Chocolate Cheesecake

Chocolate Cheesecake

Watch the video for this recipe:

Cheesecake is the kind of dessert that everybody enjoy and is great for any occasion. Adding chocolate to a cheesecake turns it into an irresistible chocolaty dessert, rich and smooth and full of flavor.

 

This chocolate cheesecake is made with whole oreo cookie crust, chocolate cheese cream filling, topped with an amazing spiral of chocolate frosting  and decorated with chocolate curls. Any chocolate lover will love this for sure. The best thing is that this cheesecake can be made in advance and kept refrigerated or even frozen. Enjoy!


Related Posts:
Classic Cheesecake
Nutella Cheesecake
Marbled Chocolate Pumpkin Cheesecake

 

 

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Ingredients
  • Makes about 10-12 servings
  • Crust
  • 7 oz (200g) oreo cookies
  • 4 tbsp (60g) butter, melted
  • Cream Cheese Filling
  • 1 pound (500g) cream cheese, room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 4 oz (120g) semisweet chocolate, melted
  • 3 eggs, room temperature
  • 1/2 cup (100g) sugar
  • 1 tbsp (8g) unsweetened cocoa powder
  • 1/4 tsp (1g) salt
  • Garnish
  • 4 oz (120g) semisweet chocolate, cut in small pieces
  • 1/3 cup (80g) whipping cream, hot
  • 1/2 cup (120g) whipping cream, chilled
  • Chocolate curls, optional
Directions
  1. Preheat oven to 350F (180C).
  2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
  3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.
  4. Bake for 10 minutes. Set aside to cool completely.
  5. Reduce oven temperature to 300F (150C). 
  6. Prepare the chocolate cream cheese filling.
  7. In a large bowl mix the cream cheese until smooth. Add sugar, cocoa and salt and mix until combined.
  8. Add eggs one at a time until each egg is incorporated. Add sour cream and melted chocolate. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
  9. Pour the chocolate cream cheese mixture over the prepared crust.
  10. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
  11. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
  12. Prepare the chocolate frosting. Place chocolate in a heatproof bowl and pour hot cream over it. Let sit for 1 minute then stir until chocolate is completely melted.
  13. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.
  14. Place the frosting into a piping bag fitted with a 9 mm plain tip.
  15. Pipe the frosting in a spiral over the cheesecake and refrigerate for another 30 minutes to set,
  16. Decorate with chocolate curls or as desired and serve.
Chocolate Cheesecake-1
Chocolate Cheesecake-2
Nutrition facts 1 Serving - Calories:444, Fat:33.2g, Saturated Fat:18.9g, Unsaturated Fat:0.9g , Carbohydrates:34.9g, Sugar:26.2g , Fiber:1.8g, Protein:6.6g , Cholesterol:111mg, Sodium 296mg, Potassium 202mg, Vitamin A 29%, Vitamin C 0%, Calcium 5%, Iron 11%, daily percent values are based on a 2,000 calorie diet
On July 20, 2017 at 11:28 pm, Karly said...
Oh hello beautiful. Yeah, I'm talking to the cheesecake. This looks AMAZING.
On August 17, 2017 at 05:09 pm, Nezi said...
Hello I want to do this dessert in an 24 cm pan, can you help me with the measuring Thank you
On August 18, 2017 at 03:35 am, Jora said...
Hi from Albania : p I am a big fan and i have done a lot of your recipes and they were delicious. I want to do these dessert in a 24 cm pan. Can you help me with the measuring. Thnx :*
Re:

Hi Jora.

To find the corect measurements you can use the rule of three.

On February 05, 2018 at 05:43 am, Karoline Strand said...
I really love your recipes! I definitely wanting to try this! It's so easier for my when you type in how much "gram" you need, because i'm not used to "cup" :-)
Re:

Hi Karoline.

The recipe have already the quantities in gram

On March 09, 2018 at 08:28 pm, Jessie R said...
Hi! Does the frosting "set" totally? As in can I frost the cheesecake a day before a party or does it need to be done 30 minutes prior to serving? Also I've only got a 9 inch spring form pan. Do you have any suggestions for changing the pan size? I don't know what the "rule of 3" is that you mentioned in a previous comment.
Re:

Hi Jessie.

You can keep the cake in the fridge for one day without any problems; and you can use the same quantities from the recipe.

On June 05, 2018 at 06:18 am, monami said...
Hi how long can this be stored? Whats the best way of storing cheesecake without it tasting stale?
Re:

Hi Monami.

You can keep the cheesecake in the fridge for about 3 days.

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