Baked Chocolate Cheesecake
Preparation time: 1 hour prep + 4 hours chilling | Serves: 4-6 people
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 cheesecake unlike this rich chocolate one, but every time I make a homemade cheesecake, I think of that first bite and how much I loved it.
Why you’ll love this Triple Chocolate Cheesecake -
This chocolate cheesecake is SO good! I may be biased but the combination of dark chocolate, Oreos and cream cheese go perfectly together, topped with an additional layer of smooth chocolate ganache to really reinforce that intense chocolate flavour.
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 chocolate cheesecake can be so rich, so those whisked egg whites add much needed lightness to balance this rich dessert.
The cheesecake then bakes slowly in a water bath before chilling until completely set. Finally, it's topped with a simple chocolate 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.
Check out the recipe notes for tips & tricks for this recipe.
Ingredients
For the base -
1 packet Oreo’s
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 and sea salt, to serve
Method
Make the base -
Crush Oreos in a sealed zip-lock bag with a rolling pin. Mix with melted butter until it resembles wet sand and holds together when pressed.
Firmly press mixture into a 9-inch round pan lined with baking paper. Chill while making filling.
Make the cheesecake mix -
Preheat the oven to 180°C.
Beat cream cheese, Greek yogurt, and cream until smooth. Add cooled melted chocolate, then fold in remaining ingredients except egg whites.
Whip egg whites to soft peaks and gently fold into mixture. Pour over chilled base.
Wrap pan base in foil and place in water bath. Bake 50-60 minutes until just set with slight jiggle.
Prop oven door open and cool for 1 hour, then refrigerate for at least 4 hours.
Make the ganache -
For the ganache, microwave the cream then pour over the dark chocolate.
Mix to make a smooth ganache and pour over the chilled chocolate cheesecake cake.
Chill for another hour and garnish with chocolate curls and sea salt before serving.
Swaps, Serves & Storage
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.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.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.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
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.
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.
Cooling down & 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.
Check out my other chocolate recipes -
