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The Ultimate Chocolate Cheesecake

Delicious Chocolate cheesecake

Chocolate cheesecake
Chocolate cheesecake

 

This chocolate cheesecake is rich, moist, dense and super chocolatey; this cake has everything you want in a classic chocolate cheesecake.
The cheesecake is incredibly delicious, made with a cookie base and topped with a creamy cheesecake filling.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Serving : 8 Slices
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Ingredients

For The Base

For The Cake

  • 2 Cups Cream Cheese (Softened)
  • 1 Cup Sugar
  • 1 Cup Whipping Cream (Cold)
  • 4 Tbsp Greek Yogurt
  • 1 Tsp Vanilla Essence
  • 200 Grams Semisweet Dark Chocolate (Melted)
  • 1 Tbsp Cocoa Powder
  • 3 Large Eggs

Nutrition Facts
The Ultimate Chocolate Cheesecake
Amount Per Serving
Calories 555 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 25.1g157%
Cholesterol 171mg57%
Sodium 264mg11%
Carbohydrates 42.4g14%
Sugar 38.3g43%
Protein 9.2g18%
Calcium 117mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Video

Instructions

  • In a food processor crush the Oreos into fine crumbs (you can also use a ziplock bag to do this step). Add melted butter to that and mix until combined.
  • Transfer the cookie crumbs into an 8-inch springform pan (nonstick/greased). Press the crumbs evenly onto the bottom of the pan, set aside.
  • Preheat oven to 325°f (160°c).
  • Cut the chocolate bar into small pieces unless you're using chocolate chips.Then melt the chocolate in a heatproof bowl on a double boiler, making sure the bottom of the bowl isn't touching the simmering water.
  • Once the chocolate is completely melted, set aside and let it cool slightly.
  • In a large bowl, beat the cream cheese and sugar on medium speed until smooth, scraping the sides of the bowl as necessary.
  • Add yogurt, whipping cream and vanilla essence, beat on low until combined. Add in the melted chocolate, cocoa powder and mix well. Then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
  • Using foil double wrap the bottom of the springform pan, sealing it tightly to prevent water from getting into the pan.
  • Place the springform pan into a larger pan/tray and pour boiling water into the larger pan, making sure the water level doesn’t come up higher than the foil. The water level shouldn't be more than a third of the springform pan.
  • Bake the cheesecake for 60-70 minutes or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  • Allow the cheesecake to completely cool at room temperature. Then refrigerate overnight.
  • Carefully run a knife around the sides of the pan to loosen the cake, before releasing the cake from the pan and slicing. For a cleaner cut dip the knife into hot water before slicing.
  • Store the cake/cake slices in an airtight container in the refrigerator, for up to 5 days.

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