Make sure to chill the cheesecake long enough (at least 6 hours or overnight). Also, ensure that your cream cheese is softened but not too warm when mixing, and that the whipped cream is whipped to stiff peaks for the right structure.
This dessert is supposed to be enjoyed cold, so make sure to not pull it out of the fridge until you are ready to enjoy it!
Can I decorate it differently?
Absolutely! Another way I like to decorate my cheesecake is to top it with warm and melty chocolate ganache so it gives us an even layer or chocolate all over the cheesecake with beautiful droplets on the site.
You can also just serve it as is, or top it with a large dollop of whipped cream and a generous dusting of cocoa powder.
Cut and line parchment along the bottom and sides of a 9-inch springform pan.
In a medium bowl, mix the Oreo cookie crumbs with the melted butter until fully combined.
2 cups Oreo cookie crumbs,5 tablespoons unsalted butter
Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate the crust while you prepare the filling.
Make the Cheesecake Filling:
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil). Pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and fully combined to create a ganache. Set the ganache aside to cool for about 10 minutes before using.
8 oz semi sweet chocolate chips,1/2 cup heavy cream
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, cocoa powder, and vanilla extract, beating until fully combined and fluffy.
24 oz cream cheese,1/2 cup granulated sugar,1/3 cup unsweetened cocoa powder,1 teaspoon vanilla extract
In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
1/3 cup powdered sugar,1 cup heavy cream
Gradually beat the melted chocolate mixture into the cream cheese mixture until incorporated. Gently fold the whipped cream into the chocolate mixture until smooth and airy.
Spread the cheesecake filling evenly over the chilled Oreo crust, smoothing the top with an offset spatula. Place the cheesecake in the fridge to set for at least 6 hours or overnight.
An hour before you are ready to serve make the ganache. Check the notes for different topping style.
Heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate (in a medium bowl) and let it sit for 2-3 minutes, then stir until smooth. Place the ganache in the fridge and stir it every 5-10 minutes. We want it to thicken and become like frosting.
6 oz bittersweet chocolate,1/2 cup heavy cream
Spread the ganache evenly over the cheesecake filling. Top with chocolate curls, slice and enjoy!
Serve:
Once the cheesecake is set, remove it from the springform pan, slice, and enjoy the extra creamy, rich chocolate goodness!
Notes
Can I decorate it differently?
Absolutely! Another way I like to decorate my cheesecake is to top it with warm and melty chocolate ganache so it gives us an even layer or chocolate all over the cheesecake with beautiful droplets on the site.
You can also just serve it as is, or top it with a large dollop of whipped cream and a generous dusting of cocoa powder.
Nutrition
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