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Indulgent Chocolate Cheesecake

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This decadent baked chocolate cheesecake starts with a buttery Oreo cookie crust, followed by a velvety smooth filling made with rich chocolate, cream cheese, and a touch of tangy sour cream. Baked gently in a water bath to ensure a flawless texture, it’s crowned with a luxurious chocolate ganache topping that sets into a glossy layer of pure bliss. Perfect for holidays, dinner parties, or whenever you need a show-stopping dessert.

Ingredients

Units Scale

For the Oreo Crust:

24 Oreo cookies (about 2 cups of crumbs)

1/4 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese (3 packages), softened

1 cup granulated sugar

1/2 cup sour cream

3 large eggs

1 tsp vanilla extract

1 cup semi-sweet chocolate chips or chopped chocolate

1/4 cup heavy cream

Ganache Ingredients:

1 cup heavy cream

8 oz semi-sweet or dark chocolate (good quality), finely chopped

1 tsp butter (optional, for shine)

Instructions

1. Prepare the Water Bath:

  • Preheat your oven to 325°F (163°C).
  • Prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent water from seeping in. This is important for a smooth cheesecake texture.
  • Place the springform pan into a larger roasting pan that can hold hot water.

2.  Make the Oreo Crust:

  • Crush the Oreo cookies into fine crumbs using a food processor or a plastic bag and rolling pin.
  • Mix the crushed cookies with the melted butter until well combined.
  • Press the mixture evenly into the bottom of the springform pan. Use the back of a spoon to pack it down firmly.
  • Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.

3.  Prepare the Chocolate Cheesecake Filling:

  • In a heatproof bowl, melt the chocolate chips with the heavy cream. You can do this in a microwave in short bursts or over a double boiler. Stir until smooth and let cool to room temperature.
  • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  • Add the sour cream and vanilla extract, mixing until fully incorporated.
  • Add the eggs one at a time, beating well after each addition.
  • Once the chocolate has cooled, fold it into the cream cheese mixture, stirring gently until fully combined.

4.  Assemble the Cheesecake to prepare to bake:

  • Pour the chocolate cheesecake filling over the cooled Oreo crust.
  • Smooth the top with a spatula to ensure even distribution.

5.  Bake the Cheesecake in the Water Bath:

  • Carefully place the springform pan into the larger roasting pan.
  • Add hot water to the roasting pan, filling it until it comes about halfway up the sides of the cheesecake pan.
  • Bake the cheesecake for about 50-60 minutes, or until the center is set but still slightly wobbly. The edges should look firm.

After the cheesecake has cooled for 30 minutes and has chilled for a couple hours prepare the Chocolate Ganache

6.  Make the Ganache:

  • In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer—don’t boil.
  • Remove from heat and pour over the chopped chocolate in a bowl.
  • Let it sit for 1–2 minutes to soften the chocolate.
  • Stir slowly with a spatula or whisk until smooth and glossy. Stir in the butter if using.

7.  Apply the Ganache:

  • Once the cheesecake has cooled (after baking and chilling for a few hours), pour the ganache over the center.
  • Use an offset spatula or the back of a spoon to gently spread it outward, letting it drip slightly over the edges for a dramatic finish (optional).
  • Chill the cheesecake again for 30–60 minutes to set the ganache before slicing.

Enjoy this indulgent treat with friends or family—it’s perfect for any special occasion!

Notes

Baking Tips for the Perfect Chocolate Cheesecake:

  1. Room Temperature Ingredients:
    Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.

  2. Don’t Overmix:
    Overmixing can add too much air, which causes cracks. Mix just until combined after each ingredient.

  3. Use a Water Bath (Bain-Marie):
    This gentle heat helps the cheesecake bake evenly and prevents cracking. Wrap the springform pan in foil to avoid water leaks.

  4. Check Doneness Properly:
    The center should be slightly jiggly like gelatin; it will set as it cools. Don’t wait until it’s completely firm in the oven.

  5. Cool Slowly:
    After baking, let the cheesecake cool in the oven with the door cracked open. This prevents sudden temperature changes that cause cracks.

