Aren’t you just dying over this? I made another recipe out of The Vanilla Bean cookbook and can I just say – she’s brilliant. Anyone who has multiple recipes for cheesecake in her cookbook is my new best friend. Remember that first cheesecake I made? That had my Marionberry Lavender jam on it? This is the second cousin of that lovely cake. Meet chocolate cheesecake.
He’s bold. He’s velvety. He’s rich. He’s dying for you to make him and share with your friends.
And that crust! It’s made of chocolate cream cookies (which we all know are Oreos, but I used Brandless cookies for this recipe, so I can’t really call them Oreos. Shhhh).
For the crust:
- 20 chocolate cream cookies
- 5 tablespoons unsalted butter, melted
For the cheesecake:
- 2 pounds cream cheese, room temp
- 1 1/4 cups granulated sugar
- 1 cup sour cream, room temp
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled to room temp
- 3 large eggs, room temp
- 1 large egg yolk, room temp
- 8 ounces bittersweet chocolate, melted and cooled to room temp
For the ganache:
- 6 ounces bittersweet chocolate, roughly chopped
- 1/2 cup heavy whipping cream
To make the crust:
- Adjust the rack to middle position and preheat oven to 325 degrees. Pulse the cookies in a food processor until crumbs form. Add in melted butter and pulse a few more times to incorporate.
- Press mixture in the bottom of a parchment-lined 9-inch springform pan. Press mixture up sides about a half inch up, using a flat bottomed cup to press firmly.
- Bake for 10 minutes and cool on rack. After pan is cool, wrap sides in a couple layers of aluminum foil to prevent premature browning
To make the cheesecake:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until light and fluffy and smooth. Scrape down the sides of the bowl and make sure all the cream cheese is completely incorporated. Add the sugar and beat on medium until thoroughly mixed. Scrape down the sides of the bowl and mix for a few seconds.
- Add the sour cream, vanilla, and salt and beat on medium for 2 to 3 minutes. Add the butter and mix on low until combined.
- With the mixer running on low, add the eggs and extra yolk one at a time, beating after each addition, just until combined. Stop and scrape down the sides of the bowl as needed. Add the melted chocolate and mix on low until combined. Use a spatula to mix the filling until it is a uniform color. Check the bottom of the bowl for any white streaks.
- Pour the filling over the cooled crust and use an offset spatula to smooth the top. Bang the bottom of the springform pan to eliminate any air bubbles.
- Set a roasting pan on the lowest rack and add 2 quarts of warmed water. Bake cheesecake for 1 hour without opening the door. After an hour, check for doneness. The edges of the cake will start to puff up and the center will still be a little jiggly, but beginning to set. If the cake is not done, bake for an additional 10 to 15 minutes. When done, turn off the heat, open the door a crack and let the cake slowly cool in the oven for 30 minutes.
- Transfer pan to wire rack and continue cooling. Remove foil from pan and run a thin knife around edges to help release the cake. Cover the surface with a piece of parchment and put in refrigerator for at least 6 hours or overnight.
- Release the sides of the pan and transfer to a serving plate.
- Place chopped chocolate in small bowl. Heat cream over medium low heat until scalding – just before it boils. Pour cream over chocolate and cover with plastic wrap. Let sit without stirring for at least 5 minutes. Whisk until smooth. Can cover entire cake with ganache, or drizzle over individual slices of cake.