Introduction

This rich and creamy Cheesecake Chocolat Chaud combines the deep flavors of chocolate with a crunchy Oreo base for a delightful dessert experience. Perfect for chocolate lovers, it’s indulgent yet smooth, topped with light whipped cream and a dusting of cocoa.

A slice of three-layer dessert stands on a white plate with a speckled surface, placed on a white marbled texture. The bottom layer is dark and crumbly, almost black, acting as a crust. The middle layer is thick and smooth with a rich chocolate brown color and a soft, mousse-like texture. The top layer is a thick, creamy white topping, slightly melting at the edges. On top of this creamy layer and beside the slice are two large white marshmallows dusted with a fine reddish-brown cocoa powder. There is a silver fork resting on the plate near the slice, and more cocoa powder is lightly sprinkled on the plate around the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 Oreo biscuits
60 g unsalted butter – melted
680 g cream cheese (Philadelphia)
140 g granulated sugar
60 g sweetened cocoa powder
35 g unsweetened cocoa powder
120 g full-fat crème fraîche
50 ml full-fat heavy cream
2 tsp vanilla extract
4 eggs – room temperature
250 ml cold heavy cream
1-2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Prepare the Oreo base by finely grinding the biscuits in a food processor until you get a very fine powder.
Step 2: Mix in the melted butter until the mixture is homogeneous.
Step 3: Pour this mixture into a 20 cm springform pan lined with parchment paper on the bottom. Press down firmly with a glass to form a crust that also climbs slightly up the sides.
Step 4: Chill the base in the fridge while preparing the cheesecake filling.
Step 5: Preheat your oven to 150°C (300°F) and bring a medium saucepan of water to a boil.
Step 6: In a large bowl, beat the cream cheese at medium-low speed with an electric mixer until creamy.
Step 7: Add the granulated sugar and beat briefly to combine.
Step 8: Sift the sweetened and unsweetened cocoa powders and add them to the cheese mixture, then beat again to mix thoroughly.
Step 9: Add the crème fraîche, heavy cream, and vanilla extract, then continue to whisk until combined.
Step 10: Add the eggs one at a time, mixing just enough to incorporate each without adding too much air.
Step 11: Pour the chocolate cheesecake batter over the chilled Oreo crust and smooth the top.
Step 12: Place a roasting tray one level below the oven rack and carefully pour in the boiling water to create a water bath.
Step 13: Put the cheesecake pan on the rack above the water bath and bake for 60 to 75 minutes. The edges should be set and the center slightly wobbly.
Step 14: Turn off the oven and leave the cheesecake inside with the door slightly open to cool for 1 hour.
Step 15: Cover the cheesecake with aluminum foil and refrigerate overnight or for at least 6 hours.
Step 16: To serve, carefully run a knife around the edges to loosen the cheesecake and remove it from the pan onto a serving plate.
Step 17: Whip the cold heavy cream with powdered sugar and vanilla extract at medium speed until firm peaks form.
Step 18: Spread the whipped cream on top of the cheesecake. Optionally, decorate with marshmallows and sprinkle with cocoa powder or chocolate shavings before serving.

Tips & Variations

For a more intense chocolate flavor, try adding a tablespoon of espresso powder to the batter.
You can substitute Oreo biscuits with chocolate digestives or any other chocolate cookie for a different texture.
Beat eggs gently to avoid incorporating air, which can cause cracks in the cheesecake.
If you prefer a less sweet dessert, reduce the powdered sugar in the whipped cream topping.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. To reheat slightly, let it come to room temperature for 20 minutes before serving, but avoid microwaving as it can ruin the texture.

How to Serve

A round chocolate cheesecake with three visually clear layers sits on a white marbled surface. The bottom layer is a dark, crumbly crust that looks dense and tightly packed. The middle layer is a smooth, rich chocolate filling with a soft and creamy texture. The top layer is a thick, white whipped cream spread evenly, creating a smooth surface. On top of the cream, there are several large, white marshmallows dusted with cocoa powder, with some cocoa powder also sprinkled around the cake on the marbled surface. A metal cake server rests next to the cheesecake, and part of the cake is cut out, showing the layers clearly. In the blurry background are two white mugs and a white plate with more marshmallows, along with small green trees. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the fridge to fully set and develop flavors.

Why is a water bath used during baking?

The water bath provides gentle, even heat that prevents the cheesecake from cracking and ensures a smooth, creamy texture.