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Chocolate Ganache Cheesecake
Cheesecakes

Chocolate Ganache Cheesecake

An intensely chocolatey baked cheesecake with a dark chocolate Oreo crust, chocolate cream cheese filling and a thick poured ganache top. For those who believe chocolate is not a garnish but a way of life.

Prep Time
30 min
Cook Time
75 min
Servings
12 slices
Difficulty
Medium

Instructions

  1. 1

    Press Oreo crumbs and butter into 9-inch springform. Refrigerate 20 minutes.

  2. 2

    Melt 200g chocolate over bain-marie. Cool to room temperature.

  3. 3

    Beat cream cheese and sugar until smooth. Add cooled melted chocolate.

  4. 4

    Add eggs one at a time, beating on low. Mix in cream and vanilla.

  5. 5

    Pour over crust. Bake in water bath at 325°F for 70-75 minutes.

  6. 6

    Cool overnight in the fridge.

  7. 7

    Make ganache: heat cream to just boiling. Pour over chopped chocolate. Whisk until smooth. Cool 15 minutes.

  8. 8

    Pour ganache over cold cheesecake. Tilt to cover top. Refrigerate 2 hours until set. Garnish with chocolate curls.

Baker's Tip

Let the melted chocolate cool to room temperature — not just slightly warm — before adding to the cream cheese. If it is still warm it will start cooking the eggs when they are added and create scrambled chocolate egg flecks.

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Frequently Asked Questions

What percentage dark chocolate should I use?

60-70% is ideal — enough bitterness to balance the sweet cream cheese without making the filling dry or harsh. Below 60% and the chocolate flavor is weak; above 75% and the filling can taste bitter and slightly dry.

My ganache is too thick to pour — how do I fix it?

Rewarm gently over a bain-marie or in 10-second microwave bursts, stirring between each. Add a tablespoon of warm cream to thin it slightly. Pour when it coats the back of a spoon and slowly drips off.

Can I add espresso to intensify the chocolate?

Yes — add 1 teaspoon instant espresso powder to the filling. You will not taste coffee but it dramatically amplifies the dark chocolate flavor. This trick is used in professional bakeries universally.

How long does the ganache top stay shiny?

The ganache is glossiest in the first 4 hours. After that it develops a slight matte bloom which is still beautiful. To restore shine, warm a metal spatula and gently glide over the surface just before serving.

Chocolate Ganache Cheesecake close-up

About This Recipe

An intensely chocolatey baked cheesecake with a dark chocolate Oreo crust, chocolate cream cheese filling and a thick poured ganache top. For those who believe chocolate is not a garnish but a way of life.

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