This super rich and decadent dark chocolate cheesecake is for all you chocolate lovers like me who can’t resist any dessert that has chocolate in it. For me it has to be dark chocolate. The darker the better – I don’t have a sweet tooth but when it comes to chocolate I can’t resist but I’m definitely more of a dark chocolate lover than a milk chocolate lover. This satisfies all chocolate cravings and not only does it have a rich chocolate filling but also a chocolate cookie base and if you want it to be a little extra do include the rich chocolate ganache over it. It’s optional but recommended.
Lets talk about the cookie base. Well it’s that simple I used Oreo cookies and butter and you have your base. This cookie crumb base is simple to make. You basically just crush the cookies into crumbs using a food processor or blender or if you have neither use the old tried and true method of placing them in a ziplock and using your rolling pin over them to crush them.
Stir some butter in and then press into the pan. Easy and perfect for this chocolatey dessert. Chocolate wafer cookies would work too but I don’t always find them. I just saw some prepackaged chocolate cookie crumbs at the grocery store today and those would work too. You could even just use plain graham cracker crumbs too for a plain base with no chocolate. It’s totally up to you. I went full force chocolate with this one.
My hubby’s fav part. This is where it gets fun because this is where we added the stout beer! Why you ask use a perfectly good drinking beer in cheesecake? Why use a perfectly good wine in sauces? The answer is they are both flavour boosters. They enhance the flavours in a recipe and add a richness to them. Like coffee, extracts and salt enhance the flavour of chocolate and sweets overall so does stout beer. You won’t taste the beer taste at all, it’s merely a richness that enhances my love of chocolate and deepens the flavours overall. Feel free to enjoy the rest of the can while you bake off the cheesecake.
Always use room temp cream cheese – softened cream cheese blends better with the other ingredients in the recipe. If the cream cheese is too cold, your mix will be lumpy, and so will your finished cake. Don’t over mix the batter. The cream cheese and sugar can be mixed well and for a bit but once you start adding the rest of the ingredients only mix until incorporated remembering to scrape the side of bowl a few times.
I always do a water bath – I prefer it over the steam method. It’s a technique of putting your cake pan in a container/pan of water while baking. The water helps the heat disperse evenly, resulting in an evenly baked cake without cracks. Evenly baking and not over baking along with cooling the cake gradually also ensures that your cake is crackless. The cake should have a slight jiggle in the middle when it’s done baking. The cake should be room temperature before placing in the fridge. This helps prevent cracks but prevents too much condensation from forming, which makes for blotches and gummy texture on top.
- 1/4 cup butter melted
- 25 Oreo cookies finely crushed in a food processor
- 24 oz cream cheese 3 8-oz blocks, room temperature
- 1 1/2 cups sugar
- 1/2 cup sour cream room temperature
- 4 eggs room temperature
- 10 oz dark chocolate chopped
- 1/2 cup stout room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla extract
- 1/4 cup cocoa powder
- 1 cup heavy cream
- 6 1/2 oz chocolate (1 cup), chopped bar or chips
Prepare the Crust
- Preheat oven to 350 degrees F.
- Lightly grease a 9-inch springform pan with nonstick spray. Set aside.
- Mix together crushed Oreo cookies and melted butter in a small bowl.
- Evenly press the crumb mixture into the bottom and sides of a 9-inch springform pan.
- Use a measuring cup to firmly press the crust into an even layer.
- Bake the crust in preheated oven for 8 minutes. Remove from oven and set aside.
- Once the crust is out of the oven, place a 9×13-inch pan on the bottom rack of your oven.
- Bring a large pot of water to a boil.
- Once the water is boiling, carefully pour the water into the pan that is in the oven.
- Shut the oven door.
Make the Cheesecake
- Melt the chocolate over a double boiler.
- Once it is completely melted and smooth, remove it from the heat and set aside to allow it to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium-high speed for about 1 minutes, until it is smooth and creamy.
- Add the sugar and cocoa powder and beat until well combined (about 2-3 minutes), scraping down the sides of the bowl as needed.
- Replace the whisk attachment with the paddle.
- Beat in the eggs and egg yolk one at a time on low speed, scraping down the bowl after each addition. Mix in the vanilla.
- Add the melted chocolate to the batter.
- By this time, it should have cooled slightly so it will not melt the rest of the ingredients.
- Mix on low speed until it is fully incorporated.
- Finally, mix in the sour cream and stout. The batter should be smooth and creamy (like chocolate pudding).
- Pour the cheesecake filling into the pre-baked crust. Use an offset spatula to smooth it out into an even layer.
- Place the springform pan on the middle rack, directly over the pan with boiling water, and bake for 1 hour 10 minutes, or until the top is set and there is a very slight jiggle in the center.
- When the cheesecake is done baking, turn off the oven and allow it to cool in the oven with the oven door cracked open just a couple of inches for 1 hour.
- Then, transfer the cheesecake onto the kitchen counter and allow it to cool at room temperature for another hour.
- Once the cheesecake is at room temperature, run a knife around the edges and remove it from the springform pan.
- Refrigerate the cheesecake (uncovered) for at least 4 hours but preferably overnight.
Make the Ganache
- Place the chocolate in a heatproof bowl.
- Heat heavy cream over medium low heat, until it is just about to simmer.
- Pour the hot cream over the chocolate and let it sit for 1 minute.
- Then, use a small rubber spatula to mix until all of the chocolate is melted.
- Pour the ganache over the chilled cheesecake.
- Use a small offset spatula to spread it around. Return the cheesecake to the fridge for 15 minutes to allow the ganache to set.
- Once the ganache is set, slice the cheesecake and enjoy!