Darkish Chocolate Cheesecake with Nutella Ganache

I’m SO excited to re-share this recipe with you from again in 2012. Sure, over 10 years in the past (photograph proof included)! The story behind this recipe tells you every part you need to know, so let’s throw it again:

“This previous week has been utterly loopy! I flew to New York to fulfill and cook dinner with Bobby Flay at his restaurant! Whattt?! I do know! My dessert was chosen by Fage Whole Greek Yogurt to be served at their occasion, and I can’t specific how blessed I really feel. I met some fabulous meals editors, and naturally, Bobby. He was extremely candy and complimented me on how scrumptious this darkish chocolate cheesecake was.

THE CHEESECAKE?! Can we simply speak about it? It’s a dense, clean, chocolate-wasted cheesecake that I need to stay in for the remainder of my life. I’m SERIOUS. Oh and to not point out that it has a creamy, wealthy chocolate hazelnut butter (Nutella) ganache, toasted hazelnuts, and sea salt.

Please put together your self to drool.

Arising with this recipe was fairly a course of. I knew that I needed to make use of Greek yogurt, but additionally that I needed to make a dessert that may very well be offered in a restaurant or made for an important day equivalent to a vacation social gathering. It needed to be decadent, wealthy, and every part you could possibly ever need in your mouth.

Now right here’s the humorous half: I’m not a cheesecake woman. I usually go for pie throughout the holidays, however I needed to problem myself to craft one thing lovely and distinctive. And in my view, there’s actually nothing higher than darkish chocolate and sea salt. OBVIOUSLY.

There will not be sufficient completely satisfied adjectives to explain this cheesecake. There are merely no phrases.

However I feel that if Bobby says it’s good, nicely then… you realize it’s GOOD.”

What’s cheesecake?

Let’s get to the recipe! No, we’re not including mozzarella or a bag of shredded cheese to a cake (however you in all probability knew that already). Cheesecake is made out of a mixture of impartial, delicate cheese like cream cheese, and even cottage cheese or ricotta, plus eggs, and sugar. The crust can differ from utilizing crushed-up cookies to a full pastry dough crust. Completely different cities declare to have completely different kinds of cheesecake, too! For instance, a New York-style cheesecake usually consists of heavy cream or bitter cream to make it denser and creamier, whereas a Roman-style cheesecake is usually made with ricotta or mascarpone as a substitute of cream cheese.

It’s possible you’ll (or might not) have observed that by way of desserts, I’m all about cookies, bars, and an occasional actually good cake or pie. To me, cheesecake is a type of desserts that may both be unbelievable or a bit bit missing. Belief me once I say THIS attractive chocolate cheesecake will convert anybody who doesn’t usually love cheesecake.

No bake vs. baked cheesecake

That’s proper, completely different cheesecake recipes may be baked, whereas some are not any bake recipes!

• No bake cheesecake is usually made with substances like gelatin, pudding, or whipped cream that get their softer texture from refrigerating solely. The result’s a lightweight, fluffy texture like mousse — just like my Deep Dish French Silk Pie.
• Baked cheesecake, like this chocolate cheesecake, is (you guessed it) baked! The feel is denser, and creamier, and holds up nicely to toppings like my Nutella ganache.

Instruments you’ll want

There are a number of important instruments you’ll have to make an ideal chocolate cheesecake:

Get all of my kitchen necessities right here!

The whole lot you’ll have to make the perfect chocolate cheesecake

Baking cheesecake is really a science, so the substances matter! As I discussed above there are tons of various methods to make cheesecake from scratch, however I actually perfected this darkish chocolate cheesecake utilizing particular substances. Right here’s what you’ll want:

• For the crust: we’re making a hazelnut cookie crust with chocolate sandwich cookies (I simply use Oreos), uncooked hazelnuts, and a few melted salted butter.
• For the filling: my chocolate cheesecake filling is made with full-fat cream cheese, plain whole-milk Greek yogurt, granulated sugar, melted darkish chocolate (from a 72% darkish chocolate bar), unsweetened cocoa powder, salt, and full eggs. I like to recommend utilizing chopped darkish chocolate as a substitute of chocolate chips for the perfect taste and melting capability.
• For topping: there are tons of the way to prime your cheesecake, however this salted Nutella ganache is out-of-this-world scrumptious. It’s made with chocolate hazelnut butter (aka Nutella), heavy cream, and extra chopped darkish chocolate. I wish to then sprinkle chopped toasted hazelnuts and Maldon sea salt on prime as a result of WOW.

A word on substitutions

As a result of baking cheesecake is extremely exact, I HIGHLY advocate sticking with the substances listed and never swapping something. I haven’t examined out any dairy-free or vegan swaps on this recipe and I can’t be sure that the textures and flavors will come out the identical.

You may, nonetheless, swap the Nutella for chocolate almond butter, when you’d like.

