Chocolate Cheesecake
This creamy Chocolate Cheesecake combines rich chocolate flavors with a smooth and velvety cheesecake base, making it the perfect dessert for any occasion.
Ingredients
For the crust
- 2⅔ cups crushed Oreo cookies (362 grams from about 32 cookies)
- 7 tablespoons unsalted butter, melted (99 grams, about ⅞ stick)
For the cheesecake filling
- 32 ounces cream cheese, room temperature (908 grams, 4 bricks)
- ⅔ cup granulated sugar (133 grams)
- 1½ cups heavy cream, room temperature (341 grams)
- ⅓ cup sour cream, room temperature (76 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon kosher salt (3 grams)
- 4 large eggs, room temperature (200 grams)
- 3 large egg yolks, room temperature (42 grams)
- 1 cup chocolate chips, melted (170 grams)
- ½ cup unsweetened cocoa powder (42 grams)
- 1½ tablespoons all-purpose flour (11 grams)
For the whipped frosting
- ½ cup unsalted butter, room temperature (113 grams, 1 stick)
- ¼ cup chocolate chips, melted (43 grams)
- 1 cup powdered sugar (113 grams)
- 2 tablespoons unsweetened cocoa powder (11 grams)
- ½ teaspoon kosher salt
Instructions
Preparation of the crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed Oreo cookies and melted butter until combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- Bake for 10 minutes, then let it cool.
Preparation of the cheesecake filling
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Add the heavy cream, sour cream, vanilla extract, and salt. Mix well.
- Add the eggs and egg yolks, mixing until just combined.
- Gently stir in the melted chocolate, cocoa powder, and flour until smooth.
- Pour the cheesecake batter into the cooled crust.
- Bake for about 60-65 minutes, or until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Preparation of the whipped frosting
- In a bowl, beat the room temperature butter until fluffy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Stir in melted chocolate chips and salt until well combined.
Serving the cheesecake
- Once the cheesecake has cooled completely, remove it from the springform pan.
- Top it with the whipped frosting for a decadent finish.
- Cut it into slices and serve it chilled.
Notes
Store any leftover cheesecake in the refrigerator for up to 5 days. Wrap well for freezing up to 2 months. For richer flavor, use high-quality chocolate chips. Don't overmix your batter and allow it to cool slowly in the oven to prevent cracks.