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Cheesecake au Chocolat et Oreos Recipe

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★★★★★

4.5 from 63 reviews

This decadent Cheesecake Chocolat Chaud combines a rich chocolate cheesecake filling with a crunchy Oreo biscuit crust. Baked in a water bath for a smooth, creamy texture, it is topped with lightly sweetened whipped cream and garnished with marshmallows and cocoa powder, making it a perfect indulgent dessert for chocolate lovers.

Ingredients

Scale

Oreo Crust

  • 30 Oreo biscuits
  • 60 g unsalted butter, melted

Chocolate Cheesecake Filling

  • 680 g Philadelphia cream cheese, softened
  • 140 g granulated sugar
  • 60 g sweetened cocoa powder
  • 35 g unsweetened cocoa powder
  • 120 g full-fat crème fraîche
  • 50 ml heavy cream
  • 2 teaspoons vanilla extract
  • 4 eggs, at room temperature

Whipped Cream Topping

  • 250 ml heavy cream, cold
  • 1–2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Mini marshmallows or regular marshmallows, for decoration
  • Cocoa powder or chocolate shavings, for garnish

Instructions

  1. Prepare the Oreo base: Finely grind the Oreo biscuits in a food processor until you get a very fine powder. Mix in the melted butter until the mixture is homogeneous. Press the mixture firmly into the bottom and slightly up the sides of a 20 cm springform pan lined with parchment paper. Refrigerate to set while preparing the cheesecake.
  2. Preheat oven and water bath: Preheat your oven to 150°C (300°F). Bring a medium saucepan of water to a boil to create a water bath for baking.
  3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese on medium-low speed until smooth and creamy. Gradually add the granulated sugar and continue mixing until fully incorporated.
  4. Incorporate cocoa powders: Sift both sweetened and unsweetened cocoa powders into the cream cheese mixture, and beat again until well combined.
  5. Add creams and vanilla: Mix in the crème fraîche, heavy cream, and vanilla extract, whisking until smooth.
  6. Incorporate eggs: Add the eggs one at a time, mixing just enough to incorporate each without overbeating to avoid adding excess air to the batter.
  7. Assemble and bake: Pour the chocolate cheesecake filling over the chilled Oreo crust and smooth the top. Place a roasting pan or tray on a lower rack in the oven, and pour the boiling water into it to create steam. Put the cheesecake pan on the rack above and bake for 60 to 75 minutes until the edges are set but the center is still slightly jiggly.
  8. Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  9. Chill: Cover the cheesecake with aluminum foil and refrigerate for at least 6 hours or overnight to fully set.
  10. Remove from pan: Carefully run a knife along the edges of the cheesecake to loosen it, then remove the springform pan and transfer the cheesecake to a serving plate.
  11. Prepare whipped cream topping: Whip the cold heavy cream with powdered sugar and vanilla extract on medium speed for 2-3 minutes until firm peaks form.
  12. Decorate and serve: Spread or pipe the whipped cream over the chilled cheesecake. Decorate with marshmallows or mini marshmallows and sprinkle with cocoa powder or chocolate shavings before serving. Enjoy!

Notes

  • Using a water bath helps prevent cracking and ensures a smooth, creamy texture.
  • Do not overbeat the eggs to keep the cheesecake dense and rich.
  • The cheesecake needs sufficient chilling time to set properly before serving.
  • Ensure ingredients like cream cheese and eggs are at room temperature for best results.
  • Decorations like marshmallows and cocoa powder add a fun, festive touch.

Keywords: chocolate cheesecake, Oreo crust, baked cheesecake, chocolate dessert, creamy cheesecake, whipped cream topping

Find it online: https://leofoster.com/cheesecake-au-chocolat-et-oreos-recipe/