Chocolate Cheesecake
Servings 14
Ingredients
*Crust:*
- About 20 Oreo cookies approximately 235g; you can also use another brand of chocolate sandwich biscuits
- Slightly over ¼ cup 70g melted unsalted butter
*Chocolate cheesecake:*
- About 2 cups of semi-sweet chocolate chips 340g
- ½ cup 120ml heavy cream
- 1 tsp instant coffee/espresso powder
- 3 packs 24oz or 680g cream cheese, at room temperature
- ½ tsp salt
- 1 cup 220g granulated sugar
- About 2 tbsp 15g cocoa powder
- 1 tsp vanilla
- 4 large eggs at room temperature
- ¼ cup 60g sour cream, at room temperature
*Chocolate ganache:*
- About ⅔ cup of semi-sweet chocolate chips or chocolate of choice 100g
- 120 ml ½ cup heavy cream
*Chocolate whipped cream frosting:*
- 1 cup 240ml chilled heavy cream
- ¼ cup 55g granulated sugar
- About 3 tbsp 25g cocoa powder
Instructions
*Oreo crust:*
- Preheat the oven to 350F (conventional). Lightly brush a 9″ springform pan with butter on the bottom and sides. Wrap the outside of the pan tightly with 2-3 sheets of aluminum foil.
- Grind Oreo cookies in a food processor until fine crumbs. Add melted butter and grind again. Transfer to the pan and press down firmly to create a tight crust.
- Bake the crust for 8-10 minutes. Remove from the oven and reduce the temperature to 325F.
*Chocolate cheesecake:*
- In a heat-proof bowl, mix semi-sweet chocolate, heavy cream, and coffee. Heat and stir over a double boiler until melted and smooth. Set aside to cool.
- In a stand mixer, beat cream cheese until creamy and fluffy (3-4 minutes). Add sugar, cocoa powder, salt, and vanilla. Mix for 3-5 minutes, scraping the bowl.
- Whisk eggs separately and add to the batter. Mix briefly. Add cooled ganache and sour cream; whip until combined.
- Transfer batter to the pan with the crust. Tap the pan to remove air bubbles.
- Create a water bath by placing the cheesecake pan in a larger pan with boiling water. Bake for 60-70 minutes.
- Cool at room temperature for 2-3 hours, then refrigerate overnight (at least 8 hours).
*Chocolate ganache:*
- Prepare ganache by boiling cream and pouring it over chocolate. Rest for 5 minutes, then mix until silky.
*Chocolate whipped cream:*
- Whisk all ingredients until the cream reaches stiff peaks. Avoid overmixing.
*Decoration / Assembly:*
- Remove the cheesecake from the pan and transfer to a serving stand.
- Pour slightly thickened ganache over the top and spread carefully.
- Pipe rosettes around the edge with chocolate whipped cream.
- Serve and savor the deliciousness!
Notes
This cheesecake stays fresh in an airtight container in the fridge for up to a week!