Go Back Email Link
Slice of chocolate cheesecake with a fork sticking out the top showing the thick, creamy texture, with chocolate ganache topping and a swirl of chocolate whipped cream on top.
QR Code

Chocolate Cheesecake Recipe

Decadent chocolate cheesecake on an oreo crust with rich chocolate ganache on top.
Prep Time15 minutes
Cook Time45 minutes
Chill time1 day 4 hours
Total Time1 hour 15 minutes
Servings: 12 slices

Ingredients

Oreo Crumb Crust

  • 180 g (1½ cups) Oreo Crumbs
  • 57 g (½ stick) Unsalted Butter
  • ⅛ teaspoon (teaspoon) Salt

Chocolate Cheesecake

  • 455 g (16 oz) Cream Cheese, room temperature
  • 150 g (¾ cup) Caster Sugar, (Granulated sugar)
  • 50 g (¼ cup) Light Brown Sugar
  • ½ teaspoon (teaspoon) Salt
  • 3 (3) Large Eggs, room temperature
  • 1 (1) Large Egg Yolk, room temperature
  • 1 teaspoon (1 teaspoon) Vanilla Extract
  • 180 ml (¾ cup) Double Cream, (Heavy cream)
  • 255 g (9 oz) Dark Chocolate

For the Chocolate Ganache

  • 120 ml (½ cup) Double Cream, (Heavy cream)
  • 170 g (6 oz) Dark Chocolate

Instructions

Make the crumb base

  • Line the outside of your cake pan with several layers of aluminium foil. It's going into a water bath, so it needs to be watertight from the bottom!
  • Crush the Oreos into fine crumbs with a food processor or in a Ziploc bag with a rolling pin. There is no need to remove the white filling in the middle.
  • Melt the butter and add it to the Oreo crumbs along with the salt. Mix together until combined - the mixture should hold together if you squeeze it in your hands.
  • Tip the mixture into the prepared cake pan and press it down into an even layer on the bottom of the pan.

Make the Chocolate Cheesecake

  • Preheat oven to 325°F / 160°C (140° fan).
  • Melt chocolate in the microwave at 30-second bursts, stirring in between until totally melted, set aside.
  • Beat the cream cheese with both sugars and the salt until smooth.
    It's important that the cream cheese is completely room temperature so it can incorporate properly without any lumps.
    You can do this in a stand mixer on medium-low speed, or you can just do it by hand.
  • Beat in the eggs one at a time, then add the egg yolk and vanilla and beat until smooth.
  • Gradually pour in the cream while mixing slowly until totally incorporated. Scrape down the sides of the bowl.
  • By now, the chocolate should have cooled slightly, so it is warm, not hot. Add it to the cheesecake batter and mix it in completely.
  • Pour the chocolate cheesecake mixture into the cake pan on top of the crumb base and spread it out flat. Tap the pan on the counter a few times to release any bubbles.
  • Create a water bath for the cheesecake by putting it inside a large oven-safe container, like a roasting pan. Fill the pan with hot (recently boiled) water so it comes about halfway up the side of the 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!)
    I find the easiest way to do this is to have everything ready, then place the pan on the rack of the oven and pour the water in once already half inside. This stops you from having to carry it over to the oven with the water sloshing around.
  • Bake for 60-75 minutes. or until the edges are set, but the middle of the cheesecake is still slightly jiggly.
    For the absolute best results, turn the oven off and crack the door open slightly to let the cheesecake cool gradually in the oven. This helps to stop cracks from forming. However, if you need the oven, it's completely fine to take it out and let it cool on the counter.
  • Once cooled, place the cheesecake into the fridge and allow it to chill for at least 4 hours, preferably overnight.

Make the Chocolate Ganache

  • Chop the chocolate into small pieces and put it in a bowl
  • Heat the heavy cream in a saucepan until scalding (just starting to steam and form tiny bubbles).
  • Remove from the heat and pour over the chocolate, let sit for 1 minute.
  • Stir until the chocolate is totally melted and everything is silky and smooth.
  • Let it cool until it is thick enough to spread, then pour it on top of the cheesecake and let it set in the fridge until ready to serve.
  • Optional: Top with chocolate whipped cream for an extra special touch.

Notes

Ingredient Notes:

  • Cream Cheese - Use full-fat cream cheese. 
  • Eggs - Use large eggs in the US or medium eggs in the UK (our eggs are bigger). 
  • Dark Chocolate - Dark or semisweet chocolate will give the deepest chocolate flavor, but you can use other kinds if you like. 
  • Double Cream - Use heavy cream, heavy whipping cream, or double cream. It must have at least 36% fat content. 

Important Things To Know:

  • Water Bath - The water bath helps to regulate the temperature of the cheesecake in the oven so it bakes up smooth and custard-like, rather than dry and crumbly. It's definitely worth the extra step - just make sure your pan is wrapped well enough so it's watertight. 
  • Jiggle Test - The centre of the cheesecake should still wobble slightly when you take it out of the oven. It will continue to bake and set as it cools, so if you wait until it is completely set, the cheesecake will be overbaked. 
  • Ganache Topping - The extra ganache on top if completely optional, the cheesecake tastes incredibly indulgent as a standalone dessert without it. But it adds an extra layer of interest. See the post above for more ideas for toppings and decoration.