until they make a fine crumb. Add the melted butter and grind again. Transfer to the pan and press down firmly to form a tight crust. I use a measuring cup for this step, and press quite firmly as that helps make sure the crust isn't soft or crumbly
  • Bake the crust for ~8 minutes. Remove from the oven, and turn down the temperature to 325F

Chocolate Cheesecake:

  • Add the chocolate and instant coffee to a heat-proof bowl. Bring the cream to a boil and pour it over the chocolate. Cover and rest for 5 minutes, then stir until you have a smooth ganache. Set it aside to cool down
  • Add the cream cheese, sugar and salt to the bowl of a stand mixer fit with a paddle attachment. Mix on medium speed for ~3 minutes until the mixture is creamy and fluffy. Make sure to scrape the edges and bottom of the bowl with a rubber spatula a few times through this process, as that will help ensure there aren't any lumps left behind
  • Break the eggs in a separate bowl and lightly whisk to break the yolks. Pour into the batter along with the vanilla, and mix on low speed just until the eggs are combined into the batter. Avoid overmixing at this stage
  • Sift in the cocoa powder and mix slowly until just combined, scraping the bowl again
  • Add the ganache and whip until just combined. Scrape again
  • Transfer the batter to the pan with the crust. Gently tap the pan several times on your counter to get rid of any air bubbles
  • Place a large baking sheet in the pre-heated oven, and fill it with 1-2" of boiling water. Place the cheesecake pan inside this pan. The aluminum foil will prevent the water from leaking into the pan. Close the oven door
  • Bake for 60-70 minutes at 325F (I do 65 minutes). The cheesecake is done when the edges are firm but the center is jiggly (see video)
  • Remove the cheesecake pan from the oven carefully, and let cool at room temperature for ~2 hours. After that, transfer to the fridge to cool completely overnight (at least 12 hours)

Chocolate Ganache:

  • The next day, prepare chocolate ganache for the top of the cheesecake by bringing the cream to a boil and pouring over the chocolate. Rest for 5 minutes, then mix until you have a silky ganache

Chocolate Whipped Cream:

  • Prepare the chocolate whipped cream by adding all the ingredients into a bowl and whisking with an electric beater (or stand mixer with balloon whisk attachment) until the cream reaches stiff peaks. Avoid overmixing as it will cause the cream to split. Transfer the cream to a piping bag fit with a star tip of choice

Decoration / Assembly:

  • Gently remove the cheesecake from the pan and carefully transfer it to a serving stand. Pour over the ganache once it has slightly thickened but is still runny. Spread it carefully and let some drip off the edges
  • Pipe rosettes around the edge with the chocolate whipped cream
  • Serve and enjoy!

 

Video Tutorial:

[adthrive-in-post-video-player video-id="Z7IK8GcB" upload-date="2024-09-06T03:03:06+00:00" name="The BEST Chocolate Cheesecake" description="How to make the best baked chocolate cheesecake" player-type="default" override-embed="default"]

Notes

This cheesecake will keep well in an airtight container in the fridge for up to a week.

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Desserts
  • Cuisine: American