If you’re a chocolate lover, this Chocolate Cheesecake is about to become your new favorite dessert. Rich, creamy, and incredibly indulgent, this cheesecake is perfect for any special occasion or just because you deserve a treat. With a chocolate cookie crust, a luscious chocolate filling, and a smooth ganache topping, every bite is pure bliss.
Chocolate Cheesecake
Why You’ll Love This Chocolate Cheesecake
Ultra Creamy Texture: The combination of cream cheese, sour cream, and melted chocolate creates an unbelievably creamy and smooth filling.
Deep Chocolate Flavor: Using both cocoa powder and melted chocolate ensures a rich and intense chocolate flavor.
Perfectly Balanced: The slight tang from the cream cheese balances the sweetness, making each bite perfectly satisfying.
Show-Stopping Dessert: This cheesecake is not only delicious but also visually stunning, making it a great centerpiece for any dessert table.
The Perfect Chocolate Cheesecake for Any Occasion
Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet, this Chocolate Cheesecake is the perfect choice. The rich chocolate flavor and creamy texture make it a crowd-pleaser that everyone will love. Plus, it’s surprisingly easy to make, so you can impress your guests without spending hours in the kitchen.
Ingredient Notes
- Oreo Cookies: Form the rich, chocolatey crust, providing a crisp base with a slightly sweet flavor.
- Unsalted butter: Binds the crushed Oreos together to create a firm, buttery crust.
- Semisweet chocolate chips: Melted into the cheesecake batter, they add a deep, chocolatey richness.
- Cream cheese: The main component of the cheesecake, giving it its smooth, creamy texture.
- Sugar: Sweetens the cheesecake and balances the tanginess of the cream cheese.
- Flour: Helps to stabilize the cheesecake, preventing it from cracking while baking.
- Eggs: Provide structure and help create a velvety, smooth texture.
- Sour cream: Adds tang and creaminess, giving the cheesecake a balanced flavor.
- Vanilla extract: Enhances the overall flavor, adding warmth and sweetness.
Tips for Making the Best Chocolate Cheesecake
Use Room Temperature Ingredients: For a smooth and creamy filling, make sure all your ingredients are at room temperature before you start mixing.
Don’t Overmix: Overmixing can incorporate too much air into the batter, which can cause cracks. Mix just until the ingredients are combined.
Bake in a Water Bath: A water bath helps to bake the cheesecake evenly and prevents cracks. Simply place your springform pan in a larger pan and fill it with hot water.
Let It Cool Gradually: After baking, let the cheesecake cool in the oven with the door slightly open. This gradual cooling process helps prevent cracks.
Chill Overnight: For the best texture and flavor, chill the cheesecake in the refrigerator overnight before serving.
Serving Suggestions
With Fresh Berries: Top your cheesecake with fresh raspberries, strawberries, or blueberries for a burst of freshness.
With Whipped Cream: A dollop of whipped cream adds a light and airy contrast to the rich cheesecake.
With Chocolate Shavings: Garnish with chocolate shavings or curls for an extra touch of elegance.
With Coffee: Serve a slice of cheesecake with a hot cup of coffee for a delightful pairing.
A Must-Try Recipe
There’s nothing quite like the satisfaction of making a homemade cheesecake, especially one as decadent as this Chocolate Cheesecake. The rich chocolate flavor, creamy texture, and beautiful presentation make it a dessert worth savoring. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress.
FAQs
The main reason cheesecake cracks is often because it wasn’t baked in a water bath. However, there are a couple of other factors to consider:
Too Dry: Cheesecake can dry out due to factors like the humidity in your location and the temperature of your oven.
Bubbles: Overmixing the cheesecake can introduce air, causing it to rise and then collapse when the bubbles burst.
How to Check if Chocolate Cheesecake is Done:
Use a probe thermometer to check if the internal temperature is 150 degrees F (66 degrees C). Some singeing on the sides is okay, but if it’s dry and tough, it’s not good.
When Chocolate Cheesecake is Good to Go:
Serve: Cheesecake is fine at room temperature for up to 3 hours, but after that, it’s best not to risk it.
Store: Wrap your cheesecake in plastic wrap and keep it in the fridge for up to 5 days.
Freeze: If stored in an airtight container, cheesecake can last about 2 months in the freezer.
Give this Chocolate Cheesecake a try and experience the perfect blend of creamy and chocolatey goodness. It’s a dessert that’s sure to become a favorite in your household. Don’t forget to share your creations and let us know how it turned out! Your feedback and photos are always welcome. Happy baking!
Chocolate Cheesecake
Ingredients
- 24 Oreo Cookies crushed to fine crumbs
- 6 tbsp unsalted butter melted
- 1 cup semisweet chocolate chips
- 24 ounces cream cheese softened (very important)
- 1 cup sugar
- 3 tbsp flour
- 3 large eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
Instructions
- In a medium bowl, combine crushed Oreo cookies with melted butter. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan to create the crust. Refrigerate for 20 minutes to firm up.
- In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring after each, until fully smooth. This should take about 90 seconds total.
- In a stand mixer, beat softened cream cheese, sugar, and flour together until smooth and creamy. It's important to use softened cream cheese to ensure a lump-free texture.
- Add the eggs one at a time, mixing thoroughly after each addition. With the mixer on low speed, slowly pour in the melted chocolate, then add the sour cream and vanilla extract. Mix until smooth and fully combined.
- Pour the cheesecake filling into the chilled crust. Wrap the bottom of the springform pan with foil to prevent water from leaking in.
- Prepare a water bath by placing the springform pan into a larger baking dish. Fill the outer dish with hot water, about halfway up the sides of the springform pan.
- Bake in a preheated oven at 350°F (175°C) for 60 minutes. The cheesecake should be slightly jiggly in the center when done.
- Once the baking time is up, crack the oven door about 4-5 inches and let the cheesecake cool for 2 hours inside the partially opened oven. This helps prevent cracks.
- After cooling, transfer the cheesecake to the refrigerator and chill for 4-6 hours before slicing and serving.
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Chocolate Cheesecake