Ultimate Indulgent Chocolate Cheesecake with Whipped Dark Chocolate Ganache and Oreo Crust

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Prepare to embark on a truly extraordinary dessert journey with this incredible Chocolate Cheesecake. Designed for the ultimate chocolate enthusiast, this recipe elevates the classic cheesecake to an entirely new level of indulgence. What sets this particular cheesecake apart is its luxurious topping: a delicate, airy whipped dark chocolate ganache that provides the perfect counterpoint to the rich, dense chocolate cheesecake beneath. Every forkful promises an intense chocolate flavor, a remarkably creamy texture, and the satisfying crunch of a homemade Oreo cookie base. This isn’t just a dessert; it’s a celebration of chocolate in its finest form, guaranteed to become a new favorite for any special occasion or a delightful treat for your everyday sweet cravings.

This show-stopping Chocolate Cheesecake recipe is meticulously crafted to deliver a super creamy filling, perfectly complemented by its elegant whipped dark chocolate ganache. The deep, intense flavor of the dark chocolate cheesecake harmonizes beautifully with the delightful crunch and familiar sweetness of the Oreo cookie crust. The combination creates a symphony of textures and tastes that is simply irresistible. This stunning dessert is ideal for making a grand statement at any special occasion, whether it’s a birthday celebration, a festive holiday gathering, or simply an intimate dinner with cherished friends and family. Its impressive appearance and unforgettable taste are guaranteed to leave a lasting impression on your guests, making it a truly memorable centerpiece for your dessert table. Get ready to bake a cheesecake that’s not just a dessert, but an experience!

If you’re looking to explore more delightful cheesecake creations, be sure to try our other highly-rated recipes. For a comforting, autumnal treat, our Apple Crumble Cheesecake is a must-try. If you prefer something light and fruity, the Blueberry Crumble Cheesecake offers a burst of fresh flavor. And for those who appreciate classic Italian desserts with a cheesecake twist, our Tiramisu Cheesecake provides an exquisite blend of coffee and mascarpone. Each recipe promises that signature creamy cheesecake texture you love, with a unique and exciting flavor profile.

Why This Decadent Chocolate Cheesecake Recipe is a Must-Try

There are countless reasons why this particular chocolate cheesecake recipe stands out and deserves a prime spot in your baking repertoire. From its rich flavors to its irresistible texture, every component is designed for pure dessert perfection. Here’s why this recipe truly works and why you’ll fall in love with it:

• Intensely Flavorful Chocolate Cheesecake: The heart of this dessert is its incredibly rich, smooth, and deeply satisfying chocolate cheesecake filling. We don’t just add a hint of chocolate; we infuse it with a generous amount of high-quality semi-sweet chocolate and robust Dutch cocoa powder. This combination creates a complex, intense chocolate flavor that is neither too sweet nor too bitter, hitting all the right notes for true chocolate lovers. Its velvety consistency melts in your mouth, making each bite a luxurious experience.
• Perfectly Balanced Whipped Dark Chocolate Ganache: The luxurious whipped dark chocolate ganache crowning this cheesecake isn’t merely a decoration; it’s a crucial element that elevates the entire dessert. Crafted with high-quality dark chocolate, its light, airy texture and slightly bitter notes perfectly complement the dense, sweet cheesecake. This creates a beautiful contrast in both taste and texture, adding an extra layer of sophisticated chocolate intensity without overwhelming the palate. It’s the ideal finish, providing a harmonious balance to the richness below.
• A True Showstopper Dessert: This chocolate cheesecake is more than just a cake; it’s a culinary masterpiece that demands attention. Its elegant appearance, with a perfectly smooth top and a generous, artfully swirled layer of whipped ganache, makes it an ideal centerpiece for any gathering. It’s a guaranteed crowd-pleaser that looks as impressive as it tastes, making it perfect for special occasions, holiday feasts, or whenever you want to truly dazzle your guests with your baking prowess.
• Irresistible Oreo Cookie Crust: Providing the perfect foundation, the crunchy and subtly sweet Oreo cookie crust adds a delightful textural contrast to the creamy filling and an extra layer of chocolatey goodness. The buttery, crumbly base is incredibly easy to make and bakes up beautifully firm, holding the rich filling securely. The beloved flavor of Oreos pairs exquisitely with the deep chocolate cheesecake, creating a nostalgic yet refined taste experience that enhances every bite.

