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