Chocolate Cheesecake (No Water Bath!!)
User Reviews
5
Chocolate Cheesecake (No Water Bath!!)
Description
Chocolate Cheesecake (No Water Bath!!) builds on a base made from crushed Oreo cookies combined with melted butter, pressed into a 9-inch springform pan and baked slightly to set. The filling combines softened full-fat cream cheese with granulated sugar, sour cream, and vanilla extract for smoothness and tang. Dark chocolate, melted gently, is folded into the mix, and eggs beaten lightly keep the batter rich yet tender after baking at a moderate temperature. The recipe carefully avoids the water bath commonly used in cheesecakes, instead relying on ingredient temperature and gentle baking to prevent cracking.
The result is a dense yet creamy cheesecake with a balanced bittersweet chocolate flavor and a crumbly Oreo crust. The slight firmness of the filling contrasts the crunchy crust for a pleasing texture. Cooling and chilling are essential to allow the cheesecake to set properly before slicing.
This cheesecake is best served cold as a dessert or special treat. It does well with minimal adornment thanks to its rich chocolate profile, though a dollop of whipped cream or fresh berries could complement it. The recipe notes emphasize using baking bars of chocolate for ideal flavor and texture, along with the importance of soft, full-fat cream cheese for proper consistency.
Properly stored, the cheesecake can be kept refrigerated for up to one week or frozen for longer periods. This flexibility makes it convenient for making ahead for gatherings or celebrations. The absence of a water bath simplifies preparation and reduces mess, while still delivering a classic chocolate cheesecake experience.
Ingredients
Oreo Crust
- 4 Tablespoons butter melted (salted or unsalted will work, I just use whichever I happen to have on hand).
- 25 Oreo cookies
Chocolate Cheesecake
- 10 oz dark chocolate
- 32 oz cream cheese softened to room temperature
- 1 ⅓ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ⅔ cup sour cream room temperature preferred
- 4 large egg room temperature, lightly beaten
Instructions
Oreo Crust
- Preheat oven to 325F (160C) and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks, as springform pans are notorious for leaking).
- Prepare Oreo crust by placing cookies in the basin of a food processor and pulsing until pulverized to fine crumbs. Combine cookie crumbs and melted butter and stir until crumbs are moistened. Pour into springform pan and press evenly over the bottom and partially up the sides of the pan.
Cheesecake
- Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted. Set aside to cool.
- In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar until smooth, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
- Add sour cream and vanilla extract and stir on low-speed until combined.
- Check the temperature of your chocolate. It should not feel hot to the touch and should not be so cool that it has re-solidified. If it's near room temperature, turn your mixer to low-speed and drizzle chocolate into the batter until well-combined.
- Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or your cheesecake may crack. Scrape the sides and bottom of the bowl and stir on low-speed again until ingredients are completely combined.
- Spread cheesecake batter evenly over prepared cookie crust. Wrap the bottom of the pan in foil and place on a cookie sheet (to insure against leaks, springform pans are notorious for them!) Bake on 325F (160C) for 70-75 minutes or until cheesecake springs back to the touch if lightly touched. Edges should be set but the center should still be slightly jiggly like Jello. Do not over-bake or the texture will not be creamy as it should be.
- Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before serving. I always store my cheesecake in the springform pan, I remove the edges to slice it and serve it then return the ring around the edges in the refrigerator. If desired, top with homemade whipped cream before serving!
Notes
- Use baking chocolate bars with 60-75% cacao for best flavor; semisweet chocolate works as a substitute.
- Use full-fat cream cheese sold in blocks, not spreadable or low-fat types, for proper texture.
- Soften cream cheese, sour cream, and eggs to room temperature before mixing to ensure smooth batter.
- Wrap the springform pan with foil to avoid leaks during baking.
- The cheesecake stores refrigerated for up to one week or can be frozen for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Serving | 1slice (whipped cream not included in calorie count) | |
| Calories | 686kcal | 34% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 49g | 75% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 163mg | 54% |
| Sodium | 430mg | 18% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 1311IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 121mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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