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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Triple Chocolate Cheesecake with Oreo Crust

Cheesecakes, Vera's Recipes

If you are a real chocoholic, love cheesecake and are an Oreo addict, then there is only one solution for you, the decadent Triple Chocolate Cheesecake with Oreo Crust.

For the last two weeks, I was so busy that I couldn’t even think of my blog, let alone write a post.

If you are a real chocoholic, love cheesecake and are an Oreo addict, then there is only one solution for you, the decadent Triple Chocolate Cheesecake with Oreo Crust.

My husband organised a big badminton tournament with over 70 participants and asked me to help him with the organisation. We couldn’t even imagine how much time and energy all that would take. And as soon as that came to an end, it was time for Halloween. But not in the way you think!

You probably were not aware of this fact, but Halloween is also my birthday. Yes and that means: besides thinking of this beautiful holiday, every year I have to prepare a birthday cake and a pile of cakes for my friends who come to my birthday with their sweet little kids .

Maybe you would think that it is the right time to take a picture of all those treats, but this year, I just spent so much time preparing the food that I had almost no time to take pictures and write a post. It’s a real pity that I didn’t do it because that evening, I had two beautiful cakes and a pile of beautiful Snickers Cupcakes on my table.

If you are a real chocoholic, love cheesecake and are an Oreo addict, then there is only one solution for you, the decadent Triple Chocolate Cheesecake with Oreo Crust.

And so after this holiday-birthday madness, it was time to go back to my blog. Believe it or not, as much cakes as I made, I ate very little. Because of that, for this post, I decided to make something really great. You already know that I’m a big chocoholic, my husband loves cheesecake and my son Marco likes nothing more than to munch Oreo cookies. And so, the solution came by itself – Triple Chocolate Cheesecake with Oreo Crust.

Maybe you will think that the triple layer of Chocolate is too much for one dessert. Trust me, it’s not. This is one of the most decadent desserts I have ever made.

Anyway, just listen to this. The crust is very simple from crushed Oreos and butter baked for 10 minutes. Over it is a thick layer of smeared chocolate cheesecake made of a combination of cream cheese, melted chocolate and cocao and over all that, you pour the unavoidable chocolate ganache. And to make the texture of my cheesecake more interesting, I put a lot of chocolate curls over the top!

If you are a real chocoholic, love cheesecake and are an Oreo addict, then there is only one solution for you, the decadent Triple Chocolate Cheesecake with Oreo Crust.

Yummy, really phenomenal! If it looks great, well, believe me, the taste is even better. The beautiful soft taste of the cheesecake just melts into it the taste of cocao and chocolate. And all that combined with Oreo, get ready for real sweet heaven!

And in the end, only one more thing! Cut one peace and put the rest of the cake back in the fridge, because if this cheesecake stays on your table, there is a strong possibility that there will soon be nothing left. Well, at least, that’s what happened to us 🙂





Triple Chocolate Cheesecake with Oreo Crust

Triple chocolate delight- chocolate cookie crust, chocolate cheesecake filling and chocolate topping garnished with chocolate curls.

30 min

1 hr, 10

1 hr, 40

Save Recipe

Ingredients

For the Crust:

24 Oreo cookies-finely crushed

1/4 cup unsalted butter-melted

For Cheesecake Filling:

2 lbs. cream cheese- room temperature

1 1/3 cups powdered sugar

3 Tablespoon cocoa powder

4 eggs- room temperature

10 ounces bittersweet chocolate-chopped

For Chocolate Topping:

3/4 cup heavy cream

6 oz. bittersweet chocolate-finely chopped

1 Tablespoon granulated sugar


Instructions

    To make the crust:
  • Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
  • Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
  • Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
  • To make the filling:
  • Melt 10 ounces bittersweet chocolate and set aside to cool.
  • Mix cream cheese and sugar until smooth, mix in cocoa powder
  • Add the eggs one at a time, mixing on low speed and do not overbeat it.
  • Add melted chocolate and mix on low speed to combine.
  • Pour the filling over the crust and smooth the top.
  • Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
  • Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
  • To make the topping:
  • In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  • Cool and pour over the cheesecake.
  • When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
  • This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
  • Garnish with chocolate curls (optional).
Recipe Type: Dessert

272 thoughts on “Triple Chocolate Cheesecake with Oreo Crust

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  1. This triple chocolate cheesecake looks wickedly delicious. I definitely would make the recipe but I have a feeling it would get devoured too quickly.. I have no self control when it comes to chocolate or oreos so the combination is very dangerous!

