Chocolate Cheesecake
Indulge in the ultimate dessert experience with this decadent Chocolate Cheesecake, a perfect blend of rich, velvety chocolate and creamy cheesecake. With just 25 minutes of prep and a little over an hour in the oven, this showstopper is surprisingly simple to create.
Ingredients
Oreo Crust
- 4 Tablespoons butter melted salted or unsalted will work, I just use whichever I happen to have on hand
- 25 Oreos
Chocolate Cheesecake
- 10 oz dark chocolate 285 g
- 32 oz cream cheese 907 g, softened to room temperature
- 1 ⅓ cup granulated sugar 266 g
- 1 ½ teaspoons vanilla extract
- ⅔ cup sour cream 160 g, room temperature preferred
- 4 large eggs room temperature, lightly beaten
Instructions
- Preheat oven to 325F (160C) and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks, as springform pans are notorious for leaking).
- Prepare Oreo crust by placing cookies in the basin of a food processor and pulsing until pulverized to fine crumbs.
- Combine cookie crumbs and melted butter and stir until crumbs are moistened.
- Pour into springform pan and press evenly over the bottom and partially up the sides of the pan.
- Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl.
- Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted. Set aside to cool.
- In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar until smooth, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
- Add sour cream and vanilla extract and stir on low-speed until combined.
- Check the temperature of your chocolate. It should not feel hot to the touch and should not be so cool that it has re-solidified. If it's near room temperature, turn your mixer to low-speed and drizzle chocolate into the batter until well-combined.
- Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or your cheesecake may crack.
- Scrape the sides and bottom of the bowl and stir on low-speed again until ingredients are completely combined.
- Spread cheesecake batter evenly over prepared cookie crust.
- Wrap the bottom of the pan in foil and place on a cookie sheet (to insure against leaks, springform pans are notorious for them!)
- Bake on 325F (160C) for 70-75 minutes or until cheesecake springs back to the touch if lightly touched. Edges should be set but the center should still be slightly jiggly like Jello. Do not over-bake or the texture will not be creamy as it should be.
- Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before serving.
- I always store my cheesecake in the springform pan, I remove the edges to slice it and serve it then return the ring around the edges in the refrigerator.
- If desired, top with homemade whipped cream before serving!
Notes
Serving: 1slice (whipped cream not included in calorie count)
Nutrition
Calories: 686kcalCarbohydrates: 54gProtein: 10gFat: 49gSaturated Fat: 26gCholesterol: 163mgSodium: 430mgPotassium: 368mgFiber: 3gSugar: 41gVitamin A: 1311IUVitamin C: 1mgCalcium: 121mgIron: 6mg
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