Prepare to indulge in the ultimate chocolate fantasy with the best Chocolate Cheesecake recipe you’ll ever encounter! This truly decadent dessert is a symphony of textures and flavors, featuring a rich, buttery Oreo crust, an incredibly creamy and intensely chocolatey cheesecake filling, and a luxurious, silky ganache topping. Designed for true chocolate lovers, every bite of this masterpiece is utterly irresistible. Despite its show-stopping appearance, this recipe is surprisingly approachable, making it perfect for bakers of all skill levels. It’s guaranteed to satisfy even your most profound chocolate cravings and leave a lasting impression.
For those who adore cheesecake as much as we do, exploring new flavors is always an adventure! After mastering this chocolate delight, you might enjoy diving into other fan-favorite recipes like our Lemon Blueberry Cheesecake, the conveniently prepared Instant Pot Cheesecake, or the wonderfully rich Peanut Butter Cheesecake. Each offers a unique twist on this beloved dessert, promising to expand your baking repertoire and delight your taste buds.
The Ultimate Chocolate Cheesecake Recipe
This chocolate cheesecake recipe transcends ordinary desserts, offering pure decadence in every forkful. Imagine a perfectly crunchy and slightly salty Oreo crust providing the ideal foundation for a rich, velvety chocolate cheesecake filling. This exquisite base is then crowned with a smooth, glossy ganache that cascades over the edges, creating an absolutely irresistible dessert. It’s not just a treat; it’s an experience – the ultimate indulgence for anyone with a sweet tooth and a passion for chocolate. While it looks impressively gourmet, our easy-to-follow instructions ensure that you can achieve stunning and delicious results every single time, making you a dessert hero in your own kitchen.
Cheesecake holds a special place in many hearts, and for good reason! Its creamy texture and versatile nature make it a canvas for endless flavor combinations. When you introduce the profound depth of chocolate to the classic cheesecake, something truly magical happens. The combination elevates both components, creating a harmonious blend that is deeply satisfying. This “triple chocolate” cheesecake, with its Oreo crust, chocolate filling, and ganache topping, is more than just a dessert; it’s a celebration of chocolate in its finest forms, destined to become a new favorite in your recipe collection.
Beyond its incredible taste, this Chocolate Cheesecake is a true showstopper. Its elegant appearance, especially when garnished with vibrant fresh strawberries or raspberries, makes it the perfect centerpiece for any celebration. Whether you’re hosting a holiday dinner (it’s particularly festive for Valentine’s Day!), a special party, or simply want to treat your loved ones to something extraordinary, this luxurious dessert is guaranteed to impress. The pop of color from fresh berries adds not only visual appeal but also a refreshing contrast to the rich chocolate, balancing the indulgence with a hint of natural sweetness.
One of the most reassuring aspects of this recipe is its forgiving nature. Even if your cheesecake develops small cracks during baking – a common occurrence for even seasoned bakers – the generous layer of silky chocolate ganache topping will beautifully conceal any imperfections, ensuring your dessert always looks flawless and professionally made.
Why This Chocolate Cheesecake Will Become Your Go-To Recipe
This chocolate cheesecake isn’t just a dessert; it’s an investment in pure bliss, and every minute spent creating it is undeniably worth it. When the craving for an exquisitely decadent treat strikes, this cheesecake should be your immediate answer. It represents the pinnacle of dessert perfection for anyone who adores both rich chocolate and velvety cheesecake.
- Unrivaled Decadence: The harmonious blend of smooth cream cheese, intensely flavored chocolate in the filling, and a sumptuously rich ganache creates an indulgent experience that is simply impossible to resist. Each layer contributes to a symphony of deep, comforting chocolate flavors that linger deliciously.
- Visually Stunning Presentation: The elegant sheen of the ganache topping, adorned with fresh, colorful berries like strawberries or raspberries, elevates this cheesecake from a simple dessert to a work of art. It looks as incredible as it tastes, making it an ideal centerpiece for any special occasion or celebration.
