Chocolate Lover’s Dream: Rich and Creamy Chocolate Oreo Cheesecake Recipe

After indulging in the delightful Original Oreo Cheesecake Recipe from Che Nom, I was inspired to explore its more delectable variant: the Chocolate Oreo Cheesecake Recipe. This version is an adaptation of the original, enriched with a generous touch of chocolate. The main differences in this chocolate version include the addition of chocolate as a key ingredient, extra powdered sugar, more cream cheese, and a tantalizing chocolate ganache topping, making this cake not only visually appealing but also a treat for the taste buds.

The process of making this Chocolate Oreo Cheesecake is similar to the original version, being both oven-free and egg-free, but with an added twist of creativity. It’s crucial to refrigerate the cheesecake overnight, allowing it to transform into a soft, ice cream-like delight. The ingredients are easily accessible at your local bakery supply store, adding convenience to the preparation process.

The key to a successful Chocolate Oreo Cheesecake lies in the cooling process. A common mistake is to hurriedly remove the cheesecake from the pan before it is fully cooled and stabilized. Allowing it to chill in the refrigerator overnight is essential to ensure the perfect shape and structural integrity when removed from the pan. Use a warm cloth to gently warm the pan before removing the cheesecake. This technique ensures the cheesecake comes out of the pan smoothly.

When slicing the cheesecake, use a knife dipped in warm water to prevent the batter from sticking. Dip the knife back in the water before each cut.

If you’re eager to try this tempting recipe, follow the Chocolate Oreo Cheesecake instructions below. Enjoy the deliciousness of each layer!

Rich and Creamy Oreo Cheesecake Recipe

Recipe by Hani

This Chocolate Oreo Cheesecake recipe is an interesting variation of the Original Oreo Cheesecake. The main difference lies in the addition of chocolate as the main ingredient, which significantly changes the flavor profile, providing a depth and richness of distinctive chocolate taste. This recipe is perfect for chocolate lovers, offering a delicious twist on the classic cheesecake with a luxurious chocolate touch that indulges the palate.

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Prep Time :30 minutes mins

Cook Time :40 minutes mins

Total Time :1 hour hr 10 minutes mins

Course :Cake dan Kue, Dessert Beku

Cuisine :European

Ingredients

  

For the base crust layer:

• 1 ½ packs of Oreo biscuits or 21 Oreo cookies
• 60 g butter

For the chocolate cheesecake batter:

• 500 g cream cheese
• 2 tbsp sweetened condensed milk
• 1 tsp vanilla essence
• 65 g powdered sugar
• 250 g dark chocolate
• 250 ml whipping cream

For the ganache:

• 150 g dark chocolate
• 150 ml whipping cream
• 2 tbsp melted butter

Instructions

 

• Crush the Oreo biscuits. Melt the butter, then mix with the crushed Oreos. Pour into a 20 cm round springform pan, flatten, and freeze in the refrigerator.
• Melt 250g of dark chocolate using a double boiler method.
• Whip the cream cheese until soft. Add sweetened condensed milk, vanilla essence, powdered sugar, melted dark chocolate, and 250ml of whipping cream. Stir until well combined.
• Pour the cheesecake batter over the Oreo layer in the pan. Smooth the surface.
• For the ganache, mix 150g of melted dark chocolate, 250ml of whipping cream, and melted butter. Stir well.
• Pour the ganache over the cheesecake batter. Remove air bubbles by tapping the pan.
• Cover the pan with plastic wrap and chill in the refrigerator overnight.
• Before opening the pan, wrap it with a warm cloth. Cut the cheesecake with a knife dipped in warm water.

Video

Notes

For the crust layer, if you want it to not be hard when frozen, then there’s no need to use the sugar from the Oreos.

Use good quality dark chocolate to get a rich and intense chocolate flavor. The quality of the chocolate greatly affects the final taste of the cheesecake.

Make sure the Oreo biscuits are finely ground. This will help the crust layer to be dense and even when pressed into the pan.

Ensure all ingredients, especially the cream cheese, are at room temperature before mixing. This will make the mixing process easier and result in a smoother cheesecake texture.

When melting the chocolate, use the double boiler method and make sure the chocolate does not come into contact with water. If the chocolate burns or clumps, it will affect the taste and texture of the cheesecake.

When mixing the cheesecake batter, stir gently and not excessively. Over-stirring can cause the cheesecake to rise and crack when cooled.

Chill the cheesecake in the refrigerator overnight to ensure it sets perfectly. This helps the cheesecake maintain its shape when cut.

Use a warm cloth or briefly dip the pan in warm water to easily release the cheesecake from the pan without damaging its shape.

Use a warm cloth or briefly dip the pan in warm water to easily release the cheesecake from the pan without damaging its shape.

Use a warm cloth or briefly dip the pan in warm water to easily release the cheesecake from the pan without damaging its shape.