Treat your family and friends to this decadent chocolate cheesecake. It’s an indulgent end to a dinner party or a family meal. The base is made with Oreo cookies and the topping is made with creamy dark chocolate.
Chocolate Cheesecake Recipe
Serves 10-12
Ingredients:
28 Oreo cookies
4 tbsp butter, melted
1 tsp cocoa powder, for dusting
Chocolate filling
200g dark chocolate
800g plain cream cheese, room temperature
100g sour cream
250g white sugar
1 tbsp cocoa powder
1 tsp vanilla sugar
½ tsp salt
4 eggs
Method:
Preheat the oven to 100°C (80°C fan forced). Crush the cookies in a food processor until they turn into crumbs. Add the butter and mix into the cookie crumbs. Press the cookie mixture into the bottom of a springform tin (24cm) and press mixture slightly up the sides. Place in the fridge.
For the chocolate filling, chop the chocolate and place in a small heatproof bowl. Melt the chocolate over simmering water, ensuring the bowl does not touch the water. Stir the chocolate as it melts. Once most of it has melted, take the bowl off the heat and stir until smooth and glossy.
Whisk the cream cheese until creamy in a small bowl. Add sour cream, sugar, cocoa, vanilla sugar, salt, and the melted chocolate. Do not over-whisk to avoid incorporating too much air into the mixture. Stir in the eggs, one at a time, just until they are blended into the batter. Pour the filling into the chilled biscuit base.
Bake the cheesecake in the middle of the oven for 3-3 ½ hours or until the internal temperature reaches 73°C.
Remove cheesecake from the oven and let it cool. Run a sharp knife around the edge of the tin to loosen cheesecake. Cover with plastic wrap once it has cooled and place it in the fridge.
Let it sit for about 6 hours, preferably overnight. Take the cheesecake out of the fridge and dust it with cocoa before serving.
