Deep Dark Chocolate Cheesecake
Indulge in the ultimate dessert experience with this Deep Dark Chocolate Cheesecake—a rich, velvety masterpiece that’s perfect for chocolate lovers. Featuring a buttery Oreo cookie crust, a luxuriously dense chocolate cheesecake filling, and a glossy dark chocolate ganache, this treat is as decadent as it gets. Baked to perfection in a water bath for a smooth, crack-free finish, this dessert strikes the perfect balance between creamy and intense. Whether you're hosting a dinner party or simply treating yourself, this cheesecake is guaranteed to impress. With its deep layers of flavor and stunning presentation, it’s the perfect centerpiece for any occasion.
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Recipe Information
Ingredients
- 2 cups Oreo cookies (crushed into crumbs)
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 cup Heavy cream
- 4 Eggs (room temperature)
- 2 teaspoons Vanilla extract
- 10 ounces Dark chocolate (melted and slightly cooled)
- 8 ounces Dark chocolate (chopped, for ganache)
- 1 cup Heavy cream (for ganache)
Instructions
Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the baking process.
In a medium bowl, combine the crushed Oreo cookies and melted butter. Stir until the crumbs are evenly coated, then press the mixture firmly into the bottom of the springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture and beat until combined.
With the mixer on low speed, add the eggs one at a time, mixing just until each egg is incorporated. Be careful not to overmix.
Slowly pour in the melted dark chocolate and mix until the batter is smooth and uniform in color.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 65-70 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the water bath and run a knife around the edges to loosen it from the pan. Allow it to cool to room temperature, then refrigerate for at least 6 hours or overnight.
To prepare the ganache, place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then stir until smooth and glossy.
Pour the ganache over the chilled cheesecake, smoothing it out to the edges, and allow it to set for about 20 minutes before serving.
Slice the cheesecake with a hot, clean knife for best results, and enjoy your decadent Deep Dark Chocolate Cheesecake!
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 37.7 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 45.3 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