Easy methods to make the perfect chocolate cheesecake

1. Put together the crust. Begin by pulsing the Oreo cookies and hazelnuts in a meals processor till they’re finely floor. Pour within the melted butter and pulse once more till the combination resembles moist sand, then evenly press the combination into the underside and sides of a greased springform pan. Bake the Oreo crust, then place it on a wire rack to chill.
2. Soften the chocolate. Soften your chopped chocolate in a double boiler or a microwave-safe bowl, stirring sometimes, till clean. Let the chocolate cool to room temperature.
3. Make the filling. Combine the cream cheese, Greek yogurt, and sugar within the bowl of a stand mixer on medium-low velocity till clean. Don’t overmix! Combine within the cocoa powder and salt, then add within the eggs separately and blend till simply integrated. Pour within the melted chocolate and blend on low velocity till nicely integrated.
4. Put together your pan. Double-wrap the bottoms and sides of the springform pan nicely with aluminum foil and place it into a big roasting pan. Pour the filling over the cooled crust and clean the highest.
5. Make a water bathtub. Boil a big pot of water (or boil water in a kettle). Place the roasting pan along with your cheesecake on the center rack of your oven, and thoroughly pour the boiling water into the roasting pan half in order that it’s 1 inch deep.
6. Bake it up. Bake the cheesecake till the middle is simply set and seems dry (it would nonetheless be a bit jiggly). Flip the oven off and crack open the oven door whereas holding the cheesecake inside, and let it sit for 30-60 minutes. Take away every part from the oven and place the cheesecake on a wire rack to chill. Run a knife across the crust to loosen it, then chill the cheesecake within the fridge for no less than 4 hours.
7. Make the ganache. Warmth the heavy cream over medium-low in a saucepan, stir within the Nutella, then add extra chopped darkish chocolate and stir till melted. Pour the chocolate ganache over the middle of the chilled cheesecake and unfold it to the sides. High with hazelnuts and flaky salt, let it set, then serve!

Wait, what’s a water bathtub?

A water bathtub refers to cooking or baking your meals in a pan or container that’s sitting in one other container of boiling water. The water from the pan creates moisture within the oven to forestall your meals (on this case, cheesecake) from drying out and cracking. The water basically absorbs the direct warmth of the oven, permitting for the cheesecake to bake extra evenly.

That is why you’ll place your springform pan with the cheesecake into a much bigger roasting pan, then fill it with boiling water and bake it!

Suggestions for making good chocolate cheesecake

Making do-it-yourself cheesecake is a labor of affection and requires some good consideration to element. Temperature is KEY right here! Don’t fear, I’ve obtained the entire greatest ideas, “do’s,” and “don’ts” for you so that it’s going to end up completely each time:

• Use room temp substances. It’s essential to make use of room-temperature cream cheese and eggs within the filling and to let your melted chocolate come to room temperature earlier than mixing it in. Mixing cold and warm substances anyplace within the recipe offers you a cheesecake that’s not clean and creamy.
• Don’t overmix. When mixing your filling, sluggish and regular is greatest! Overmixing will lead to a extremely dense cheesecake, and mixing too quick will beat an excessive amount of air into the filling.
• Don’t over-fill the pan. Bear in mind to make use of a 9-inch springform pan, as something smaller will trigger you to overfill it and would possibly end result within the filling leaking into your oven.
• Don’t overbake. Make sure to take your cheesecake out of the oven even when it appears barely underbaked. The cheesecake will proceed to set because it cools, and we don’t need a dry cheesecake!
• Use the oven door methodology. As soon as your cheesecake is finished baking, use the oven door methodology by turning off the oven, cracking the door, and letting the cheesecake sit for 30-60 minutes. This may assist the cheesecake cool slowly as a substitute of getting it go from a highly regarded oven to room temperature abruptly (which might create cracks).
• Cool once more earlier than chilling. After eradicating the cheesecake from the oven and the water bathtub, place it on a wire rack to chill to room temp earlier than chilling it within the fridge. Once more, we need to cool the cheesecake slowly, in steps, to forestall cracking.

Use this trick for slicing your chocolate cheesecake

As a result of cheesecake is a little more fragile than a standard cake, I like to recommend operating your knife below scorching water earlier than slicing into the cheesecake. This may permit you to reduce good items with out pulling a few of the filling out along with your knife.

Easy methods to retailer do-it-yourself chocolate cheesecake

• To retailer: retailer the cheesecake coated within the fridge for as much as 2-3 days. After that, the crust will begin to soften an excessive amount of.
• To freeze: be at liberty to freeze your complete cheesecake or particular person slices. Place the cheesecake within the freezer till agency, then wrap the cheesecake or slices nicely in plastic wrap and place in an hermetic container or silicone bag for as much as 3 months. When able to get pleasure from, defrost within the fridge in a single day and luxuriate in.

Extra decadent desserts you’ll love

Get all of my dessert recipes right here!

