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Chocolate Cheesecake Recipe (with Video)

Dairy, Soy-free, Dessert
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By
bakewithzoha

Discover our Chocolate Cheesecake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 1h | Cook 1h

Ingredients

Crust
- 235 g Oreo cookies
- 70 g Unsalted butter, melted
Chocolate Cheesecake
- 340 g semi-sweet chocolate
- 120 ml Heavy cream
- 1 tsp instant coffee / espresso powder
- 24 oz Cream cheese, room temperature
- 0.5 tsp Salt
- 220 g Granulated sugar
- 15 g Cocoa powder
- 1 tsp vanilla
- 4 Large eggs, room temperature
- 60 g Sour cream, room temperature
Chocolate Ganache
- 100 g semi-sweet chocolate
- 0.5 c Heavy cream
Chocolate Whipped Cream Frosting
- 240 ml Heavy cream, chilled
- 55 g Granulated sugar
- 25 g Cocoa powder
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Directions

Oreo crust Instructions
1. Pre-heat the oven to 350F (conventional), and prepare a 9" springform pan by brushing a light coating of butter on the bottom and side.
2. Cover the bottom and edges of the pan on the outside with 2-3 sheets of aluminum foil tightly.
3. For the crust, grind the Oreo cookies in a food processor until they make a fine crumb.
4. Add the melted butter and grind again.
5. Transfer to the pan and press down firmly to have a tight crust.
6. Bake the crust for 8-10 minutes.
7. Remove from the oven, and turn down the temperature to 325F.
Chocolate cheesecake Instructions
1. Mix the semi sweet chocolate, heavy cream and coffee in a large heat-proof bowl.
2. Heat and stir over a double boiler for a few minutes until everything is melted and you have a silky ganache.
3. Set it aside to cool down.
4. Add the cream cheese to the bowl of a stand mixer fit with a paddle attachment.
5. Mix it for 3-4 minutes until the cream cheese is very creamy and fluffy.
6. Add sugar, cocoa powder, salt and vanilla to the mixer, and mix again for 3-5 minutes until everything is well combined.
7. Break the eggs in a separate bowl and lightly whisk to break the yolks.
8. Add to the batter and mix for just a few seconds until the eggs are combined into the batter.
9. Add the cooled down ganache and sour cream, and whip until just combined.
10. Transfer the batter to the pan with the crust.
11. Tap the pan several times on your counter to get rid of any air bubbles.
12. Boil some water and place it in a larger pan in the oven.
13. Place the cheesecake pan inside this pan so it has a 1-2" water bath around it.
14. Close the oven door.
15. Bake for 60-70 minutes.
16. Remove from the oven and let cool at room temperature for 2-3 hours.
17. After that, transfer to the fridge to cool completely overnight (at least 8 hours).
Chocolate ganache Instructions
1. The next day, prepare chocolate ganache for the top of the cheesecake by bringing the cream to a boil and pouring over the chocolate.
2. Rest for 5 minutes, then mix until you have a silky ganache.
Chocolate whipped cream Instructions
1. Prepare the chocolate whipped cream by adding all the ingredients into a bowl and whisking with an electric beater (or stand mixer with balloon whisk attachment) until the cream reaches stiff peaks.
2. Avoid overmixing as it will cause the cream to split.
3. Transfer the cream to a piping bag fit with a star tip of choice.
Decoration / Assembly Instructions
1. Gently remove the cheesecake from the pan and transfer to a serving stand.
2. Pour over the ganache once it has slightly thickened.
3. Spread carefully and make a swirl using an offset spatula.
4. Pipe rosettes around the edge with the chocolate whipped cream.
5. Serve and enjoy.

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