Indulgent Chocolate Cheesecake
3 Layers of indulgence with an Oreo biscuit base, chocolate cheesecake filling and topped with dark chocolate ganache and Belgian chocolate drizzle.
I’ll be honest about it, the first time I made this was a total fluke.
I used my basic cheesecake recipe, divided it into about 3 because the tin is so much smaller than the family one I usually make, changed to an Oreo base, (a biscuit which I had never eaten until now) and combined 2 different types of chocolate.
When I was making it the first time, I tasted the middle before placing it in the tin, and I thought I’d put far too much icing sugar in, but I stuck with it in the hope that it would be ok in the end.
How right little optimistic me was! The combination of the really rich, dark chocolate on the top, and the overly sweet chocolate cheese filling is absolutely to die for!
(Disclaimer – I do not expect nor advise anyone to die for a cheesecake. Not even this one.)
It really balances out at the end and I am so glad I didn’t give up and redo it!
(So bare that in mind, if you taste it halfway and think it’s too sweet, you’re doing it right!)
Whenever I make a cheesecake for us it’s just too big and it doesn’t all get eaten. It’s not like normal cakes/cupcakes/tray bakes that my husband takes to work with his dinner as well as us having it at home, and any visitors that come in have a piece with their coffee… it’s a dessert really. I try not to give sugary food to my little boy just for the sake of it so he doesn’t have any, and other than that it’s just me and my husband to have it after tea…
(Yes, I am from Yorkshire, therefore lunch = dinner, and dinner = tea. Argument closed.)
…but then that means it takes 2 days for 4 pieces to go and there’s still more than half left, so by the time we’ve got to finishing it, it’s past it’s best anyway.
And I’m not one for wasting valuable calorie intake unless I’m going to enjoy every bite. I thought about cutting bigger slices, and although I loved the idea, I am struggling to fit into my jeans as it is.
So, here’s what you need to know
- I found a really small springform tin on Amazon which was perfect for us and it’s just ideal for a one off occasion such as a dessert for 2 for Valentine’s Day! You can get up to 4 servings from this depending on your portion size, so that means there could still be some left over for you both the day after! I have linked it in the what you’ll need section below.
- This cheesecake should be stored in the fridge covered in cling film. I personally prefer to keep the cheesecake on the base of the springform tin and cut from there rather than transferring to another base. That way, you can put the outside of the tin back on after cutting your slices, fasten up the buckle and cover over.
- The cheesecake can last for up to 5 days in the fridge when wrapped well, but it’s unlikely there’ll be any left after 5 days!
- You could use milk chocolate on the top if you don’t like dark chocolate, however, the combination of the other tastes and textures throughout the cheesecake do take away some of the bitterness from the dark chocolate. For me, it wouldn’t be the same without the 70% cocoa solids, but the choice is yours.
Here’s how I made my Indulgent Chocolate Cheesecake
* This post contains affiliate links.
- 150g Oreos
- 50g butter
- 125g cream cheese
- 100ml double cream
- 50g icing sugar
- 150g cooking chocolate
- 60g 70% cocoa solids
- 50ml double cream
- Chocolate sauce (I use Tesco finest Belgian chocolate sauce)
- 1 strawberry
What you’ll need to make this Indulgent Chocolate Cheesecake
Small Springform Tin
- Firstly, place the Oreos in a food processor and crush until fine crumbs form. Alternatively, you can use a rolling pin to crush the biscuits.
- Secondly, melt the butter in a pan over a low heat on the hob until it forms a liquid. Then, pour the melted butter in with the Oreos and stir until combined.
- Press the crushed Oreo tightly into the base of a small springform tin.
- Place tin in the fridge while you go on to do the middle.
- Slowly melt the cooking chocolate in a glass bowl over a pan of hot water on a low heat setting on the hob.
- Mix together the cream cheese and 100ml double cream, beating with an electric hand whisk until the mixture becomes stiff enough that you could turn the mixing bowl upside down and it wouldn’t fall out. Go on, try it I dare you. If your mix ends up on the floor, you should start again and probably whisk a bit longer next time. If it stays in the bowl… high five!
- Add icing sugar and mix until combined.
- Once the chocolate has melted, pour it into the mixing bowl and fold in with a spatula until completely combined.
- Remove your tin from the fridge and place the chocolatey cheese layer on top of the base and smooth out on the top. Leave around 2cm gap at the top. Place the tin back in the fridge while you go on to make the top layer.
- For the top layer, place the chocolate in a dish over hot water on the hob with 50ml of double cream. Melt over a low heat whilst stirring until all the chocolate is melted and the cream fully mixed in.
- Pour the mixture over the middle layer filling the rest of the tin.
- Place the tin in the fridge with cling film over the top for 3+ hours or overnight.
- When the cheesecake is fully set and ready to serve, remove the outside of the springform tin.
- Finally, before serving, warm some Belgian chocolate sauce in the microwave for 15 seconds and drizzle from side to side over your cheesecake, and place a strawberry on top to complete.
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If you’re looking for other ideas for Valentine’s Day, click here to read 5 ways to spend Valentine’s Day at home.