Dark Chocolate Cheesecake
- 9½-inch/24 cm springform pan
- Kitchen scale
- Medium and large mixing bowls
INGREDIENTS
- Chocolate whipped cream and shaved chocolate, for decorating
Crust:
- 1½ cups/200 grams Oreo cookies, finely ground
- 5 tablespoons/70 grams unsalted butter, melted
Filling:
- 12 ounces/340 grams dark chocolate, finely chopped
- 24 ounces/675 grams cream cheese, at room temperature
- 1 cup/200 grams granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 4 large eggs
- 2 large egg yolks
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
Ganache:
- 5¼ ounces/150 grams dark chocolate, finely chopped
- â…” cup heavy cream
INSTRUCTIONS
- Heat the oven to 295°F/145°C on a conventional setting.
- In a medium bowl, mix the cookie crumbs with the melted butter until evenly moistened. Press firmly into the bottom of a 9½-inch/24 cm springform pan to form an even crust.
- Gently melt the dark chocolate and set aside to cool slightly.
- In a stand mixer fitted with the whisk attachment, add all the filling ingredients and mix just until combined. Slowly stream in the melted chocolate. Continue mixing just until the batter is smooth and slightly thickened, stopping as soon as no lumps remain.
- Pour the filling over the crust and bake for about 1 hour and 10 minutes, until the edges are set and the center jiggles slightly. If the center is very loose, continue baking in 5-minute increments.
- Remove the cheesecake from the oven and cool at room temperature. The surface may sink slightly as it cools.
- To make the ganache, combine the chocolate and cream in a heatproof bowl and heat gently, stirring until smooth. Pour over the cooled cheesecake and spread evenly.
- Refrigerate for at least 6 hours or overnight before serving. Slice with a lightly warmed knife for clean cuts. The cheesecake keeps refrigerated for up to 7 days.
FAQ
What type of cookies work best for the crust?
Chocolate sandwich cookies like Oreos are ideal because they provide a deep chocolate flavor and firm structure when ground into crumbs. The cookies can be used with or without the cream filling, depending on preference; leaving the cream adds sweetness and moisture, while removing it results in a more intense chocolate base. Mixing the crumbs with melted butter binds the crust and allows it to hold together during baking.
Can I substitute dark chocolate with milk or semi-sweet chocolate?
The flavor and sweetness will be noticeably different. Dark chocolate offers a deep, slightly bitter taste that balances the sweetness of the cream cheese and sugar in the filling. Milk chocolate or semi-sweet chocolate will make the cheesecake sweeter and less intense in chocolate flavor, potentially altering the rich texture. If substituting, choose a high-quality chocolate and adjust sugar slightly to avoid an overly sweet dessert. Melt the chocolate gently to prevent scorching, which can affect the smoothness of the filling.
How can I prevent my cheesecake from cracking?
Preventing cracking in a dark chocolate cheesecake relies on careful temperature control and gentle mixing. Overmixing the batter incorporates excess air, which expands during baking and can cause cracks. Mixing on low speed and combining ingredients until just smooth minimizes this risk. Baking at a low temperature, such as 295°F/145°C, allows the cheesecake to cook evenly without shocking the edges.
Using a water bath or placing a pan of hot water in the oven adds moisture, reducing surface cracking. After baking, avoid sudden temperature changes by allowing the cheesecake to cool gradually at room temperature before refrigerating. A gentle cooling process preserves a smooth, crack-free surface and ensures the cheesecake sets evenly.
How long can a dark chocolate cheesecake be stored in the refrigerator?
Up to seven days if properly covered to prevent it from absorbing odors and drying out. For slicing, use a clean, sharp knife warmed slightly under hot water or with a kitchen torch. Wiping the knife clean between cuts ensures smooth, clean slices without dragging the ganache or filling. Refrigeration before slicing is essential to allow the cheesecake to fully set, giving it a firm structure that supports the rich filling and prevents crumbling.
Can I make a gluten-free version of this cheesecake?
Yes, you can make a gluten-free dark chocolate cheesecake by substituting the Oreo cookies in the crust with a gluten-free chocolate cookie or gluten-free chocolate graham cracker crumbs. The key is to choose a cookie or cracker that holds together when combined with melted butter, forming a firm crust. The rest of the recipe—cream cheese, chocolate filling, and ganache—is naturally gluten-free, so no further adjustments are needed.
Is it possible to make a lighter or lower-fat version of this cake?
You could use reduced-fat cream cheese or a combination of cream cheese and Greek yogurt, and replace heavy cream with a lower-fat cream or milk option. Reducing sugar slightly can also help. Keep in mind that the dense, creamy consistency of a classic dark chocolate cheesecake comes from the full-fat ingredients, so substituting too aggressively may make the filling less smooth and firm. Baking times and temperatures may remain the same, but the cheesecake may settle more and have a slightly softer texture.
Can this dark chocolate cheesecake be frozen?
To do so, first allow the cheesecake to cool completely, including the ganache layer. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in an airtight container to prevent freezer burn and preserve flavor. When ready to serve, transfer the cheesecake to the refrigerator and allow it to thaw gradually for 6–8 hours or overnight. Avoid thawing at room temperature for extended periods to maintain texture and prevent condensation on the ganache.
How can I adjust the sweetness of the cake?
The sweetness of this dark chocolate cheesecake can be adjusted depending on your taste and the type of chocolate used. Dark chocolate adds a slightly bitter and intense chocolate flavor, balancing the sugar in the cream cheese filling. To make the cheesecake sweeter, you can slightly increase the granulated sugar or use a sweeter chocolate for the filling and ganache. Conversely, if you prefer a less sweet dessert, reduce the sugar slightly or use a high-cocoa dark chocolate with 70–80% cocoa.
How do I prevent the crust from becoming soggy?
To prevent a soggy crust in dark chocolate cheesecake, it’s important to press the cookie crumbs firmly into the pan and bake the crust briefly before adding the filling. This helps the crust firm up and form a barrier against moisture from the filling. Using cookies with a slightly drier texture or removing excess cream from sandwich cookies like Oreos can also reduce sogginess. Make sure the melted butter is evenly mixed with the crumbs to bind them together without making them greasy.
