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.
Recipe Card
The Ultimate Chocolate Cheesecake
Ingredients
For The Base
- 15 Pieces / 15 Pieces Oreo (Or Any Chocolate Biscuits)
- 4 Tbsp / 59.15 ml Butter (Melted)
For The Cake
- 2 Cups / 454 g Cream Cheese (Softened)
- 1 Cup / 200 g Sugar
- 1 Cup / 236.59 ml Whipping Cream (Cold)
- 4 Tbsp / 59.15 g Greek Yogurt
- 1 Tsp / 4.93 ml Vanilla Essence
- 200 Grams / 200 Grams Semisweet Dark Chocolate (Melted)
- 1 Tbsp / 14.79 g Cocoa Powder
- 3 Large / 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).
- 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.
Video
This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.
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.
don’t most cheesecake’s bake at 300 F not 325 F?
This looks really yummy and surprisingly looks easy to make as well. Are you using salted or unsalted butter for this recipe?
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!
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
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?
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
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
Your brilliant mate. Thank you for these good ideas.
Your good