Essential Ingredient Notes for Baking the Best Chocolate Cheesecake

Achieving the perfect chocolate cheesecake starts with understanding the role of each ingredient and preparing it correctly. Using high-quality ingredients and ensuring they are at the right temperature are paramount for a flawless, crack-free, and incredibly creamy result. Here are some detailed notes on the key components of this recipe, along with important tips for success. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card located further down the page.

• Oreos: These iconic chocolate sandwich cookies are absolutely essential for creating our signature crispy and intensely flavorful crust. Using the whole cookie, including the creamy filling, creates a rich, buttery base that perfectly complements the decadent cheesecake. Make sure to process them into very fine crumbs; a uniform texture ensures a solid and even crust that won’t crumble apart when sliced.
• Unsalted Butter: Essential for binding the Oreo crumbs together into a cohesive crust. Using unsalted butter allows you to control the overall saltiness of the dessert. Ensure it’s fully melted before combining with the cookie crumbs to evenly coat them, creating a rich and sturdy base.
• Granulated Sugar: Granulated sugar is used to sweeten both the cheesecake filling and helps to achieve that perfectly balanced flavor profile, preventing the rich chocolate from being overwhelming. It also plays a crucial role in the texture of the cheesecake, contributing to its smooth, velvety, and creamy consistency.
• Full-Fat Cream Cheese: This is arguably the most important ingredient for any truly exceptional cheesecake. It is absolutely crucial to use full-fat, brick-style cream cheese, not the spreadable tub variety. Brick cream cheese contains more stabilizers and less water, which is vital for preventing a runny cheesecake and achieving a dense, rich texture. Equally important is ensuring it’s at room temperature. Take your cream cheese out of the fridge at least 1-2 hours (or even longer if your kitchen is cool) before you plan to start baking. This ensures it creams smoothly with the sugar, preventing lumps and resulting in a silky-smooth batter. For consistent quality, in the USA, I highly recommend using brands like Philadelphia.
• Sour Cream (14-18% fat): Adding sour cream to the cheesecake batter introduces a delightful, subtle tang that beautifully cuts through the richness of the chocolate, enhancing the overall flavor profile and preventing it from being one-dimensional. It also contributes significantly to the cheesecake’s incredibly moist, creamy, and tender texture. Just like the cream cheese, measure out your sour cream and allow it to come to room temperature for 1-2 hours before mixing. This ensures it incorporates smoothly and evenly into the batter without creating temperature shock.
• Large Eggs: Eggs act as a vital binder in the cheesecake, providing essential structure and helping it to set properly during baking. They also contribute to the rich, smooth, and custardy texture. For the best results and to prevent the batter from curdling or becoming lumpy, ensure your eggs are at room temperature. Take them out of the fridge 1-2 hours before you begin baking. Adding them one or two at a time on low speed also helps maintain a smooth, air-free batter, which is key to preventing cracks.
• Semi-Sweet Chocolate (55-60% cocoa): For both the deeply flavored cheesecake filling and the luxurious whipped dark chocolate ganache, high-quality semi-sweet chocolate is recommended. Whether you use chips or a chopped baking bar, opt for chocolate with a cocoa percentage between 55-60%. This range provides a deep, rich chocolate flavor that isn’t overly bitter, ensuring a perfectly balanced and indulgent taste in your final dessert. Higher percentages might be too bitter, while lower might lack depth.
• Heavy Cream (36% fat content): This rich dairy product is essential for two key components: creating the luscious melted chocolate base for the cheesecake filling and for making the dreamy whipped ganache topping. Using high-fat heavy cream (at least 36% fat, also known as whipping cream) ensures a stable ganache that emulsifies beautifully and whips up to a perfect consistency, holding its shape without deflating. For the ganache, one portion will be heated, and another will be used cold for whipping, so pay attention to the instructions.
• Unsweetened Dutch Cocoa Powder: This provides an extra layer of deep, robust chocolate flavor and a beautiful dark color to the cheesecake filling. Dutch-processed cocoa powder is less acidic than natural cocoa and has a darker hue and a milder, smoother taste, contributing significantly to the cheesecake’s rich chocolatey depth without any bitterness.
• Cornstarch: A small but important amount of cornstarch is added to the cheesecake batter as a stabilizer. It acts as a thickening agent and helps to prevent cracks from forming on the surface of the cheesecake during baking and cooling. It also contributes to a smoother, more uniform, and less wobbly texture, ensuring your cheesecake comes out flawless.
• Pure Vanilla Extract: A touch of pure vanilla extract is a crucial flavor enhancer in this recipe. It doesn’t just add its own sweet, aromatic notes; it actually amplifies and deepens all the rich chocolate flavors, adding a warm, complex dimension that elevates the overall taste profile of the cheesecake from simply good to truly extraordinary.

