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slice of chocolate cheesecake with chocolate ganache and chocolate whipped cream
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Baked Chocolate Cheesecake

Decadent chocolate cheesecake on an oreo crust with rich chocolate ganache on top.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 12 slices

Ingredients

For the crumb base

  • 1.5 cups Oreo Crumbs 180g
  • ¼ cup Butter 57g

For the Chocolate Cheesecake

  • 16 oz Cream Cheese 455g (room temperature)
  • ¾ cup White Sugar 150g
  • ¼ cup Light Brown Sugar 50g
  • 3 Eggs
  • 2 Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 3 tablespoon Cocoa Powder
  • ½ cup Whipping Cream 120ml
  • 9 oz Dark Chocolate 255g

For the Chocolate Ganache

  • ½ cup Whipping Cream 120ml
  • 6 oz Semi-sweet Chocolate 175g

For the Chocolate Whipped Cream

  • 1 ½ cups Whipping Cream 360ml (cold)
  • 1 tablespoon Vanilla Extract
  • 3 tablespoon Cocoa Powder
  • 3 tablespoon Icing Sugar
Cups - Grams

Instructions

Make the crumb base

  • Preheat oven to 325°F / 160°C
  • Line the outside of your cake pan with several layers of aluminium foil. It's going into a water bath so needs to be watertight from the bottom!
  • Melt the butter and pour into the oreo crumbs
  • Mix together until totally combined, then pour into the prepared cake pan and smoosh it evenly along the bottom
  • Bake for 10 minutes. Remove from the oven and set aside, but leave the oven on for the cheesecake going in

Make the Chocolate Cheesecake

  • Melt chocolate in the microwave at 30-second increments until totally melted, then set aside
  • Beat the cream cheese with both the sugars until smooth
  • Beat in the eggs, egg yolks and vanilla until combined
  • Mix in the cocoa powder
  • Slowly add in the cream and mix until combined
  • Scrape down the sides of the bowl and make sure there are no big clumps, then beat the mixture for about 30 seconds to make sure everything is smooth and combined
  • Pour in the melted chocolate and mix until totally incorporated
  • Pour into the cake pan over the baked crumb base and tap on your work surface a few times to release any bubbles
  • Place inside a roasting dish and pour hot water into the dish until it comes about an inch up the side of the cake pan. (This is why it's super important your cake pan is well wrapped in aluminium foil - otherwise, the water will leak into the cheesecake!)
  • Bake for 50 minutes - 1 hour. The centre of the cheesecake will still be jiggly, but will be set to the touch. Remove from the oven and allow to cool completely
  • Once cooled, place cheesecake into the fridge and allow to chill for at least 4 hours, or overnight if you have time

Make the Chocolate Ganache

  • Chop chocolate into small pieces and put in a bowl
  • Heat whipping cream in a saucepan until scalding (just starting to form tiny bubbles)
  • Remove from the heat and pour over the chocolate, let sit for 1 minute
  • Stir until chocolate is totally melted and everything is silky and smooth
  • Let cool until it is set enough not to run off the edge of the cheesecake

Make the Chocolate Whipped Cream

  • Whip cream until soft peaks form
  • Add in the vanilla, cocoa and icing sugar and continue to whip until stiff peaks form