Ultimate Triple Chocolate Ganache Cheesecake

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5 from 1 vote

Ultimate Triple Chocolate Ganache Cheesecake

A simple yet decadent and possibly the best chocolate cheesecake you've ever tasted!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Calories 733kcal

Author Lise Sullivan Ode

Ingredients

Crust

1 package OREO cookies - FAMILY SIZE Use all but 21 cookies
6 tablespoons butter

Filling

24 ounces cream cheese I used Philadelphia brand
9.7 ounces semisweet chocolate I used Scharffen Berger brand, found at Target
2 tablespoons all purpose flour
1 ¼ cups granulated sugar
1 tablespoon pure vanilla extract not imitation
pinch of salt
4 large eggs at room temperature

Ganache

3 ounces semisweet chocolate I used Scharffen Berger
3 ounces heavy cream
½-1 teaspoon Lyle's golden syrup

Instructions

Crust

Scrape all the filling from all but 21 Oreo cookies from a family size package. Put cookies in a large ziplock bag, remove air and close the bag. Crush all the cookies to a fine crumb (I used my rolling pin).
Add 6 tablespoons of melted butter (If you don’t damage the bag you can pour cooled butter directly into the bag and moisten the crumbs). Press crumbs up the sides then into the bottom of a 9” springform pan (I always use gloves to do this – makes life so much easier)
Bake at 375 degrees for 9 minutes or until fragrant. Decrease oven temp to 300 degrees. While the crust is cooling, prepare the cheesecake filling.

Filling

Finely chop chocolate with a serrated knife. Melt in the microwave for 45 seconds to 1 minute. Stir and continue to microwave for 10-15 seconds until only small lumps remain. Stop cooking in microwave and stir until the last few lumps disappear. This will keep you from overcooking the chocolate. Let chocolate cool to touch while you prepare the rest of the filling.
In a stand mixer with paddle attachment beat cream cheese, flour, and salt on low or number 2 setting for approximately 4-5 minutes until smooth and no longer grainy. Scrape sides, bottom of bowl and beater periodically. There should be no lumps left and batter should be smooth. Add sugar and vanilla and beat another 1 minute on low or number 2 setting of stand mixer. Remove bowl from stand mixer and hand incorporate the eggs one at a time with a whisk. DO NOT WHIP eggs into the filling. If you over beat the eggs it adds too much air into the filling and will cause your cheesecake to crack.
Pour filling into the cooled chocolate crust. Tap the springform pan with filling in it onto the kitchen counter a few times to get out any air. Pop bubbles that rise to the top of your cheesecake with a toothpick. Bake in a 300 degree oven for 50-60 minutes until the sides of the cheesecake are set and the center jiggles like Jello!
Allow the cheesecake to completely cool before covering and placing in the refrigerator. Cover with the ganache just before serving.

Ganache

Finely chop the chocolate with a serrated knife. Heat cream in the microwave for approx. 30 seconds to 1 minute. Heat until simmering but do not boil. Immediately pour over the chocolate and allow it to rest for 4-5 minutes. Stir chocolate and cream until beautiful and smooth ganache appears.
Stir in Lyle’s Golden Syrup (this adds a little shine to the ganache and sweetness). Or you can use corn syrup. Pour the ganache over the chilled cheesecake, smooth with an offset spatula and serve!!

Notes

This cheesecake freezes very well. To freeze, place cheesecake in the freezer uncovered for about an hour or until firm. Remove from freezer and wrap very well in plastic wrap. If possible, place wrapped cake in an extra large ziptop bag. OR you can slice the cheesecake into individual servings BEFORE you freeze it. Place each piece in the freezer just long enough for it to get firm (about an hour or two), then place each frozen slice in a small plastic bag that seals at the top. Then place all of the bags in a bigger bag. Cake stays good in the freezer for up to 6 months.

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