The perfect dark chocolate cheesecake recipe for an indulgent afternoon

Chocolate cheesecake is relatively common, but how about dark chocolate cheesecake? If that made you go “ooh” then we have the perfect indulgent dark chocolate cheesecake recipe for you. The beloved and classic tangy New Yorkstyle cheesecake goes the goth route and dons on a bitter edge courtesy of the Cadbury Bournville 70% Dark Chocolate. Coupled with our beloved dark chocolate, it meets the support of the buttery Oreo Crust that makes for a truly rewarding treat you might want to cheat your diet with.

Dark Chocolate Cheesecake Recipe

(Serves 15)

Ingredients:

For the crust:

• 30 Oreos, crushed
• 85 gm salted butter
• 1 tbsp sugar

For the cheesecake:

• 620 gm cream cheese, room temperature
• 315 gm granulated sugar
• 1 ½ tsp vanilla extract
• 450 gm + 160 gm sour cream, room temperature
• 400 gm Cadbury Bournville 70% Dark Chocolate
• 4 eggs, whisked, room temperature

For the ganache:

• 375 gm Cadbury Bournville 70% or 50% Dark Chocolate
• 120 ml heavy cream

Instructions:

1. Grease a 9inch springform pan with butter, softened butter is perfect. Then preheat the oven to 160°C.
2. Add Oreos, melted butter, and sugar to a food processor and run it until you get evenly mixed fine crumbs. Press the mixture into the bottom of the prepared pan.
3. Bake for about 10 minutes or until golden brown. Allow to cool completely
4. Wrap the exterior of the springform pan with two layers of aluminum foil to create a seal at the bottom. This will keep the water from entering the pan from the water bath.
5. Take a big bowl and add the soft, roomtemperature cream cheese. Add it in two divided parts, not all at once.
6. Plug in a hand mixer or fix and stand mixer; on low speed, beat until you have a smooth cream cheese. Don’t overdo it and add too much air, just enough to get rid of lumps.
7. Add the sugar and vanilla extract next while still beating, scraping down any flyaways or unbeaten bits from the sides and bottom of the bowl as needed.
8. Keeping the mixer on low speed, add the sour cream and mix, just until blended.
9. Place the chocolate in a microwavesafe bowl and microwave in 20second intervals, stirring between each interval. Continue until the chocolate is completely melted and smooth.
10. Pour the melted chocolate into the cheesecake batter. Mix until thoroughly combined, ensuring no streaks of chocolate remain.
11. Crack the eggs into a small bowl, and using a whisk, break up the yolks and whisk until even, not frothy.
12. Pour the whisked eggs into the cream cheese mixture and blend carefully, scraping the sides of the bowl as needed. Mix just until combined.
13. Pour the batter into the springform pan with the prebaked crust and gently tap the pan on the counter four to five times to release air bubbles. Let the batter rest for about 10 minutes.
14. Preheat the oven to 160°C and heat 3.8 liters (4 quarts) of water until steaming but not boiling.
15. Pour about 1.5 inches of water into a 10x15inch baking pan. Then carefully place the foilwrapped springform pan into this water bath. The water should reach about halfway up the side of the springform pan. Add more water if necessary.
16. Place the water bath with the cheesecake into the preheated oven and bake for 75 minutes without opening the oven door.
17. After baking, switch off the oven. Let the cheesecake rest in the oven, with the oven door closed, for five hours to cool eventually.
18. After five hours, take the cheesecake out of the oven and water bath. Remove the foil wrapping. Cover the cheesecake loosely and refrigerate overnight to set.
19. Heat the heavy cream in the microwave until very hot and steaming, but not boiling. Add the chocolate to a small heatproof bowl and pour the hot cream over the chocolate. Cover the bowl with a plate and let it sit for three to five minutes.
20. Remove the plate and stir the chocolate and cream for two minutes, or so, until you have a smooth, dark, silky chocolate. Set aside to let this mixture cool for five minutes.
21. Pour the cooled ganache over the chilled cheesecake. Smooth it out to the edges for an even coating. Top with mini chocolate chips, Cadbury Gems, or chopped nuts.
22. Refrigerate the cheesecake for 30 minutes to allow the ganache to set. After the chocolate cheesecake sets, it’s ready to be served.