Indulgence takes center stage with this Dark Chocolate Cheesecake, a rich and velvety delight that balances deep cocoa intensity with a luxuriously smooth texture. Resting on a crunchy Oreo cookie base, the cheesecake delivers a satisfying contrast—each bite starts with the crispness of the dark chocolate biscuit crust before melting into the luscious, creamy filling. Made with high-quality dark chocolate and a touch of cream, the cheesecake boasts an elegant bitterness that enhances its depth and richness, making it a true celebration of chocolate in its purest form.
To elevate the experience, a silky white chocolate sauce is generously drizzled over the top, adding a sweet, creamy contrast to the deep chocolate flavors. The delicate vanilla notes of the white chocolate bring balance, ensuring each bite is not only rich but also smooth and harmonious.
For the perfect finishing touch, a velvety espresso chocolate sauce cascades over the cheesecake, enhancing its complexity with the bold aroma of freshly brewed coffee. The deep, roasted notes of espresso complement the dark chocolate beautifully, creating a sophisticated fusion of flavors that lingers on the palate.
Every forkful of this exquisite dessert delivers a symphony of textures and tastes—crunchy, smooth, sweet, bitter, and aromatic—making it an irresistible treat for any chocolate lover. Whether served as a show-stopping centerpiece or a luxurious personal indulgence, this Dark Chocolate Cheesecake is pure decadence in every bite.
Ingredients
For the Oreo Base:
- 250g Oreo cookies (filling removed)
- 80g unsalted butter, melted
For the Dark Chocolate Cheesecake:
- 200g dark chocolate (70% cocoa), melted and slightly cooled
- 500g cream cheese, softened
- 150g caster sugar
- 2 tbsp cocoa powder, sifted
- 200ml double cream
- 3 large eggs
- 1 tsp vanilla extract
For the White Chocolate Sauce:
- 100g white chocolate, chopped
- 75ml double cream
- 1 tsp vanilla extract
For the Espresso Chocolate Sauce:
- 100g dark chocolate (70% cocoa), chopped
- 75ml double cream
- 1 tbsp strong brewed espresso (or 1 tsp espresso powder dissolved in 1 tbsp hot water)
- 1 tbsp golden syrup or honey
Instructions
1. Prepare the Oreo Base:
- Preheat the oven to 160°C (320°F) and grease a 20cm (8-inch) springform cake tin.
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Mix the crumbs with the melted butter until fully combined.
- Press the mixture firmly into the base of the prepared cake tin, ensuring an even layer.
- Bake for 10 minutes, then remove and let it cool while preparing the cheesecake filling.
2. Make the Dark Chocolate Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the sifted cocoa powder and vanilla extract, mixing well.
- Gradually pour in the melted dark chocolate while continuously stirring to avoid lumps.
- In a separate bowl, lightly whisk the eggs, then fold them into the chocolate mixture one at a time, ensuring full incorporation.
- Pour in the double cream and mix until smooth and velvety.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled Oreo base, smoothing the top with a spatula.
- Tap the tin gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 45–50 minutes, or until the edges are set but the center has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually (this prevents cracks).
- Once cooled, refrigerate for at least 4 hours or overnight for best results.
4. Prepare the Sauces:
White Chocolate Sauce:
- Heat the double cream in a small saucepan over low heat until warm but not boiling.
- Remove from heat and add the chopped white chocolate, stirring until melted and smooth.
- Stir in the vanilla extract and let cool slightly before drizzling over the cheesecake.
Espresso Chocolate Sauce:
- Heat the double cream and espresso in a saucepan over low heat until warm.
- Remove from heat and add the chopped dark chocolate, stirring until smooth.
- Stir in the golden syrup or honey for a glossy finish.
5. Assemble and Serve:
- Remove the cheesecake from the tin and place it on a serving plate.
- Drizzle the white chocolate sauce over the top in an elegant pattern.
- Pour the espresso chocolate sauce generously over the cheesecake or serve it on the side.
- Garnish with chocolate shavings, espresso beans, or a dusting of cocoa powder for an extra touch of sophistication.
- Slice and serve chilled for an ultra-decadent, chocolate-lover’s dream dessert!
Enjoy this Dark Chocolate Cheesecake with Oreo Base, White Chocolate, and Espresso Chocolate Sauce, a perfectly balanced indulgence of rich, creamy, and bittersweet flavors! 🍫☕