    1. Amazing just made it for a friend who loves chocolate. She wants me to make it for her birthday thanksgiving and Christmas this year!!

  2. This cheesecake looks so delicious with all of that chocolate scrumptiousness. Can’t wait to make it. Your photos are really beautiful. May I ask what camera settings you use? Thank you.

    1. Thank you so much! You wont believe me this is not natural lightning! Here are the camera settings: f/11 speed 1/5 and ISO 250. I used my favorite lens TAMRON 60mm f2/0 Macro and Nicon D5100 camera.
      Regards

      1. Your lighting is fantastic in these photos. What kind of lighting did you use? This time of year I don’t live in a sunshiny area. We get dark early so good natural lighting is hard to find. You did an excellent job with your photography.

    1. Hi Marie, your question is not spupid at all, it’s always better to ask than mistake. Use whole Oreo with the filling. Happy baking:)

  3. thought this looked delicious, so I just made it for our thanksgiving dessert… Only i just realized i only put 2 eggs in instead of 4. Will it still taste okay or should I start over? Oops!

  4. Can I use chocolate cookies instead of Oreos? They are the same texture without the filling. Just wondering if it would be the same amount.

    1. Hi Jessica, you can use chocolate cookies, but you might need an extra tablespoon of butter if it turns out too dry or crumbly.

  5. I did not use a spring form pan, Its in the oven, and now I am worried that I will not have room to pour the topping on. Will in shrink as it cools in the fridge? Silly new baker I am.

        1. I have never used powdered sugar in a cheesecake recipe! WOW! I am very interested in how the powdered sugar affects the consistency and taste, versus using granulated sugar. It looks amazing!! 🙂

    1. Quick question. I wanted to make this as an anniversary present for some friends. Has anyone tried moving the cheesecake from the springform pan bottom to a cake box? I ask because I once had to transfer a cheesecake from the pan to a cardboard box and the whole ordeal gave me cancer! (joke) I was so worried it was going to fall, some pieces crumbled off, etc.

      1. I usually use parchment paper to line the bottom of my spring form pan before I put the crust in. I always spray the bottom first before putting the parchment paper. I hope this helps!

      2. Here’s an old trick and I’m surprised how few people know about this: Turn the base of the springform pan upside down. The ring will still lock in place snugly. Now you have a flat surface rather than a base with raised sides. To release the cake run a thin knife under the cake or even better, slide the removable base from a tart form as if it were a giant knife and a big scoop — which is also good for easily lifting the cake into your box or onto your platter.

        You can dab the base of cake box with a few drops of melted chocolate to secure it in place for transporting.

  6. Ohhhh boy…I am baking this right now.It will be my gift at a Chinese auction Xmas party on Saturday.. The girls will be fighting over this one…lol
    Thank you for sharing.

  7. Hi!
    Looks delicious and I’d love to make it but I wouldn’t use Oreos as they contain Palm Oil so would I be able to just change the biscuits, will still work aye?
    Thanks!
    Emma 🙂

    1. Hi Emma, you can use any cookies you like, but if you use cookies without filling you should increase the amount of butter.

  8. Also my filling ing seemed very thick to put in springform pan, definitely not pourable inhad to scoop it???? Is that how its suppose to be? Sorry for all the questions.

    1. Hi Cindy,if you make this as bars they will be very tall, but if you want to use a large square pan you will have to double the crust and the ganache, and I cant tell you exactly how long you’ll need to bake them.I dont want to speculate because I haven’t tried that way.

