Chocolate Cheesecake with Ganache

why make this recipe

Chocolate cheesecake with ganache is a dessert that combines the creamy texture of cheesecake with rich chocolate flavors. It’s perfect for celebrations, special occasions, or just a sweet treat at home. This recipe not only offers a delightful chocolate experience but also impresses your guests with its elegant look. The ganache adds a finishing touch that makes every bite luxurious.

how to make Chocolate Cheesecake with Ganache

Ingredients :

• 1½ cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers)
• 5 tablespoons unsalted butter (melted)
• 2 tablespoons granulated sugar
• 10 ounces semi-sweet chocolate (chopped)
• 1¼ cups granulated sugar
• 24 ounces cream cheese (softened to room temperature)
• ½ cup sour cream
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3 large eggs (room temperature)
• ½ cup heavy cream
• 6 ounces semi-sweet chocolate (chopped)
• Chocolate shavings or cocoa powder for garnish (optional)

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan to form the crust. Set aside.
3. Melt the chopped chocolate using a microwave or double boiler until smooth; set aside to cool slightly.
4. In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
5. Mix in the sour cream, cocoa powder, and vanilla extract until well combined.
6. Add the eggs one at a time, beating just until blended after each addition.
7. Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
8. Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula.
9. Bake in the preheated oven for about 55 minutes, until the center is set but still slightly jiggly. Avoid opening the oven door to prevent cracks.
10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour.
11. Heat the heavy cream in a small saucepan until it just begins to boil.
12. Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth and glossy.
13. Pour the ganache over the cooled cheesecake, spreading evenly to cover the top.
14. Refrigerate the cheesecake for at least 4 hours or overnight until fully set.
15. Garnish with chocolate shavings or a dusting of cocoa powder before serving.

how to serve Chocolate Cheesecake with Ganache

Serve this delicious cheesecake chilled. You can cut it into slices and plate it individually. It’s lovely on its own, but feel free to add whipped cream or fresh strawberries for extra flavor. You can also offer a side of chocolate sauce for those who want a little more chocolate goodness.

how to store Chocolate Cheesecake with Ganache

To store your cheesecake, place it in the refrigerator. Cover it well with plastic wrap to keep it fresh. It can be stored in the fridge for about 5 to 7 days. If you want to keep it longer, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

tips to make Chocolate Cheesecake with Ganache

• Make sure your cream cheese is at room temperature. This will help create a smoother filling.
• To avoid cracks in the cheesecake, do not open the oven door while baking.
• Let the cheesecake cool in the oven as this prevents it from cooling too quickly.
• When making ganache, ensure the cream is just boiling for the best texture.

variation

You can try using different types of cookies for the crust, like vanilla wafers or digestive biscuits. Additionally, you can mix in some chocolate chips to the filling for added texture. For a hint of flavor, consider adding a splash of coffee or peppermint extract.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake one or two days in advance. Just keep it in the fridge until you are ready to serve.

2. How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.

3. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but keep in mind that the texture may not be as rich and creamy.

Chocolate Cheesecake with Ganache

A luxurious dessert combining creamy cheesecake with rich chocolate flavors, perfect for special occasions and celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 500 kcal

Ingredients

  

Crust Ingredients

• 1.5 cups chocolate cookie crumbs such as crushed Oreos or chocolate graham crackers
• 5 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar

Filling Ingredients

• 10 ounces semi-sweet chocolate chopped
• 1.25 cups granulated sugar
• 24 ounces cream cheese softened to room temperature
• 0.5 cups sour cream
• 0.25 cups unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3 large eggs room temperature

Ganache Ingredients

• 0.5 cups heavy cream
• 6 ounces semi-sweet chocolate chopped
• optional Chocolate shavings or cocoa powder for garnish

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined.
• Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan to form the crust. Set aside.

Filling Preparation

• Melt the chopped chocolate using a microwave or double boiler until smooth; set aside to cool slightly.
• In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
• Mix in the sour cream, cocoa powder, and vanilla extract until well combined.
• Add the eggs one at a time, beating just until blended after each addition.
• Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
• Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula.

Baking

• Bake in the preheated oven for about 55 minutes, until the center is set but still slightly jiggly. Avoid opening the oven door to prevent cracks.
• Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour.

Making the Ganache

• Heat the heavy cream in a small saucepan until it just begins to boil.
• Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth and glossy.

Finishing Touches

• Pour the ganache over the cooled cheesecake, spreading evenly to cover the top.
• Refrigerate the cheesecake for at least 4 hours or overnight until fully set.
• Garnish with chocolate shavings or a dusting of cocoa powder before serving.

Notes

Make sure your cream cheese is at room temperature for a smoother filling. To avoid cracks, do not open the oven door while baking. Allow the cheesecake to cool inside the oven to prevent cooling too quickly when taken out.

Keyword Cheesecake Recipe, Chocolate Cheesecake, Easy Dessert, ganache, Special Occasion Dessert