- Surprisingly Easy to Follow: Despite its complex appearance and gourmet appeal, this recipe is remarkably straightforward and accessible for bakers of all skill levels, from beginners to experienced home cooks. We’ve broken down each step to be clear and concise. While the water bath technique is highly recommended for its ability to produce a perfectly even bake and prevent cracks, it is presented as an optional yet beneficial step, allowing you to choose your comfort level.
- Perfect for Entertaining: Its impressive presentation and universal appeal make it an ideal dessert for dinner parties, holiday gatherings, or any special occasion where you want to serve something truly memorable. You’ll receive endless compliments!
- Ultimate Comfort Food: Beyond the elegance, this cheesecake offers profound comfort. The rich, creamy texture and deep chocolate flavor provide a satisfying and soul-warming experience, perfect for unwinding or celebrating life’s sweet moments.
Mastering the Art of Chocolate Cheesecake: A Step-by-Step Guide
Creating this triple chocolate cheesecake is an enjoyable journey resulting in a dessert that is everything you could possibly desire, bursting with profound chocolate flavor. While delicious on its own, I particularly love topping my finished cheesecake with a generous layer of ganache and then adorning it with a sprinkle of fresh raspberries or vibrant strawberries. This colorful garnish not only adds a beautiful visual contrast against the deep chocolate but also introduces a lovely burst of freshness and a slight tang that perfectly complements the richness. Let’s walk through the process, ensuring your success from start to finish. As always, you’ll find the **full printable recipe card with exact measurements and detailed instructions at the end of this post.**
Crafting the Perfect Oreo Crust
- Prepare Your Baking Setup: Begin by preparing your water bath. Place a folded towel (this helps prevent the pan from sliding and insulates the bottom) in the bottom of a large roasting pan or any baking dish that is wide enough to comfortably fit your springform pan with a little space around the sides. This setup is crucial for even baking. Set this assembly aside.
- Crush and Combine: Add your Oreo cookies to a food processor. Pulse them until they are finely ground into uniform crumbs. Once the crumbs are ready, pour in the melted butter and pulse again until the mixture is thoroughly combined. The crumbs should resemble wet sand and hold together when pressed.
- Form the Crust: Transfer the buttery Oreo crumbs into your springform pan. Using the bottom of a drinking glass or a flat-bottomed measuring cup, firmly and evenly press the mixture across the bottom of the pan and about 1 inch up the sides. This creates a sturdy, delicious base for your cheesecake.
- Pre-Bake for Stability: Bake the crust in a preheated oven at 325°F (160°C) for 10 minutes. This short bake helps to set the crust, making it less crumbly and more stable once the cheesecake filling is added. Remove it from the oven and allow it to cool completely before proceeding.
Preparing the Decadent Chocolate Cheesecake Filling
- Melt the Chocolate: Break the semi-sweet chocolate into small pieces and place them in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat it. Set aside to cool slightly to avoid cooking the eggs.
- Cream Cheese Base: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together on low speed. Mix until the mixture is completely smooth and no lumps remain, and it’s well blended. Ensure your cream cheese is at room temperature for the best results.
- Add Wet Ingredients: Gently incorporate the sour cream, all-purpose flour, and vanilla extract into the cream cheese mixture. Continue mixing on low speed, just until these ingredients are fully combined. Avoid overmixing, as this can incorporate too much air, leading to cracks later.
- Fold in Chocolate and Eggs: Carefully mix in the slightly cooled melted chocolate. Again, maintain a low speed to prevent aerating the batter. Then, add the eggs one at a time, mixing only until each egg is just incorporated. Overmixing eggs can also introduce air and cause cracking.
- Prepare for Baking: Pour the smooth, chocolatey cheesecake batter over your cooled Oreo crust. Gently tap the pan several times on the counter. This crucial step helps to release any trapped air bubbles, ensuring a dense, smooth texture in your finished cheesecake.
- The Water Bath Technique: Carefully place the foil-wrapped springform pan onto the folded towel in your roasting pan. Gently transfer this assembly into the preheated oven. Once it’s securely in the oven, carefully pour hot water into the larger roasting pan, taking care not to splash any water onto the cheesecake. Fill the pan until the water level is at least 1 to 2 inches deep, reaching about halfway up the sides of the springform pan. This water bath (bain-marie) creates a moist baking environment, promoting even cooking and significantly reducing the risk of cracks on the cheesecake surface.
