Chocoholic's Cheesecake Rsc
Dive into pure chocolate indulgence with the Chocoholic’s Cheesecake RSC, a dessert masterpiece that layers velvety decadence with rich, bittersweet flavors. This show-stopping cheesecake starts with a buttery chocolate cookie crust and is crowned with a glossy ganache topping, making every bite a rich, creamy delight. The filling combines silky cream cheese, melted bittersweet chocolate, and a touch of vanilla for a perfectly balanced indulgence, baked to perfection in a water bath for an ultra-smooth texture. Topped with a luxurious ganache, this dessert is ideal for chocolate lovers seeking an elegant treat for any occasion. Whether you’re hosting a special dinner or simply satisfying your chocolate cravings, this cheesecake is guaranteed to impress. Serve chilled for a slice of indulgence that melts in your mouth!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 24 pieces Chocolate sandwich cookies (like Oreos)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 8 ounces Bittersweet chocolate, melted and slightly cooled
- 0.5 cup Heavy cream
- 2 teaspoons Vanilla extract
- 4 pieces Eggs, large
- 4 ounces Bittersweet chocolate, finely chopped (for ganache)
- 0.5 cup Heavy cream (for ganache)
Directions
Step 1
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
Step 2
Place the chocolate sandwich cookies into a food processor and pulse until they form fine crumbs.
Step 3
In a medium bowl, combine the cookie crumbs with the melted butter and mix until the texture resembles wet sand.
Step 4
Press the cookie mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 5
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer until smooth and creamy.
Step 6
Add the melted bittersweet chocolate, heavy cream, and vanilla extract to the cream cheese mixture, beating until fully combined and smooth.
Step 7
Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
Step 8
Pour the cheesecake batter over the crust in the springform pan and smooth the top with a spatula.
Step 9
Place the springform pan in a larger baking dish. Fill the baking dish with hot water, ensuring the water reaches halfway up the sides of the springform pan to create a water bath.
Step 10
Bake the cheesecake in the preheated oven for 60 minutes or until the edges are set but the center still slightly jiggles.
Step 11
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
Step 12
Remove the cheesecake from the water bath and transfer it to a wire rack to cool completely at room temperature.
Step 13
Once cooled, cover the cheesecake and refrigerate for at least 4 hours or preferably overnight.
Step 14
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Step 15
Remove the saucepan from the heat and pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Step 16
Pour the ganache over the chilled cheesecake, spreading it evenly with an offset spatula.
Step 17
Allow the ganache to set for about 15-20 minutes in the refrigerator before slicing and serving.
Step 18
Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (2568.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10434.6 |
| Total Fat 691.3g | 0% |
| Saturated Fat 357.7g | 0% |
| Cholesterol 1937.4mg | 0% |
| Sodium 5851.1mg | 0% |
| Total Carbohydrate 1028.6g | 0% |
| Dietary Fiber 47.8g | 0% |
| Total Sugars 706.3g | |
| Protein 111.9g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1300.5mg | 0% |
| Iron 52.2mg | 0% |
| Potassium 3592.6mg | 0% |
Source of Calories