Description
Chocolate Cheesecake with Oreo Crust
This Chocolate Cheesecake is decadent, rich, and perfect for chocolate lovers, featuring a buttery Oreo crust that takes it to the next level. It’s an irresistible dessert that’s sure to impress!
Ingredients:
Oreo Crust:
24 Oreo cookies
1/4 cup melted butter
Chocolate Cheesecake:
2 cups granulated sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
4 (8 oz) packages cream cheese, softened
4 oz unsweetened baking chocolate, melted
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon salt
Instructions:
Step 1: Prepare the Oreo Crust
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
Crush the Oreos: Using a food processor or blender, crush the Oreos until finely ground. You can also place them in a zip-top bag and crush them with a rolling pin.
Mix with Butter: Transfer the crumbs to a mixing bowl. Stir in 1/4 cup melted butter until all the crumbs are moistened.
Press into the Pan: Press the crumb mixture into the bottom of the prepared springform pan, forming an even layer. Set aside.
Step 2: Make the Cheesecake Filling
Mix Dry Ingredients: In a large mixing bowl, stir together 2 cups sugar, 1/2 cup flour, 1/2 cup cocoa powder, and 1/4 teaspoon salt.
Add Cream Cheese: Use a hand mixer or stand mixer to whip the cream cheese into the dry ingredients until creamy and smooth.
Melt the Chocolate: Roughly chop the unsweetened baking chocolate and place it in a microwave-safe bowl. Microwave in 15-second increments, stirring between intervals, until melted.
Incorporate the Chocolate: Slowly add the melted chocolate to the cream cheese mixture while mixing until fully incorporated.
Add Remaining Ingredients: Mix in the eggs, sour cream, and vanilla extract. Beat on low until everything is combined and smooth.
Step 3: Assemble and Bake
Pour the Filling: Pour the cheesecake filling into the prepared springform pan over the Oreo crust.
Remove Air Bubbles: Tap the pan gently on the countertop to release any air bubbles and settle the filling.
Elevate the Cheesecake: Crumple up 3 sheets of aluminum foil into flat discs and place them on a baking sheet. Put the springform pan on top of these discs to elevate the cake so it doesn’t directly touch the baking sheet.
Ice Bath: Fill the baking sheet with a layer of ice (about 4 cups) around the springform pan to prevent cracking.
Bake: Bake the cheesecake in the preheated oven for 1 hour on the center rack. Do not open the oven door during this time.
Cool in the Oven: After 1 hour, turn off the oven, but leave the cheesecake inside. Let it slowly cool in the oven for 5-6 hours without opening the door. This slow cooling process helps prevent cracks.
Step 4: Serve
Chill: After cooling in the oven, refrigerate the cheesecake until ready to serve.
Remove Springform Ring: Before serving, remove the springform pan ring. Keep the cheesecake cold.
Optional Toppings: Serve plain, or top with whipped cream, chocolate ganache, or a drizzle of chocolate syrup.
Pro Tip: For an extra indulgent treat, try serving with a dollop of whipped cream and fresh berries, or sprinkle Oreo crumbs on top!
Enjoy this smooth and velvety chocolate cheesecake with a crunchy Oreo crust—it’s the ultimate dessert for chocolate lovers!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow this detailed guide for a flawless cheesecake. Begin by ensuring all ingredients, especially cream cheese and eggs, are at room temperature for a smooth, lump-free batter. When preparing the crust, press the Oreo mixture firmly and evenly into the pan using the bottom of a glass. For the filling, scrape the bowl frequently to ensure even mixing. The critical step is the baking and cooling process: the ice bath creates a humid environment, and the slow, undisturbed cooling in the turned-off oven is essential for preventing the top from cracking as it sets.
Serving Suggestions
This rich cheesecake pairs beautifully with contrasting flavors and textures. For a classic finish, top with a glossy chocolate ganache or a simple dusting of cocoa powder. Fresh raspberries or strawberries cut through the richness, while a scoop of vanilla bean ice cream adds a creamy contrast. For a decorative touch, sprinkle reserved Oreo crumbs around the plate’s edge or add chocolate shavings on top.
How-to Summary
To summarize: Combine crushed Oreos with butter for the crust and press into a pan. Blend sugar, flour, cocoa, and salt with softened cream cheese. Mix in melted chocolate, then eggs, sour cream, and vanilla. Pour filling over the crust. Bake in a preheated 350°F oven for one hour with the pan elevated in an ice bath. Turn the oven off and let the cheesecake cool inside for 5-6 hours before chilling.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. It tastes even better after chilling for 24 hours, allowing the flavors to fully develop. It can be made up to 2 days in advance.
What can I use instead of a springform pan? A 9-inch deep-dish pie plate can work, but removing slices cleanly will be more challenging. The springform is highly recommended.
Why is my cheesecake filling lumpy? Lumps are typically from cold cream cheese. Ensure it is fully softened at room temperature for at least 2 hours before mixing.
Do I have to use the ice bath method? While highly recommended to prevent cracks, you can bake without it. Place a pan of hot water on the rack below the cheesecake to add moisture to the oven.
How do I store leftovers? Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months.
Common Mistakes to Avoid
- Overmixing after adding eggs: This incorporates too much air, which can cause the cheesecake to puff and then crack. Mix just until combined.
- Opening the oven during baking or initial cooling: A sudden temperature change is the leading cause of cracks. Keep the door closed.
- Using cold ingredients: Cold cream cheese or eggs will not blend smoothly, creating a grainy texture.
- Not testing for doneness: The center should still have a slight jiggle when gently shaken; it will firm up as it cools.
Conclusion
This Chocolate Cheesecake with an Oreo crust is a show-stopping dessert that balances deep chocolate flavor with a creamy, velvety texture. By following the detailed steps, avoiding common pitfalls, and allowing proper cooling time, you will achieve a professional-quality dessert that is sure to delight. Its make-ahead convenience and versatile serving options make it perfect for any celebration or a truly special treat at home.