- Bake to Perfection: Bake for 60 to 70 minutes. The cheesecake is done when the edges are set, but the very center still has a slight wobble. An instant-read thermometer inserted into the center should register 150°F (65°C).
- Gradual Cooling is Key: Once baked, turn off the oven, but leave the cheesecake inside with the oven door propped open just slightly (you can use a wooden spoon). Let it cool in the gradually cooling oven for one full hour. This slow cooling process prevents drastic temperature changes that can lead to cracks. After one hour, remove it from the oven and let it cool completely at room temperature on a wire rack for another hour.
- Chill for Ultimate Firmness: Once at room temperature, wrap the cheesecake tightly with plastic wrap and transfer it to the refrigerator. Chill for a minimum of 4 hours, though preferably overnight. This extended chilling period is vital for the cheesecake to fully set, develop its rich flavor, and achieve its signature firm, creamy texture.
Creating the Silky Ganache Topping
- Prepare Chocolate: Place the finely chopped bittersweet chocolate in a heat-proof bowl. Set it aside for now.
- Heat Heavy Cream: In a small saucepan or microwave-safe bowl, gently heat the heavy cream over medium heat or in the microwave until it just begins to simmer. Stir frequently to prevent scorching. Watch it carefully, as heavy cream can bubble over quickly once it reaches a boil.
- Combine and Melt: Pour the hot heavy cream directly over the chopped bittersweet chocolate in the heat-proof bowl. Let it sit undisturbed for 5 minutes. This allows the heat from the cream to melt the chocolate evenly.
- Stir Until Smooth: After 5 minutes, gently stir the mixture with a whisk or spoon, starting from the center and working your way outwards, until it is completely smooth, glossy, and uniform. Allow the ganache to cool for about 20 minutes at room temperature before pouring it over the cheesecake. It should be warm enough to pour but not hot, as a very hot ganache can melt the cheesecake surface.
- Top Your Masterpiece: Remove the chilled cheesecake from the refrigerator and carefully remove the plastic wrap and the springform pan rim. Gently pour the cooled ganache onto the center of the cheesecake. You can either spread it delicately with an offset spatula to cover the top evenly, stopping just before it spills over the edge, or allow it to elegantly drip down the sides for a more rustic look.
- Garnish and Set: Embellish your cheesecake with chocolate shavings, fresh strawberries, or raspberries for added visual appeal and flavor contrast. Alternatively, you can leave it simply plain. Return the cheesecake to the refrigerator to chill for another 20 to 30 minutes, or until the ganache is fully set and firm.
- Slice and Serve: For clean, professional-looking slices, use a sharp knife that has been dipped in hot water and wiped clean between each cut. Serve your magnificent chocolate cheesecake chilled and enjoy!
Storage Information for Your Chocolate Cheesecake
- Refrigeration: Any leftover chocolate cheesecake should be stored properly to maintain its freshness and flavor. Ensure it’s tightly covered in an airtight container or wrapped snugly with plastic wrap. When stored this way, it will remain delicious for up to 5 days in the refrigerator.
- Freezing Instructions: For longer storage, this cheesecake freezes beautifully, but it’s best to freeze it *without* the ganache topping. To freeze, first wrap the cooled cheesecake tightly in several layers of plastic wrap, ensuring no air can reach it. Then, wrap it again in heavy-duty aluminum foil. Place the double-wrapped cheesecake into a freezer-safe, airtight container. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the cheesecake in the refrigerator overnight. Once fully thawed, prepare and add the ganache topping just before serving for the best texture and appearance.
- Make Ahead Tip: This chocolate cheesecake is an excellent candidate for making ahead. Preparing it a day in advance allows all the flavors to meld together beautifully and ensures the cheesecake achieves its perfect, firm texture. This also reduces stress on the day of serving, letting you focus on other preparations or simply relax.
