Chocolate Cheesecake
User Reviews
5
Chocolate Cheesecake
Description
The Chocolate Cheesecake begins with a crust of finely crushed whole Oreo cookies combined with melted unsalted butter, pressed into a springform pan and baked briefly. The filling is a blend of cream cheese, powdered sugar, eggs, and melted milk chocolate, mixed until smooth. The cheesecake is baked in a water bath within a roasting pan to prevent cracking and promote even baking. It requires about one hour to one hour and ten minutes until the top looks dry and a toothpick inserted comes out with a few moist crumbs.
After baking, a chocolate ganache made from heavy cream and a mixture of milk and semi-sweet baking chocolates is prepared and poured over the cheesecake, adding a glossy, rich layer. An optional milk chocolate garnish can be used for decoration. The result is a creamy, dense cheesecake with distinct chocolate layers and a crunchy Oreo crust.
This cheesecake can be served chilled and is suitable for special occasions or dessert after meals. Its flavors combine chocolate and cream cheese with the added texture of the Oreo crumb crust.
It can be made ahead and kept refrigerated for 2-3 days. Leftovers should be stored airtight for up to 5 days. For longer storage, flash freezing and then wrapping tightly allows freezing for 1-2 months, with thawing recommended in the refrigerator overnight before serving.
Ingredients
Oreo Crust
- 24 Oreo cookie finely crushed (use the whole cookie with the filling
- ¼ cup unsalted butter melted
Milk Chocolate Cheesecake Filling
- 32 ounces cream cheese room temperature
- 1⅓ cups powdered sugar
- 4 egg room temperature
- 10 ounces milk chocolate chopped
Chocolate Ganache
- ¾ cup heavy whipping cream
- 3 ounces milk chocolate finely chopped
- 4 ounces semi-sweet baking chocolate finely chopped
Garnish
- 3 ounces milk chocolate optional
Instructions
Oreo Crust
- Preheat oven to 350°F. Grease 9-inch springform pan, line the bottom with parchment, and wrap the pan with two layers of aluminum foil.
- Bring the foil up the sides of the pan to prevent water from seeping in during the baking process in the water bath. Set aside.
- Combine 24 finely crushed cookies with ¼ cup melted butter and stir. Press crumb mixture onto the bottom of the prepared pan and bake for 5 minutes.
- Remove and cool on a wire rack while making the filling.
Milk Chocolate Cheesecake Filling
- Melt 10 ounces milk chocolate in a microwave-safe bowl and set aside to cool.
- Mix 32 ounces cream cheese and 1⅓ cups sugar until smooth. Add 4 eggs one at a time and mix on low speed.
- Add melted chocolate and mix on low speed to combine.
- Pour batter onto the crust, then place springform pan in a roasting pan. Fill a roasting pan about a quarter of the way with hot water and bake for 1 hour to 1 hour 10 minutes, until the tops look dry and toothpick inserted in the center comes out clean.
- Remove the springform pan from the water bath and cool on a rack. Remove aluminum foil and refrigerate for at least 8 hours. Run a thin knife around the edge and remove the springform pan sides.
Chocolate Ganache
- Melt 3 ounces of chopped milk chocolate and 4 ounces semi-sweet baking chocolate over double boiler until completely smooth, then stir in ¾ cup heavy cream. It should be thick and creamy.
- Pour onto cheesecake and smooth the top. Let the ganache set before garnish.
- With a potato peeler shave 3 ounces milk chocolate bar along the length of the bar and sprinkle over the cake.
Notes
- This cheesecake can be prepared up to 2-3 days in advance and should be stored covered in the refrigerator.
- Leftover cheesecake keeps well in an airtight container in the refrigerator for up to 5 days.
- To freeze, flash freeze uncovered on a baking sheet for 2-3 hours, then wrap tightly with plastic wrap and aluminum foil; freeze up to 1-2 months.
- Thaw frozen cheesecake in the refrigerator before serving, removing all wrapping to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 58g | 89% |
| Saturated Fat | 32g | 160% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 387mg | 16% |
| Potassium | 352mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 1437IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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