Roll n' Dough
Decadent Chocolate Cheesecake
A rich and creamy chocolate cheesecake with a crunchy Oreo crust—baked to perfection in a water bath and best enjoyed chilled. Pure indulgence!
📝 Ingredients
-
For the crust:
- 22 Oreos
- 70g butter (melted)
- 500g cream cheese (room temperature)
- 200g crème fraîche (room temperature)
- 200g white sugar
- 50g brown sugar
- 3 tbsp cocoa powder
- 150g dark chocolate (melted)
- 4 eggs + 2 yolks (room temperature)
- 80ml cream
- Vanilla sugar (optional)
For the filling:
🍽️ Recipe Notes
- Best made one day ahead for ideal texture
- Always bake cheesecake in a water bath to avoid cracks
- Store covered in the fridge for up to 4 days
👩🍳 Instructions
- Make the crust: Crush the Oreos finely. Melt butter and combine with crumbs. Press into a lined springform pan. Bake at 175°C for 10–12 minutes. Let cool completely.
- Prepare the filling: Make sure all ingredients are at room temperature. Mix cream cheese and crème fraîche on low speed until smooth.
- Add sugars and cocoa powder. Mix to combine.
- Add eggs, yolks, and cream. Mix just until combined.
- Fold in melted chocolate until fully incorporated.
- Pour filling over cooled crust.
- Wrap the outside of the springform with two layers of foil. Place in a larger baking dish filled with 2–3 cm of hot water.
- Bake at 160°C for 60–70 minutes. The center should still jiggle slightly.
- Remove from water bath and cool in pan for 2 hours at room temperature. Then refrigerate for at least 6 hours or overnight.