Step-by-Step Instructions: Crafting the Perfect Oreo Cookie Crust

Creating this decadent Chocolate Cheesecake involves a few key steps, starting with its irresistible Oreo cookie crust. A solid, flavorful base is essential for supporting the rich filling and adding a delightful textural contrast. For this recipe, you’ll need either a stand mixer with a paddle attachment or a reliable hand electric mixer, along with a 23 cm/9 inch springform pan. We highly recommend lining the bottom of the pan with baking paper (parchment paper) for easy removal and a clean presentation. Remember, the journey to a perfect cheesecake starts with a solid foundation!

The complete, detailed recipe with exact measurements for all ingredients and cooking times can be found in the comprehensive recipe card at the very bottom of this page.

Begin your baking adventure by preheating your oven to 160ºC/ 325ºF (if using a conventional oven, this setting is ideal). To prepare your 23 cm/9 inch springform pan for success, first release the spring mechanism and remove the ring. Place a piece of parchment paper on the bottom plate, ensuring it’s centered. Then, carefully replace the ring, securing it tightly over the parchment paper. This creates a tight seal, which is crucial for preventing leaks, especially when using a water bath, and makes for effortless cheesecake removal.

• STEP 1: Prepare the Oreo Crumbs. To make the rich and flavorful Oreo cookie crust, begin by placing all 24 whole Oreo cookies (both the chocolate wafers and their creamy filling) into the bowl of a food processor. Pulse the cookies until they are transformed into very fine, uniform crumbs, resembling soft sand. Ensure there are no large chunks remaining, as this will affect the crust’s texture. Next, melt the 60g of unsalted butter until fully liquid. Pour this melted butter directly into the food processor with the cookie crumbs. Process again until the melted butter is thoroughly combined with the cookie crumbs, creating a mixture that is moist, clumpy, and resembles wet sand.
• STEP 2: Form and Pack the Crust. Carefully transfer the buttery Oreo cookie crumbs into the bottom of your prepared springform pan. Using the bottom of a flat-bottomed glass, a measuring cup, or your fingertips, firmly and evenly press the cookie mixture down to form a compact layer on the bottom of the pan. Continue to press some of the crumbs up against the sides of the pan to create a sturdy, well-defined crust edge. A tightly packed crust is absolutely essential for structural integrity, preventing leaks, and ensuring your cheesecake has a stable and delicious base.
• STEP 3: Bake and Cool the Crust. Place the springform pan with the formed Oreo crust into your preheated oven. Bake for precisely 10 minutes. This short baking time is crucial as it helps to set the crust, making it firm, slightly crisp, and less prone to becoming soggy once the wet cheesecake filling is added. After baking, remove the crust from the oven and transfer it to a wire rack to cool completely. It’s important to allow it to cool until it’s cool to the touch before adding the cheesecake batter, as a hot crust could affect the delicate filling. Importantly, keep your oven turned on at the same temperature, as you’ll be using it again shortly for the cheesecake filling.

Step-by-Step Instructions: Preparing the Rich Chocolate Cheesecake Filling

Now that your delicious Oreo crust is ready and cooling, it’s time to create the creamy, indulgent chocolate cheesecake filling. This is where the magic happens, transforming simple ingredients into a luxurious dessert. Precision and gentle mixing are key to achieving that signature smooth texture without any cracks on the surface. Remember to have all your dairy ingredients and eggs at proper room temperature for the best results; this is a non-negotiable step for a perfect cheesecake.

