Baked Chocolate Cheesecake with Ganache Top
Calories: 34
Adjust Servings Here: 9 servings
Description
This baked chocolate cheesecake with an Oreo crust and silky ganache topping is rich, creamy, and perfect for chocolate lovers. Easy, foolproof, and crowd-pleasing.
Ingredients
For the Oreo Crust:
- 300 g (10 oz) Oreo cookies
- 80 g (⅓ cup) Unsalted butter melted
For the Cheesecake Filling:
- 900 g (2 lbs) Full-fat cream cheese room temperature
- 300 g (1¼ cup) Sour cream room temperature
- 250 g (1¼ cup) Granulated sugar
- 4 large Eggs room temperature
- 2 tbsp Cornstarch
- 2 tsp Vanilla extract
- 200 g (7 oz) Dark or semi-sweet chocolate melted and cooled
For the Ganache Topping:
- 150 g (5 oz) Dark or semi-sweet chocolate chopped
- 120 ml (½ cup) Heavy cream
- 30 g (2 tbsp) Unsalted butter
Instructions
- Prepare the Pan: Preheat oven to 150°C (300°F). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside in two layers of heavy-duty foil for a water bath.
- Make the Oreo Crust: Crush Oreos finely in a food processor. Mix with melted butter until combined. Press firmly into the bottom of the pan using the back of a measuring cup. Bake for 10 minutes, then set aside to cool.300 g Oreo cookies, 80 g Unsalted butter
- Melt the Chocolate: Gently melt chocolate and let it cool slightly while you prepare the batter.
- Make the Cheesecake Filling: In a stand mixer equipped with a paddle attachment, beat the cream cheese and sugar on medium-low speed until smooth and creamy, scraping down the sides as needed. Add sour cream, cornstarch, and vanilla; mix until combined. Add eggs one at a time on low speed, mixing until just combined. Finally, fold in the cooled, melted chocolate until fully incorporated.900 g Full-fat cream cheese, 300 g Sour cream, 250 g Granulated sugar, 4 large Eggs, 2 tbsp Cornstarch, 2 tsp Vanilla extract, 200 g Dark or semi-sweet chocolate
- Bake the Cheesecake: Pour the filling over the crust. Place the pan in a large roasting pan and pour hot water around it to create a water bath. Bake for 70–85 minutes, or until edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes inside. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Ganache: Heat the heavy cream in a saucepan until it simmers. Pour the chopped chocolate and butter into a bowl, let it sit for 2 minutes, then whisk until smooth.150 g Dark or semi-sweet chocolate, 120 ml Heavy cream, 30 g Unsalted butter
- Top and Serve: Pour ganache over the chilled cheesecake, letting it drip over the edges. Top with chocolate curls if desired. Chill until set, slice, and enjoy.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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