Exciting Variations and Customizations to Try
While the classic Chocolate Cheesecake is divine on its own, don’t hesitate to experiment with these delicious variations to customize it to your taste or for different occasions:
- White Chocolate Dream: Transform this decadent dessert into a luscious white chocolate cheesecake by simply swapping the semi-sweet chocolate in the filling for an equal amount of high-quality white chocolate. The milder, sweeter flavor of white chocolate pairs beautifully with tart fresh raspberries on top for a delightful contrast.
- Classic Graham Cracker Crust: If you prefer a more traditional cheesecake base, easily swap out the Oreo crust for a classic graham cracker crust. This provides a slightly different texture and flavor profile that many find comforting and familiar.
- Caramel Swirl Delight: For an extra layer of indulgence, drizzle homemade caramel sauce over the cheesecake batter before baking. This creates beautiful caramel swirls within the rich chocolate, offering a divine caramel-chocolate combination that is utterly irresistible.
- Espresso Kick: Enhance the chocolate flavor by adding 1-2 teaspoons of espresso powder or instant coffee granules to the chocolate cheesecake batter. Coffee naturally deepens and intensifies the taste of chocolate without making the dessert taste overtly like coffee.
- Nutty Indulgence: Incorporate chopped toasted nuts, such as pecans or walnuts, into the Oreo crust mixture for added crunch and a complementary flavor. You could also sprinkle them on top of the ganache.
- Mint Chocolate Magic: For a refreshing twist, add a few drops of pure mint extract to the cheesecake filling or the ganache. Garnish with chopped mint chocolate candies for a festive touch.
Frequently Asked Questions About Chocolate Cheesecake
How do I know when the cheesecake is perfectly done?
The key to a perfectly baked cheesecake is recognizing the subtle signs of doneness. Your cheesecake is ready when the outer edges appear set and firm, but the very center (about 2-3 inches in diameter) still has a slight, gentle wobble when you lightly shake the pan. Don’t worry if it’s not completely firm; it will continue to cook and set as it cools. For precision, an instant-read thermometer inserted into the center should ideally read around 150°F (65°C).
Is using a water bath absolutely necessary?
A water bath, also known as a bain-marie, is a highly recommended technique for baking cheesecakes, though not strictly mandatory. It involves placing your cheesecake’s springform pan inside a larger roasting pan, which is then filled with hot water before baking. The primary benefit of this method is to provide a moist, gentle, and consistent baking environment. This even heat distribution helps prevent the cheesecake from baking too quickly, which is a common cause of cracks and dry textures. It also contributes to an incredibly smooth and creamy texture. However, if you choose not to use a water bath, don’t despair! This specific recipe incorporates a small amount of all-purpose flour into the batter, which acts as a stabilizer and significantly helps to mitigate potential cracking. Furthermore, since your magnificent cheesecake will be crowned with a generous layer of ganache, any minor cracks that might appear will be beautifully covered, ensuring a flawless presentation.
Why did my cheesecake crack, and how can I prevent it?
Cheesecakes can be a bit temperamental, and cracks can occur for several reasons, often related to temperature shock or over-mixing. Common culprits include:
- Overmixing the batter: Vigorously beating the cream cheese mixture incorporates too much air. As the cheesecake bakes, these air bubbles expand and then collapse during cooling, causing cracks.
- Baking at too high a temperature: A very hot oven can cause the cheesecake to bake too quickly around the edges while the center lags, leading to uneven expansion and subsequent cracking.
- Cooling too rapidly: Sudden temperature changes, such as removing the hot cheesecake directly from the oven to a cool counter, can cause it to contract too quickly and crack.
To prevent cracks, follow these expert tips:
- Use room temperature ingredients: This ensures a smooth, lump-free batter with minimal mixing.
- Mix on low speed: Always beat the batter at a low speed, just until ingredients are combined. The goal is to blend, not to aerate.
- Utilize a water bath: As discussed, this provides gentle, even heat and moisture.
- Cool gradually: After baking, turn off the oven and prop the door open slightly, allowing the cheesecake to cool slowly inside for at least an hour. Then, transfer it to a wire rack to cool completely at room temperature before chilling.
- Don’t skip the flour: The small amount of flour in this recipe is a secret weapon against cracks, adding structure to the batter.
