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Rich Chocolate Cheesecake Recipe

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3.9 from 9 reviews

This rich chocolate cheesecake features a smooth, creamy filling made with cream cheese, dark chocolate, and a cocoa bloom for enhanced flavor, set atop a crunchy Oreo cookie crust. Finished with a luscious chocolate ganache and optional whipped cream decorations, this no-bake cheesecake is a decadent dessert perfect for chocolate lovers.

Ingredients

Oreo Biscuit Base

  • 140g / 4.9oz Oreo cookies (about 14 Oreos, 1 standard sleeve)
  • 50g / 3 tbsp unsalted butter, melted

Cheesecake Filling

  • 200g / 6.5oz 70% cocoa chocolate, finely chopped
  • 2 tbsp cocoa powder
  • 2 1/2 tbsp boiling hot water
  • 1 cup thickened cream / heavy cream (fridge cold)
  • 500g / 1 lb cream cheese, softened
  • 1 cup caster sugar / superfine sugar
  • 1 tsp vanilla extract
  • 1/2 cup thickened cream / heavy cream (35-40% fat)

Ganache

  • 75g / 2.7oz 70% cocoa chocolate, finely chopped
  • 1 cup thickened cream / heavy cream (fridge cold)

Decoration

  • 1 tbsp caster sugar / superfine sugar
  • 1/4 tsp vanilla extract
  • Any milk chocolate bar or leftover 70%/dark chocolate, shaved

Instructions

  1. Prepare pan base: Flip the base of a 20cm (8″) springform pan upside down. Lightly butter the pan base and press a square sheet of baking paper onto it. Clip the pan sides onto the base, allowing excess paper to stick out for easier removal later.
  2. Line pan sides: Butter and line the pan sides with baking paper extending about 1cm (0.4″) above the rim.
  3. Make Oreo biscuit base: Roughly break Oreos with your hands and blitz in a food processor until fine crumbs. Add melted butter and blitz again until combined.
  4. Press base into pan: Transfer crumb mixture evenly into the prepared pan base and firmly press down using the underside of a flat-bottomed cup or similar tool.
  5. Melt chocolate: Place chopped chocolate in a heatproof bowl. Microwave in 20-second increments, stirring in between, until melted and smooth. Let cool for 5 minutes until lukewarm but still fluid.
  6. Bloom cocoa powder: Whisk cocoa powder with boiling hot water until smooth to bloom the flavor. Set aside.
  7. Whip cream: Using cold cream, whip until stiff peaks form (2-3 minutes on high speed). Aim for peaks that hold shape firmly.
  8. Whip cream cheese and sugar: In a large bowl, beat cream cheese and caster sugar for 2 minutes on high until fluffy and smooth.
  9. Add vanilla extract: Mix in vanilla extract until combined.
  10. Incorporate chocolate and cocoa: Add melted chocolate and bloomed cocoa powder mixture to the cream cheese batter. Beat to combine, scraping sides as needed.
  11. Fold in whipped cream: Fold one-third of whipped cream into the chocolate mixture using the beaters just until combined, then add the rest of the whipped cream and mix until no streaks remain.
  12. Assemble cheesecake: Pour the chocolate cheesecake filling onto the Oreo crust and smooth the surface.
  13. Chill initial set: Refrigerate the cheesecake for at least 2 hours.
  14. Prepare ganache: Heat cream until hot but not boiling. Pour over finely chopped chocolate and let sit for 5 minutes. Stir gently until smooth and glossy, then tap the bowl to release air bubbles.
  15. Apply ganache: Pour ganache over the partially set cheesecake and spread evenly by rotating the pan.
  16. Final chill: Refrigerate the cheesecake for at least 6 more hours to fully set.
  17. Decorate cheesecake: Release the pan sides and use the baking paper to slide the cheesecake off the base onto a serving platter. Peel off the paper from the sides and base.
  18. Whip decoration cream: Beat cold cream, caster sugar, and vanilla extract on high for 2 minutes until softly whipped. Pipe swirls around the cheesecake’s border.
  19. Add chocolate shavings: Sprinkle shaved milk or dark chocolate over the whipped cream decorations.
  20. Serve: Slice the cheesecake and serve chilled. Optionally add extra whipped cream on the side.

Notes

  • Note 1: Oreo cookies are used as the base for a crunchy texture and chocolate flavor.
  • Note 2: Using high-quality 70% cocoa chocolate ensures a deep, rich chocolate taste.
  • Note 3: Use softened cream cheese in block form for best texture.
  • Note 4: Caster sugar dissolves easily in the batter for smooth sweetness.
  • Note 5: Full-fat heavy cream is essential to create a rich, creamy filling.
  • Note 6: The lined pan with excess paper helps remove the cheesecake cleanly without damage.
  • Note 7: Chilling times are important to let the cheesecake set firmly before serving.
  • Note 8: For make-ahead whipped cream stabilizing techniques, consider adding gelatin or cream stabilizer as described in related recipes.

Find it online: https://lauracooks.com/rich-chocolate-cheesecake-recipe/