Introduction

This chocolate cheesecake is rich, creamy, and packed with intense chocolate flavor. With a crunchy Oreo crust and silky ganache topping, it’s the perfect dessert to impress family and friends. Let’s dive into making this decadent treat step by step.

The image shows a rich chocolate cake with two thick layers of moist dark brown chocolate sponge. Between the layers and on top is smooth, creamy chocolate frosting, dark and glossy, with swirls of whipped chocolate cream piped on the top edge in small round dollops. Some chocolate drizzle runs gently down the sides, adding a shiny texture. The cake sits on a white marble cake stand with a wooden base, and the background features a soft, warm beige tone. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

285g Oreo or Chocolate Creme cookies (about 25 cookies)
5 tbsp unsalted butter, melted (70g)

340g semi-sweet chocolate (a mix of dark and milk or semi-sweet bars works well)
1 cup heavy cream (240g) + 1/2 cup heavy cream (120g) + 1 cup heavy cream, chilled (240g)

1 tsp instant coffee or espresso powder
24oz cream cheese (3 8oz packs or 680g), room temperature

200g granulated sugar (1 cup) + 1/4 cup granulated sugar (50g)
1/2 tsp salt
4 large eggs, room temperature

1 tsp vanilla extract
15g cocoa powder (about 2 tbsp) + 3 tbsp cocoa powder (about 20g)
100g semi-sweet chocolate or chocolate of choice (for ganache topping)

Instructions

Step 1: Preheat the oven to 350°F (conventional, no fan). Prepare a 9″ springform pan by brushing the bottom and sides lightly with butter and lining with parchment paper. Wrap the outside bottom and edges tightly with two large sheets of aluminum foil to prevent water leaks.
Step 2: Make the crust by grinding the Oreo cookies in a food processor until fine crumbs form. Add the melted butter and pulse again to combine. Press the mixture firmly into the bottom of the prepared pan using a measuring cup or your fingers to form a compact crust.
Step 3: Bake the crust for about 8 minutes, then remove and reduce oven temperature to 325°F.

Step 4: Prepare the chocolate ganache for the filling: place the 340g of chopped semi-sweet chocolate and instant coffee powder in a heat-proof bowl. Bring 1 cup of heavy cream to a boil and pour it over the chocolate. Cover and rest for 5 minutes, then stir until smooth. Set aside to cool.
Step 5: In a stand mixer with a paddle attachment, beat the cream cheese, 1 cup sugar, and salt on medium speed for about 3 minutes until creamy and fluffy. Scrape down the bowl edges occasionally to avoid lumps.
Step 6: Lightly whisk the eggs in a separate bowl, then add them gradually to the cream cheese mixture along with vanilla. Mix on low speed until just combined; do not overmix.

Step 7: Sift in the 15g cocoa powder and mix gently until combined, scraping the bowl again.
Step 8: Add the cooled ganache to the batter and mix until just incorporated. Scrape down the bowl again to ensure even mixing.
Step 9: Pour the cheesecake batter over the crust in the springform pan. Tap the pan gently on the counter several times to release any air bubbles.

Step 10: Place a large baking sheet on the oven rack and fill it with 1-2 inches of boiling water to create a water bath. Carefully place the springform pan into the water bath and close the oven door.
Step 11: Bake at 325°F for 60-70 minutes (about 65 minutes is ideal). The cheesecake is done when the edges are set but the center still jiggles slightly.
Step 12: Remove the cheesecake from the oven carefully and let it cool at room temperature for about 2 hours. Then refrigerate overnight (at least 12 hours) to fully set.

Step 13: For the ganache topping, bring 1/2 cup cream to a boil and pour over the 100g chopped chocolate. Let sit for 5 minutes, then stir until smooth and silky.
Step 14: To make the chocolate whipped cream, combine 1 cup chilled heavy cream, 1/4 cup sugar, and 3 tbsp cocoa powder in a bowl. Whisk using an electric mixer or stand mixer with balloon whisk until stiff peaks form. Be careful not to overmix to avoid splitting.
Step 15: Remove the cheesecake from the pan and place on a serving dish. Pour the ganache over the top while still slightly runny and spread gently, allowing some to drip down the edges.

Step 16: Pipe the chocolate whipped cream in rosettes around the edge of the cheesecake for an elegant finish.
Step 17: Serve and enjoy your delicious homemade chocolate cheesecake!

Tips & Variations

Use room temperature ingredients to avoid lumps and ensure smooth batter.

Instant coffee enhances the chocolate flavor without making the cheesecake taste like coffee.
For a different crust, try crushed graham crackers or chocolate wafers.
You can substitute semi-sweet chocolate with dark or milk chocolate according to your preference.

Make sure to wrap the springform pan with foil tightly to prevent water from seeping in during the water bath bake.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best flavor and texture, keep it chilled until serving. Leftovers can be frozen for up to 2 months; thaw overnight in the fridge before serving. Reheat ganache topping slightly if it firms too much.

How to Serve

This image shows a rich chocolate cake with three clear layers: a dark, crumbly crust at the bottom, a thick and smooth chocolate mousse middle, and a shiny chocolate glaze on top that drips slightly down the sides. Around the edge of the cake are evenly spaced swirls of light chocolate whipped cream, each topped with fine chocolate shavings. A slice is being lifted from the cake, clearly showing the cake's creamy texture and neat layers. The cake sits on a white plate with some chocolate crumbs scattered on the plate and a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, the water bath helps prevent cracks and creates a smooth, creamy texture. Without it, the cheesecake might bake unevenly or crack on top.

How do I prevent my cheesecake from cracking?

Using a water bath, avoiding overmixing eggs, and allowing the cheesecake to cool gradually at room temperature before refrigerating all help prevent cracks.