Trish’s Expert Tips for a Flawless Chocolate Cheesecake
Achieving a perfect chocolate cheesecake is within your reach with these tried-and-true tips, accumulated from years of baking experience. Follow these guidelines for a consistently smooth, creamy, and crack-free dessert that will impress everyone.
- Embrace Room Temperature Ingredients: This is perhaps the most crucial tip for any cheesecake. Ensure your cream cheese, eggs, and sour cream are at room temperature. This allows them to blend together seamlessly, creating a smooth, lump-free batter without the need for excessive mixing, which can incorporate unwanted air.
- Master the Art of Gentle Mixing: Resist the urge to aggressively beat your cream cheese mixture. Use a low speed on your stand mixer or hand mixer and mix just until the ingredients are fully incorporated and smooth. Over-beating introduces too much air into the batter. This air expands during baking and then collapses as the cheesecake cools, leading to unsightly cracks. Be patient and cautious with your mixing.
- Invest in a Quality Springform Pan: A springform pan is indispensable for cheesecakes. Its removable sides allow you to effortlessly release the delicate cheesecake without damaging its pristine edges. For extra protection against water bath leaks, wrap the bottom of your springform pan in two layers of heavy-duty aluminum foil.
- Never Skip the Flour: That seemingly tiny amount of all-purpose flour in the recipe plays a significant role. It acts as a stabilizer, adding a little extra structure to the batter, which is incredibly effective in preventing the cheesecake from cracking during baking and cooling. It’s a small step that makes a big difference.
- Patience in Cooling is a Virtue: Allow your cheesecake to cool completely – ideally for at least 4 hours in the refrigerator, or even better, overnight – before attempting to top it with ganache or slice it. Proper chilling is essential for the cheesecake to firm up, set completely, and develop its full flavor and creamy texture. Rushing this step can result in a soft, messy cheesecake.
- Garnish Creatively: Once chilled and set, get creative with your toppings! Fresh raspberries or strawberries add a vibrant pop of color and a touch of tartness that beautifully complements the rich chocolate. A dusting of powdered sugar, a drizzle of extra chocolate sauce, or even a complementary caramel sauce can elevate the presentation and flavor profile.
- For Impeccable Slices: To achieve those picture-perfect, clean slices that chefs envy, use a sharp, thin-bladed knife. For each cut, dip the knife in hot water and wipe it clean with a towel. This prevents the cheesecake from sticking to the blade and dragging, ensuring every slice is as beautiful as the first.
More Irresistible Chocolate Recipes to Explore
If this chocolate cheesecake has ignited your passion for all things chocolate, you’re in for a treat! We have an array of other delightful chocolate recipes that are sure to satisfy your cravings and expand your baking horizons. Each recipe offers a unique way to enjoy the rich, comforting flavor of chocolate:
- Classic Chocolate Cupcake Recipe: Perfect for individual servings, these moist and flavorful cupcakes are a crowd-pleaser.
- Soft Chocolate Crinkle Cookies: A beloved holiday favorite, these cookies are soft, chewy, and coated in powdered sugar for a beautiful crinkled finish.
- Easy Chocolate Mousse: Light, airy, and intensely chocolatey, this elegant dessert comes together surprisingly quickly.
- Unexpected Chocolate Zucchini Cake: A delicious way to sneak in some vegetables, this cake is incredibly moist and rich, with the zucchini adding an undetectable tenderness.
- Rich Chocolate Pound Cake: Dense, buttery, and deeply chocolatey, this pound cake is perfect on its own or with a simple glaze.
Chocolate Cheesecake
The BEST Chocolate Cheesecake recipe! Extra creamy, totally decadent, with the richest chocolate flavor imaginable. This showstopper of a dessert is easier than you think and will satisfy even your biggest chocolate craving!
Equipment
- Springform Pan
Ingredients
Oreo Crust
- 18 Oreo cookies, crushed
- 4 tablespoons salted butter, melted
Chocolate Cheesecake
- 8 ounces semi-sweet chocolate
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ cup sour cream
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Ganache Topping
- 8 ounces bittersweet chocolate, chopped
- 1 cup heavy whipping cream
Optional Garnishes
- Strawberries
- Raspberries
- Whipped chocolate ganache
- Chocolate shavings
Instructions
- Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan in 2 layers of heavy-duty aluminum foil to prevent water from getting in (use wide foil for extra protection). Lightly spray with nonstick cooking spray. Set aside. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish (ensure the springform pan fits comfortably with space on all sides). Set aside.