• STEP 1: Melt the Chocolate Base. Begin by preparing the melted chocolate base for your cheesecake filling. Combine the 340g of semi-sweet chocolate and 170g of heavy cream in a heatproof bowl. Place this bowl over a pot of gently simmering water (creating a double boiler setup), ensuring the bottom of the bowl does not touch the water. Stir the mixture occasionally until the chocolate is mostly melted. Once only a few small pieces of unmelted chocolate remain, remove the bowl from the heat and continue stirring until the residual heat completely melts them, creating a smooth, glossy, and uniform chocolate ganache. Set this aside to cool slightly to lukewarm; it shouldn’t be hot when added to the cream cheese mixture, but also not so cool that it thickens too much. This mixture will infuse the cheesecake with its rich chocolate flavor.
• STEP 2: Cream Cream Cheese and Sugar. In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, begin to cream the room-temperature 800g full-fat cream cheese with the 260g granulated sugar. Beat on the lowest speed possible for just about 1 minute, or until the mixture is completely smooth and well combined, with absolutely no lumps. It’s crucial to avoid over-mixing at this stage, as incorporating too much air can cause the cheesecake to puff up excessively during baking, leading to cracks as it cools.
• STEP 3: Combine Wet Ingredients. In a separate small bowl, whisk together the 100g room-temperature sour cream and 1 ½ tablespoon cornstarch until it forms a perfectly smooth, lump-free mixture. This step ensures the cornstarch is evenly distributed. Add this sour cream mixture to the creamed cream cheese, along with the slightly cooled chocolate ganache from Step 1, the 3 tablespoons of unsweetened Dutch cocoa powder, and the 1 teaspoon of pure vanilla extract. Mix all these ingredients together on low speed, just until they are fully combined and the batter is a uniform color. Stop mixing as soon as everything is incorporated. Use a rubber spatula to scrape down the sides of the bowl thoroughly to ensure no unmixed ingredients are left behind, giving a final gentle stir.
• STEP 4: Incorporate Eggs Gently. Now, add the 4 large eggs to the batter, incorporating them two at a time. After each addition, mix on the absolute lowest speed possible, just until the eggs are combined into the batter. This step is critically important: it is vital not to over-mix once the eggs are added. Overmixing at this stage introduces excessive air into the batter, which can cause the cheesecake to dramatically puff up in the oven and then fall, almost certainly leading to cracks on the surface. Once all eggs are incorporated, turn off the mixer and give the bowl one final gentle fold with a rubber spatula from the bottom up to ensure everything is perfectly blended without adding extra air.
• STEP 5: Prepare for the Water Bath. Carefully pour the smooth, luscious chocolate cheesecake batter into your cooled Oreo crust in the springform pan. Gently tap the pan a few times on the counter to release any large air bubbles that may be trapped, ensuring a smooth, even surface. Boil water in a kettle. To prepare for the essential water bath (bain-marie), first place your cheesecake-filled springform pan (the 23 cm/9 inch one) into a slightly larger 25 cm/10 inch cake pan. Then, place this entire cake pan (containing the springform) into an even larger baking pan or roasting pan. Carefully fill the outermost pan with the hot, boiled water, ensuring it comes approximately ⅓ to ⅔ of the way up the sides of the cake pan holding your springform. This clever nested-pan method is highly effective at preventing any water from seeping into your delicious Oreo crust, a common issue when relying solely on foil wrapping.
• STEP 6: Bake the Cheesecake. Carefully transfer the entire water bath setup into your preheated oven. Bake for approximately 1 hour and 10 to 15 minutes. The exact baking time may vary slightly depending on the calibration of your oven, so it’s important to keep an eye on it towards the end of the baking cycle.
• STEP 7: Check for Doneness and Cool Gradually. Once the baking time has elapsed, perform the crucial “jiggle test”: gently jiggle the roasting pan. The cheesecake’s edges should appear set and firm, but the very center (about a 2-inch diameter) should still have a slight, delicate wobble, similar to a firm custard or Jell-O. If the entire cheesecake still jiggles like liquid, it needs a bit more baking time. If there is no wobble at all, it’s likely over-baked. Immediately turn off the oven, prop the oven door slightly ajar (you can use a wooden spoon to keep it open), and allow the cheesecake to cool slowly in the oven for 1 hour. This gradual cooling process is absolutely vital for preventing dramatic temperature changes that can shock the cheesecake and cause cracks. After 1 hour, remove the cheesecake from the oven and carefully lift it out of the water bath. Remove any aluminum foil (if you chose that alternative method) and place the cheesecake in the refrigerator to chill and set completely for at least 6 hours, or preferably overnight. Patience during this extended chilling phase is rewarded with an impeccably firm, creamy, and beautifully set cheesecake that slices cleanly.