  9. I made this tonight for my husband’s birthday tomorrow. It’s cooling. I typically use a water bath when I bake cheesecake, and since the recipe didn’t suggest it I didn’t use one. I will definitely use one next time however, as my cheesecakes usually look prettier than this. Smells great though!

  10. I am making this for my family Christmas dinner I make cheesecakes for every holiday meal. This one I know will be a hit, it looks soo yummy and I love how you got your chocolate swirls for the top super easy

    1. Hi Kristen, iced the cake after it’s completely cooled in the fridge, but don’t do that just before serving because the ganache also need some time to set (if you want to keep the shine of the ganache you will have to cool it at room temperature,but if you don’t have time store it in the fridge and it will set faster)

    2. I noticed you didn’t bake in a water bath, just wanted to make sure that’s correct before I start

      Thanks

  11. Oh no…. I just raised I used regular sugar instead of powdered!!! And it’s now in the oven…. How do you think it’ll come out!?

    1. Hi Cecilia,it shoul be Ok,too.I prefered powdered sugar because it keeps nicer texture and helps to cheesecake does not sink in the middle when cooled, and less crack while baking.

  12. okay so I have the cheese cake in the oven.. When should I make the chocolate ganache after the 8 hr in the fridge then put the cool ganache on and let that set in the fridge?? Please help I’m confused :

  13. I’ve found your blog and I want to live in it.

    I’m making this cake for New Year’s Eve and I’m looking forward to having a bite (or two). I believe there’s no such thing as too much chocolate and this recipe is a proof. Thank you so much.

  14. 2lbs of cream cheese is that 4 – 8 oz bricks? Or can you buy cream cheese in 2 lb tubs?
    It looks delicious and I’ll have to give it a try

  15. I am making this now! It smells amazing! If it turns out well I will make this for Superbowl Sunday!!! Thank you for the wonderful recipe!

  16. Thank you for this recipe! I made the cake earlier and it is currently cooling in the fridge. I’m making it for my sister’s birthday, I’m going to add sprinkles instead of chocolate shavings. SO EXCITED =)

    1. Hi Mary, it might overflow the pan if it’s not deep enough. But you could save some cheesecake filing and bake a few cupcakes with halved Oreo cookie at the bottom, or take the risk and bake the whole amount of the cheesecake mixture in the 8 inch pan.

  17. I made this at Christmas and was amazing!!! I messed up and added the 3/4 heavy cream to the filling. I was concerned it was going to make the texture loose but it was wonderful!!! I had extra cream thankfully so I could still make the genache. This is a definite keeper!! Thanks for sharing!

  18. “Cocoa Powder”
    Recipe doesn’t specify if it’s sweetened or unsweetened. Which do I use? I’m assuming unsweetened since powder sugar is in the filling??? Please help. 😉

  19. Is this cheesecake not very sweet? Theres not a lot of sugar to cream cheese ratio. Also, mine cracked quite a bit. Is this normal?

    1. Hi Brandie, it’s not very sweet. Don’t worry because your cake cracked, it happens. You’ll cover it with the ganache, just cool it completely in the fridge before add the ganache so the ganacke won’t crack too.

    2. I had a similar problem. I’ve made regular cheesecakes before, never chocolate… And always in a water bath. They looked very different coming out of the oven than this one did. The top cracked a ton… I’m hoping the taste is okay.. I did sneak a taste of the batter and it seemed overwhelmingly strong with the bittersweet and not enough just sweet…. Is little disappointed

  20. This looks amazing!! I’m sharing it on my blog today (with a link back to you)! I noticed you didn’t mention it…but is this cheesecake baked in a water bath? I’ve not previously had the best of luck with cheesecakes and I wanted to make sure I had all the correct steps before I attempted it! Thanks so much in advance!

    1. Hi Allysa, I didn;t use water bath this time, but you can use if you want, it can’t do any harm.
      P.S. thanks for sharing my recipe 🙂

  21. Just put the cheesecake in the oven. The filling was so thick a spoon stood straight up in it. Comparing other chocolate cheesecake recipes to this one, the others all added a heavy cream to the filling. Hope this turns out as delicious as it sounds.

