🍫 Chocolate Cheesecake Filled with Ganache
Yields: 10–12 slices
Prep time: 40 min
Bake time: ~1 hour
Chill time: 6+ hours
Crust
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200 g (2 cups) chocolate cookie crumbs (Oreo, no filling)
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80 g (6 tbsp) unsalted butter, melted
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2 tbsp sugar (optional)
Cheesecake Filling
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680 g (24 oz) cream cheese, softened
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150 g (3/4 cup) granulated sugar
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3 large eggs, room temp
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200 g (7 oz) semi-sweet chocolate, melted & cooled
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120 ml (1/2 cup) sour cream, room temp
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1 tsp vanilla extract
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2 tbsp cocoa powder (optional, for deeper color)
Ganache Center (molten/filling layer)
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120 g (4 oz) dark chocolate, finely chopped
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120 ml (1/2 cup) heavy cream
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1 tbsp unsalted butter
Topping Ganache
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180 g (6 oz) dark or semi-sweet chocolate
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180 ml (3/4 cup) heavy cream
Method
1. Crust
Preheat oven to 160°C (320°F).
Mix crumbs + sugar + melted butter. Press firmly into a 9-inch springform pan.
Bake 10 min, cool. Wrap pan exterior in foil (water bath prep).
2. Ganache Center
Heat cream until just simmering, pour over chopped chocolate + butter. Let stand 2 min, stir until smooth. Cool to room temp but pourable.
3. Cheesecake Batter
Beat cream cheese + sugar until smooth. Add eggs one at a time.
Mix in melted chocolate, sour cream, vanilla, and cocoa powder (if using). Do not overmix.
4. Assemble
Pour half the cheesecake batter over crust.
Spoon or pipe cooled ganache center in a ring (not touching edges) ≈ 1 cm thick.
Cover with remaining cheesecake batter, smooth top.
5. Bake
Place springform pan in a larger roasting pan. Add hot water to halfway up sides.
Bake 55–70 min (center slightly jiggly). Turn off oven, crack door, cool 1 hour.
Remove from water bath, cool completely, then refrigerate ≥4 hours (better overnight).