Step-by-Step Instructions: Preparing the Whipped Dark Chocolate Ganache & Assembly

While your magnificent chocolate cheesecake is baking and chilling, you can prepare the exquisite whipped dark chocolate ganache that will crown your dessert. This ganache requires sufficient chilling time to achieve the perfect consistency for whipping, so planning ahead is key. Ideally, prepare this the day before you plan to serve the cheesecake, as it benefits greatly from an overnight chill in the refrigerator.

• STEP 1: Melt the Dark Chocolate. Begin by melting the 50g of semi-sweet chocolate for the ganache. You can do this efficiently in a microwave: place the chocolate in a microwave-safe bowl and heat in short 30-second intervals, stirring thoroughly after each interval, until it is completely smooth and melted. Alternatively, use a double boiler setup for gentle, controlled melting. Once smooth, set it aside to cool slightly.
• STEP 2: Prepare the Ganache Base. In a small saucepan, gently heat 100g of heavy cream. Watch it carefully and remove it from the heat as soon as it just begins to bubble around the edges. Do not allow it to come to a full rolling boil. Carefully pour this hot heavy cream over the melted dark chocolate in three gradual additions. After each addition, whisk the mixture thoroughly and vigorously until fully incorporated and smooth. This emulsifies the ganache, making it stable, glossy, and less likely to separate.
• STEP 3: Add Cold Cream & Chill Thoroughly. Once the hot cream and chocolate are fully combined and smooth, add the remaining 150g of cold heavy cream to the mixture. Stir gently until it is fully incorporated and the ganache mixture is uniform. Cover the ganache tightly with plastic wrap, ensuring the wrap directly touches the surface of the ganache. This prevents a skin from forming and traps moisture. Place the covered ganache in the refrigerator to chill thoroughly, preferably overnight (or for a minimum of 6 hours). This extended chilling time is absolutely crucial for the ganache to become firm enough to whip properly into a light and airy topping.
• STEP 4: Whip and Assemble the Cheesecake. When your chocolate cheesecake has fully chilled (ideally overnight) and you’re ready to serve, carefully release it from the springform pan and transfer it onto your desired serving plate or stand. Remove the fully chilled chocolate ganache from the refrigerator. Using a stand mixer fitted with a whisk attachment or a reliable hand mixer, whip the chilled ganache on medium-high speed. Whip until it reaches beautiful medium-stiff peaks – it should hold its shape but still be smooth and creamy. Be very careful not to over-whip, as ganache can quickly become grainy and seize if overmixed. Gently spread or pipe the luscious whipped ganache evenly over the top of the chilled chocolate cheesecake. For an elegant and professional finishing touch, shave some extra dark chocolate over the whipped ganache using a vegetable peeler or a fine grater. Your stunning and incredibly delicious chocolate cheesecake is now ready to be sliced, served, and savored by all!

Expert Baking Tips for a Flawless Chocolate Cheesecake

Baking a perfect cheesecake, especially one as rich and decadent as this chocolate version, can seem daunting, but with a few expert tips, you’ll achieve flawless results every time. Follow these recommendations closely to ensure your cheesecake is smooth, creamy, crack-free, and utterly delicious from the very first slice:

