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Decadent Dark Chocolate Cheesecake Recipe

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★★★★★

4.7 from 94 reviews

This Decadent Dark Chocolate Cheesecake is a luscious dessert combining a rich Oreo crust with a creamy dark chocolate infused cheesecake filling, topped with smooth chocolate ganache and elegant chocolate decorations. Perfect for chocolate lovers, it features a velvety texture with deep cocoa flavors and a sophisticated finish.

Ingredients

Scale

Crust

  • 35 Oreos (3 cups | 403g Oreo crumbs)
  • 4 tbsp (56g) Challenge Butter, melted (salted or unsalted)

Cheesecake Filling

  • 24 oz (678g) Challenge Cream Cheese, room temperature
  • 1 cup (207g) sugar
  • 6 tbsp (43g) dark cocoa powder
  • 1 cup (230g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 8 oz (1 1/3 cups) dark chocolate, melted and slightly cooled
  • 4 eggs, room temperature

Chocolate Ganache for Swirls

  • 9 oz (254g | 1 1/2 cups) dark chocolate chips
  • 3/4 cup heavy whipping cream

Chocolate Ganache Topping

  • 4 oz (113g | 2/3 cup) dark chocolate chips
  • 6 tbsp heavy whipping cream

Chocolate Decorations

  • 1 chocolate bar (for triangles and shavings)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan bottom with parchment paper and grease the sides. Combine Oreo crumbs and melted butter in a bowl, then press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes and let cool. Wrap the outside of the pan with aluminum foil to protect from water bath moisture, then set aside.
  2. Make the Cheesecake Batter: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and fully combined, being careful not to introduce too much air. Scrape down the bowl. Add sour cream and vanilla extract; mix on low until combined. Gradually add melted dark chocolate in three additions, stirring well after each, to ensure even incorporation. Add eggs one at a time, mixing slowly and scraping the bowl to maintain uniform texture.
  3. Assemble and Bake Cheesecake: Pour the batter evenly into the prepared crust. Place the springform pan inside a larger pan. Pour warm water into the outer pan so it reaches halfway up the sides of the springform pan without touching the top foil. Bake for 1 hour and 5-10 minutes, until the center is set but still slightly jiggly.
  4. Cool the Cheesecake: Turn off the oven and keep the door closed for 30 minutes to allow gentle cooking and cooling. Then crack the oven door open and let cheesecake cool slowly for another 30 minutes to prevent cracking. Remove from oven and water bath, then refrigerate for 5-6 hours or overnight until firm.
  5. Prepare Ganache for Swirls: A few hours before serving, place dark chocolate chips (9 oz) in a heat-proof bowl. Microwave heavy cream until it just starts boiling, pour over chocolate, let sit 2-3 minutes, then whisk smooth. Cool to room temperature or refrigerate and gently rewarm to piping consistency.
  6. Make Ganache Topping: Place dark chocolate chips (4 oz) in a heat-proof bowl. Microwave heavy cream (6 tbsp) until just boiling, pour over chocolate chips, wait 2-3 minutes and whisk until smooth.
  7. Finish the Cheesecake: Remove the firm cheesecake from the springform pan and set on a serving plate. Pour the ganache topping evenly over the cheesecake and smooth the surface. Let it firm slightly.
  8. Decorate with Ganache Swirls and Chocolate Triangles: Fill a piping bag fitted with a closed star tip with the ganache for swirls. Pipe swirls around the outer edge with spacing for decorations. Cut the chocolate bar into triangles and place them between the swirls. Use remaining chocolate bar with a vegetable peeler to create shavings and sprinkle over the top.
  9. Chill and Serve: Refrigerate the finished cheesecake covered until serving. Store well covered; it is best consumed within 3-4 days.

Notes

  • Use room temperature ingredients to ensure smooth batter and even baking.
  • Beating on low speed reduces air bubbles and prevents cracks in cheesecake.
  • Wrapping the pan with foil is crucial to prevent water leakage from the water bath.
  • Water bath baking helps produce a creamy texture and prevents the cheesecake from drying out.
  • Slow cooling in the oven prevents cracking on the surface of the cheesecake.
  • Ganache consistency is key for piping; refrigerate and gently warm if too stiff.
  • Let cheesecake chill thoroughly for the best slicing and texture.

Keywords: dark chocolate cheesecake, chocolate dessert, baked cheesecake, Oreo crust, chocolate ganache, elegant dessert

Find it online: https://thedishspot.com/decadent-dark-chocolate-cheesecake-recipe/