Description
A decadent and creamy Chocolate Ganache Cheesecake featuring a rich chocolate cookie crust, smooth cream cheese filling, and a luscious chocolate ganache topping. Perfect for chocolate lovers seeking an indulgent dessert that’s elegant and satisfying.
Ingredients
Scale
For the Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs (e.g., Oreo crumbs, without the cream filling)
- 1/4 cup unsalted butter (melted)
For the Cheesecake Filling
- 24 oz (3 packages) cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for extra stability)
For the Chocolate Ganache
- 1 cup semi-sweet or dark chocolate chips (plus extra for sprinkling)
- 1/2 cup heavy cream
Instructions
- Prepare the Chocolate Cookie Crust: Preheat your oven to 350°F (175°C). This ensures the crust will bake evenly and set properly.
- Mix the Crust Ingredients: In a medium bowl, combine the chocolate cookie crumbs and melted butter until well mixed and evenly coated.
- Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even and compact layer for the base.
- Bake the Crust: Bake the crust for 8-10 minutes. Once done, remove from oven and allow it to cool completely to prevent the filling from melting.
- Prepare for Filling: Reduce oven temperature to 325°F (160°C) to prepare for baking the cheesecake filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, free of lumps.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth texture.
- Combine Remaining Ingredients: Mix in sour cream, vanilla extract, and cornstarch (if using). Beat until the mixture is fully combined and silky.
- Pour Filling Over Crust: Pour the cheesecake batter over the cooled cookie crust, smoothing the top evenly with a spatula.
- Bake the Cheesecake: Bake for 50-60 minutes or until the center is set yet still slightly jiggly, a sign of perfect creamy texture.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate: Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set and develop flavor.
- Make the Chocolate Ganache: Place chocolate chips in a heatproof bowl.
- Heat Heavy Cream: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer, but do not let it boil to avoid burning.
- Combine Ganache Ingredients: Pour the hot cream over the chocolate chips. Let sit for 2 minutes to soften, then stir until smooth and glossy.
- Cool Ganache Slightly: Allow the ganache to cool a bit before pouring it over the chilled cheesecake to avoid melting the cake.
- Pour Ganache and Garnish: Pour the ganache evenly over the cheesecake surface and sprinkle with extra chocolate chips for decoration.
- Set Ganache and Serve: Let the ganache set for a few minutes to firm up, then slice and enjoy your rich chocolate ganache cheesecake.
Notes
- Use full-fat cream cheese and sour cream for best texture and flavor.
- Allow all dairy ingredients to come to room temperature before mixing to avoid lumps.
- If using cornstarch, it helps to stabilize the cheesecake and prevent cracks but is optional.
- For a smoother ganache, heat the cream gently and avoid boiling to prevent separation.
- Chilling the cheesecake overnight enhances the flavors and texture.
- Use a water bath if preferred to further reduce cracking, though not required in this recipe.
- Springform pan is recommended for easy removal and cleaner slices.
