The Perfect Mix: Chocolate and Cheesecake
Enjoy the best chocolate cheesecake ever! Picture the yummy smell of chocolate mixed with the smooth, creamy taste of cheesecake. This recipe makes it happen – it brings together two amazing desserts into one super-delicious treat.
We teamed up with Catherine Desserts, who’s really good at making sweet stuff. She even won a contest called Zumbo Just Desserts! Her desserts are so pretty and yummy, just like this chocolate cheesecake.
With a smooth chocolate topping and light whipped cream frosting, this cheesecake looks as good as it tastes. It’s creamy and rich, with a mix of textures that’ll make your taste buds dance.
Making Magic Together
This isn’t just about baking a cake – it’s about making something special. By teaming up, we’re bringing a little piece of happiness to your life. It shows that with some creativity and teamwork, even the hardest things can be done. So let’s enjoy every bite of this amazing chocolate cheesecake!
Table of Contents
HOW WE DEVELOPED THIS CHOCOLATE CHEESECAKE RECIPE
so you guys probably know I love making cheesecake, fudgy brownies , and chocolate Malt cake. When I talked with Catherine about new recipes, I thought, “Let’s make a chocolate cheesecake!” And guess what? Catherine had the same idea! It’s like we were both thinking the same thing!
So, when we made this recipe, I had some important goals:
> I wanted it to be really creamy, like my regular cheesecake.
> The crust needed to be crispy and yummy.
> The chocolate flavor had to be rich but not too strong.
> And I wanted a little tanginess, but not too much because it doesn’t mix well with chocolate.
And you know what? We did it! Some of my friends who tried it said it was one of the best things they ever ate. It makes me really happy to know they liked it so much😉.
INGREDIENTS
Let’s quickly go over the ingredients required to make this cheesecake:
OREO CRUST
- Oreo cookies: You can use any chocolate cookies of your choice, but Oreo cookies have a unique taste in cheesecake.
- Melted butter: Some people like a salty taste. Adding salt helps to stick the crust together. You can also try using salt, but it might make the crust a little salty.
CHEESECAKE
- Good quality semi-sweet chocolate: Use any brand of good quality that you like, as it will make a cheesecake that much tastier. So I always use an equal mixture of Valrhona Caraibe and Valrhona Jivara.
- Heavy cream: We mix this with the chocolate to make a ganache, which we then add to the cheesecake batter. Feel free to use any brand you can get your hands on.
- Instant coffee / espresso powder: Adding a touch of coffee flavor is optional, but all my taste testers loved the subtle coffee undertones in this cheesecake. I use Nescafe for this.
- Cream cheese: When making cheesecakes, always choose a good quality cream cheese that comes in blocks, not the spreadable kind in a tub. block cream cheese always have higher fat content, which creates a thicker Richer butter. i love using Philadelphia.
- Granulated sugar: You can use caster sugar as a substitute too!
- Salt: Just add a tiny pinch to balance the sweetness.
- Cocoa powder: Adding cocoa powder not only enhances the chocolatey flavor but also gives structure to the cheesecake batter. While any unsweetened cocoa powder will do, I prefer using Valrhona Dutch Processed Cocoa for its rich taste.
- Eggs: Eggs are very important in making the cake solid. We cannot substitute anything.
- Vanilla: Some people consider it necessary to use vanilla while making cakes. But I personally don’t like vanilla. So that’s why I skip using it in chocolate desserts.
- Sour cream: This will add creaminess and a light tang to the batter.
GANACHE:
You can choose to have the cheesecake plain, but a simple ganache elevates it to the next level!
- Semi sweet, dark or milk chocolate: Basically any chocolate you like and enjoy the flavor of.
- Heavy cream
CHOCOLATE WHIPPED CREAM FROSTING:
- Heavy cream / heavy whipping cream: You want cream with over 36% fat so it whips up and holds its shape.
- Granulated sugar: This was my first time making whipped cream with granulated sugar instead of powdered, and I was so impressed with how much nicer it came out! I am a convert.
- Cocoa powder: Use the same cocoa powder used in the cheesecake itself. I didn’t know you could add cocoa powder to whipped cream to get a beautiful chocolate frosting – another thing I learned from Catherine.
METHOD TO MAKE THE BEST CHOCOLATE CHEESECAKE
Let’s quickly start our process. First of all, make sure all the ingredients are at room temperature. Especially the cream cheese, sour cream and eggs.
Making sure your cheesecake turns out smooth is really important. Cold ingredients can make lumps, which you don’t want. So, I take out all the stuff I need from the fridge about 2 hours before I start baking. This helps everything get warm enough and makes the cheesecake turn out perfect!
Although the recipe card provides detailed instructions, the main steps can be summarized as follows:
To make the Oreo crust
I bake it so it gets really crunchy and seals tight.
MAKE A CHOCOLATE GANACHE
Mix chocolate, cream, and coffee together in a bowl over hot water. Let it cool while you work on the rest of the cheesecake mix.
MAKE THE CHEESECAKE BATTER
First, mix the cream cheese slowly until it becomes a creamy, elastic paste. Then add sugar, cocoa, salt, and vanilla and mix slowly for three to five minutes until everything is combined and dissolves.
During this process, you must keep scraping the bowl so that no lumps of cream cheese form in the batter. Then add eggs and beat gently. Then cool the ganache and sour cream. Mix with a light hand until everything is combined. Be careful not to overmix.
BAKE THE CHEESECAKE
Pour the mix into the pan with the crust. Cover the pan really well with 2-3 pieces of aluminum foil on the bottom and sides (don’t cover the top) to stop any water from getting in. Next, put it in the oven inside a bigger pan filled with 1-2 inches of hot water.
The water bath helps the cheesecake cook well and does not crack the surface.
