The most decadent chocolate cheesecake
When I say double the goodness, I exactly mean this creamy and decadent chocolate Oreo cheesecake. This cheesecake recipe has all the creamy and delicious taste of cheesecake plus the rich and decadent ores chocolate flavor.
WHAT TO REMEMBER WHEN MAKING A CHEESECAKE
- It is very important for the dairy ingredients to come to room temperature. Leave your cream cheese and the sour cream out of the fridge the night before.
- Always use the block cream cheese NOT THE TUB!
- The most important thing to remember when making a cheesecake is to let the cheesecake take its time. Slowly, but surely is the key here! We need to allow the cheesecake to bake through for at least an hour and a half.
- Baking a cheesecake is very different from baking a cake. Cheesecake needs a humid oven to bake slowly. To create this hot sauna for our cheesecake, we need a water bath. I simply place my spring pan in a dry brownie pan and place the pan in a larger pan that is filled with boiling water.
- Cheesecake will crack on top or sink in the middle If it is baked on high or fast or with no water bath!
FAQ
- Can I wrap the bottom of the springform pan in aluminum foil? Yes, you can. Wrapping the bottom of the pan in aluminum is another method to protect the bottom of the cheesecake. I like the double pan method myself.
- What happens if I use tub cream cheese? Tub cream cheese is designed for spreading and is not firm enough to make cheesecake.
- Why my cheesecake is cracked? Cheesecake is cracked when is baked too fast and too hot. One of the reasons that we build the water bath is to bring the oven temperature down and also create the humidity inside the oven.
See more cheesecake recipe here: CLASSIC NEW YORK STYLE CHEESECAKE
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Chocolate Oreo Cheesecake
The most decadent chocolate cheesecake
Equipment
- 1 8 inch Springform pan
Ingredients
CRUST
- 3 cups Crushed chocolate Oreos, about 20 Oreos, Finely processed
- ¼ cup Butter, Melted
- ¼ teaspoon Salt
- ¼ cup Granulated sugar
CHOCOLATE CHEESECAKE
- 4 Blocks Cream cheese, 32 ounce, Room temperature
- 1 cup Granulated sugar
- 2 tablespoon All-purpose flour, Sifted
- 1 tablespoon Vanilla extract
- 2 cups Semi-sweet baking chocolate
- 4 Large eggs, Room temperature
- 1 cup Mini Oreos for topping
CHOCOLATE GANACHE
- 1 cup Heavy cream
- 1 cup Semi-sweet chocolate, Chopped
- 1 teaspoon Rum, Optional
Instructions
- Preheat the oven to 350°C. Line the bottom of the springform pan with parchment paper.
- Melt the butter, then add the Oreo crumbs, salt, and sugar. mix well. The mixture should have the consistency of wet sands.3 cups Crushed chocolate Oreos, about 20 Oreos, ¼ cup Butter, ¼ teaspoon Salt, ¼ cup Granulated sugar
- Pour the mixture at the bottom of the pan, and press down with the bottom of a glass or a measuring cup. Bring the crust up to the sides about ½ inch.
- Bake this in the oven for 10 minutes.
HOW TO MAKE THE CHOCOLATE CHEESECAKE
- Reduce the oven temperature to 325°C.
- Melt the chocolate on double boiler and let cool slightly.2 cups Semi-sweet baking chocolate
- With the stand mixer on the whisk attachment cream the cream cheese and the sugar until smooth. Add the flour, salt, and vanilla extract, and mix well.¼ teaspoon Salt, 4 Blocks Cream cheese, 32 ounce, 1 cup Granulated sugar, 1 tablespoon Vanilla extract, 2 tablespoon All-purpose flour
- Add the eggs, one at a time, and beat after each addition. Add the melted chocolate and mix. The mixture should be very smooth and even with no lumps.4 Large eggs, 2 cups Semi-sweet baking chocolate
- Pour this mixture over the baked crust. Place the springform pan in a dry brownie pan and place the brownie pan inside a larger pan. Fill up the second pan up to ⅔ of the brownie pan with boiling water. Water should not touch the cheesecake.
- Bake for one hour. DO NOT OPEN THE OVEN. After one hour test to see if the sides are set? Gently shake the pan. The sides should be firm, but the center will jiggle. Turn the oven off and leave the cheesecake in the oven for two hours. Crack open the oven and let the cheesecake sit in the oven for another hour. Let sit in the fridge for 2 hours before serving.
- Pour the ganache over the cheesecake and cover the top with mini Oreos.1 cup Mini Oreos for topping
HOW TO MAKE CHOCOLATE GANACHE
- Heat the heavy cream in the microwave, at 30-sec intervals. Cream starts to simmer from the sides, and should not boil.1 cup Heavy cream
- Remove from microwave and add the chocolate and the rum if sing. Let the chocolate sit in the warm cream for a few minutes. Then stir until all the chocolate is melted and mixture becomes smooth.1 cup Semi-sweet chocolate, 1 teaspoon Rum
Notes
- It is very important for the dairy ingredients to come to room temperature. Leave your cream cheese and the sour cream out of the fridge the night before.
- Always use the block cream cheese NOT THE TUB!
- The most important thing to remember when making a cheesecake is to let the cheesecake take its time. Slowly, but surely is the key here! We need to allow the cheesecake to bake through for at least an hour and a half.
- Baking a cheesecake is very different from baking a cake. Cheesecake needs a humid oven to bake slowly. To create this hot sauna for our cheesecake, we need a water bath. I simply place my spring pan in a dry brownie pan and place the pan in a larger pan that is filled with boiling water.
- Cheesecake will crack on top or sink in the middle If it is baked on high or fast or with no water bath!
Tried this recipe?Let us know how it was!
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