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Chocolate Ganache Cheesecake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and creamy Chocolate Ganache Cheesecake features a decadent chocolate cookie crust topped with a smooth cream cheese filling and finished with a glossy chocolate ganache. Perfect for chocolate lovers, it’s baked to perfection with a velvety texture and an indulgent chocolate topping, making it an impressive dessert for any occasion.

Ingredients

Scale

For the Chocolate Cookie Crust

  • 2 cups chocolate cookie crumbs (e.g., Oreo crumbs, without the cream filling)
  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch (optional, for extra stability)

For the Chocolate Ganache

  • 1 cup semi-sweet or dark chocolate chips (plus extra for sprinkling)
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Chocolate Cookie Crust: Preheat your oven to 350°F (175°C).
  2. Mix Crust Ingredients: In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture is evenly moistened.
  3. Press the Crust: Press the cookie crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust.
  4. Bake the Crust: Bake the crust for 8-10 minutes until set. Remove from the oven and allow it to cool while preparing the filling.
  5. Lower Oven Temperature: Reduce the oven temperature to 325°F (160°C) for baking the cheesecake.
  6. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps.
  7. Add Eggs: Add the eggs one at a time, mixing well after each addition to incorporate fully.
  8. Add Remaining Filling Ingredients: Mix in the sour cream, vanilla extract, and cornstarch (if using). Beat until the entire mixture is smooth and homogenous.
  9. Pour Filling Over Crust: Pour the cheesecake batter over the cooled cookie crust, gently smoothing the top for even baking.
  10. Bake the Cheesecake: Bake for 50-60 minutes, until the center is set but slightly jiggly to the touch.
  11. Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  12. Chill Completely: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to firm up properly.
  13. Prepare the Ganache: Place the chocolate chips in a heatproof bowl.
  14. Heat Cream: Warm the heavy cream in a small saucepan over medium heat just until it starts to simmer. Do not boil.
  15. Combine Cream and Chocolate: Pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes, then stir until the ganache is smooth and glossy.
  16. Cool Ganache Slightly: Allow the ganache to cool a bit so it thickens but is still pourable.
  17. Pour Ganache over Cheesecake: Pour the ganache evenly over the chilled cheesecake surface.
  18. Garnish: Sprinkle extra chocolate chips on top of the ganache for decoration.
  19. Set and Serve: Let the ganache set for a few minutes before slicing the cheesecake and serving.

Notes

  • Use a springform pan for easy removal of the cheesecake.
  • Allow the cheesecake to cool gradually in the oven to prevent cracks.
  • The cornstarch in the filling helps stabilize the cheesecake but is optional.
  • Semi-sweet or dark chocolate chips can be used depending on desired sweetness.
  • Chill the cheesecake long enough for best texture before adding ganache.
  • Store leftovers refrigerated and consume within 3-4 days for freshness.

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Find it online: https://easycookingvibes.com/chocolate-ganache-cheesecake-recipe/