Recipe
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Prep Time: 15 min
- 32 Oreos, finely crushed in a food processor (i like to include the cream filling)
- 7 1/2 tbsp butter
- 9 oz semisweet or dark chocolate, I used chocolate chips, melted and cooled
- 24 ounces (680 grams) full fat cream cheese, room temp
- 1 cup (200 grams) granulated sugar 3 tbsp sour cream
- 1 tbsp whipping cream
- 1 tsp vanilla extract
- 4 large eggs, at room temperature
- 1/8 tsp salt
- 5oz heavy whipping cream/li>
- 5oz dark chocolate, I used a dark cherry chocolate
- small pinch of salt
- 1/4 tsp vanilla
- In order to make delicious and delicate cheesecakes, really try to make sure your ingredients are room temperature. We want the cheesecake batter to be smooth- having room temp ingredients will assist in that successful batter.
- Cheesecake is a very decadent and delicate dessert… it should be treated as such! Don’t over mix your batter, especially when adding the eggs. Don’t be afraid to mix everything, make sure there are no eggs streaks. You can do this if you fold gently!
Bake Time: ~50 min
Yields: 8-12 slices
What you need
Cheesecake Crust
Cheesecake
Chocolate Ganache
What to do
1. For the cheesecake, preheat oven to 325 degrees. Place oreos in a food processor and break them down into a fine crumb. Add melted butter. Place fitted parchment paper on the bottom of a 9 inch spring form pan (this helps remove the cheesecake later). This recipe also works with three 4-5 inch spring form pans if you want smaller cheesecakes. Place oreo mix in prepared pan. Press crumbs down into a thin layer on the bottom and work your way up the sides. Wrap the pan(s) in aluminum foil. Be sure to wrap the bottom and the sides tightly (we will be baking this cheesecake in a water bath, so we want the cheesecake to be sealed from the water) At this point, I place my pan in the oven and bake the crust for about 5 minutes, this helps the oreos set. Note: Be careful, dont walk away from the oven- only 5 minutes.
2. For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and sugar together on medium speed. Add sour cream, heavy cream, vanilla extract and salt. Mix until everything is combined. Add eggs and mix just until combined. Then fold in the melted chocolate. Pour batter into prepared pan(s). Place cheesecake in a larger, deeper pan. Pour hot water into the pan, water should go up about 2-3 inches of the cheesecake pan.
3. Bake until edges are set and the centers of each cheesecake jiggle slightly. This will take about 45-50 minutes (ovens vary. if you are using the three smaller pans, bake cheesecakes for about 20-25 minutes). Once the cheesecakes are baked, do not remove from the oven immediately. Prop the oven door open (I use a wooden spoon) and let the cheesecakes rest for about 30 minutes. Remove from oven and continue to cool on wire rack for 1 hour. Cover and chill for at least 3 hours. Overnight preferred.
4. For the ganache, heat chocolate and cream in a microwave safe bowl. Once chocolate has melted, mix and add the vanilla and salt. Let the mixture cool, rest and incorporate for about 30 minutes.
5. When ready to enjoy, remove cheesecake from the fridge, top with the chocolate ganache and serve chilled. Store in fridge for up to 3-4 days. Cheesecakes also freeze very well. To freeze, wrap tightly with plastic wrap and place in a ziplock bag- try to get all of the air out of the bag before storing in the freezer.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and sugar together on medium speed. Add sour cream, heavy cream, vanilla extract and salt. Mix until everything is combined. Add eggs and mix just until combined. Then fold in the melted chocolate. Pour batter into prepared pan(s). Place cheesecake in a larger, deeper pan. Pour hot water into the pan, water should go up about 2-3 inches of the cheesecake pan.
3. Bake until edges are set and the centers of each cheesecake jiggle slightly. This will take about 45-50 minutes (ovens vary. if you are using the three smaller pans, bake cheesecakes for about 20-25 minutes). Once the cheesecakes are baked, do not remove from the oven immediately. Prop the oven door open (I use a wooden spoon) and let the cheesecakes rest for about 30 minutes. Remove from oven and continue to cool on wire rack for 1 hour. Cover and chill for at least 3 hours. Overnight preferred.
4. For the ganache, heat chocolate and cream in a microwave safe bowl. Once chocolate has melted, mix and add the vanilla and salt. Let the mixture cool, rest and incorporate for about 30 minutes.
5. When ready to enjoy, remove cheesecake from the fridge, top with the chocolate ganache and serve chilled. Store in fridge for up to 3-4 days. Cheesecakes also freeze very well. To freeze, wrap tightly with plastic wrap and place in a ziplock bag- try to get all of the air out of the bag before storing in the freezer.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
