Ultimate Chocolate Cheesecake

Welcome to my blog! Today, I’m excited to share with you the Ultimate Chocolate Cheesecake recipe. This decadent dessert is perfect for special occasions or whenever you need a rich, chocolatey treat. With a creamy filling, a crunchy Oreo crust, and a luscious chocolate ganache topping, this cheesecake is sure to impress. Let’s get started!

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

Preparing the Crust:

1. Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
2. In a bowl, combine the Oreo crumbs and melted butter until well mixed.
3. Press the mixture into the bottom of the prepared pan to form an even crust.
4. Bake the crust for 8-10 minutes, then set it aside to cool.

Making the Cheesecake Filling:

1. Reduce the oven temperature to 300°F (148°C).
2. In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder until smooth and well combined.
3. Add the sour cream, vanilla extract, and espresso powder (if using) to the cream cheese mixture and blend until smooth.
4. Gradually blend in the melted and slightly cooled chocolate until fully incorporated.
5. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
6. Pour the cheesecake filling into the cooled crust.
7. Prepare a water bath by placing the springform pan into a larger baking pan and filling the larger pan with hot water until it reaches halfway up the sides of the springform pan.
8. Bake the cheesecake for 1 hour 20-25 minutes. The center should be set but still slightly jiggly.
9. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
10. After 30 minutes, crack the oven door and allow the cheesecake to cool for an additional 30 minutes.
11. Remove the cheesecake from the oven and water bath, then refrigerate for 5-6 hours or overnight.

Adding the Ganache Topping:

1. To make the ganache, heat the heavy whipping cream until it just begins to boil.
2. Pour the hot cream over the semi-sweet chocolate and let it sit for 2-3 minutes.
3. Whisk the mixture until smooth and glossy.
4. Spread the ganache evenly over the top of the chilled cheesecake.

Preparing the Chocolate Whipped Cream:

1. In a mixing bowl, combine the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract.
2. Whip the mixture on high speed until stiff peaks form.
3. Pipe the chocolate whipped cream onto the top of the cheesecake in your desired pattern.
4. Garnish with chocolate shavings from a baking bar, if desired.

Final Touches:

• Allow the cheesecake to chill in the refrigerator for at least 1 hour before serving to let the ganache and whipped cream set.

Serving Information:

• Prep Time: 30 minutes
• Cooking Time: 1 hour 55 minutes
• Total Time: 2 hours 25 minutes plus chilling
• Calories: 980 kcal per slice
• Servings: 12

Enjoy your Ultimate Chocolate Cheesecake, and don’t forget to share your experience and photos in the comments below! Happy baking!