Baked Chocolate Cheesecake

Preparation time: 1 hour prep + 4 hours chilling | Serves: 4-6 people

You know what’s better than a plain chocolate cheesecake? A TRIPLE chocolate cheesecake!

This divine dessert boasts a triple threat of Oreos, dark chocolate and cream cheese, topped with smooth chocolate ganache to dissolve any doubt that this in fact, is meant to be a chocolate recipe.

Cheesecake is one of the first desserts apart from chocolate cake that I remember relishing the taste of. I can vividly remember trying it for the first time - I was on my summer holidays and travelled with my parents to a tropical island where the buffets offered an incredible selection of food from around the world. I remember being surprised cheese could be used in a dessert and then the first bite…

It was a plain New York cheesecake unlike this rich chocolate one, but every time I make a this dessert at home, I think of that first bite and how much I loved it.

How to make my Baked Chocolate Cheesecake -

The method for this cheesecake recipe looks a little complex, but I've spaced out the steps to make it as easy as possible.

First, the Oreo crust is made from crushed cookies and butter, pressed into a springform pan and chilled until firm. Next, the filling is mixed until smooth, then gently folded with whipped egg whites. I've found cheesecakes can be so rich, so those whisked egg whites add much needed lightness to balance this rich chocolate dessert.

The chocolate cheesecake then bakes slowly in a water bath before chilling until completely set. Finally, it's topped with a simple ganache and chocolate curls for the perfect finishing touch.

I will note, the ganache topping is optional, but it really adds to the chocolaty-ness and makes this truly feel like the ultimate chocolate dessert.

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Ingredients

For the base -

• 1 packet Oreos (154 gms)

• 2 tbsps. melted butter

For the filling -

• 250 gms cream cheese

• 50 gms Greek yoghurt

• 100 gms thickened cream

• 100 gms dark chocolate, melted and cooled

• 150 gms brown sugar

• 1 tsp. vanilla essence

• 1/4 tsp. salt

• 50 gms cocoa powder

• 1 tbsp. flour

• 3 eggs, separated

For the ganache (optional) -

• 30 gms dark chocolate

• 1 tbsp. cream

To serve -

• Chocolate curls

• Sea salt

Method

Make the base -

1. Crush the Oreos in a sealed zip-lock bag with a rolling pin, then mix with melted butter until it resembles wet sand and holds together when pressed.

2. Firmly press into a 9-inch round pan lined with baking paper and chill while you make the filling.

Make the cheesecake mix -

1. Preheat the oven to 180°C.

2. Whisk the cream cheese, Greek yogurt, and cream until smooth, then add the cooled melted chocolate.

3. Fold in the remaining ingredients except the egg whites.

4. Whip the egg whites to soft peaks and gently fold into the mixture, then pour over the chilled base.

5. Wrap the base of the pan in foil, place in a water bath, and bake for 50-60 minutes until just set with a slight jiggle in the centre.

6. Prop the oven door open with a wooden spoon and leave to cool for 1 hour, then refrigerate for at least 4 hours.

Make the ganache -

1. Microwave the cream until warm (do this in 20s bursts), then pour over the dark chocolate and stir until smooth.

2. Pour over the chilled cheesecake, then refrigerate for another hour.

3. Garnish with chocolate curls and sea salt before serving.

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Check out my other chocolate recipes -

Chocolate Cream Cheese Frosting

Rich Vegan Hot Chocolate

The Best Chocolate Tart

Marbled Chocolate Banana Bread

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RECIPE NOTES

Swaps, Serves & Storage

1. Can I use milk chocolate for this chocolate cheesecake recipe?
   Yes you can use milk chocolate but reduce the sugar used in the cheesecake filling. 100gms should be enough, but add more or less according to taste.

2. Can I make this recipe in a food processor?
   100% - in fact, I would recommend it. You can crush the base in the food processor, then give it a wipe and blend everything for the filling. Whip the egg whites separately and fold them in, the food processor is too strong for this gentle process.

3. Do I have to use Oreos for the base?
   If you don’t like Oreos or find them too sweet for the base, use digestive biscuits or ritz crackers for a sweet and salty combination.

4. How long can I store this cheesecake?
   You can store this cheesecake in the fridge for up to 5 days. This dessert is the perfect entertaining recipe as you can make it a day ahead of time and chocolate is such a crowd pleaser!

Tips & Tricks

1. Don’t skip the water bath - A water bath is an important technique for getting a smooth, even bake on your cheesecake. It helps to regulate the oven temperature and creates steam which helps the centre of the cheesecake cook perfectly while avoiding cracks. Before the water bath, wrap the bottom of your pan in foil to prevent any water from seeping in.

2. Temperatures - As with any baking recipe, all your ingredients must be at room temperature. If your cream cheese is to firm, pop it in the microwave for 20-30 seconds, stirring every 10 seconds until softened.

3. Cooling down and chilling - Let the cheesecake cool in the oven with the door slightly ajar for an hour, then move to room temperature before chilling. This prevents sudden temperature changes that can cause cracking. I know it's tempting to eat it straightaway, but overnight chilling really allows the flavours to develop and the texture to set perfectly.

Tried this recipe? I'd love to hear how it went. Drop a comment below and let me know your thoughts.

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