Introduction
Indulge in the delightful world of desserts with this rich and creamy Baked Chocolate Cheesecake. With a delectable Oreo cookie crust and a luscious chocolate ganache topping, this cheesecake is a showstopper that is sure to impress your guests and tantalize your taste buds. Perfect for celebrations or simply satisfying a sweet craving, this recipe will guide you step-by-step through creating a chocolate masterpiece.
Detailed Ingredients with Measures
Oreo Cookie Crust:
– 24 Oreo cookies wafers and filling
– 4 tbsp unsalted butter, melted
Chocolate Cheesecake Filling:
– 10 oz 70% dark chocolate
– 24 oz full-fat cream cheese, brick style
– 1 cup granulated sugar
– 1 tbsp cocoa powder
– 1 cup sour cream
– 4 large eggs
– Boiling water for the water bath
Chocolate Ganache:
– 5 oz dark chocolate
– 1/2 cup heavy cream
– 2 tsp corn syrup or golden syrup
Optional: Raspberries and chocolate shavings for decoration
Prep Time
Approximately 30 minutes
Cook Time
55-70 minutes
Total Time
At least 7 hours (including chilling time)
Yield
One 9-inch cheesecake, serves 10-12 people
Enjoy your chocolate cheesecake! This decadent treat is perfect for special occasions or whenever you’re craving something rich and chocolatey!
Detailed Directions and Instructions
1. Prepare the Pan:
Preheat the oven to 325F (163C).
Wrap the outside of a 9-inch springform pan in aluminum foil 3-4 times to prevent water from seeping in.
2. Make the Oreo Crust:
In a food processor, pulse the Oreo cookies into fine crumbs. Mix them with melted butter.
Press the mixture into the bottom of the springform pan, creating a slight lip around the edge.
Bake for 10 minutes, then remove from the oven while keeping the pan wrapped in foil.
3. Prepare the Cheesecake Filling:
Chop the dark chocolate and melt it in the microwave at medium power for 45 seconds at a time, stirring until smooth. Alternatively, melt chocolate using a double boiler.
In a large bowl, beat the cream cheese until smooth. Gradually mix in the sugar, then add the melted chocolate and cocoa powder.
Mix in the sour cream.
In a separate bowl, whisk the eggs together, then beat them into the cheesecake batter on low speed. Don’t overmix.
4. Bake the Cheesecake:
Place the wrapped springform pan in a large roasting pan. Pour the cheesecake batter on top of the crust.
Add boiling water to the roasting pan so that it sits about 1/2 to 1 inch deep.
Bake for 55-70 minutes until the top is set but still slightly wobbly in the center.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Then cool it at room temperature before refrigerating for at least 6 hours or overnight.
5. Make the Chocolate Ganache:
Chop the dark chocolate and place it in a heatproof bowl.
Heat the heavy cream until almost boiling, then pour it over the chocolate. Let it sit for 2-5 minutes before whisking until smooth. Stir in the corn syrup.
6. Assemble and Serve:
Remove the cheesecake from the fridge. Carefully trace around the edge with a knife, then unclamp the springform pan.
Pour the chocolate ganache over the cheesecake, allowing it to drip down the sides. Optionally, decorate with raspberries and chocolate shavings.
Chill for another 30 minutes for the ganache to set.
Slice with a sharp knife and enjoy!
Notes
General Notes:
This cheesecake can be made a day in advance, allowing the flavors to meld beautifully in the refrigerator overnight.
Ensure that the cream cheese is at room temperature to achieve a smooth filling.
Decoration Notes:
For added flavor and presentation, consider pairing the cheesecake with fresh raspberries and chocolate shavings.
You may also drizzle extra ganache on individual slices when serving for a more indulgent experience.
Storage Notes:
Store leftovers in an airtight container in the refrigerator for up to 5 days, though it is best enjoyed fresh.