  6. Chill Overnight:
    Cheesecake texture improves dramatically after several hours in the fridge, ideally overnight.

  7. Smooth Ganache or Topping:
    Pour ganache or topping only once the cheesecake is completely chilled, and chill again to set the topping.

🍫 Ganache Topping (Primary Option):

  • Flavor profile: Rich, chocolate-forward, elegant

  • Best for: Chocolate lovers, formal events

🍶 Sour Cream Topping (Alternative Option):

Ingredients:

  • 1 cup sour cream

  • 1/4 cup powdered sugar (or granulated for a more tangy result)

  • 1 tsp vanilla extract

Instructions:

  1. Mix sour cream, sugar, and vanilla until smooth.

  2. Spread over the warm cheesecake (right after baking, while it’s still slightly warm).

  3. Return to the oven at 300°F (149°C) for 5–7 minutes to set.

  4. Cool completely, then chill.

Flavor profile: Tangy and creamy with a lighter finish
Best for: Balancing the richness of the cheesecake, lighter option for spring/summer occasions

This gives you flexibility: use the ganache for a luxurious, intense chocolate finish or go with the sour cream topping for a classic New York-style touch with a chocolate twist.

Beverage Pairings:

  • Espresso or Cappuccino – Rich, bitter coffee contrasts beautifully with the sweetness of the cheesecake.
  • Red Wine – Try a bold Cabernet Sauvignon, Zinfandel, or a fruity Port for an indulgent pairing.
  • Baileys or Kahlúa over Ice – Creamy liqueurs echo the richness of the dessert.
  • Dark Hot Chocolate – For a chocolate-lover’s dream pairing (especially in winter).
  • Chilled Milk – A simple classic that never fails.

🍓 Fresh Side Pairings:

  • Fresh Berries (Raspberries, Strawberries, or Blackberries) – Add a pop of color, acidity, and freshness.
  • Mint Leaves – A sprig on each plate gives a refreshing herbal note.
  • Sliced Bananas or Caramelized Pears – For a sweeter fruit pairing that complements chocolate.

🍽 Complementary Dessert Pairings (Mini Buffet Style):

  • Mini Vanilla Bean Custards or Panna Cotta – Light and contrasty to the dense cheesecake.
  • Salted Caramel Sauce Drizzle – Adds a sweet-salty kick.
  • Chocolate-Dipped Biscotti or Shortbread Cookies – Crunchy texture to balance the creamy cheesecake.

Chocolate Cheesecake FAQs & Troubleshooting

Q1: Why did my cheesecake crack?
A: Cracks usually happen from overbaking or sudden temperature changes. Be sure to:

  • Use a water bath to bake gently.
  • Don’t overmix the batter (especially after adding eggs).
  • Cool it slowly in the oven with the door slightly open for an hour after baking.
  • Don’t panic if you cheesecake cracks, the chocolate ganache or sour cream topping will camouflage.

Q2: Why is my cheesecake runny in the center?
A: It may be underbaked. The edges should be set, and the center should jiggle like Jell-O, not slosh. It will firm up as it chills overnight. If it’s very loose, try baking it 10–15 minutes longer, covering loosely with foil if the top darkens too quickly.

Q3: Can I skip the water bath?
A: You can, but the texture won’t be as silky and it increases the risk of cracking. A water bath creates gentle, even heat that’s ideal for cheesecake.

Q4: My ganache separated or looks oily—what went wrong?
A: The cream may have been too hot or the chocolate wasn’t stirred gently. Let the cream simmer, not boil. If it splits, try whisking in a tablespoon of warm milk or butter to bring it back together.

Q5: Can I use low-fat cream cheese or sour cream?
A: Full-fat ingredients are best for richness and texture. Low-fat versions can result in a grainy or watery cheesecake.

Q6: Why is my cheesecake grainy or lumpy?
A: This usually means the cream cheese wasn’t fully softened or mixed well before adding other ingredients. Always start with room-temperature cream cheese and beat it until smooth before adding sugar or eggs.

Q7: How far in advance can I make this?
A: You can make it 2–3 days ahead and store it tightly wrapped in the fridge. It also freezes well (without ganache) for up to 2 months. Add ganache after thawing for the best appearance.

Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.

Nutrition

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