• Use a Kitchen Scale for Unmatched Precision: For all my recipes, and especially for baking where accuracy is paramount, my default unit of measurement is grams. Using a digital kitchen scale is by far the most precise and reliable way to measure your ingredients. Volumetric measurements (like cups and tablespoons) can vary significantly based on how ingredients are packed, leading to inconsistent results in your final product. A kitchen scale ensures you use the exact amount specified, which is vital for the perfect texture, balance, and flavor of your delicate cheesecake. I highly recommend investing in one if you don’t already own this essential baking tool.
• Avoid Overmixing the Batter at All Costs: When combining your cream cheese and other wet ingredients, it’s absolutely essential to mix on a low speed and only until the ingredients are just combined and smooth. Overmixing is one of the most common culprits for cheesecake failure. It introduces too much air into the batter, and this excess air causes the cheesecake to puff up excessively during baking. As it cools, this trapped air escapes, leading to the cheesecake sinking dramatically and developing unsightly, deep cracks on its beautiful surface. After everything appears mixed by the machine, I always use a rubber spatula to give the batter one final, gentle fold from the bottom up, ensuring all ingredients are incorporated without adding any excess air.
• Choose the Right Baking Pan for Even Heat: The color and material of your baking pan can significantly impact the final texture and appearance of your cheesecake. For the absolute best results, I strongly recommend using a light-colored aluminum baking pan. These pans are lighter in color, which means they reflect heat more effectively and absorb less heat than darker pans. This leads to a more gentle, even, and gradual bake, resulting in a softer, beautifully textured cheesecake with no dark, dry, or over-baked edges. If you use a dark-colored or non-stick pan, it will absorb a lot more heat, potentially causing the crust to brown too quickly and the cheesecake to bake unevenly or dry out around the edges. Always remember to grease your pan and line the bottom with baking paper for easy release.
• Room Temperature Ingredients are Non-Negotiable: As highlighted in the ingredient notes, ensuring your cream cheese, sour cream, and eggs are at proper room temperature is paramount for a successful cheesecake. Cold ingredients do not emulsify properly; they will resist blending smoothly and can lead to a lumpy, inconsistent batter. Room temperature ingredients, on the other hand, blend smoothly and evenly, creating a silky-smooth cheesecake filling that is free of lumps. This uniform batter, in turn, contributes to a more consistent, creamy, and crack-free final texture in your baked cheesecake. Plan ahead and take them out of the fridge well in advance!
• Patience is Key for Cooling and Chilling: The cooling and chilling phases are just as critically important as the baking itself. Allowing the cheesecake to cool slowly and gradually in the oven with the door slightly ajar prevents drastic temperature changes that can shock the delicate cheesecake structure and cause it to crack. Once out of the oven, allowing it to cool completely at room temperature before refrigerating is also important. Finally, a long chill in the refrigerator (preferably overnight, or at least 6 hours) allows the cheesecake to fully set, firm up, and develop its full, rich flavor and incredibly creamy texture. Rushing this final chilling step will inevitably result in a cheesecake that is too soft, potentially messy, and difficult to slice cleanly, compromising the overall experience.

Frequently Asked Questions About This Chocolate Cheesecake

The Science Behind the Smooth: Why Baking Cheesecake in a Water Bath is Essential

You might wonder why so many cheesecake recipes, including this one, strongly emphasize baking in a water bath, also widely known as a bain-marie. This technique is not just a mere suggestion; it’s a truly crucial step that makes all the difference in achieving that signature smooth, incredibly creamy, and famously crack-free cheesecake texture. Here’s a deeper, more detailed look into why a water bath is so indispensable for cheesecake perfection:

• Ensures Gentle, Even Baking: The primary and most significant reason for utilizing a water bath is to create a moist, consistently humid, and gently heated environment inside your oven. This gentle steam prevents the cheesecake from baking too quickly or unevenly. In a dry, hot oven, the outer edges of the cheesecake would set and bake much faster than the delicate center. This rapid, uneven cooking often leads to a curdled or rubbery texture around the perimeter and a dry, crumbly mouthfeel. The water bath acts as a thermal buffer, ensuring that the entire cheesecake bakes at a more consistent and lower overall temperature, promoting an even set from the very edge to the soft, custardy center.
• Prevents Unsightly Cracks: The most common and frustrating nemesis of a beautifully presented cheesecake is the dreaded crack. Cracks typically form when there’s a significant temperature disparity between the rapidly cooling edges and the still-warm center, or when the cheesecake experiences an abrupt and rapid drop in temperature during the cooling process. The water bath effectively minimizes these drastic temperature fluctuations. By providing a warm, humid buffer, it prevents the top surface and edges from drying out and contracting too quickly. This slow, gentle cooling process drastically reduces the chances of those unsightly cracks appearing on your cheesecake’s pristine surface, allowing it to cool uniformly.
• Achieves a Silky-Smooth Texture: A water bath plays a vital role in the delicate coagulation of proteins found in eggs and cream cheese. It ensures these proteins cook gently and slowly, preventing them from seizing up, curdling, or becoming rubbery. This slow, steady, and moist cooking environment results in an incredibly smooth, dense, and uniformly creamy texture that cheesecake lovers adore. It prevents the cheesecake from developing a “soufflé-like” rise and then a dramatic collapse (which contributes to cracking), instead yielding a consistent, velvety mouthfeel throughout the entire dessert.
• Optimizes Moisture Retention: The constant stream from the water bath significantly helps to keep the cheesecake moist throughout the entire baking process. This is particularly crucial for rich, dense cheesecakes like our chocolate version, as it prevents the surface from drying out and creating a crusty top. Instead, it contributes to that desirable velvety, melt-in-your-mouth quality that makes a truly exceptional cheesecake.

