Chocolate Ganache Cheesecake
This chocolate ganache cheesecake is rich, smooth, and incredibly creamy, with a deep chocolate flavor. Topped with a luscious chocolate ganache, it’s an elegant dessert that’s easy to make at home.
Servings 8 -10, approximately
Equipment
- 8–9 inch (20–23 cm) springform pan
- mixing bowls
- hand mixer (or stand mixer)
- rubber spatula
- food processor (optional)
- saucepan or microwave-safe bowl
- large baking dish
- aluminum foil
- wire rack
Ingredients
For the Crust
- 9 oz (250 g) chocolate cookie crumbs (or Oreo cookies, filling removed, then crushed to 9 oz / 250 g)
- 5½ tablespoons melted butter 80 g
For the Cheesecake Filling
- 20 ounces (570 g) full-fat cream cheese, room temperature
- 1 cup sugar 200 g
- 8 ounces bittersweet or semisweet chocolate 227 g
- 3 tablespoons unsweetened cocoa powder 15 g
- 3 large eggs, room temperature
- ½ cup plus 2 tablespoons heavy cream 150 ml
- ¼ teaspoon salt
For the Ganache
- 4 ounces bittersweet or semisweet chocolate 113 g
- ⅓ cup plus 2 tablespoons heavy cream 113 ml / 4 fl oz
- 1 tablespoon unsalted butter
For the Chocolate Whipped Cream (Optional)
- ½ cup cold heavy whipping cream 125 ml
- 2 tablespoons powdered sugar 15 g
- 1½ tablespoons unsweetened cocoa powder 10 g
- Optional Garnish: chocolate curls or shavings
Instructions
Melt the Chocolate
- Chop the chocolate into small pieces, then melt it using a double boiler or the microwave (in 10-second increments). Set aside to cool slightly.8 ounces bittersweet or semisweet chocolate
Prepare the Crust
- Preheat the oven to 300°F (150°C). Lightly grease an 8–9 inch (20–23 cm) springform pan and line the bottom with parchment paper. If your pan isn’t non-stick, line the sides with parchment paper to make removal easier.
- Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.9 oz (250 g) chocolate cookie crumbs (or Oreo cookies, filling removed, then crushed to 9 oz / 250 g)
- Transfer the crumbs to a bowl and add the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.5½ tablespoons melted butter
- Press the mixture firmly into the bottom of the prepared springform pan.
- Use the bottom of a glass or measuring cup to pack the crust tightly and create an even layer. Set aside while preparing the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together on low speed until smooth and creamy.20 ounces (570 g) full-fat cream cheese, room temperature, 1 cup sugar
- Add the salt and sift the cocoa powder on top. Using a hand mixer, mix until fully incorporated, scraping the bowl as needed.¼ teaspoon salt, 3 tablespoons unsweetened cocoa powder
- Add the eggs one at a time, mixing well after each addition until just combined.3 large eggs, room temperature
- Slowly pour the melted chocolate into the cheesecake mixture while the mixer is on low speed. Beat continuously to prevent lumps. Don’t add the chocolate all at once or it will seize.
- Gradually add the heavy cream, mixing on low until the batter becomes smooth and silky.½ cup plus 2 tablespoons heavy cream
- Pour the batter over the prepared crust and gently smooth the top.
- Tap the pan lightly on the counter to release any air bubbles.
Prepare the Water Bath
- Wrap the outside of the springform pan with 2–3 layers of foil, making sure it reaches at least 1 inch up the sides to prevent water from leaking in. Place the pan in a large baking tray. Carefully pour hot water into the tray, around the cheesecake pan, until it reaches about ½–1 inch (1.5–2.5 cm) up the sides.
Bake the Cheesecake
- Bake at 300°F (150°C) for about 1 hour. Then without opening the oven door, increase the temperature to 320°F (160°C) and bake for another 15–25 minutes, until the edges are set and the center still has a slight wobble. Every oven is different, so start checking after 15 minutes.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar (I use wooden spoon) for 1 hour.
- Remove the cheesecake from the oven and take it out of the water bath. Let it cool completely on a wire rack. Then cover with plastic wrap and refrigerate for at least 6 hours (overnight is best), or until fully chilled.
Make the Ganache
- Heat the heavy cream in a saucepan over low heat until it begins to steam and small bubbles appear around the edges. Do not let it boil.⅓ cup plus 2 tablespoons heavy cream
- Place the chopped chocolate in a bowl and pour the hot cream over it. Let it sit for 3-5 minutes to soften the chocolate, then gently stir until smooth and glossy.4 ounces bittersweet or semisweet chocolate
- Add the butter and stir until melted and fully incorporated. Let the ganache cool for 2–3 minutes before using.1 tablespoon unsalted butter
Assemble the cheesecake
- Release the clip and remove the cheesecake from the springform pan. Do not run a knife around the edges, as it can damage the smooth surface. Place the cheesecake on a plate.
- Pour or spoon the ganache over the top and gently spread it into an even layer with a spatula, letting some drip down the sides. Allow the ganache to set slightly before slicing or topping with chocolate whipped cream.
Make the Chocolate Whipped Cream (Optional)
- In a chilled mixing bowl (I like to put it in the freezer for 10 minutes before starting), combine the heavy cream, powdered sugar, and cocoa powder.½ cup cold heavy whipping cream, 2 tablespoons powdered sugar, 1½ tablespoons unsweetened cocoa powder
- Whip on medium-high speed until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a large star tip.
- Pipe 8-10 rosettes evenly spaced around the edge of the cheesecake, one for each slice.
- Sprinkle the chocolate curls or shavings over the whipped cream rosettes or in the center of the cheesecake.
Serve
- Dip a knife in warm water and wipe it clean.
- Slice with a warm knife, wiping the blade clean between each cut.
- Enjoy!
Notes
- Measure ingredients by weight for best results. This gives you accuracy and consistent texture every time.
- Use room temperature ingredients. Soft cream cheese is key for a smooth, lump-free batter.
- Crush the cookies finely. This helps the crust hold together and bake evenly.
- Don’t overmix once the eggs are added. Too much air can cause cracks as the cheesecake cools.
- Let the melted chocolate cool slightly before adding. If it’s too hot, it can create small lumps in the batter.
- Bake low and slow in a water bath. This helps the cheesecake bake evenly and keeps the top smooth. As you can see from the photos, this method gives you a crack-free surface. And if small cracks do appear, the ganache will cover them beautifully.
- Don’t overbake. The center should still have a slight wobble when you take it out.
Cool gradually. Let it sit in the oven with the door slightly open before removing it. - Chill completely before serving. Refrigerate for at least 6 hours so it sets properly.
- For clean slices, use a hot knife. Dip it in hot water and wipe it clean between each cut.
