Super rich and creamy Chocolate Cheesecake

Written by on in All Recipes, Dessert, Sweet

Okay, creamy chocolate cheesecake, yes. This is the cake I dream of when I have some good old chocolate cravings. This cheesecake is just so creamy and velvetty from texture, it is amazing. You can make anyone happy with this cake, believe me. I also added in some freshly made espresso to enhance its chocolate flavour. It doesn’t matter what I make, but if it is something with chocolate, I always try to add in some coffee one or the other way. It just makes chocolate taste sooo good.

This cheesecake is perfect to bring for a party or as a nice dessert for a dinner or potluck. You also don’t need much of this cake to satisfy you, a small piece will already, but if you are like me, your stomach can probably not say no to half the cake… NO this didn’t happen, or maybe it did sssst.

Ingredients

For this 8-inch creamy chocolate cheesecake you will need for the base:

  • 24 chocolate sandwich cookies, I used some oreo cookies with chocolate filling.
  • 4 tbsp butter

For the cheesecake filling you will need:

  • 680 g | 24 ounces of cream cheese
  • 200 g | 1 cup brown sugar
  • 50 g | 1/2 cup cocoa powder
  • 80 g | 4 ounces dark chocolate
  • 4 eggs
  • 2 egg yolks
  • 100 ml | 1/2 cup milk or plant based milk (I used oat milk)
  • 4 tbsp fresh and strong coffee
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Directions

  • Preheat your oven at 175°C  or 350°F.
  • Line the bottom of an 8-inch pan with a circle cut out of parchment paper.
  • Crust: Make the crust by processing all the cookies in a food processor or put them in a ziploc bag and crush them with a rolling pin. Melt the butter and mix it together with the cookie crumbs. Now press the mixture into the pan. You can use your hand or the bottom of a glass for this.
  • Filling: Mix the cream cheese, cocoa, sugar and salt in a large mixing bowl. Add the eggs one for one. Now mix in the egg yolks, melted chocolate, coffee, oat milk and the vanilla extract.
  • Water Bath: We cook the cheesecake in a waterbath. Place your pan in a larger baking pan. When you are using a springform pan, don’t forget to wrap the bottom in aluminium foil, so the water doesn’t get in. Fill the large pan with water until it comes halfway your cake pan.
  • Baking: bake it in your preheated oven for 20 minutes. Lower the temperature to 125°C  or 250°F and bake for another 65 to 75 minutes. The cake is set around the edges and still a little bit wobbly in the middle.
  • Cool it: turn off the oven and let the cake cool down in the oven for an hour with the door slightly opened. Now let it come to room temperature on you counter and then you are able to put it in your fridge. Leave it in there for at least a couple of hours, but for the best taste leave it in overnight.

Enjoy this beautiful rich creamy chocolate cheesecake.. don’t forget to share!

For something lighter you can also try this kiwi banana cake.