LET IT COOL!
I know how hard it is to be patient, but we almost have to wait at least eight hours to enjoy the cheesecake, or it won’t have the right texture.
DECORATE AND ENJOY!
Make some more ganache and chocolate whipped cream, and decorate your cheesecake. And you can finally dive in!
EQUIPMENT
For this recipe, you will need:
- A minimum of 9″ of good-quality, leak-proof springform.
- A stand mixer with paddle attachment.
- A bowl that can handle heat to use over the double boiler.
- A rubber / silicone spatula.
- Weighing scale / measuring cups.
- A larger pan to create a water bath in the oven.
FREQUENTLY ASKED QUESTIONS
How to tell when the chocolate cheesecake is done baking?
After the cheesecake has been in the oven for 60 minutes, open the oven door a bit and gently touch the middle of the cheesecake. Does it feel cooked, not wet? Are the edges firm? If yes, you can take the cheesecake out of the oven. It might still jiggle a bit in the middle, but it will get firmer as it cools down. If it’s a chocolate cheesecake, it will get firmer than a regular one because of the chocolate, so you don’t need to bake it as long.
Why does my chocolate cheesecake have lumps in it?
The lumps you see in cheesecake are from not mixing completely or using cold cream cheese. Make sure the cream cheese you are using is at room temperature. While making the batter, constantly scrape the bowl so that no lumps remain.
Why does my chocolate cheesecake have cracks in it?
Cracks in cheesecakes are usually caused by temperature changes. Keep in mind not to open the oven before 60 minutes. After baking, let the cake cool to room temperature.
What can I substitute for sour cream?
For the best results, you should use sour cream in this recipe. If you don’t have any, you can make your own. But if you’re really stuck, you can substitute it with heavy cream, although the outcome won’t be exactly the same.
Why is my ganache split / grainy?
If your ganache turns grainy, it means you heated the chocolate too quickly and too much. Chocolate is sensitive to heat, so it’s better to make the ganache over a double boiler to avoid it from separating.
Why is my cheesecake batter grainy?
You followed all the steps carefully and your cheesecake batter was smooth, but the final result is still grainy, it might have been overbaked. It’s important to calibrate your oven regularly to make sure you’re baking at the correct temperature.
BEST CHOCOLATE CHEESECAKE RECIPE
Ingredients
Crust:
- 335 g Oreo cookies, which weighs around 235 grams. If you prefer, you can also use a different brand of chocolate sandwich biscuits
- 70 g Melted unsalted butter, which is a bit more than a quarter cup.
Chocolate cheesecake:
- 340 g Semi-sweet chocolate, which is about 2 cups of chocolate chips.
- 120 ml heavy cream, which is the same as half a cup.
- 1 tbsp. Instant coffee or espresso powder.
- 680 g Cream cheese, which is the same as 24 ounces, all at room temperature.
- ½ tbsp. Salt
- 200 g Granulated sugar (1 cup)
- 20 g Cocoa powder (about 2 tbsp)
- 1 tbsp. Vanilla
- 4 Large Eggs, room temperature
- 55 g Sour cream (¼ cup), room temperature
Chocolate ganache:
- 100 g Semi-sweet chocolate, or any chocolate you prefer. That's roughly equivalent to 2/3 cups of chocolate chips.
- 120 ml Heavy cream (Half cup)
Chocolate whipped cream frosting:
- 250 ml Heavy cream (1 cup), chilled
- 50 g Granulated sugar (¼ cup)
- 20 g Cocoa powder (about 2 tbsp)
Instructions
Oreo crust:
- In a large heatproof bowl, mix the coffee, heavy cream, and semi-sweet chocolate well. Stir over a double boiler for 3 to 5 minutes until everything becomes a silky ganache. Then set it aside to cool.
- Put the cream cheese in a big mixing bowl attached to a stand mixer with a paddle. Mix it for 3-4 minutes until it’s super creamy and fluffy. Remember to scrape the sides and bottom of the bowl a few times while mixing to make sure there are no lumps of cream cheese left.
- Add the sugar, cocoa powder, salt, and vanilla to the mixture and mix for another five to three minutes until everything is just combined, scraping down the bowl.
- Take a bowl and crack the eggs into it, then whisk gently to break the yolks. Then add it to the batter and mix for just 10 seconds until the eggs are incorporated into the batter. Avoid overmixing.
- Add the cooled ganache and sour cream and stir until combined.
- Transfer the batter to the pan with the crust. Tap the pan on the counter to eliminate air bubbles.
- Boil some water and pour it into a large pan with wool. Place the cheesecake pan inside the pan of water so that there is a 2″–3″ bath around it. The aluminum foil will prevent water from seeping into the pan. Then close the oven door.
- Bake the cheesecake for 60 to 70 minutes. It’s done when the edges are firm and move away from the sides of the pan. The center of the cake should wobble slightly.
- Remove from oven and let cool at room temperature for 2-3 hours. Then refrigerate overnight to chill for at least 8 hours.
Chocolate ganache:
- The next day, make chocolate ganache for the cheesecake topping. Boil the cream and pour it over the chocolate. Let it sit for 5 minutes, then stir until it’s smooth and silky.
Chocolate whipped cream:
- To make chocolate whipped cream, put all the ingredients in a bowl. Use an electric beater or stand mixer with a balloon whisk attachment to whisk until the cream forms stiff peaks. Be careful not to overmix, or it might separate. Put the whipped cream in a piping bag with a star tip.
Decoration / Assembly:
- Carefully take the cheesecake out of the pan and put it on a serving stand. When the ganache thickens a bit, pour it over the cheesecake. Spread it carefully and make a swirl with an offset spatula. Then, use the chocolate whipped cream to pipe rosettes around the edge.
- Serve and enjoy!