Easy Baked Chocolate Cheesecake

Easy Baked Chocolate Cheesecake

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Easy Baked Chocolate Cheesecake


For the Cookie crumb crust

1 ½ cups chocolate cookie crumbs(I used oreos)

4 tablespoons melted unsalted butter

For the Cheesecake

460 grams of cream cheese

⅔ cups of brown sugar

Pinch of pink salt

1 teaspoon vanilla extract

2 large eggs at room temperature

1 ½ teaspoons instant coffee dissolved in 1 ½ teaspoons hot water

2 tablespoons cocoa powder

60 gms heavy cream

170 gms dark chocolate(melted and at room temperature)

For the Chocolate Ganache

150 gms chopped dark chocolate

200 gms heavy cream

Grated chocolate for decoration


For the Cookie Crust

Grease a 7 inch springform pan with butter. Cut a parchment paper circle to fit in the bottom of the pan. If you don’t have a leak-proof pan, wrap the bottom and sides of the pan tightly in a double layer of aluminum foil.

Combine the cookie crumbs and the butter until the crumbs are evenly moistened. Press them evenly across the bottom of your prepared pan. Bake it at 180C or 350F for 10 minutes. Set the pan aside.

For the Cheesecake Batter

Preheat the oven to 160C or 325F. Place a large cake pan on the center rack. It should be large enough to hold the 7″ pan with some clearance all around.

Cream the cream cheese on low speed until completely smooth. Add the sugar, salt and vanilla and continue to cream on low speed until the batter is smooth. Scrape the bowl as necessary.

Add the eggs one by one and mix completely into the batter.

Add your homemade coffee extract (the instant coffee dissolved in water).

Whisk the heavy cream and cocoa powder together thoroughly.

Add that mixture to the bowl and slowly incorporate everything together.

Pour in the melted chocolate. And mix in until you get a homogenous batter.

Pour the batter on top of the cookie crust.

To Bake

Pull out the oven rack with the large pan on it. Place the filled baking tin in the larger pan and then carefully pour the boiling water in the larger pan, allowing the water to come about halfway up the sides of the 7 inch baking tin.

Carefully push the rack back into position.

Bake until the edges of the cheesecake are firm but the center is still a bit jiggly.

Remove the tin and place on a wire rack to cool. After about 10 minutes, run a thin knife around the inside of the pan to make sure the cake hasn’t stuck anywhere. Allow to cool to room temperature. Pour the chocolate ganache over the cooled cake  and then refrigerate overnight or atleast for 6 hours. Garnish with chocolate shavings before serving.

For Chocolate Ganache

Pour 200 gms of hot cream over 150gms of chopped chocolate. Let it sit for a minute before stirring it together.

Leave a Reply

Your email address will not be published. Required fields are marked *