Chocolate Cheesecake Recipe (Rich, Creamy & Easy to Make)

Rich and creamy Chocolate Cheesecake with a chocolate cookie crust, creamy filling, and silky ganache topping.

Recipe Source Link:https://www.mygingergarlickitchen.com/chocolate-cheesecake-video-recipe/

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RECIPE INGREDIENTS

» For Chocolate Cookie Crust

• 18-20 whole dark chocolate cookies or Oreo cookies

» For Chocolate Cheesecake Filling

• 200 ml whipping cream, warmed
• 250 grams baking chocolate (about 62% cocoa), chopped
• 396 grams (14 ounces) sweetened condensed milk
• 500 grams cream cheese, softened to room temperature
• 1 ? teaspoons vanilla extract
• 4 large eggs, room temperature

» For Chocolate Ganache

• 200 grams dark chocolate (I used 82%), chopped

» For Decoration

• Chocolate candies

RECIPE INSTRUCTIONS

» Making Chocolate Cookie Crust

1. Preheat oven to 150°C (300°F).
2. Add chocolate cookies to a food processor and pulse until fine crumbs form. If using Oreo cookies, keep the filling intact.
3. Transfer cookie crumbs to a bowl and add melted butter. Mix well until all crumbs are evenly coated.
4. Brush a 25 cm (9-inch) springform cake pan with butter and line the base with baking paper.
5. Transfer the crumb mixture to the prepared pan and press firmly into an even layer.

» Making Chocolate Cheesecake Filling

1. Add chopped baking chocolate to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
2. Add warm whipping cream to the melted chocolate and stir until smooth. Set aside to cool slightly.
3. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
4. Add condensed milk and vanilla extract. Beat until well combined.
5. Add the chocolate mixture and dissolved coffee. Mix until smooth and incorporated.
6. Add eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.

» Baking the Cheesecake

1. Place the cheesecake on the center rack of the preheated oven.
2. Bake for 70-75 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
3. Turn off the oven and leave the cheesecake inside with the oven door slightly open for 30 minutes.
4. Remove from the oven and cool completely at room temperature.

» Making Chocolate Ganache

1. Add chopped dark chocolate to a heatproof bowl.
2. Heat whipping cream until hot but not boiling.
3. Pour the hot cream over the chocolate and let it sit for 2 minutes.

» Decorating

1. Remove the chilled cheesecake from the refrigerator and carefully release it from the pan.
2. Pour the ganache over the cheesecake and spread gently over the top.
3. Decorate with chocolate candies and drizzle with melted white chocolate.
4. Refrigerate for 30 minutes, or until the ganache is set.

RECIPE NOTES

1. Use full-fat cream cheese for the richest texture and flavor.
2. Make sure all refrigerated ingredients are at room temperature before mixing.
3. Mix the eggs just until incorporated to avoid adding excess air to the batter.
4. The coffee enhances the chocolate flavor and does not make the cheesecake taste like coffee.
5. The cheesecake will continue to set as it cools and chills.
6. Chilling overnight gives the best texture and cleaner slices.
7. For neat slices, dip a sharp knife in hot water and wipe it clean between cuts.
8. Store leftovers covered in the refrigerator for up to 5 days.

NUTRITION (Per Serving)

Calories: 530kcal | Fat: 39.2g | Carbohydrates: 36.6g | Protein: 8.5g | Fiber: 3.2g | Sugar: 26.5g | Sodium: 192.4mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.