A decadent and rich chocolate cheesecake with a chocolate cookie crust, a velvety filling infused with real melted chocolate, a glossy ganache topping, and dollops of chocolate whipped cream — all baked crack-free without a water bath.
powdered sugarAbout 1/4 cup, for the whipped cream30 g
vanilla extractFor the whipped cream1 tsp
cocoa powderSifted into the whipped cream1 tbsp
Steps
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1
Preheat the oven to 350°F (175°C). Pulse the Oreo cookies in a food processor for about 30 seconds until they form a fine, sandy texture.
2
Drizzle in the melted butter while pulsing until the crumbs hold together when squeezed.
3
Transfer the crumbs to a 9-inch springform pan and press firmly into the base and about 1 inch up the sides using a flat-bottomed cup, pressing and turning to prevent sticking.
4
Bake the crust at 350°F for 10 minutes until fragrant and firm, then remove and lower the oven temperature to 300°F.
5
Chop the bittersweet and semi-sweet chocolate into small pieces, place in a heatproof bowl with the hot coffee (or hot water), and microwave in 10–20 second bursts, stirring between each, until smooth. Let residual heat melt any remaining small bits.
6
Beat the room-temperature cream cheese in a stand mixer fitted with the paddle attachment on medium speed for about 2 minutes until creamy.
7
Add the sugar and salt, mix on medium speed for about 1 minute, scraping down the bowl to ensure everything is fully combined.
8
Add the sour cream and vanilla extract, mix on medium-low speed, continuing to scrape down the bowl.
9
Add the eggs one at a time, mixing on medium-low speed and scraping the bowl between additions until the batter is smooth and homogeneous.
10
Once the chocolate has cooled slightly, add it to the batter and mix on medium-low speed until fully combined, scraping the bowl again.
11
Sift the flour and gently fold it into the batter by hand to avoid lumps.
12
Pour the chocolate cheesecake batter into the baked crust and smooth the top into an even layer.
13
Loosely tent the top with foil and bake at 300°F for 1 hour with a pan of hot water at the bottom of the oven for steam.
14
Remove the foil tent and continue baking for another 40–50 minutes until the edges are puffed and the top looks matte; if any cracking appears, turn off the oven.
15
Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. Remove and let cool at room temperature for another hour, then cover loosely and refrigerate overnight.
16
Combine the semi-sweet chocolate chips with the heavy cream, microwave for 35 seconds, and stir until smooth to make the ganache. Let it sit for about 5 minutes to cool slightly.
17
Unmold the cheesecake, pour the ganache over the top, spread it into an even layer with an offset spatula, and refrigerate for a few minutes until set.
18
Whip the cold heavy cream with the powdered sugar, vanilla, and sifted cocoa powder on medium speed until soft peaks form, then finish whisking by hand until stiff, glossy peaks form, making the chocolate whipped cream.
19
Pipe the chocolate whipped cream around the edge of the cheesecake using a star tip to create decorative swirls, then slice and serve.
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