Imagine a delicious Chocolate Cheesecake made in a creamy New York style. It has a tasty Oreo Crust and includes instructions for using a water bath to prevent any cracking
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Why You’ll Love This Recipe:
- Chocoholic’s Dream: The chocolate infusion in this cheesecake takes the classic dessert to a whole new level, making it an absolute delight for chocolate enthusiasts.
- Creamy and Rich Texture: The marriage of smooth cream cheese and decadent chocolate creates a velvety, indulgent texture that melts in your mouth with every bite.
- Versatile Indulgence: Whether you’re celebrating a special occasion, treating yourself, or impressing guests, this Chocolate Cheesecake is a versatile dessert that suits any setting.
Tips:
- Make sure your cream cheese is soft before you start. It’s crucial for a smooth cheesecake.
- If it’s too cold, you might get lumps in your batter, and your cheesecake won’t be creamy.
- Let the cream cheese soften at room temperature, or if you’re in a hurry, you can use the microwave. Just put the unwrapped cream cheese in a glass bowl, cover it with a wet paper towel, and heat in 30-second intervals until it’s at room temperature.
VARIATIONS
- If you love chocolate, you can use chocolate ganache instead of melting chocolate chips for your cheesecake. You can also try it with chocolate mousse or even peanut butter.
- If you’re not a fan of a chocolatey Oreo crust, you can use the same method to make a graham cracker version.
- If you enjoyed this recipe, you might also like Chocolate Hazelnut Cheesecake, Oreo Cheesecake, and Cinnamon Sopapilla Cheesecake. Give them a try next time!
Why Cheesecake Cracks:
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.
Love cheesecakes? Be sure to check out these other great cheesecake recipes!
Strawberry Cheesecake
Pistachio Cheesecake
Blueberry Cheesecake
Gingerbread Cheesecake
Biscoff Cheesecake
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