  22. Thank you for sharing this recipe! I made it for my mom’s birthday and it turned out delicious! My husband loved it so much that he has requested I make it for our anniversary next week. Thanks again! 🙂

  23. So far so good! Just cooling and getting ready to go in the fridge. I love to cook, and am not half bad, but deserts are not my forte…dinner party for 11 tomorrow and this is our final course…from what I have seen so far it will be splendid! Thank-you for sharing this awesome recipe!

  24. im extremely upset! It claims the prep time is 30 min…what about the cool over night or for 8 hours?! That should be included in the prep time! So angry I could explode! Thanks for the yummy recipe but AWFUL instructions! Please Change the prep time’

    1. Hi Vanna,
      It’s 30 minutes active time necessary for the preparation, cooling time does not include as prep time.Sorrry that you didn’t understood so.

    1. Hi Barbara. it’s 9 inch pan and you can take it off before spread the ganache, if you want to make your ganache dripp around the cake (like in the picture)or after the ganache is set (it’s much easier to handle that way).

  25. i just made this and I thought it was amazing. But my husband said it had a sour after taste to it. Maybe cause of the powder sugar? I thought it tasted fine. I used Gharadelli bakers chocolate. Can I do half regular sugar and half powder sugar??
    Thanks

        1. Most likely due to the bittersweet chocolate… As I was going through the process of making it I realized how the ratios of the bitersweet to sugar didn’t match.. Might bother me more than others.. I highly recommend using more sugar or changing the milk chocolate… I personally just like my desserts to actually be sweet and not that bitter/sour aftertaste of the bittersweet chocolate!

  26. Made this last night and super excited to try it today! Super super easy recipe but I have a few questions…how do you convert the ounces in the recipe to cups for the chocolate? Also, how long should a milk chocolate ganache take to set in the fridge? Thanks for the recipe!!

  27. Zdravo , torta izgleda savršeno planiram praviti za ovaj uskrs i voljela bih znati da li mogu koristiti mascarpone sir ili koji još može??????

    1. Hvala Ana. Mozes koristiti mascarpone. Ne znam odkle si i kojih jos sireva mozes naci u prodavnici. Mozes koristiti i neki sir za mazanje ili sitan sir.

    1. Nisam probala da pravim tortu od tog sira, ali ako mozes da nadjes Imlek-Moja kravica sitan sir u kantici, savrseno ce odgovarati a nije skup kao mascarpone 😉
      Pozdrav 🙂

  28. Ima Imlekovih proivoda nadam se da ću naći!!! Ako mi uspije šaljem sliku prvi put ću praviti chessecake uopće! Hvala puno Vera veliki pozdrav iz Mostara! 🙂

  29. Maybe I’m gonna sound silly, but in the “Filling” part, when you mention: “Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes)”. That means, putting the filling (already over the crust) in the oven at 350 degrees F?

  30. I have a question. When you say bittersweet chocolate, do you mean Baker’s Unsweetened Baking Chocolate or do you mean Nestle Semi-sweet chocolate chips?? Thank you!

    1. Hi Marianne, if you want deep dark chocolate flavor than use Baker’s Unsweetened Baking Chocolate, but I think semi sweet chocolate chips will work too.

  31. This recipe came out wonderful. Although I’m not a big fan of dark chocolate ( which is how it taste to me), I will be tweaking it.

  32. Recipe looks great. I thought I was making it today but only have 16oz cream cheese. Could I halve the recipe and make minis in. cupcake? Edr try it?

  33. Recipe looks great. I thought I was going to be making this today but I only have 16oz of cream cheese. Could I halve the recipe and make minis in a cupcake pan? Bake maybe 22 mins? Still prebake oreo crust?

    1. Hi Cassandra, you could try it. Prebake the crust for 5 mins, bake the cupcakes at 325 F and start checking them after 20 mins.

