Chocolate Cheesecake
User Reviews
4.7
-
Prep Time
30 mins
-
Cook Time
1 hr 10 mins
-
Additional Time
8 hrs
-
Total Time
9 hrs 40 mins
-
Servings
10 slices
-
Course
Cake
Chocolate Cheesecake
Description
This cheesecake starts with a crust made from finely crushed Oreo cookies mixed with melted butter, pressed firmly into a springform pan and partially baked to set the base. The filling combines multiple packages of room-temperature cream cheese with sugar, eggs, vanilla extract, and flour for structure. The addition of heated heavy cream smoothly melts semisweet chocolate chips, which are then folded into the batter creating a deeply chocolate-flavored filling.
Baking the cheesecake in a water bath wrapped tightly in foil helps prevent cracking and maintains moisture, producing a dense, velvety texture typical of classic cheesecakes. After baking and cooling, it is garnished with whipped cream and chocolate shavings that add lightness and a decorative finish.
This dessert is rich yet balanced by the crisp chocolate crust and creamy topping. Properly softened cream cheese and careful mixing ensure it’s free of lumps, resulting in a smooth final product suitable for special occasions or indulgent treats.
Ingredients
For the Crust
- 20 Oreo cookies crushed in a food processor until they form fine crumbs
- 3 tablespoons butter melted, unsalted
For the Cheesecake
- 4 8- ounce cream cheese room temperature, packages quantity not specified
- ½ cup granulated sugar
- 4 large egg room temperature
- 2 teaspoons vanilla extract pure
- ½ cup heavy cream
- 2 cups semisweet chocolate chips
- 2 tablespoons all-purpose flour
For the Topping:
- Whipped Cream
- chocolate shavings
Instructions
- Preheat oven to 350°F.
- Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped springform pan inside inside a 10-inch round cake pan. If you don’t have a cake pan this size, you can place the foil wrapped springform into an oven-safe bag before putting it in the larger pan for the water bath.
- Lightly spray the inside of the pan with nonstick cooking spray.
- Mix together the Oreo cookie crumbs and butter and press them into the bottom of your pan. Bake in preheated oven for 8 minutes and place on a wire rack to cool.
- Begin to boil a pot or kettle of water for the water bath.
- In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
- Place chocolate chips in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 3-4 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Set aside to cool while you prepare the filling.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add vanilla and mix until combined.
- Add in the chocolate mixture and beat until it is fully incorporated into the cheesecake filling. Add in the flour and mix until combined. Scrape down the sides of your bowl and beat again until the mixture is completely smooth.
- Pour batter onto the prepared crust. Place prepared pan(s) into a larger pan - like a roasting pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake for 60-70 minutes. The edges will appear to be set, but the center will still have a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, top with whipped cream and chocolate shavings.
User Reviews
Overall Rating
4.7
You'll Also Love
