A decadent, creamy, chocolate cheesecake is a favorite among everyone. Really rich, creamy, deep, and chocolaty with an Oreo cookie crust and a chocolate ganache topping, this chocolate cheesecake recipe is the ideal fusion of light, fluffy cream cheese, and deep chocolate. It is extremely smooth and fudgy, and it melts on your tongue.
Equipment needed
- 9-inch aluminum cake mould non-stick
- Electric mixer
- Aluminum foil
- Roasting pan
Ingredients
For the crust
- Oreo cookies – 24 regular cookies with no double stuff
- Unsalted butter- 75g
- Powdered sugar- a few tablespoons as required
For the filling
- Dutch-process cocoa powder – ¼ cup
- Semi-sweet chocolate chips- 2 cups
- Heavy cream- ¾ cup, room temperature
- Cream cheese- 24 ounce
- Granulated sugar- 300g
- Eggs- 5 large, room temperature
- Vanilla extract- 1 teaspoon
For the ganache
- Semi-sweet chocolate or chocolate chips
- Heavy whipping cream
Nutritional facts:
411 calories, 26g fat (15g saturated fat), 77mg cholesterol, 211mg sodium, 44g carb (36g sugars, 2g fibre), and 5g protein are contained in 1 slice.
To make the crust:
Step 1:
Turn the oven on to 375°F. Grease a 9″aluminum cake mould sparingly.
Step 2:
Crush, grind, or in any other way pulverize the cookies with the sugar to create the crust; a food processor works well for this. A tablespoon or so of the remaining crumbs can be saved to decorate the completed cake if desired.
Step 3:
Add the melted butter and process or whisk the mixture until it is crumbly all over. In the prepared pan, press the moist crumbs into the bottom and halfway up the edges. To collect any potential butter drops, set the pan on a baking sheet.
Step 4:
The crust should bake for 15 minutes. As you prepare the filling, take it out of the oven and lay it aside.
For the filling
Step 1:
Set the oven’s temperature to 350°F.
Step 2:
To make the filling, mix the milk and chocolate chips in a bowl or cup that can be microwaved. Stirring often while heating will ensure that the chips melt and the mixture is smooth. Put the liquid aside after taking it off the heat and stirring in the espresso powder.
Step 3:
Cream cheese and sugar should be completely blended by beating together at low speed in a large mixing bowl. Clean the sides and bottom of the bowl, then quickly beat the mixture until it is smooth.
Step 4:
One at a time, add the eggs, beating to mix after each addition.
Step 5:
Add the flour after adding the vanilla.
Step 6:
Add the milk and chocolate mixture and whisk slowly until well blended. Clean the bowl’s bottom and sides, then beat it briefly until it’s smooth.
To make chocolate Ganache
Step 1:
Add the chopped chocolate to a heat-resistant bowl. While you warm up the heavy whipping cream, set the chocolate aside.
Step 2:
Next, put the heavy whipping cream in a measuring cup that can be used in a microwave. The heavy whipping cream should be heated for 45 to 1 minute.
Step 3:
After that, cover the chopped chocolate with the warm heavy cream and let it sit for two to three minutes.
Step 4:
Use a whisk or spoon to combine the chocolate and cream once it has softened.
Extra tips:
- Use cream cheese at room temperature. If the cream cheese is too cold it will not smooth the batter
- Your chocolate will melt more rapidly and produce a smoother ganache if you slice it up little.
- Have a paper towel underneath the plastic or foil when you wrap the cheesecake. Condensation will be absorbed by this, protecting your surface from water droplets.