  34. Made this the other day and was not thrilled. Not sure if it was overcooked or what. But it wasn’t very creamy like I thought it would be, nor rich. Many of my coworkers enjoyed it though.

  35. Hi, it’s a wonderful recipe, I jus want to make this in small quantity
    So
    can I make it in 6×3 pan
    If so can u tell me baking times
    Thanks

  36. This was my first cheesecake and I have to say… Omg! This came out amazing! I only had one box of bakers choc (4oz) so I decided to use it for the ganache and just half that part of the recipe. For the filling I just added a few extra T of cocoa powder and a little choc syrup. Came out perfect. I also wrapped my pan in foil and used a water bath. I had no cracks and delicious! thanks so much!
    I want to post a pic but idk how on here. Lol

  37. i loved this recipe and made it for my daughter-in-law’s birthday.

    This a great site but the constant pop ups and even going to game pages was very frustrating when I was trying to read recipe on my IPad.

    Thanks

  38. Hi,
    I wanted to try this recipe but I am not a fan of dark chocolate. Could i just use semi-sweet or regular milk chocolate?

    Thanks,
    Meagan

  39. How many servings does this make? I was thinking of halving the ingredients as it seems like a lot of cream cheese? Thank you 🙂

  40. I just made it for my husbands birthday. He requested a chocolate cheesecake…I’ve made NY Cheesecake before but never chocolate…thank you! It was lovely and a big hit with our family 🙂

  41. Its been baking for 45 minutes and I can definitely smell it. It also rose quite a bit. Im feel like an hours maybe too long. Should I check on it sooner?

    1. Hi Dee, my answer is probably late, but you should check it earlier. I’m sorry if it didn’t tourn out well, but every oven is different.

  42. I made this into a mint cheesecake- I used mint oreos in the crust, and then peppermint extract in the ganache. Delicious! I’m re-making it tomorrow for my son’s birthday as this was his request, not traditional cake. He’s only 5!

    1. Hi Keriann, I’m glad you like the cake and your version sound as a really great idea, I must try it with mint, too 🙂

  43. I just made this for my stepson ‘ s birthday, and it was AMAZING!!!! Thank you for sharing this recipe. I was worried, because I forgot to add the cocoa powder (that’s what happens when you are making cheesecake after your bedtime), but it still turned out just fine. So decadent and rich! My stepson even proclaimed that it was like a gift from God! Lol! 🙂

  44. I love Chocolate, I’m a chocolate lover, this combination look so good.
    Congratulation for your post!!!!
    The recipe say that Cheesecake Filling: need 2 lbs. cream cheese- (room temperature) I’m just wondering how many Kraft Philadelphia Cream Cheese package would I need to make this dessert?
    Thank you for your time and attention!!!

  45. This looks SOOOOO good! I’m making it this weekend for my husbands birthday and I don’t exactly have the greatest track record with cheesecake! I’ve mentioned this recipe on my blog today!

    1. So I made this cheesecake yesterday and learned a VALUABLE lesson: wrap the spring-form pan in foil (or at least place the spring-form pan in a small pan before placing in the oven. I came downstairs after getting my little one to sleep to find that my oven was full of smoke! The oil from the cream cheese dripped all over my oven and subsequently smoked out my house. Lesson learned! (might want to add that as a tip on the recipe for individuals not used to baking in a spring-form pan, like myself)

  46. I cannot wait to try out this recipe! It looks delicious! I only have one question, do you put the chocolate topping on after you take it out of the oven or after the 8 hours in the fridge?

  47. Looks amazing! Question: Instead of 3 tablespoons of Cocoa Powder, how much Semi-Sweet Chocolate Chips could be used instead?

    1. Hi Geri, I wouldn’t recommend that, cocoa is dry ingredient, but if you do go with 1/4 cup semi-sweet chocolate chips.

