Chocolate Cheesecake with Ganache
Indulge in this rich and creamy chocolate cheesecake topped with a smooth ganache, perfect for any special occasion.
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)
Garnish
- Chocolate shavings or cocoa powder for garnish (optional)
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 of a 9-inch springform pan, and slightly up the sides to form the crust. Set aside.
- Melt the chopped chocolate either in a microwave or over a double boiler until smooth. Set aside to cool slightly.
Filling
- 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. Smooth the top with a spatula.
Baking
- Bake in the preheated oven for about 55 minutes, or until the center is set but still slightly jiggly. Avoid opening the oven door often to prevent cracks.
- Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
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.
- Pour the ganache over the cooled cheesecake, spreading to cover the top.
Chilling
- Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
- Garnish with chocolate shavings or a dusting of cocoa powder before serving.
Notes
Make sure the cream cheese is at room temperature for easier mixing. Don't open the oven door while baking, as this can cause the cheesecake to crack. Allow the cheesecake to cool completely before adding the ganache for the best texture. Use high-quality chocolate for the ganache to enhance the flavor. Store any leftover cheesecake in the refrigerator for up to a week, or freeze for up to three months.