Equipment
- 6 inch pan springform preferred but 3x6 works too
- 1 stand mixer or hand mixer
- 1 small bowls
- 1 rubber spatulas
Ingredients
Oreo Crust
- 140 grams Oreos
- 28 grams salted butter, melted
Cheesecake Filling
- 227 grams cream cheese, room temperature
- 100 grams granulated sugar
- 10 grams unsweetened cocoa powder, I use dutch, but natural is fine too
- 60 grams sour cream, room temperature
- 1 tsp vanilla bean paste, or pure vanilla extract
- 1/8 tsp fine sea salt
- 1 large egg, room temperature
- 53 grams dark chocolate, melted and cooled
Chocolate Ganache
- 53 grams dark chocolate
- 30 mL heavy cream
- 1 pinch flakey sea salt
Method
Oreo Crust
- Preheat the oven to 300F (148C) conventional (no fan) and grease and line a 6 inch springform pan with baking spray and parchment paper.*28 grams salted butter melted
- Place the Oreos in the bowl of your food processor and turn it to full speed, until they're finely ground.140 grams Oreos
- Add the melted butter and pulse until the butter looks evenly distributed.
- Dump the crumbs into the prepared pan and use something small and round with a flat bottom (like a 1/2 cup measuring cup) to press the crust down evenly, coming up only halfway up the edge of the pan.
- Freeze the crust for 10 minutes, while you prepare the filling.
Chocolate Cheesecake Filling
- It's important that everything is softened to room temperature. If you need to, place the cream cheese (with the packaging) and the egg in a bowl of hot water for 5-10 minutes and microwave the sour cream for 10-20 seconds.
- Place the cream cheese with the sugar and cocoa powder in the bowl of your stand mixer, fitted with the paddle attachment (or a large bowl with a hand mixer). Turn the mixer to low speed and mix for 1-2 minutes, scraping the edge of the bowl every so often to make sure the mixture is smooth and there are no chunks of cream cheese left.227 grams cream cheese room temperature, 100 grams granulated sugar, 10 grams unsweetened cocoa powder I use dutch, but natural is fine too
- Add the sour cream, vanilla and salt and mix at low speed, until they're fully combined. Then add the egg and mix just until it's fully combined.60 grams sour cream room temperature, 1 tsp vanilla bean paste or pure vanilla extract, 1/8 tsp fine sea salt, 1 large egg room temperature
- Add the melted chocolate and fold it in with a rubber spatula. Scrape the edge of the bowl well and give it one more good mix. Make sure to smooth out or remove any visible chunks.53 grams dark chocolate melted and cooled
- Pour the cheesecake batter over the crust and place the cheesecake on a baking sheet on the middle rack of the oven. Place another medium sized pan halfway full of hot water next to it.
- Bake for 30 minutes. The edges of the cheesecake should be set but the center should still be jiggly.
- Turn the oven off and leave the door halfway open for 15 minutes.
- Remove the cheesecake from the oven and allow it to cool to room temperature for a couple of hours.
Chocolate Ganache
- Place the chocolate and heavy cream in a small or medium bowl and microwave for 30 seconds. Stir the chocolate and cream together and microwave again for another 30 seconds. Stir until the mixture is completely smooth. If it's not smooth, microwave it again for another 15 seconds or so.53 grams dark chocolate, 30 mL heavy cream
- Allow the chocolate ganache to cool for a few minutes. Pour on top of the cheesecake and refrigerate it for at least 4-6 hours or overnight.
- Serve cold or just lightly chilled and top with a little flakey sea salt if desired.1 pinch flakey sea salt
Notes
This recipe can be made in different sized pans as well.
- Double the recipe for an 8 inch pan
- Triple the recipe for a 9 inch pan
- Quadruple the recipe for a 10 inch pan
Nutrition
Calories: 511kcalCarbohydrates: 47gProtein: 7gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 87mgSodium: 358mgPotassium: 299mgFiber: 3gSugar: 34gVitamin A: 805IUVitamin C: 0.1mgCalcium: 76mgIron: 6mg