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Chocolate Cheesecake with Ganache and Chocolate Whipped Cream Recipe

★★★★★

5 from 80 reviews
  • Author: Lila
  • Total Time: 13 hours 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This decadent chocolate cheesecake features a rich Oreo cookie crust, a smooth and creamy chocolate cheesecake filling enhanced with espresso powder, and a luscious chocolate ganache topping. Finished with chocolate whipped cream rosettes, this indulgent dessert is perfect for special occasions or satisfying any chocolate lover’s craving.

Ingredients

Scale

Crust

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

Chocolate Cheesecake Filling

  • 340g semi-sweet chocolate (or a mixture of dark and milk chocolate)
  • 1 tsp instant coffee / espresso powder
  • 1 cup heavy cream (240g)
  • 24oz cream cheese (3 8oz packs or 680g), room temperature
  • 200g granulated sugar (1 cup)
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 15g cocoa powder (about 2 tbsp)

Chocolate Ganache for Topping

  • 100g semi-sweet chocolate or chocolate of choice
  • 1/2 cup heavy cream (120g)

Chocolate Whipped Cream

  • 1 cup heavy cream, chilled (240g)
  • 1/4 cup granulated sugar (50g)
  • 3 tbsp cocoa powder (about 20g)

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (conventional, no fan). Lightly butter a 9″ springform pan and line the bottom and sides with parchment paper. Wrap the outside bottom and edges tightly with two large sheets of aluminum foil to prevent leaks. Grind the Oreo cookies into fine crumbs in a food processor, then add the melted butter and process again until combined. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using a measuring cup to press tightly.
  2. Bake the Crust: Bake the crust in the preheated oven for approximately 8 minutes. Remove from the oven and reduce the temperature to 325°F.
  3. Make the Chocolate Ganache for the Filling: In a heat-proof bowl, add the semi-sweet chocolate and instant coffee powder. Bring 1 cup (240g) of heavy cream to a boil and pour it over the chocolate. Cover and let rest for 5 minutes, then stir until smooth. Set aside to cool.
  4. Prepare the Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese, sugar, and salt on medium speed for about 3 minutes until creamy and fluffy. Scrape the sides and bottom of the bowl several times to ensure smoothness and no lumps.
  5. Add Eggs and Flavoring: In a separate bowl, lightly whisk the eggs just to break the yolks. Add the eggs and vanilla extract to the cream cheese mixture and mix on low speed until just combined. Avoid overmixing to prevent air bubbles.
  6. Incorporate Cocoa Powder: Sift the cocoa powder into the batter and mix slowly until just combined. Scrape the bowl again to ensure even mixing.
  7. Add the Ganache: Pour the cooled chocolate ganache into the batter and whip gently until just incorporated. Scrape the bowl once more.
  8. Assemble the Cheesecake: Pour the batter over the baked crust in the springform pan. Tap the pan gently several times on the countertop to remove any air bubbles.
  9. Bake the Cheesecake with a Water Bath: Place a large baking sheet in the oven and fill it with 1-2 inches of boiling water. Carefully place the cheesecake pan inside the water bath on the baking sheet (the foil protects the pan from leaks). Bake at 325°F for 60-70 minutes, until the edges are firm but the center still jiggles slightly (about 65 minutes is ideal).
  10. Cool the Cheesecake: Remove the cheesecake from the oven and water bath carefully. Let it cool at room temperature for about 2 hours, then refrigerate it overnight (at least 12 hours) to fully set.
  11. Make the Chocolate Ganache Topping: The next day, prepare the ganache by boiling 1/2 cup (120g) heavy cream and pouring it over 100g semi-sweet chocolate. Let it rest covered for 5 minutes, then stir until silky smooth.
  12. Make the Chocolate Whipped Cream: In a cold bowl, whisk together 1 cup (240g) chilled heavy cream, 1/4 cup (50g) sugar, and 3 tbsp (20g) cocoa powder using an electric mixer or stand mixer with a balloon whisk attachment until stiff peaks form. Be careful not to overwhip to avoid splitting. Transfer the whipped cream to a piping bag fitted with a star tip.
  13. Assemble and Decorate: Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving plate or stand. Pour the slightly thickened but still pourable chocolate ganache over the top, spreading gently and allowing some to drip down the sides. Pipe decorative rosettes around the edges of the cheesecake with the chocolate whipped cream.
  14. Serve and Enjoy: Slice and serve the elegant chocolate cheesecake. Store any leftovers covered in the refrigerator.

Notes

  • Use room temperature ingredients, especially cream cheese and eggs, for a smooth batter.
  • Press the crust firmly to avoid a crumbly base.
  • The water bath prevents cracking and ensures even baking.
  • Do not overmix the batter after adding eggs to avoid air bubbles that cause cracks.
  • Cool cheesecake completely before adding the ganache topping to prevent melting.
  • Chocolate whipped cream can be made ahead and stored in the refrigerator.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cheesecake, Oreo crust, chocolate dessert, creamy cheesecake, chocolate ganache, chocolate whipped cream, baked cheesecake

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Find it online: https://plumandpan.com/chocolate-cheesecake-with-ganache-and-chocolate-whipped-cream-recipe/