Print

Chocolate Ganache Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

This decadent Chocolate Ganache Cheesecake features a rich Oreo cookie crust, a velvety chocolate-infused cream cheese filling, and a luscious homemade chocolate ganache topping. Perfect for chocolate lovers, it combines the deep flavors of Dutch-process cocoa and semi-sweet chocolate with a creamy, smooth texture. Garnished with shaved chocolate, fresh raspberries, and whipped cream, this irresistible dessert is ideal for special occasions or indulgent treats.

Ingredients

Scale

Oreo Cookie Crust

  • 24 each Oreo cookies (original, not double stuf)
  • 1/4 cup unsalted butter (melted)

Chocolate Cheesecake Filling

  • 2 lbs cream cheese (full fat, softened at room temperature)
  • 1 1/4 cups + 2 tbsp white granulated sugar
  • 1/4 cup Dutch-process cocoa powder (sifted)
  • 4 large eggs (room temperature)
  • 1 tsp vanilla bean paste
  • 9 oz chopped semi-sweet chocolate (melted)

Chocolate Ganache

  • 1 cup semi-sweet chocolate (chopped or chocolate chips)
  • 3/4 cup heavy cream

For Garnish

  • Shaved chocolate
  • Fresh raspberries
  • Whipped cream

Instructions

  1. Prepare Oreo Cookie Crust: Preheat your oven to 325℉. Grease a 9-inch springform pan and line the bottom with a 9-inch parchment paper circle to prevent sticking.
  2. Crush Oreo Cookies: Use a food processor to crush the Oreos into fine crumbs. Transfer to a bowl and stir in the melted butter until the mixture is evenly coated.
  3. Form the Crust: Press the cookie crumb mixture firmly into the bottom of the prepared pan, extending it halfway up the sides. Bake the crust for 12 minutes then set aside to cool completely.
  4. Melt Chocolate for Filling: Place chopped semi-sweet chocolate in a heatproof bowl set over simmering water (a double boiler). Stir gently until the chocolate melts smoothly. Remove from heat and allow to cool to room temperature.
  5. Prepare Cheesecake Filling: In a large mixing bowl, beat softened cream cheese on high speed until smooth and creamy. Add sugar, sifted cocoa powder, and vanilla bean paste; mix just until combined.
  6. Add Eggs Gradually: Reduce mixer speed to low and incorporate eggs one at a time, mixing just until each egg is fully incorporated to avoid adding excess air which can cause cracking.
  7. Fold in Melted Chocolate: Gently fold the cooled melted chocolate into the cream cheese batter until evenly mixed and smooth.
  8. Pour Batter and Bake: Pour the cheesecake batter over the cooled crust and spread evenly with an offset spatula. Place the springform pan into a water bath to ensure gentle, even baking. Bake for 60-70 minutes until the edges are set and the center remains slightly jiggly.
  9. Rest Cheesecake: Turn off the oven, prop the door open halfway, and let the cheesecake rest inside for 30 minutes. Then, remove from the oven and cool completely at room temperature for 1 hour before refrigerating.
  10. Make Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer—avoid boiling. Pour the hot cream over chopped chocolate in a bowl and let sit without stirring for 1-2 minutes. Then whisk gently until the ganache is smooth and glossy. Allow to cool to room temperature.
  11. Assemble and Chill: Remove the springform pan and parchment circle from the cheesecake. Place on a serving platter and pour the cooled ganache evenly over the top, gently spreading it over the sides with an offset spatula. Sprinkle with shaved chocolate. Refrigerate for about 1 hour until the ganache is set.
  12. Serve: For clean slices, dip a sharp knife in hot water, wipe dry, and carefully slice the cheesecake. Repeat before each cut to maintain neat portions. Garnish slices with fresh raspberries and whipped cream as desired.

Notes

  • Room temperature eggs and cream cheese ensure a smoother batter and prevent lumps.
  • Using a water bath (bain-marie) while baking helps prevent cracks and results in a silky texture.
  • Allow the cheesecake to cool gradually to avoid sudden temperature changes that cause cracking.
  • Chilling the ganache before serving helps it to set firmly and creates a beautiful glossy finish.
  • To avoid overheating the chocolate, melt it slowly over simmering water instead of direct heat.
  • If you don’t have a food processor, place Oreos in a sealed plastic bag and crush with a rolling pin.

Keywords: Chocolate Ganache Cheesecake, Oreo Crust, Chocolate Cheesecake, Dessert, Rich Cheesecake, Homemade Chocolate Ganache

Find it online: https://lieblingsmahlzeit.com/chocolate-ganache-cheesecake-recipe/