Chocolate Ganache Cheesecake
This chocolate ganache cheesecake is the ultimate cheesecake for chocolate lovers. It has a rich and decadent chocolate cheesecake filling on top of a buttery Oreo cookie crust with a thick layer of dark chocolate ganache. This is the most chocolatey cheesecake you'll ever make!
Equipment
- 1 food processor or blender (optional)
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Ingredients
Oreo Cookie Crust
- 36 Oreo cookies
- 5 tablespoon melted unsalted butter
Chocolate Cheesecake
- 226 grams semi-sweet chocolate chips
- 680 grams full fat cream cheese room temperature
- 140 grams granulated sugar
- 2 tsp vanilla extract
- 1 tablespoon cocoa powder
- ½ teaspoon salt
- 140 grams sour cream room temperature
- 3 large eggs room temperature
Chocolate Ganache
- 200 grams dark chocolate
- 200 grams heavy cream
- 1 tablespoon cold butter
Instructions
Oreo Cookie Crust
- Preheat the oven to 350°F/180°C. Line a 9-inch springform pan with parchment paper and set aside.
- Place the Oreo cookies in a food processor or blender. Pulse to a fine crumb or crush by hand in a plastic zip-top bag.36 Oreo cookies
- Mix the crushed Oreos and melted butter in a mixing bowl. Press into the springform pan using the bottom of a measuring cup along the bottom and about half way up the sides.5 tablespoon melted unsalted butter
- Bake for 10 minutes. Remove from the oven and let cool while you make the cheesecake batter.
Chocolate Cheesecake
- Reduce the oven heat to 325°F/165°C. Fill a large oven-safe skillet or casserole dish with warm water and carefully place on the bottom rack. This is the water bath.
- Melt the semi-sweet chocolate chips in a large bowl in the microwave. Stir every 30 seconds until completely melted. Set aside to cool slightly.226 grams semi-sweet chocolate chips
- Beat the softened cream cheese and sugar together in a large mixing bowl with a mixer until smooth and creamy. Scrape down the sides of the bowl with a rubber spatula.680 grams full fat cream cheese, 140 grams granulated sugar
- Add the melted chocolate and beat in the vanilla, cocoa powder, and salt. Mix on low speed until creamy.2 teaspoon vanilla extract, 1 tablespoon cocoa powder, ½ teaspoon salt
- Beat in the sour cream. Then mix in the eggs one at a time on low, scraping the sides of the bowl after eggs 2 and 3. Fold with a rubber spatula a few times to pop air bubbles.140 grams sour cream, 3 large eggs
- Pour the filling over the crust and smooth out the top. Place in the oven directly above the water bath and bake for 60-70 minutes. It's done when the edges are set and the center jiggles like Jell-O.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool on top of the oven for 1 more hour before covering in plastic wrap and chilling in the refrigerator for 6 hours or overnight.
Chocolate Ganache
- Add dark chocolate to a large bowl. Microwave heavy cream in a separate container for 45 seconds. Pour over the chocolate and let sit for 1 minute.200 grams dark chocolate, 200 grams heavy cream
- Whisk the chocolate and cream together until smooth and glossy. Then mix in the cold butter.1 tablespoon cold butter
- Place plastic wrap over the surface of the ganache and chill in the fridge for an hour. It's ready when it has a thick spreadable consistency.
- Once the cheesecake and ganache are cool, release the springform pan and remove the cheesecake. Spread ganache on top, garnish with chocolate curls or mini chocolate chips, and enjoy!
Video
Notes
Use room temperature cream cheese, sour cream, and eggs to avoid lumps.
Let the cheesecake cool gradually and completely before serving.
Storage: Store in a large airtight container in the refrigerator for up to 5 days.
Freezing: Once the cheesecake is cool and the ganache is set, place in the freezer for an hour until frozen solid. Then wrap in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Let thaw overnight in the fridge before serving.
Nutrition
Serving: 1sliceCalories: 767.6kcalCarbohydrates: 59.3gProtein: 10.1gFat: 55.8gSaturated Fat: 30.7gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 16.6gTrans Fat: 0.3gCholesterol: 140.5mgSodium: 451.9mgPotassium: 439.8mgFiber: 4.5gSugar: 40.4gVitamin A: 1329.7IUVitamin C: 0.2mgCalcium: 117.8mgIron: 7.9mg
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