Chocolate Cheesecake with a Soft Crumb

Chocolate Cheesecake with a Soft Crumb is filed under Cakes and built around full-fat cream cheese room temperature (4, vanilla extract, and granulated sugar. Plan on 12 Slices.

Count on 30 minutes of prep, 1 hour of cooking, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Chocolate Cheesecake Filling

• 32 ounces full-fat cream cheese room temperature (4, 8oz packages)
• 1 teaspoon vanilla extract
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 egg yolk
• ¾ cup sour cream full fat, room temperature
• ⅔ cup heavy cream room temperature
• 12.5 oz 60% Chocolate melted, cooled

For the Crust

• 22 Oreo cookies not double stuff
• 4 tablespoons unsalted butter melted
• ⅛ teaspoon kosher salt

How the cooking goes

Prepare the crust and pan

1. Heat the oven to 350°F conventional. Line the bottom of a 9-inch springform pan with parchment or foil. The foil like interior is a pro-tip. Line the outside of the springform pan with aluminum foil. The goal is to ensure no water gets in while the cake is baking. Extra-large sheets of foil work best, but you can overlap 2 pieces of foil and roll them to create a seal. Be sure to roll any excess foil outward or you will just direct the water into your crust. You can watch me do this (and make a chocolate chip version of the cheesecake here).
2. Pulse Oreos in a food processor until fine or just buy Oreo cookie crumbs because it’s 2024. Combine cookie crumbs, melted butter and salt in a bowl. Mix very well with your hand, squeezing to create clumps.
3. Press crust into springform pan. Bake 350°F 10 minutes or until the center looks matte. Take it out of the oven and allow to cool. You can pour the batter into a warm crust, if you forget to make this ahead.

Prepare the cheesecake

1. Reduce oven temperature to 325°F. Melt the chocolate and keep it to one side to cool. You want it to be cool but still melted.
2. In the bowl of a electric mixer fitted with the paddle attachment or in a very large bowl with an electric hand mixer, beat the cream cheese and vanilla extract until silky, creamy and smooth.
3. Put the sugar to the cream cheese and beat until no granules are visible. This will take at least 3 full minutes.
4. Add the eggs and egg yolk one at a time, and beat 1 minute after each addition. Set a timer. It matters.
5. Put the sour cream and heavy cream and beat to combine. Start the mixer on low then increase the speed.
6. Add all the melted chocolate at once and beat to combine.
7. Tip into prepared crust you find a large roasting pan works best for the water bath. Place the baking pan with the springform nested inside in the oven, then pour hot (not boiling) water into the roasting pan half way up the sides of the cake pan. This reduces the risk of getting water in your cheesecake before you even start!
8. Bake in preheated oven for 1 hour and 40 minutes or until set but still wobbly. The cake will puff slightly and will jiggle like jello but not look loose in the center. You know how Jello moves in one cohesive unit? It should look like that.
9. Carefully remove the springform pan from the water bath and place on a wire rack to cool until it is no longer warm. Remove the water bath carefully from the oven and pour out.
10. Refrigerate the cheesecake in the pan for at least 2 hours to overnight. Overnight is best because the texture will completely set.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Cakes, open Red Velvet Pound Cake Baked Until the Center Springs Back and White Cake with a Soft Crumb.