Crunchy oreo crust topped with a rich chocolate cheesecake filling, chocolate ganache and a swirl of cocoa whipped cream for the ultimate chocolate cheesecake.
Author:Catherine Zhang
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:12 1x
Category:Cake
Method:Intermediate
Cuisine:American
Ingredients
Scale
Oreo Base
18 Oreo cookies, crushed
45g (3 tbsp) Unsalted butter, melted
Cheesecake Batter
340g (12 oz) Cream cheese, softened
70g (1/4 cup) Sour cream or plain greek yogurt
100g (1/2 cup) Granulated sugar
1 tsp Vanilla extract
125g (4.5 oz) Dark chocolate, 70% cocoa, finely chopped
2 Large eggs
Chocolate Ganache
80g (1/3 cup) Thickened cream
80g (2.8oz) Dark chocolate, 70% cocoa
Chocolate Whipped Cream
155g (2/3 cup) Thickened cream
8g (1 tbsp) Cocoa powder
25g (2 tbsp) Granulated sugar
Assembly
12 Strawberries
Instructions
Oreo Base
Line a cupcake tin with 12 paper cups
Combine the crushed oreo cookies and butter in a medium-sized bowl and mix until combined
Divide the crumbs between the lined cupcake patties and press firmly into the base
Cheesecake Batter
Preheat the oven to 160C/320F
Combine the cream cheese, sourcream/yogurt, and sugar in the bowl of a stand mixer and beat on low until smooth
Add the eggs one at at time, beating in between until smooth
Melt the chocolate in 30 second bursts in the microwave, or over a hot water bath
Pour the melted dark chocolate and vanilla extract into the cheesecake batter and mix into smooth
Divide the batter among the cupcake patties and bake for 10 minutes, then turn the oven off and leave in the oven for 10 minutes
Remove from the oven and chill in the fridge overnight, or a minimum of 4 hours
Chocolate Ganache
Place the chocolate in a small heatproof bowl
Heat the cream in the microwave or in a small saucepan until steaming
Pour the cream over the chocolate and cover with a plate, sit for 5-10 minutes or until melted
Stir until smooth
Pour over the chilled cheesecakes and reserve in the fridge
Chocolate Whipped Cream
Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment
Sift over the cocoa powder, and whisk until stiff peaks
Transfer to a piping bag fitted with a large star pipng tip and pipe a dollop of cream over the ganache