cakes

chocolate cheescake

my family can't stop talking about this recipe! i am begged to make it almost every weekend! after only baking for a couple weeks, i attempted this recipe, and WOW! this creamy, rich, chocolate cheesecake is unmatched. but my favorite part has to be the oreo crust! crunchy and a perfect match to the creaminess. this recipe will be the best cheesecake recipe of your life!

crust:  prep: 5 mins   bake: 12 mins  

cheesecake:   prep: 25 mins   bake: 1 hour 30 mins  cool down: 3 hours  fridge: 5 hours

overall: about 10 hours 30 mins

ingridients

crust

• 18 oreo (or something similar) sandwich cookies, broken into rough pieces
• 1 tablespoon sugar
• 2 tablespoons unsalted butter melted

cheesecake
• 3 ounces milk chocolate
• 3 ounces dark chocolate + 2 ounces for drizzle ontop
• 1/3 cup heavy cream
• 2 tablespoons unsweetened cocoa powder sifted
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 1/2 pounds (3 8ounce package) cream cheese softened
• 4 large eggs room temperature
• 2 teaspoons vanilla extract

1. set-up

  1. adjust oven rack to middle position and heat oven to 350F. 
  2. grease bottom and sides of 9-inch springform pan.

2. crust

  1. process cookies and sugar in food processor until finely ground, (about 30 seconds).
  2. add melted butter and pulse until combined, (about 5 pulses).
  3. transfer the crumb mixture to prepared pan and press firmly with the bottom of cup into even layer on the bottom of pan, (can be slightly up the sides).
  4. bake 12 minutes, (or until set).
  5. let cool on wire rack.

18 oreo cookie sandwiches broken into rough pieces, 1 tbsp sugar, 2 tbsps butter melted

3. start cheesecake

  1. reduce oven temperature to 250F.
  2. while crust is cooling down, start cheesecake.
  3. combine 6 ounces of chocolate and cream in medium bowl and microwave (stirring occasionally) until melted and smooth.
  4. let cool for 10 minutes, while continuing other steps.
  5. in a small bowl, whisk cocoa, salt, and sugar until no lumps remain.

3 oz milk chocolate, 3 oz dark chocolate, 1/3 cup heavy cream, 2 tbsps cocoa powder sifted, 1/4 tsp salt, 1/2 cup sugar

4. combine

  1. using stand mixer fitted with paddle attachment, beat together cream cheese and cocoa powder mixture until creamy and smooth, (about 3 minutes).
  2. reduce speed to medium, add chocolate and cream mixture, beat until combined.
  3. gradually add eggs, one at a time, until incorporated.
  4. add vanilla and give batter final stir by hand until no streaks of chocolate remain.

scrape down bowl as needed

1 1/2 pounds (3 8oz packages) cream cheese, 4 large eggs room temperature, 2 tsps vanilla extract

5. bake

  1. pour cheesecake mixture into cooled crust and smooth top with spatula.
  2. tap on counter to release air bubbles.
  3. cover pan tightly with aluminum foil.
  4. bake for 1 hour, then remove foil.
  5. continue baking for 30-45 minutes, until center registers 150F.
  6. let cool completely on wire rack at room temperature, (at least 3 hours).
  7. then cover with plastic wrap and refrigerate until cold (at least 5 hours).

6. decorate

  1. unmold cheesecake, (remove sides of springform pan, slide thin spatula between crust and pan bottom to loosen, and slide cake onto serving platter)
  2. microwave remaining 2oz dark chocolate until melted, let cool for 5 minutes.
  3. transfer to small ziplock bag, cut small hole in corner, and drizzle ontop of cake.

enjoy!

if you enjoyed this recipe, please leave a review below, i love hearing from you guys!

Comments

  • September 30, 2024
    James

    WOW! Sooo good!

  • September 29, 2024
    Briana

    🌟 This chocolate cheesecake is a game-changer! 🌟 I followed the recipe and it turned out to be a showstopper. The balance of flavors is perfect, and the cheesecake is so smooth and decadent. Everyone who tried it was blown away! Thank you for sharing this amazing recipe. It’s definitely going into my favorites. 🍫🍰

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