Chocolate Cheesecake

Amethyst · December 9, 2025, 11:51pm

Chocolate Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 14 hours 10 minutes
Yield: 12

Ingredients:

For the crust:

24 Oreo cookies, regular, not double-stuffed
2 tablespoons powdered sugar (18g)
4 tablespoons unsalted butter, melted

For the filling:

8 ounces good-quality semisweet baking chocolate, chopped
½ cup whole milk (4oz)
2 tablespoons Dutch-process cocoa powder
⅛ teaspoon espresso powder, optional
1 ⅓ cups granulated sugar (283g)
24 ounces of block cream cheese, room temperature
¼ teaspoon salt
4 large egg,s room temperature
2 teaspoons vanilla extract
½ cup sour cream (4oz or 114g)

For the whipped ganache (optional):

⅓ cup cold heavy whipping cream
4 ounces bittersweet or semisweet chocolate, chopped

Directions:

Preheat the oven to 375°F. Invert the bottom of a 9-inch springform pan so the cheesecake can slide off onto a serving platter easily. Lock the sides firmly in place. Lightly grease the bottom and sides of the pan. Set aside.

To prepare the Oreo crust:

Pour the cookies and powdered sugar into the bowl of a food processor. Process the cookies to fine even crumbs. Add the melted butter and process until the mixture is evenly moistened and resembles wet sand.

Transfer the mixture to the prepared pan. Using the bottom of a dry measuring cup, press the crumbs into the bottom and slightly up the sides of the pan. Don’t press too hard. Slightly firm is good. Bake until set and fragrant, about 10 minutes. Remove to a wire rack to cool before filling.

Once cooled, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty aluminum foil. Set the springform pan in a large roasting pan and set aside.

To prepare the filling:

Reduce the oven temperature to 325°F.

Combine the semisweet chocolate and milk in a small saucepan or microwave-safe bowl or cup. Heat, stirring frequently until the chocolate is melted and the mixture is smooth. Stir in the cocoa powder and espresso powder, if using; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-low speed until smooth and creamy. Scape down the sides and bottom of the bowl and blend again on low for about 30 seconds.

With the mixer set on medium speed, add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the bowl and blend again. Be careful not to overmix.

Stir in the salt, vanilla, sour cream, and the chocolate mixture. Blend on low until thoroughly combined. Scrape down the bowl again, and fold together using a rubber spatula.

Pour the filling over the cooled crust in the foil-wrapped springform pan. Place the roasting pan and cheesecake in the oven. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.

Carefully slide the roasting pan into the oven. Bake at 325°F until the center jiggles slightly, the sides start to puff, and the surface appears dry, about 90 to 100 minutes.

Turn off the oven and prop the oven door open slightly using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small, thin knife around the top inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the pan and cool to room temperature, about 2 hours.

Once cool, cover the pan tightly with plastic wrap and refrigerate overnight or up to 24 hours.

To prepare the whipped ganache (optional):

In a small saucepan, bring the heavy cream to a simmer over medium heat. Remove from the heat and add the chopped bittersweet chocolate. Allow the mixture to set for 2-3 minutes, then lightly whisk until the chocolate is completely melted. Set aside until cool but firm and still soft.

Using an electric mixer, whip the ganache on high speed until fluffy, about 4 to 5 minutes. Pipe in swirls or decorate as desired.

Notes:

Instead of whipping the ganache, you can pour the slightly cooled mixture over the top of the cheesecake, allowing small drips to fall down the sides.

PRO Tips for success:

Don’t skip the hot water bath. This simple cooking method consistency produces excellent results. It’s not hard to do and only takes a few extra minutes to prepare.

Use heavy-duty aluminum foil that comes in a wider width than regular foil. If you try to piece together enough regular foil to cover the bottom of the pan, the water will find a way to get inside. The pan must be sealed to prevent leakage.

Once the cheesecake is removed from the oven, run a thin, small knife around the top edge to ensure it releases from the sides as it cools. If the cheesecake is stuck to the sides, it will pull the center apart as it cools and shrinks, and create a crack. While this won’t affect the flavor, it does affect the presentation.

Cool completely before wrapping in plastic wrap and refrigerating. If the cake is covered and then chilled while still slightly warm, condensation will form on the inside of the plastic wrap and cause puddles on the top of the cake. Again, this does not affect the flavor, only the visual appeal.

For clean slices heat a large thin knife under hot running water, then dry carefully. Slice the cheesecake, wipe the knife clean with paper towels, and repeat.

Freezing cheesecake:

Cheesecake freezes remarkably well and keeps for up to 3 months.

Cut into individual slices, separate, and place on a parchment paper-lined baking sheet. Pop in the freezer until set, about 2 hours.

Once frozen, wrap each slice in plastic wrap and store in an airtight container.

To thaw, unwrap the individual slices and place them in a sealed container in the refrigerator overnight. Bring to room temperature for 30 minutes before serving.

Nutrtional Facts:

Recipe courtesy of Saving Room for Dessert.com