Oreo Crust
- Add Oreos to a food processor and pulse to crumbs. Then, add in melted butter and pulse until well combined. Transfer to the prepared springform pan and form the crust by using the bottom of a glass or measuring cup to gently press into the pan. Be sure to bring the crumbs up about 1” up the sides.
- 18 Oreo cookies
- 4 tablespoons salted butter
- Bake for 10 minutes then remove from the oven and let cool while you prepare the filling.
Chocolate Cheesecake
- Place chocolate in a microwave safe bowl and heat at 50% power in 30-second increments, stirring in between until melted. Set aside to cool slightly.
- 8 ounces semi-sweet chocolate
- In a large bowl or the bowl of a stand mixer, add the cream cheese and granulated sugar and beat on low speed until very well blended.
- 32 ounces cream cheese
- 1 cup granulated sugar
- Add the sour cream, all purpose flour and vanilla extract and continue mixing on low speed until incorporated.
- ¼ cup sour cream
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- Mix in the melted chocolate keeping the mixer at low speed to avoid adding any air to the mixture. Add eggs one at a time mixing on low speed just until blended.
- 4 large eggs
- Transfer the cheesecake mixture into the cooled crust and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
- Carefully place the springform pan on the folded towel in the roasting pan and place it in the oven. Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)
- Bake for 60 to 70 minutes or just until the center is almost set – the center should read 150°F (65°C). Turn the oven off and open the door just slightly. Let the cheesecake cool in the oven for an hour. Remove from the oven, run a knife or thin spatula around the rim of pan to loosen cake and let cool at room temperature for another hour on a wire cooling rack.
- Wrap well with plastic wrap and transfer to the refrigerator to chill for a minimum of 4 hours, preferably overnight.
Ganache Topping
- Place bittersweet chocolate in a heat-proof bowl and set aside.
- 8 ounces bittersweet chocolate
- Bring the whipping cream just to a simmer over medium heat, stirring frequently, on the stove top or in the microwave. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
- 1 cup heavy whipping cream
- Pour the whipping cream over the chocolate and let sit for 5 minutes. Stir until nice and smooth. Let the ganache cool for about 20 minutes before pouring over the cheesecake.
- Remove the cheesecake from the fridge and remove the plastic wrap and rim of the springform pan.
- Starting in the center, pour the ganache onto the cheesecake stopping just before it goes over the edge (or let it drip down the sides if you prefer). Use an offset spatula to gently spread evenly. Top with whipped chocolate ganache (see notes below), chocolate shavings, strawberries, raspberries – or leave plain. Chill the cheesecake until the ganache is set up and firm, about 20 to 30 minutes.
- Strawberries
- Raspberries
- Whipped chocolate ganache
- Chocolate shavings
- Slice and serve.
Notes
Ganache Frosting (Whipped Ganache)
If you desire a fluffy, pipeable frosting for the edge of the cheesecake, prepare an extra batch of ganache. To this batch, add 1 tablespoon of unsalted butter to the chocolate when combining with the hot cream. Allow this ganache to cool completely to room temperature until it is thick and spreadable. Once cool, transfer it to the bowl of your stand mixer fitted with a whisk attachment. Whip on medium-high speed until it becomes light, fluffy, and holds soft peaks, similar to frosting. You can then pipe this whipped ganache onto the cooled cheesecake for a beautiful decorative border.
Storage Information
- Storage: Leftover cheesecake should be stored tightly covered in an airtight container for up to 5 days in the refrigerator.
- Freezing: You can freeze the cheesecake without the ganache. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer-safe, airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight and add the ganache before serving.
- Make Ahead: Prepare the cheesecake a day in advance to allow flavors to meld and achieve the perfect texture.
Nutrition
Calories: 576kcal | Carbohydrates: 41g | Protein: 8g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 277mg | Potassium: 303mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1164IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 4mg
Originally published October 9, 2012.