In essence, a water bath acts as an insulating, steam-filled layer, protecting your delicate cheesecake from the harsh, direct heat of the oven. It’s a small extra step in the baking process that yields tremendous rewards, transforming what might be a merely good cheesecake into an exceptional one, ensuring your chocolate masterpiece comes out flawlessly smooth, profoundly rich, and utterly delicious every single time.

How to Properly Store Your Delicious Chocolate Cheesecake

To maintain the exceptional freshness, rich flavor, and incredibly creamy texture of your magnificent Chocolate Cheesecake, proper storage is absolutely essential. Given its dairy-rich ingredients, refrigeration is key. Here’s how to store it effectively to ensure every slice remains as delightful as the first:

• Refrigeration: The prepared chocolate cheesecake, whether it’s topped with the whipped ganache or not, should always be stored in the refrigerator. To protect its delicate flavor and texture, cover it tightly with several layers of plastic wrap or place it inside an airtight container. This prevents the cheesecake from absorbing any undesirable odors from other foods in your fridge and, crucially, keeps it from drying out, preserving its moist and creamy consistency.
• Optimal Shelf Life: When stored properly and tightly sealed in the refrigerator, this chocolate cheesecake is best enjoyed within 3 to 5 days. You might even find that the flavors tend to deepen and meld together beautifully over the first day or two, often making it taste even better, which is why it’s such an ideal make-ahead dessert for entertaining.
• Freezing Instructions for Longer Storage: If you wish to store your cheesecake for a longer period, you’ll be delighted to know that it freezes exceptionally well! For the very best results, it’s recommended to freeze the cheesecake *without* the whipped ganache topping, as the texture of whipped cream can change slightly after freezing and thawing. First, ensure the baked cheesecake is completely chilled and firm. You can choose to freeze it whole or slice it into individual portions for convenience. To freeze, wrap the entire cheesecake (or individual slices) tightly in several layers of plastic wrap, followed by a robust layer of heavy-duty aluminum foil. This double wrapping provides maximum protection against freezer burn. When properly wrapped, it can be safely stored in the freezer for up to 1-2 months without significant loss of quality.
• Thawing Frozen Cheesecake: To thaw a frozen cheesecake, simply transfer it from the freezer to the refrigerator. Allow it to thaw slowly overnight, typically for at least 8-12 hours. This gradual thawing process helps to maintain its creamy texture and prevents condensation. Once fully thawed, you can then prepare and add the fresh whipped dark chocolate ganache just before you plan to serve it, ensuring a perfect finish.

Following these comprehensive storage guidelines will ensure that every single slice of your decadent chocolate cheesecake remains as delicious, delightful, and perfectly textured as the very first bite!

Other Decadent Cheesecake Recipes To Try

If you’ve fallen in love with the art of cheesecake making after creating this magnificent chocolate masterpiece, or simply can’t get enough of these creamy, delightful desserts, you’re in luck! Our collection features a variety of unique and irresistible cheesecake recipes that are sure to satisfy any craving and impress any guest. From comforting classic flavors to innovative twists, there’s a cheesecake for every palate and every special occasion. Expand your baking horizons and explore some of our other cherished recipes that promise the same dedication to flavor and texture:

Did you absolutely adore this recipe and find it to be the ultimate chocolate indulgence? We would be absolutely thrilled to hear about your baking experience! Make sure to leave a STAR REVIEW below in the comments section if you loved creating and tasting this decadent chocolate cheesecake. Don’t forget to tag me on Instagram @juliemarieeats to share your beautiful creations – I love seeing your culinary masterpieces! For even more inspiring recipe ideas, helpful baking tips, and delicious culinary adventures, make sure to follow me on Pinterest!