  48. This is a fabulous recipe! I’ve made it twice already… and currently have one in the oven as a birthday cake!! Thank you!! ❤️

  49. Hi

    I am planning to make the cake, it looks delicious. And there is a slight problem. may i know the depth of the 9inch pan that you have used, my baking shop has 9 x 2 1/2-inches as well as 9 x 3-inches. Which pan will be the suitable one? Thank You

    1. Hi Aishwarya, you better take 9×3 inch pan. This cake should fit in 2 1/2 inch, but it’s always better to have deeper pan, you might need it for some other recipe in the future.

  50. sorry …. what I meant was ….. do you remove the bottom of the springform pan to serve or transport??? how do you lift the cake without damaging it? would not want to loose the cake or the bottom of my pan. some people have suggested putting a cardboard round on top of the bottom of the pan….. suggestions?

    1. Hi Sue, I used wide spatula to lift the cake from the bottom of the pan and it didn’t cracked. Just wait the cake cool completely in the fridge and then transfer it. Line the bottom of the pan with parchment paper to make sure it won’t stick. Put the ganache after transfer it onto serving plate in case the cake crack so you can cover possible cracks. I’ve never used cardbord so I can say anything about that.

  51. Tried this cheesecake for a dinner party I was invited to. Went in completely blind because I was on a strict diet and couldn’t try a bit of it. It was a complete hit! people were going crazy over it. Really easy to make and comes out looking beautiful. Thanks a million!

  52. I made this for my grandchildren and it was a big hit. I grabbed oreo double stuff by mistake but it made a great crust. I used semi sweet chocolate for the ganache top and little whipped cream mounds in place of the chocolate curls. Will definitely make this again!

  53. Is it possible to make this recipe using a pre-made Oreo crust from the store? Or will baking the pre-made crust with the filling dry out the crust too much?

  54. Looks devine!! What size pan did you use? I have an 8″, 9″, and 10″, and I’m not sure which one I should use. Thanks! 🙂

    1. Hi Sandra, the cake is very rich so you don’t need to serve extra large slices. If you use 10 inch springform pan,check the cake after 50 minutes baking.

  55. I have a six hole cupcake pan…. I don’t have a spring for, pan… any ideas or hints on the timing for the crust then the filling…. I was planning on using foil or paper cupcake holders too

  56. Can i put this in the freezer for 4 hours instead of the fridge for 8? I didn’t realize I had to frost it AFTER it had been in the fridge all night. Thank you. In a rush to make this and need to make sure it turns out right

  57. Beautiful dessert, but made this one and it is not for sweet lovers! It is very rich, but lacks sweetness. Good consistency, but won’t be making it again. I’m sure people who don’t like overly sweet will love this dessert!

  58. is the Cheese cake to be cooled before you put the topping on. like do you cool it 8 hours then the topping or the topping then cool it i am an amateur
    \

  59. I recently made my first cheesecake in a pie pan but I am excited to make it like this in the springform pan I just got. Just curious, does it have to be powdered sugar in the cake? Just wondering what difference it makes. For example, I made a graham cracker crust but used regular sugar instead of powdered (as I was out) and it turned out just fine.

  60. I’m not sure if there’s a misspell in the intro to this recipe compared to the ingredients. The intro has “cocao” when in the recipe it has “cocoa”. Which of these two is the correct ingredient, please as this sounds wonderful, but don’t want to use an incorrect ingredient as that would make a great difference between these two ingredients.

  61. I just made it and absolutely nothing turned out right. Can’t really say I know what I’m doing but I don’t know what I did wrong either. The whole cake is just so dry and wrong and yours looks so delicious :/

  62. This is by far the BEST chocolate cheesecake I have ever tasted, much less actually made. Easy, time consuming and expensive……but so worth it! Thanks for sharing.

  63. How can I turn this into a smores cheesecake??? Is the fudge hard to cut thru? I was thinking of making reg graham cracker crust and then continue with your recipe but add marshmallow cream What do you think? I have made choice cheesecakes beefre but I don’t like the recipe I have as it has sour cream in it and its too tangy. Your recipe looks delicious!!!
    Thank you
    Linda

  64. HI 🙂 This look soo good, I am exited to try it 🙂
    I use the metric measurements, and I am trying to convert cup, lbs, oz, inch….

