This holiday season, make an uber decadent, ultra creamy chocolate cheesecake with an equally rich Oreo cookie crust. This chocolate cheesecake is so smooth it will literally melt in your mouth! Chocolate Zebra Cheesecake, Junior's Chocolate Mousse Cheesecake and White Chocolate Raspberry Cheesecake Recipes are all similar to the chocolate cheesecake, and yet each has their own exquisite flavor and texture. Make them all and do a cheesecake tasting with a nice bottle of Port!
How to Make Perfect Gourmet Cheesecake
The most common complaint about making cheesecakes is that they're hard to make and tend to crack. For best results, be sure to read "How to Make the Perfect Cheesecake" before turning the oven on. It has all sorts of tip & tricks such as; how to use a springform pan, how to add melted chocolate to cheesecake batter, how to prevent unsightly cracks, and finally, how to serve and freeze cheesecakes. This is important info. Don't miss it!
How To Melt Gourmet Chocolate
Gourmet chocolate such as Callebaut Chocolate, Ghirardelli chocolate or Lindt chocolate are perfect for this cheesecake. If chocolate chips are not available, make sure to chop the chocolate bar extra fine. In a stainless or Pyrex bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Make sure no water comes in contact with the chocolate or it will seize up. Remove and keep warm, it can always be rewarmed later.
Chocolate Cheesecake Recipe with Oreo Cookie Crust
Oreo Cookie Crust:
- 13 Oreo cookies or similar chocolate sandwich cookie, crushed fine
- 1/4 cup melted butter
Chocolate Cheesecake Filling:
- 2 pounds (four - 8 ounce packages) Philly Brand cream cheese, room temperature
- 1 can (14 ounces) Eagle brand sweetened condensed milk
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cup semi sweet gourmet chocolate chips, melted (see above)
Dark Chocolate Ganache Icing (optional):
- 1/2 cup heavy cream
- 1 cup mini dark chocolate chips or chopped semi-sweet chocolate.
- Heat cream almost to scald. Remove from burner.
- Add chocolate and whisk to blend and melt.
- Cool enough to spoon or drizzle.
- Chill ganache 1 hour or more to spread or pipe from a pastry bag.
Directions: How to Make a Perfect Chocolate Cheesecake
- Preheat oven to 300 degrees F. (This cheesecake needs a lower oven temperature than most cheesecake recipes.)
- Place a pan of hot water in the bottom of the oven and close the door.
- Take a 9 inch springform pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
- Mix Oreo Cookie Crust ingredients and pat on the bottom of the prepared pan.
- In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 2-3 minutes. Scrape down sides half way through. Add sweetened condensed milk and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time beating after each addition until creamy. Add vanilla and blend. With the mixer on low, add melted chocolate in a steady stream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
- Pour batter into prepared pan on top of the Oreo cookie crust, and bake at 300 degrees for 60-70 minutes. The center of the cheesecake will be a little jiggly. This will set up as the cheesecake cools. Remove from oven and let cool before removing the sides of the pan.
- See the important link above (How To Make Perfect Cheesecake) for further baking, cooling, serving and freezing instructions.
- When fully chilled, remove from pan and frost with the optional dark chocolate ganache icing.
- Makes one 9 inch Chocolate Cheesecake. Serves 14. Wrap and refrigerate any leftovers.
Here's a Few More Christmas Cheesecake Recipes:
Variations:
- Chocolate Chocolate Chip Cheesecake - Add 1/2 cup semi sweet chocolate chips to the batter and bake per instructions.
- Chocolate Cookies & Cream Cheesecake - Add 1 cup chopped Oreo cookies to the batter before baking.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
