Description
Indulge in a sophisticated, patisserie-style chocolate cheesecake that perfectly balances a crisp dark wafer crust with a silky, bittersweet filling. This elegant dessert is finished with a glossy chocolate ganache, offering a rich and creamy texture that melts in your mouth.
Ingredients
- Chocolate wafer crumbs (or crushed Oreos with filling removed)
- Melted butter
- Bittersweet chocolate (60% to 70% cocoa solids, chopped)
- Full-fat cream cheese (room temperature)
- Granulated sugar
- Brown sugar
- Unsweetened cocoa powder
- Eggs (room temperature)
- Egg yolks (room temperature)
- Heavy cream
- Vanilla extract
- Semi-sweet chocolate (chopped, for ganache)
- Butter (for ganache)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the exterior securely in multiple layers of heavy-duty aluminum foil.
- Combine chocolate wafer crumbs with melted butter and press firmly into the bottom of the pan. Bake for 10 minutes, then cool completely on a wire rack.
- Melt the chopped bittersweet chocolate in a heatproof bowl over a pot of simmering water (bain-marie) until smooth. Set aside to cool slightly.
- Pulse room-temperature cream cheese in a food processor or blender until smooth. Add sugars and cocoa powder, blending until uniform.
- Mix in eggs, egg yolks, and heavy cream until just combined, being careful not to over-mix and introduce air.
- Gently fold the melted chocolate into the batter, then pulse in the vanilla extract. Give a final stir by hand with a rubber spatula to ensure homogeneity.
- Pour batter over the crust. Place the springform pan in a large roasting pan and add hot water until it reaches halfway up the sides.
- Bake for 1 hour and 10 minutes until the center jiggles slightly; do not over-bake.
- Run a knife around the edge of the pan while cooling. Once cool, refrigerate for at least 6 hours.
- Prepare ganache by pouring simmering heavy cream over chopped semi-sweet chocolate; whisk until glossy, stir in butter, and pour over the chilled cake.
Notes
For the cleanest slices, use a thin-bladed knife dipped in hot water and wiped dry between every cut. To prevent leaks in your water bath, ensure the aluminum foil is wrapped high up the sides of the pan without any gaps or tears. Using high-quality bar chocolate rather than chips is essential for achieving the intended smooth, professional texture.
- Prep Time: 30 mins
- Cook Time: 1 hour 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired