I’ve never really been a big fan of baked cheesecakes, but when I tried this Death by Chocolate Cheesecake recipe, I was fully converted. This recipe is quick, easy and oh-so delicious. If you’re a chocolate lover, you’ll definitely want to give this easy recipe a go!
Here’s what you’ll need:
24 whole Oreo cookies
6 tbs butter
pinch of salt
230g cream cheese
3/4c granulated sugar
1/2c packed, light brown sugar
4 large eggs
1/4c cocoa powder
250g bittersweet chocolate, chopped and melted
1/4 tsp salt
1 1/2c chocolate chips
3/4c heavy cream
chocolate shavings for garnish
Once you’ve preheated your oven to 180 degree celsius, melt the butter and crush the Oreo cookies, add in the pinch of salt and mix together until crumbs are completely coated and moist.
Make the Cheesecake:
In a large mixing bowl beat cream cheese, both sugars, cocoa powder and salt until smooth. Add eggs one at a time, beat well. Fold in melted chocolate. Line a baking tin with cookie crust then pour cheesecake filling over crust.
Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. If you want to use a water bath to ensure that the cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions. If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Alternatively you could heat both the chocolate and cream in a microwave oven at 30 second intervals at a time, until all the chocolate is melted and smooth.
To finish off, once ganache is cooled down. Pour ganache on top of the cheesecake. Garnish with chocolate shavings. Return to the refrigerator for about 10 more minutes to let the ganache set.