Ultimate Chocolate Cheesecake

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.

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

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