For those who live by the motto “chocolate is life,” here’s a culinary creation that will resonate with your soul. Imagine a dessert that combines the richness of chocolate, the creaminess of cheesecake, and a touch of espresso to elevate the flavors. Our Ultimate Chocolate Cheesecake recipe does just that. It’s a multi-layered delight, from a crunchy Oreo crust to a silky chocolate ganache topping, every bite is a journey through decadence. Whether you’re celebrating a special occasion or simply indulging in a chocolate fantasy, this cheesecake promises to be the showstopper on your dining table.
Ingredients to Gather
For the Crust:
- 3 cups (403g) Oreo crumbs (about 35 Oreos)
- 4 tbsp (56g) butter, melted
For the Filling:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 4 tbsp (29g) natural unsweetened cocoa powder
- 3/4 cup (173g) sour cream, room temperature
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional)
- 12 oz (339g) semi-sweet chocolate, melted and slightly cooled
- 4 large eggs, room temperature
For the Chocolate Ganache Topping:
- 4 oz (113g) semi-sweet chocolate
- 6 tbsp heavy whipping cream
For the Chocolate Whipped Cream:
- 1 cup (240ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1 tsp vanilla extract
Optional Garnish:
- Chocolate baking bar for shavings
Directions to Sweet Success
Crafting the Crust:
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan with parchment paper and grease the sides for easy removal.
- Combine the Oreo crumbs and melted butter until well mixed. Press this mixture into the bottom of the pan and bake for 8-10 minutes. Allow to cool while you prepare the filling.
The Cheesecake Filling:
- Lower the oven temperature to 300°F (148°C).
- In a large bowl, blend cream cheese, sugar, and cocoa powder until smooth. Incorporate sour cream, vanilla extract, and espresso powder for that extra depth of flavor.
- Gradually mix in the melted semi-sweet chocolate. Then, add eggs one at a time, ensuring each is fully incorporated.
- Pour the filling over the cooled crust, place the pan in a water bath, and bake for 1 hour 20-25 minutes. This slow bake is the secret to a silky, crack-free top.
- After baking, leave the cheesecake in the turned-off oven with the door closed for 30 minutes, then slightly ajar for another 30 minutes. This gradual cooling helps prevent cracks.
- Chill in the refrigerator for 5-6 hours, or overnight for the best results.
The Grand Finale – Toppings:
- For the ganache, heat the cream until it just begins to boil. Pour over the chocolate pieces, wait 2-3 minutes, then whisk until smooth. Spread this glossy goodness over the cooled cheesecake.
- Whip the cream, powdered sugar, cocoa, and vanilla until stiff peaks form. Pipe this chocolate whipped cream onto the cheesecake for an elegant finish.
- Garnish with chocolate shavings for that extra touch of chocolate bliss.
Nutritional Sketch
- Prep Time: 30 minutes
- Cooking Time: 1 hour 55 minutes
- Total Time: 2 hours 25 minutes plus chilling
- Servings: 12 slices
- Kcal per slice: 980 kcal
This Ultimate Chocolate Cheesecake is more than just a dessert; it’s a celebration of chocolate in all its glory. Perfect for special occasions or whenever you need a chocolate fix, this cheesecake is sure to impress. Enjoy the process of creating it and the joy of sharing it. Here’s to a dessert that makes life a little sweeter, one slice at a time.
Ultimate Chocolate Cheesecake
Ingredients:
Crust:
3 cups (403g) Oreo crumbs (about 35 Oreos)
4 tbsp (56g) butter, melted
Filling:
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
4 tbsp (29g) natural unsweetened cocoa powder
3/4 cup (173g) sour cream, room temperature
1 tsp vanilla extract
1 tsp espresso powder (optional)
12 oz (339g) semi-sweet chocolate, melted and slightly cooled
4 large eggs, room temperature
Chocolate Ganache Topping:
4 oz (113g) semi-sweet chocolate
6 tbsp heavy whipping cream
Chocolate Whipped Cream:
1 cup (240ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
3 tbsp (21g) natural unsweetened cocoa powder
1 tsp vanilla extract
Chocolate baking bar (optional for garnish)
Directions:
CRUST: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. Combine Oreo crumbs and butter, press into the pan. Bake for 8-10 minutes, then cool.
CHEESECAKE: Reduce oven to 300°F (148°C). Mix cream cheese, sugar, and cocoa until smooth. Add sour cream, vanilla, and espresso powder. Gradually blend in melted chocolate. Add eggs one at a time. Pour into crust, place in water bath, and bake for 1 hour 20-25 minutes. Turn off oven, leave door closed for 30 minutes, then ajar for 30 minutes. Cool in fridge 5-6 hours.
TOPPING: For ganache, heat cream to a boil, pour over chocolate, whisk after 2-3 minutes until smooth. Spread over cheesecake. Whip cream, sugar, cocoa, and vanilla until stiff peaks form. Pipe onto cheesecake, add chocolate shavings for garnish.
Prep Time: 30 minutes | Cooking Time: 1 hour 55 minutes | Total Time: 2 hours 25 minutes plus chilling | Kcal: 980 kcal per slice | Servings: 12