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Chocolate Cheesecake

Chocolate Cheesecake

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Chocolate lovers will have a hard time resisting this baked cheesecake. It has a buttery oat and almond base, a smooth cream cheese filling, and plenty of rich chocolate in every bite. A layer of silky chocolate ganache on top makes it feel even more special. It is a great dessert to prepare ahead for birthdays, holidays, family gatherings, or simply when you are craving something seriously chocolatey.
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Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Cooling Time 9 hours
Total Time 11 hours
Servings: 12
Course: Desserts
Cuisine: American, North American
Calories: 423
Ingredients Equipment Method Nutrition

Ingredients
 
 

Oat and Almond Base
  • 2.5 oz rolled oats
  • 2.5 oz all-purpose flour
  • 1/4 cup superfine sugar or granulated sugar
  • 1/3 cup almonds sliced
  • 7 tbsp unsalted butter melted
Chocolate Cheesecake Filling
  • 8.8 oz full-fat block cream cheese softened
  • 4.4 oz unsalted butter softened
  • 4.2 oz superfine sugar or granulated sugar
  • 2 large eggs at room temperature
  • 1 1/4 cups cake flour
  • 1 tsp baking powder
  • 2.1 oz semisweet chocolate finely grated or finely chopped
Chocolate Ganache
  • 3.5 oz semisweet baking chocolate finely chopped
  • 1.4 oz heavy whipping cream

Equipment

  • 1 oven
  • 1 8-inch round cake pan
  • 1 large roasting pan
  • 2 large mixing bowls
  • 1 medium heatproof bowl
  • 1 medium saucepan
  • 1 rubber spatula
  • 1 wire whisk
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 kitchen scale
  • 1 cooling rack
  • 1 piping bag
  • 1 piping tip
  • 1 refrigerator
  • 1 cake server
  • 1 sharp knife
  • 1 electric hand mixer or stand mixer

Method
 

For the Base
  1. Combine Ingredients A and mix well. Press the mixture evenly into a round cake pan. Bake at 340°F (170°C) for 10 minutes, then set aside to cool.
  2. Beat Ingredients B until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add Ingredients D and E, then stir until well combined. Pour the mixture over the cooled base.
  5. Bake using the water-bath method at 300°F (150°C) for 1 hour 15 minutes.
  6. Once baked, remove the tray of water. Let the cake cool in the oven with the door slightly open.
  7. Remove the cake from the oven and chill it overnight or for at least 8 hours in the refrigerator before decorating with the chocolate ganache.
Chocolate Ganache
  1. Melt the cooking chocolate and whipping cream in a double boiler. Stir until smooth and thick, then let it cool.
  2. Transfer the chocolate ganache to a piping bag and pipe lines over the surface of the cake.
  3. Decorate the cake as you desire before slicing and serving.

Nutrition

Serving: 91gCalories: 423kcalCarbohydrates: 42gProtein: 9gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 198mgPotassium: 222mgFiber: 3gSugar: 20gVitamin A: 575IUVitamin C: 0.02mgCalcium: 129mgIron: 2mg

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