Amazing Chocolate Cheesecake Recipe

By Preppy Kitchen · 240 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Pulse the Oreo cookies in a food processor for about 30 seconds until they look like sand. With the motor running, drizzle in the melted butter; if the mixture doesn't hold together when squeezed, add 1 more tablespoon of melted butter.
2. Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan, using a flat-bottomed glass. Bake for 10 minutes, until fragrant and dry-looking. Cool on a rack while you make the filling, and lower the oven to 300°F. Place one rack in the bottom of the oven and one in the middle.
3. Put the bittersweet and semisweet chocolate in a microwave-safe bowl, pour the hot coffee over, and microwave in 10–20 second bursts, stirring between each, until fully melted (about 35–45 seconds total). Set aside.
4. Beat the cream cheese on medium speed for 2 minutes until creamy. Add the sugar and salt and beat for 1 more minute. Add the sour cream and vanilla and mix until combined.
5. On medium-low speed, add the eggs one at a time, scraping down the bowl as needed. Add the melted chocolate and mix until almost combined. Scrape the bowl, sift the flour over the batter, and mix on low until the flour disappears, scraping the sides well.
6. Pour the batter into the crust and smooth the top with an offset spatula. Cover the pan tightly with foil, making sure it does not touch the top of the cheesecake.
7. Fill a large baking dish halfway with hot water and place it on the bottom rack. Set the cheesecake on a rimmed baking sheet on the middle rack.
8. Bake at 300°F for 1 hour. Remove the foil and bake 40–50 more minutes, until the edges are puffed and matte about 2 inches in and the center is shiny with a slight wobble. If cracks appear on the edges after 40 minutes, it is time to turn off the oven.
9. Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool inside for 1 hour. Then cool at room temperature for another hour, cover, and refrigerate overnight.
10. For the ganache, put the semisweet chocolate in a small microwave-safe bowl. Heat the cream in the microwave until steaming, about 35 seconds, and pour it over the chips. Stir until smooth; if needed, microwave at half power in 30-second bursts, stirring between each. Cool for 5 minutes.
11. Spread the ganache evenly over the cheesecake and refrigerate to set while you make the whipped cream.
12. For the whipped cream, put the cream, powdered sugar and vanilla in a bowl. Sift in the cocoa powder and whisk just to combine. Beat on medium speed for 1 to 1½ minutes, until stiff peaks form.
13. Pipe a ring or dollops of whipped cream around the edge of the cheesecake using a star tip, then slice and serve.

Summarized from Preppy Kitchen's video. Watch it for the details.

More recipes with

EggCreamHeavy creamCream cheeseChocolateSour creamChocolate chipOreo