This yummy and delicious chocolate cheesecake is everything you want. It has to be rich, dense, moist, and divine chocolate. Not only that, but it is simple to make, requiring neither unusual ingredients. If you’re looking for a rich and very chocolaty dessert, this chocolate cheesecake is all you want.
There is no hard and fast rule applies to bake a yummy chocolate cheesecake .it is as simple as baking other cheesecake but it needs a delicacy in cooking rather than a quick method.
For a chocolate lover when it tempted to a special chocolate dessert wants that it melts in the mouth and it should be fudgy and smooth. Well, this chocolate cheesecake is the one that fulfills all the chocolate lovers’ desires.
For a taste twist, you can add cherry or strawberry topping over this chocolate cheesecake, and its taste will explode in your mouth and tantalize your taste buds. You will feel like divine heaven.
The other twist on this yummy cheesecake is the Oreo biscuits instead of using graham crackers. The nutty and chocolaty taste of dark cookies gives it great texture and taste with the multi-colored layer that mesmerized the eyes of a watcher. You will fall in love with this divine chocolate cheesecake while baking it and everyone falls in love while having the first bite of this yummy delicacy.

Equipments used
Ingredients
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
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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).
- 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.
- 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.
- Store the cake/cake slices in an airtight container in the refrigerator, for up to 5 days.
Your good
Your brilliant mate. Thank you for these good ideas.
honestly the mixture before adding the eggs and chocolate would serve as an amazing icing.
Nice Idea!
I tried it, and it is AMAZING. Refrigerating the icing once its made gives it a texture something like pudding. Cream cheese pudding? Yes please!
This is really!! Good
HI! Is it okay to add the eggs in first and then the melted chocolate and cocoa powder after that?
I tried it, and it is AMAZING. Refrigerating the icing once its made gives it a texture something like pudding. Cream cheese pudding? Yes please!
Oh goodness i replied to the wrong comment. Sorry! Lol
no, eggs should not be mixed too much, just until incorporated, cream cheese, sugar, touch salt, sour cream, choc and cocoa, vanilla, eggs, in that order does me well
If I want to make the cake with 1 cup cream cheese, can I just half the remaining ingredients, or there is any specific ratio to follow?
What is egg used in dis recipe for?? What is other alernate for making it eggless?? Or if i can skip egg totally.plz suggest
What brand of hand mixer did you use in this video? I love the attachments but most ones don’t have these. Would be great if you could answer. Thanks!
This looks really yummy and surprisingly looks easy to make as well. Are you using salted or unsalted butter for this recipe?
don’t most cheesecake’s bake at 300 F not 325 F?
i thought the same thing! they removed my comment saying the same thing so im going to post it again. mine also had a very very very weird taste and awful smell, and i followed the recipe down to the T. it didnt taste like cheesecake at all for me either.
this recipe had a very odd taste to it…i followed it to the T but it had a very weird smell and taste to it. i wouldnt recommend.
I have tried this 2 times. Both time came out wonderful. Everyone liked it. This is a chocolate cheesecake, all the ingredients are pretty common. If you find very odd taste, then maybe you don’t like cheesecake.
I’ve made cheesecake recipes once a week for the past 5 weeks… and it’s never had a taste or smell like that one. I really would not recommend this recipe. Not sure why you got so offended seeing as its not your recipe.
Who got offended? I just told you my opinion because i have made it.
It’s just an expensive mousse au chocolat.
All I’m saying is that it tastes to me like mousse au chocolat. Literally!
My cousin, the one who suggested me the recipe and she lives in an other country (15³kms away), has the same experience.
Definitely, not a bad smell but a very fluffy and tasty mousse au chocolat… not a cheesecake…
Excellent but the biscuit base perled off when i took it out of the tin. Friends like it enough to want the recipe so it must be good. Big question as there are only two if us: will it freeze?