Chocolate Cheesecake with Chocolate Ganache

Recipe for dark chocolate cheesecake with chocolate ganache, over an Oreo crust and topped with decorative chocolate buttercream.

About Chocolate Cheesecake with Chocolate Ganache:

This cheesecake is any chocolate lover's dream. Silky smooth dark chocolate cheesecake over an Oreo crust, topped with chocolate ganache and decorated with chocolate buttercream frosting. It is simply decadent!

How to Acheive a Perfect Cheesecake:

To achieve a perfectly cooked cheesecake in my opinion you just have to bake it in a water bath. It ensures that the cheesecake cooks evenly and doesn’t get dried out, as the water bath keeps the oven wet. It does take some extra prep to use a water bath, but it’s totally worth it.

This cheesecake bakes for a total of 2 hours. 1 hour at 350, then 1 hour with the oven off and door slightly propped open. This results in the best cheesecake possible. Sometimes the tops of cheesecakes crack, sink in, or get too brown, but with this recipe that should never happen.

Ingredients for Chocolate Cheesecake with Chocolate Ganache:

• Oreos– crushed and used for the crust
• Butter– used in the crust
• Granulated sugar-used to sweeten this cheesecake
• Dark chocolate– I recommend using 60% cocoa chocolate bars, used in the cheesecake and ganache
• Vanilla– I recommend vanilla bean paste for the best taste
• Cream cheese– Make sure it is softened
• Eggs– whole eggs and yolks are used
• Sour cream– gives the cheesecake a little extra creaminess
• Cornstarch–used in the cheesecake to give it the best texture
• Powdered sugar- used to sweeten the decorative chocolate buttercream frosting
• Cocoa powder- for the decorative chocolate buttercream, I recommend Dutch processed cocoa powder for the best flavor

How to Make Chocolate Cheesecake with Chocolate Ganache:

For the Crust:

In a food processor pulse 8 oz of Oreos with the filling removed (about 24 Oreos) until finely ground. Then mix in ½ cup of melted butter and 1 tablespoon of granulated sugar.

Prepare your 9 inch springform pan for it’s later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.

When your pan is prepared, press the crust onto the bottom and about an inch up the sides. Bake the crust at 350 degrees for 10 minutes. Let it cool completely.

For the Cheesecake:

In a stand mixer, mix 32 oz. of softened cream cheese, 1 tablespoon corn starch and 1 cup of granulated sugar together with a paddle attachment for two minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well. This is a crucial step, if the cream cheese is not smooth here, the cheesecake will have lumps of cream cheese in it when it bakes, so really be sure to mix the cream cheese well.

Add in 1 tablespoon of vanilla, ⅓ cup of sour cream and 8 oz of melted and slightly cooled 60 % cocoa, dark chocolate and mix for 1 minute. Scrape sides and bottom of bowl again to ensure everything is mixed together.

At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go up about 1 ½ inches on the sides of the springform pan.

Next add 3 eggs and 3 egg yolks one at a time to the cheesecake batter, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in turn off the mixer. Do not over mix the batter.

Baking the Cheesecake:

Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water in to the pan around the cheesecake being careful not to splash the cheesecake.

Bake at 350 degrees for 1 hour. When an hour is up, turn off the oven and crack the door open. It helps to use a wooden utensil to keep the oven door slightly open. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling. This is the best method I’ve used when making cheesecake and results in a perfectly baked top with no cracks or sinking every time.

Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until cold, at least 4 hours. (I usually bake the night before and let it refrigerate overnight).

For the Chocolate Ganache:

Heat ¼ cup of cream to just until boiling. Add ¼ cup of chopped dark chocolate to a bowl and pour the cream over it. Let sit for a few minutes, then stir to combine the chocolate and cream. Let the ganache cool on the counter for around 10 minutes until it is still liquid, but not super runny as it is when first making it.

For the Decorative Chocolate Buttercream:

Add ½ cup of softened, unsalted butter to a bowl and beat with an electric mixer until pale in color and fluffy. Add in 2 tablespoon of cocoa powder and ½ cup of powdered sugar (a little at a time), and mix until incorporated and fluffy. Lastly add in a pinch of salt and combine.

Assembling and Serving the Cheesecake:

When the cheesecake is completely cold, top with the chocolate ganache. To achieve the drip look, add the ganache to a piping bag with a small hole cut from the bottom. Go around the edges of the cheesecake with the ganache squeezing a little out about every 1 inch. The ganache will slowly drip down the edges. Pipe the rest of the ganache on top of the cheesecake and slightly smooth it out. Return the cheesecake to the fridge for another 30 minutes or so to allow the ganache to set.

Once the ganache is set, remove the cheesecake from the fridge. Transfer the chocolate buttercream to a piping bag fitted with a decorative tip (I always use my Wilton 1M tip). Pipe a buttercream boarder around the edges of the cheesecake. Top with sliced strawberries or whatever else you think would look beautiful!

Serve and enjoy! Store the left overs in an airtight container in the fridge for up to five days.

This cheesecake will definitely get you lots of compliments and I hope it becomes your new favorite recipe! If you make it tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

Other Recipes to Try:

White Chocolate Salted Caramel Cheesecake

Dark Chocolate Layer Cake

Small Batch Dark Chocolate Cupcakes