Decadent Chocolate Cheesecake with Whipped Ganache

This extraordinary Chocolate Cheesecake is a true delight for all chocolate lovers, taking the classic dessert to an unprecedented level of richness and flavor. Crowned with a light and airy whipped dark chocolate ganache, it beautifully complements the deep, creamy chocolate cheesecake beneath. Featuring an irresistible Oreo cookie base, this show-stopping dessert boasts an abundance of intense chocolate flavor and a luxurious, velvety texture that makes it perfect for any special occasion.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting time 6 hours hrs

Total Time 7 hours hrs 55 minutes mins

Course Dessert

Cuisine American, European

Servings 12 slices

Calories 816 kcal

Equipment

• 23 cm / 9-inch springform pan
• 30 cm / 12 inch cake pan (optional for the water bath)
• Stand Mixer
• Hand Mixer

Ingredients

OREO COOKIE CRUST

• 24 Oreo cookies
• 60 g unsalted butter (melted)

CHOCOLATE CHEESECAKE FILLING

• 340 g semi-sweet chocolate (chopped or chips)
• 170 g heavy cream (36% fat content)
• 800 g full-fat cream cheese (brick-style, room temperature)
• 260 g granulated sugar
• 3 tablespoon unsweetened Dutch cocoa powder
• 100 g sour cream (14-18% fat, room temperature)
• 1 ½ tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 4 large eggs (room temperature)

WHIPPED DARK CHOCOLATE GANACHE

• 50 g semi-sweet chocolate (chopped or chips)
• 100 g heavy cream (for heating)
• 150 g heavy cream (cold, for final ganache mixture)

Instructions

PREPARING THE OREO COOKIE CRUST

• Before you begin, preheat your oven to 160ºC/325ºF (using a conventional oven setting). Prepare a 23 cm/9-inch springform pan: release the ring, place a piece of parchment paper on the bottom plate, and then securely close the ring over the parchment paper. This creates a tight seal.
• To create the Oreo crust, place all 24 Oreo cookies (including the cream filling) into a food processor. Process until the cookies are reduced to fine, even crumbs, resembling sand. Melt the 60g of unsalted butter, then add it to the food processor with the cookie crumbs. Blend again until the melted butter is thoroughly incorporated and the crumbs are moist and clump together.
  24 Oreo cookies, 60 g unsalted butter
• Transfer the buttery cookie crumbs into your prepared springform pan. Using the bottom of a flat glass or a measuring cup, firmly press the crumbs down to form a compact, even layer on the bottom of the pan. Continue pressing some of the crumbs up against the sides of the pan to create a well-defined crust edge. This ensures a stable base for your cheesecake.
• Bake the crust in the preheated oven for 10 minutes. This short bake helps to set the crust and give it a crisp texture. After baking, remove it from the oven and let it cool completely on a wire rack while you prepare the cheesecake filling. Keep the oven turned on at the same temperature.

MAKING THE CHOCOLATE CHEESECAKE FILLING

• Begin by melting 340g of semi-sweet chocolate and 170g of heavy cream together. This is best done over a pot of simmering water (a double boiler), stirring occasionally. When there are a few pieces of unmelted chocolate left, remove it from the heat and stir until the residual heat melts it all completely, creating a smooth, glossy chocolate ganache. Set this aside to cool slightly.
  340 g semi-sweet chocolate, 170 g heavy cream
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room-temperature 800g full-fat cream cheese and 260g granulated sugar on low speed for about 1 minute, until smooth and well combined. Be careful not to overmix and incorporate too much air.
  800 g full-fat cream cheese, 260 g granulated sugar
• In a small separate bowl, thoroughly mix together the 100g room-temperature sour cream and 1 ½ tablespoon cornstarch until completely smooth. Add this mixture to the cream cheese along with the cooled chocolate ganache, 3 tablespoons unsweetened Dutch cocoa powder, and 1 teaspoon pure vanilla extract. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
  3 tablespoon unsweetened Dutch cocoa powder, 100 g sour cream 14-18%, 1 ½ tablespoon cornstarch, 1 teaspoon pure vanilla extract
• Add the 4 large eggs to the batter, two at a time, mixing on the lowest speed only until they are just combined. It is vital not to overmix once the eggs are added, as this can introduce too much air, which can cause the cheesecake to crack. After all eggs are mixed in, give the entire batter a final gentle fold with a rubber spatula from the bottom up to ensure everything at the bottom of the bowl is incorporated.
  4 large eggs
• Carefully pour the smooth chocolate cheesecake batter into the prepared springform pan with the cooled Oreo crust. Gently tap the pan on the counter a few times to release any trapped air bubbles and ensure an even surface.
• Boil water in a kettle. To prepare for the water bath, place your cheesecake-filled springform pan into a larger 25 cm/10 inch cake pan. Then, place this cake pan into an even larger baking or roasting pan. Carefully fill the outermost pan with the hot, boiled water, ensuring it comes ⅓ to ⅔ of the way up