Death by chocolate cheesecake is insanely chocolaty with an Oreo crust and creamy, decadent, rich chocolate cheesecake. Topped with chocolate ganache, this is a chocolate lover’s dream come true!
Cheesecake is by far one of my favorite desserts. Cheesecake and chocolate are heavenly together. Creamy, decadent, and rich chocolate cheesecake with an Oreo crust topped with chocolate ganache for chocolate overload in every bite. . It can be served anywhere, anytime, and it will elevate your meal! A chocolate lovers dream..
No cream cheese? Make your own..
Now making cream cheese could not be easier since you are likely to have everything you need to make rich, tangy and creamy cream cheese, right in your kitchen! Delicious homemade cream cheese in no time.
Why bake in a Water bath?
The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.
How to make Death By Chocolate Cheesecake ?
This Death By Chocolate Cheesecake is super easy and delicious with some very easy to find ingredients.
- Make the biscuit base – Crush the Oreo biscuits with butter and make the base for the cheesecake. Press it down with the back of a spoon or glass to pack the base. Bake the base for 5 mins while you prepare the filling.
- Make the Chocolate Cheesecake Filling – To make this cheesecake I have used homemade cream cheese. Beat the cream cheese, heavy/fresh cream, eggs and sugar, till creamy. Add in the lemon juice and Cocoa Powder, mix well. Pour this filling over the baked biscuit base and bake in a water bath in the preheated oven.
- Top with Chocolate Ganache – Place finely chopped chocolate into a heat-proof glass or metal bowl. Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate. Let the two sit for a few minutes before stirring. Stir until smooth. Pour over cooled cheesecake.
How to make the perfect Chocolate Ganache to top?
The best tool for chopping chocolate is a large serrated knife. You need a 1:1 ratio of cream to chocolate to get the perfect consistency for topping the cheesecake. Use good quality chocolate like Callebaut or you could also use compound chocolates like from Morde, Amul and Van Houten.
Chop semi sweet or dark chocolate finely. Place it in a heat-proof glass or metal bowl. Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate. Let the two sit for a few minutes before stirring. Stir until smooth.
Storing the Death by Chocolate Cheesecake
Store this cheesecake in the refrigerator covered for about a week in an airtight container.:)
Equipment Used –
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Death by Chocolate Cheesecake
Course: Dessert10
servings30
minutes1
hourDeath by chocolate cheesecake is insanely chocolaty with an Oreo crust and creamy, decadent, rich chocolate cheesecake. Topped with chocolate ganache, this is a chocolate lover’s dream come true!
Ingredients
- Base/Crust
120 g Oreo Biscuits
3 tsp Butter, melted
- Chocolate filling
500 g Cream Cheese, at room temperature
250 g Sugar
50 g Dutch processed Cocoa powder
120 g Heavy Cream
1 tsp Vanilla Extract
3 Large Eggs, at room temperature
1/2 tsp Lemon Juice
- Chocolate Ganache
180 g Semi-sweet Chocolate, chopped
180 g Heavy Cream
Directions
- Preheat the oven to 180C / 160C (Fan).
- For the Base
- Crush Oreo biscuits with cream to fine crumbs in a zip lock or food processor. Add melted butter and combine well. The mixture should resemble breadcrumbs.
- Line the base of a removable bottom round 8 inch cake pan with the crushed biscuits. Press down firmly with the back of a glass or spoon. Bake the base in the preheated oven for 5-7 minutes.
- For Cheesecake Filling
- Place the sugar, cream cheese, heavy cream, lemon zest in a large bowl. Beat well with an electric or hand whisk until smooth. Add in the eggs one by one, mixing well after each addition.
- Add in dutch cocoa and mix well.
- Cover the sides of the springfoam pan with aluminium foil, to make barrier between the water bath and pan. This keeps the water from seeping into the baking pan. Pour the prepared filling over the biscuit base
- Place the pan in a water bath (Pour enough water in a tray or another bigger baking pan to cover little bit of sides of the removable bottom baking pan). Bake in the preheated oven for 45-50 minutes, until there center is just a loose wobble.
- Once set, turn off the oven and leave the door ajar to allow the cheesecake to cool in the oven for an hour. Run a palette knife around the outside edge to loosen the cheesecake and cool completely on the counter.
- Refrigerate for at least 2 hours, to help it set.
- Chocolate Ganache
- Place finely chopped chocolate into a heat-proof glass or metal bowl.
- Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
- Let the two sit for a few minutes before stirring. Stir until smooth.
- Pour over cooled cheesecake and place it in the fridge to set for an hour.
- Cut the cheesecake into wedges and serve.
Notes
- Make sure to chill the cheesecake to help it set properly.
Did you try this recipe? We’d love for you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!
What’s the size of the springform pan? Thank you! Looks good!
Hi there, you can use a 9 inch springfoam pan.