    Are your measurements US or UK?
    I see that there are differences, between US and UK.

    The cake is for a wedding, and I would like it to be perfect 😉

  65. Can I use bittersweet chocolate chips for the 10 ounces of bittersweet chocolate for the filling? Or do you use an actual baking bar?

  66. Hi. I have a few questions I hope I won’t bother you with.

    I get that you cool the cake, put the topping on and cool again. But for how long should you let it cool after the topping is on the cake? And in the fridge or in room temperature? Is it supposed to be covered? And exactly when do I put on the chocolate curls? Just when I have done the topping or afterwards when it’s cooled?

    Sorry for many questions. Hope you can answer! Looking forward to doing this for my mothers birthday next weekend!

    xx

  67. So it’s 7:10pm my time, I’ve started making this amazing looking cheesecake. However, as I’m reading, it states to place the cheesecake in the fridge for 8 hrs – overnight. It then says to prepare the topping & place back in fridge to cool again. My question is, does the cheesecake have to be in the fridge for a minimum of 8 hrs before putting the topping on? This is for a coworkers birthday; I’m bringing it tomorrow to celebrate! Thank you in advance for any input you can give quickly!!! 😊😊

  68. I found this recipe last week and could not stop thinking about it! So finally made it last week. It was delicious!! I also scraped out the filling from about 90% of the Oreos to make the crust a touch more firm and it came out great. I used 4 oz of semi sweet chocolate with the bittersweet in the filling and didn’t find it bitter at all. I did make a rookie mistake by not sifting the powdered sugar first. So there were a few lumps in my cheesecake filling. But apart from that, it was perfect! And looked beautiful to boot!

  69. Great results, thanks for the delicious recipe. I wanted more biscuit in the base and for it to be more biscuity, can i just double the amount of biscuit and keep the butter level the same? Also how can i get the topping to not separate from the filling when putting it on the fridge? Cheers!

    1. You can double the biscuit, but be careful, it might turns out too crumbly if you don’t add enough butter. Put the topping before the cake is completely chilled,so it would stick better.

        1. One more question vera, the filling of the cheesecake was a bit crumbly, is there a way i can make it a bit softer? Less egg? More? I added 3.5 this time round.

  70. I made this cake for my husband’s 40th birthday. And while it was incredibly rich when first made, we enjoyed some days and days later when it seemed like the flavours had mellowed a bit. It was kind of amazing! It was my first time making a cheesecake too 🙂

  71. Help! Just finished the cheese cake and made the topping already — forgot the cheesecake needed to over night in the fridge. Can I keep the “cooled” topping and put it chilled on the cake in the morning? Party is at 11:30 a.m.
    Thank you!!!
    Mary Ann
    BTW: used Scharffenburger Chocolate — smells divine!

  72. I made this cheesecake for my son’s birthday. It turned out it was quite easy to make. Unfortunately the top cracked quite a bit. I really think it should have been placed in a bain marie. Since this is my first attempt at cheesecake I’m still happy. The ganache hid the cracks quite well. The flavor is awesome. The texture is great.

  73. So I really made this. Super rich and wonderful. I made only one change so as to make it gluten free and that was I made a GF brownie for the crust. All who had this at our gathering loved it, I do believe I saw eyes roll to the back of the head!! Thank you for sharing

  74. I made this because the picture was beautiful. Mine looked just like yours and was for my sister’s birthday tonight. I was embarrassed when I saw everyone’s face a they bit into it. There was no sweet at all, just bitterness. All that work and no one could eat it. The chocolate needs to at least expensive semi-sweet so it is not so strong. A lot of money wasted for something that was retry, but not edible.

  75. Just made this Monday for our Thanksgiving meal. The bittersweet chocolate I must say is some what of an acquired taste. I perhaps will go with the semisweet, It came out dense but to my own error- using 1 1/2 cup powder sugar instead of the 1 1/3rd. Good flavor but real strong chocolate (cacao) taste

    Will keep this in my cheesecake line up however. Thanks for sharing it.

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