This rich and creamy chocolate cheesecake ticks all the boxes. Intensely chocolatey, with a silky smooth texture and a perfect balance of tang and sweetness, it’s a chocolate lovers dream.
For best results, always weigh ingredients where a weight is provided
Equipment
Mixing bowl and hand mixer or stand mixer.
Silicone spatula - makes scraping down the bowl so easy.
8 inch springform pan
Blender or food processor.
Instructions
FOR THE BAKED CHOCOLATE CHEESECAKE:Preheat the oven to 160C / 320F / 140C fan forced. Grease an 8 inch springform tin. Line the base with baking paper. Grease the sides and line those with baking paper too.
Blend the Oreo cookies to fine crumb (if you don’t have a blender or food processor, put the cookies 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 in the microwave. Use 30 second bursts only and stir well between each until it is JUST melted - this will prevent overheating and causing it have a more bitter flavour.
Using a stand mixer with the paddle attachment or electric beater and large mixing bowl, beat the cream cheese on medium 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 until smooth, again scrape down the sides as necessary.
Add the eggs and beat until each is well incorporated.
Add the sour cream and salt and beat well. Make sure the mixture is smooth.
Pour in the melted chocolate and beat it on low speed until fully combined.
Pour the filling over the top of the Oreo base and smooth over the top as much as possible.
Place the pan onto the middle shelf of the oven. Bake for around 50-60 minutes or until the centre is almost set. There should be a very slight wobble in the centre and about 2 inches around the outside will look set and not wobbly. The centre will firm up as it cools.
Leave the oven door ajar for 30 minutes with the cheesecake still inside, then let it cool at room temperature for another 30-45 minutes before transferring to the fridge to cool completely.
FOR THE CHOCOLATE GANACHE (once the cheesecake has cooled at least 2 hours)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 1 minute. Stir until you have a smooth glossy ganache.
Spread over the top of your cooled cheesecake.
Let the chocolate ganache set before serving.
To cut nice clean slices, use a sharp knife and wipe the blade after each cut.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
COOKIES: If you don’t like Oreos, you can use plain chocolate cookies / biscuits, digestive biscuits or graham crackers. If using a cookie without cream, I find you need roughly another 2 tablespoons (28g) of butter.
MAKING AHEAD: This cheesecake can be made and frozen up to 2 months in advance. See more storage information here.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.