The Best Double Chocolate Cheesecake
The best and the only double chocolate cheesecake recipe that you'll need. Made easier without bain-marie method and no cracks guaranteed. Decadent creamy chocolate filling with oreo base and chocolate ganache on top. Yum!
- Prep time
- 30 min
- Cook time
- 55 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 oreo cookies with filling (, crushed (1 1/2 cup cookie crumbs or 150 g))
- 3 tbsp unsalted butter ((45 g))
- 12 oz full fat cream cheese ((340 g), room temperature)
- 1/3 cup Greek yogurt ((80 g), room temperature)
- 1/3 cup brown sugar ((55 g), packed)
- 2 tbsp all purpose flour ((16 g))
- 1 tsp vanilla extract
- 2 tbsp natural cocoa powder ((10 g))
- 1/4 tsp salt
- 6 oz semisweet chocolate 55% ((170 g), chopped)
- 2 large eggs (, room temperature)
- 6 oz semisweet chocolate 55% ((170 g), chopped)
- 3/4 cup whipping cream min 35% fat ((190 ml))
Instructions
- 1
Mix cookie crumbs and butter in a bowl, using a spoon. Pour into a 7 inch (18 cm) springform pan and press evenly. Place in the freezer for 30 minutes.
- 2
Using a standing mixer, add all ingredients into the mixing bowl except for semisweet chocolate and eggs. Using the paddle attachment at lowest speed, mix everything well. Do not over mix at any point in this recipe. Set aside.
- 3
In another bowl, melt the semisweet chocolate in microwave or use double boiler. Now pour into the mixing bowl and immediately mix until well incorporated. Set aside.
- 4
In another bowl, lightly beat the eggs. Now add in the cheese mixture into the egg bowl in 3 additions, mixing well after each addition. Use a hand whisk. Pour the mixture into our prepared pan and spread evenly. Give it a few taps on the kitchen counter.
- 5
Bake in a preheated oven at 265ºF (130ºC) using a conventional mode (no fan-assisted), at lower 2/3 rack, with upper and lower heat for 55 minutes or until the edges set and the center still wiggle when you lightly shake the pan.
- 6
Remove from the oven and leave to cool completely before chilling it in the fridge for 8 hours. I'd recommend this step as it develops further the flavour.
- 7
Heat whipping cream in a pot until the second that it starts to boil and then immediately pour into a bowl containing the chopped chocolate. Leave for 30 seconds and then mix everything together using a hand whisk.
- 8
Remove cheesecake from the fridge and pour half of chocolate ganache on top. Swirl the pan to help cover all the surface. Place cheesecake back in the fridge while waiting the balance of the ganache is firm enough to pipe.
- 9
Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Run a knife all around under the cheesecake base to loosen it. Insert 2 big flat spatula underneath, on opposite direction. Swiftly yet confidently lift up the cheesecake using the spatulas and place it on a serving plate.
- 10
Pipe the ganache on top and it's ready to serve. Enjoy!