In the past I’ve found Chocolate Cheesecake to be more chocolate than cheesecake, if ya know what I mean. Now that’s not totally a complaint because I love chocolate as much as the next person but when the word cheesecake is sitting pretty in the title, I want it to taste of cheesecake. Well, I finally nailed it. This Baked Chocolate Cheesecake has the best of both worlds – chocolatey and cheesecakey.
Now I could have stopped there at the glorious easy baked cheesecake but I decided to dial things up a notch by adding a simple, made-from-scratch blackberry compote. This one used frozen berries so you can make this whenever you feel the urge and no need to wait until blackberries are in season.
An easy baked cheesecake recipe
Don’t let the ‘baked’ part scare you – it’s totally simple. I’ve made both baked cheesecakes like this Easy Baked Cherry Cheesecake and no-bake cheesecakes like my Dulce De Leche White Chocolate Cheesecake. To me, a baked cheesecake takes no more effort to make than a no-bake cheesecake. It also doesn’t take any longer. A no-bake cheesecake has making and setting time, while a baked cheesecake has a similar make, bake and cool time.
This chocolate cheesecake bakes in the oven for around 45-50 minutes, then you just need to wait for it to cool before serving.
The Baked Chocolate Cheesecake base
The base is an incredibly easy mix of oreo cookies and butter. You could use any chocolate cream biscuit you like though – for my Aussie peeps, Arnotts Delta Creams also work wonders here. All you need to do is blitz them in a food processor oooorrrr if you’re looking to vent some frustration, place them in a plastic bag and bash away (gently) with a rolling pin, then you just add melted butter. Press it into a fluted tart tin and the base is ready.
I use an 8 inch fluted tart tin – to make this cheesecake tart size. I often find a whole slice of cheesecake too sickly and overwhelming – even though they look sensational, my belly does not thank me by the last spoonful. This gorgeous, silky smooth Baked Chocolate Cheesecake will not have you comatose on the couch once you’ve finished a slice. The whole thing ends up only about 1 inch thick. Perfect
Now for the Chocolate Cheesecake layer
This is magical stuff, filled with both an intense chocolate flavour and a cheesecake flavour. It’s soft, creamy and totally melt in the mouth stuff and I urge you to serve this up to friends and just try not to look all pleased with yourself.
All the usual suspects here – cream cheese, dark chocolate, sugar and eggs but what gives this chocolate cheesecake a real edge is the addition of a little tangy sour cream. This not only give this cheesecake a little sumthin, sumthin that you can’t quite put your finger on but totally want to experience again, but it also blends beautifully with the tangy blackberry compote.
The cheesecake layer is topped with a chocolate ganache, just in case you needed more indulgence … and I did 🙂
That Blackberry Compote
This is as easy as throwing all your ingredients into a saucepan and letting it bubble away for a good long while before adding some corn flour / corn starch to thicken it. Then you decadently pour it all over the top of your cooled Baked Chocolate Cheesecake and tadaa! You have a gorgeous, indulgent dessert that will leave you crying out for more.
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More cheesecake recipes you’ll love
- No Bake Oreo Cheesecake
- Baked Salted Caramel Cheesecake
- Black Forest Cheesecake
- No Bake Strawberry Cheesecake
- No Bake Lemon Meringue Cheesecake
- Mango Coconut Cheesecake
Baked Chocolate Cheesecake with Blackberry Compote
Ingredients
FOR THE BAKED CHOCOLATE CHEESECAKE
- 200 g oreo cookies
- 57 g / 1/4 cup / 1/2 stick unsalted butter, melted
- 150 g dark 70% chocolate
- 500 g cream cheese, softened
- 3/4 cup caster (superfine) sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 100 ml light sour cream
- Pinch of salt
FOR THE CHOCOALTE GANACHE
- 300 g dark 70% Chocolate
- 250 ml thickened / heavy cream
FOR THE BLACKBERRY COMPOTE
- 3 cups frozen blackberries
- 1/4 cup sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
Instructions
FOR THE BAKED CHOCOLATE CHEESECAKE
- Preheat the oven to 160C / 320F / 140C fan forced. Grease an 8 inch fluted tart tin (about 1 inch deep) and with removeable base. Line the base with baking paper and flour the sides.
- Blend the biscuits to crumbs (if you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin). Add the melted butter and mix well.
- Press firmly into the bottom of the prepared tin. Place in the fridge while you make the filling
- Melt the chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set aside.
- Using a stand mixer with the beater attachment or handheld beater, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
- Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
- Add the eggs, one at a time beating until each is well incorporated. Add the sour cream and salt and beat well then fold through the melted chocolate.
- Pour the filling over the top of the biscuit base and smooth over the top as much as possible.
- Place the tart tin onto a baking tray to make it easier to move around, then in the middle of the oven. Bake for around 45-50 minutes or until the centre is almost set. There should be a very slight wobble in the centre.
- Allow to cool at room temperature for at least 45 minutes, before transferring to the fridge to cool completely.
FOR THE CHOCOLATE GANACHE
- Finely chop the chocolate, place it in a bowl and set aside.
- Heat the cream in a small saucepan, swirling the pan every so often until it starts to bubble. Pour the cream over the chocolate, making sure to completely cover it and then don’t touch it for 5 minutes. Stir until you have a smooth glossy ganache. Spread over the top of your cooled cheesecake.
FOR THE BLACKBERRY COMPOTE
- In a medium saucepan, combine the blackberries, sugar, lemon juice and zest and bring to a simmer over low-medium heat.
- Simmer stirring every so often for about 10 minutes until the berries have softened and the liquid thickened.
- Let the compote cool to room temperature and pour over the top of the cheesecake right before serving.
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use an 8 inch fluted tart tin.
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