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Decadent Chocolate Cheesecake with Ganache

This luxurious chocolate cheesecake boasts an irresistibly creamy, mousse-like texture, complemented by a rich ganache and velvety chocolate whipped cream. Inspired by classic American cheesecakes, this indulgent dessert elevates the experience with deep chocolate flavors and a perfectly balanced sweetness. The Oreo cookie crust provides a delightful contrast to the silky filling, while the water bath baking method ensures a flawless texture. Ideal for celebrations or as a show-stopping treat, this cheesecake is best prepared a day in advance to allow the flavors to fully develop. Garnished with chocolate whipped cream rosettes, it is a masterpiece of elegance and taste.

Dessert | American | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Cheesecake | Baking Dish | Food Processor | Oven | Springform Pan | Stand Mixer | Chocolate | Cocoa Powder | Cream Cheese | Oreo Cookie | Baking | Water Bath | Whipping | Party | Make-Ahead | Overnight
Time to complete

Prep

30min

Cook

1h 5min

Wait

12h

Total

13h 35min

Ingredients (Makes 12 servings)

Crust

  • 285 g (10 oz) Oreo or chocolate creme cookies (about 25 cookies)
  • 70 g (5 tbsp) unsalted butter, melted

Chocolate Ganache for Filling

  • 340 g (12 oz) semi-sweet chocolate (a mix of dark and milk chocolate or semi-sweet bars)
  • 240 g (1 cup) heavy cream
  • 1 tsp instant coffee or espresso powder

Cheesecake Filling

  • 680 g (24 oz) cream cheese, room temperature
  • 200 g (1 cup) granulated sugar
  • ½ tsp salt
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 15 g (2 tbsp) cocoa powder

Chocolate Ganache for Topping

  • 100 g (3.5 oz) semi-sweet chocolate or chocolate of choice
  • 120 g (½ cup) heavy cream

Chocolate Whipped Cream

  • 240 g (1 cup) heavy cream, chilled
  • 50 g (¼ cup) granulated sugar
  • 20 g (3 tbsp) cocoa powder
Nutrition Information (per 100g)
  • Calories: 380
  • Fat: 25
  • Protein: 6
  • Carbohydrates: 32
  • Fiber: 2
Directions

Preparing the Pan

  • 1. Preheat the oven to 175°C (350°F), conventional setting. Lightly grease a 9-inch springform pan with butter and line the bottom with parchment paper. Wrap the outside of the pan with two large sheets of aluminum foil to prevent water leakage.

Making the Crust

  • 2. Pulse the Oreo cookies in a food processor until finely ground. Add the melted butter and pulse again until combined. Press the mixture firmly into the bottom of the prepared pan using a measuring cup or spoon.

Baking the Crust

  • 3. Bake the crust for 8 minutes. Remove from the oven and reduce the temperature to 160°C (325°F).

Preparing the Ganache

  • 4. Place the chocolate and instant coffee in a heatproof bowl. Bring the heavy cream to a boil and pour over the chocolate. Cover and let sit for 5 minutes, then stir until smooth. Set aside to cool.

Making the Cheesecake Filling

  • 5. In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and salt on medium speed for about 3 minutes until smooth and fluffy. Scrape down the sides and bottom of the bowl periodically.

Incorporating Eggs and Flavorings

  • 6. Lightly whisk the eggs in a separate bowl. Add them to the batter along with the vanilla extract, mixing on low speed until just combined. Avoid overmixing.

Adding Cocoa and Ganache

  • 7. Sift in the cocoa powder and mix gently. Then, add the cooled ganache and mix until fully incorporated, scraping the bowl to ensure even mixing.

Baking the Cheesecake

  • 8. Pour the batter over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Place the pan inside a larger baking dish and fill the dish with 2.5–5 cm (1–2 inches) of boiling water. Bake for 60–70 minutes until the edges are set but the center remains slightly jiggly.

Cooling and Chilling

  • 9. Remove the cheesecake from the oven and let it cool at room temperature for 2 hours. Then, refrigerate overnight (at least 12 hours) for best texture.

Making the Ganache Topping

  • 10. Heat the heavy cream until boiling and pour over the chocolate. Let sit for 5 minutes, then stir until smooth.

Making the Chocolate Whipped Cream

  • 11. Whip the chilled heavy cream, sugar, and cocoa powder in a stand mixer or with an electric beater until stiff peaks form. Transfer to a piping bag fitted with a star tip.

Assembling and Serving

  • 12. Remove the cheesecake from the pan and transfer to a serving plate. Pour the ganache over the top, allowing some to drip down the sides. Pipe rosettes of chocolate whipped cream around the edges. Serve and enjoy!
Cookix's Secrets

Alternative Cooking Method

  • Try a no-bake version by setting the cheesecake in the fridge with gelatin instead of baking.

Alternative Ingredients

  • Replace Oreo cookies with graham crackers or digestive biscuits for a different crust.

Flavor Enhancements

  • Add a hint of orange zest or a splash of liqueur to the ganache for a unique twist.

Healthier Version

  • Use Greek yogurt instead of some of the cream cheese for a lighter texture.

Prevent Cracks

  • Avoid overmixing the batter after adding eggs to prevent excess air bubbles.

Seasonal Tweaks

  • Top with fresh berries or caramel sauce for a seasonal variation.

Texture Perfection

  • Ensure all ingredients are at room temperature for a smooth batter.

Water Bath Success

  • Use heavy-duty aluminum foil to tightly wrap the pan and prevent water from seeping in.