I hope you LOVE this darkish chocolate cheesecake recipe. For those who make it you’ll want to depart a remark and a ranking so I understand how you preferred it!

Darkish Chocolate Cheesecake with Salted Nutella Ganache

Prep Time 5 hours hours

Prepare dinner Time 1 hour hour 30 minutes minutes

Whole Time 6 hours hours 30 minutes minutes

ServesServes 16 servings

Decadent darkish chocolate cheesecake with an unbelievable salted Nutella ganache. This lovely, wealthy chocolate cheesecake has a hazelnut & chocolate cookie crust for the final word chocolate lovers’ dessert that is good for birthdays or the vacations!

Elements

• For the crust:
• 24 chocolate sandwich cookies (Oreos are good)
• 1 cup uncooked hazelnuts
• ¼ cup salted butter, melted
• For the filling:
• 10 ounces 72% darkish chocolate, chopped
• 24 ounces full-fat cream cheese, softened at room temperature
• ¾ cup plain whole-milk Greek yogurt (siggi’s or fage)
• 1 ¼ cups granulated sugar
• ¼ cup unsweetened cocoa powder (use darkish cocoa for extra depth)
• ½ teaspoon salt
• 4 eggs, at room temperature
• Chocolate Hazelnut Ganache:
• ½ cup chocolate hazelnut butter (Nutella)
• ½ cup heavy cream
• 2 ounces 72% darkish chocolate, chopped
• ¼ cup toasted hazelnuts, chopped
• 1 teaspoon flakey sea salt (I like Maldon), plus extra if desired

Directions

• Preheat oven to 350°F. Grease the within of a 9-inch springform pan with cooking spray and put aside.

• Place chocolate sandwich cookies and hazelnuts in a meals processor and pulse till finely floor; add melted butter and course of once more till nicely mixed and cookie crumbs resemble moist sand. Scrape into ready pan and use the again of a measuring cup to firmly press and compact into the underside and up the aspect of the pan, ensuring the crust is even. Bake in oven for 10 to 12 minutes. Place on wire rack to chill. Preserve temperature in oven.

• Put together cheesecake filling by putting 10 ounces of chopped chocolate in a double boiler, stirring sometimes, till clean and creamy. Alternatively you’ll be able to add the chocolate to a medium microwave protected bowl and microwave in 30 second increments, stirring in between, till chocolate is melted. Take away from warmth and let cool to room temperature, no less than 10 to fifteen minutes. We are not looking for the chocolate scorching when going into our cheesecake filling!

• Within the bowl of an electrical mixer, add cream cheese, Greek yogurt and sugar and blend on medium-low velocity till simply mixed and clean, about 1 minute. The trick right here is to not overmix or beat an excessive amount of air into the batter, so sluggish and regular is greatest.

• Subsequent, add within the cocoa powder and salt and blend once more on medium-low velocity till clean and nicely mixed, scraping down the bowl as crucial and mixing as soon as extra till simply mixed. Add within the eggs, separately, mixing on medium-low velocity till simply integrated. Scrape down the bowl once more, as crucial. Lastly, add the melted chocolate and blend on low velocity till nicely integrated and distributed.

• Double wrap the bottoms and sides of the pan with the crust with foil. Place the wrapped cheesecake pan into a big roasting pan (or any pan massive sufficient to suit the springform pan in). Pour chocolate cheesecake filling over the cooled crust within the springform pan and clean the highest with a spatula.

• To make a water bathtub: Boil a big pot of water or boil water in a kettle for ease. As soon as water is boiling, add the roasting pan with the cheesecake to the center rack of your oven. Gently and slowly pour boiling water (or VERY scorching water) into the roasting pan with the cheesecake (the kettle will make it simpler to pour in), ensuring it is about 1 inch deep in order that it would not evaporate when you’re baking your cheesecake. Gently push rack again within the oven and shut the door.

• Bake till the cheesecake heart is simply set and simply seems dry, about 1 hour to 1 hour and quarter-hour. (Don’t worry if the cheesecake cracks whereas baking; this can be coated with ganache!) The cheesecake should simply barely jiggle within the center. Flip off the oven and crack open the oven door however don’t take away the cheesecake from the oven. Enable cheesecake to sit down within the oven for half-hour to an hour to keep away from drastic temperature adjustments which might crack the cheesecake.

• After half-hour to 1 hour, take away the roasting pan from the oven and thoroughly switch springform pan to a wire rack. Don’t take away cheesecake from the springform pan. Merely run a knife across the crust to loosen it, then chill the cheesecake for no less than 4 hours in fridge, though in a single day is greatest! As soon as able to prime, take away cheesecake from the pan.

• To make the chocolate hazelnut ganache: In a medium saucepan, warmth heavy cream over medium-low warmth till heat. Add chocolate hazelnut butter and stir till clean, then add in 2 ounces of chopped darkish chocolate and stir till utterly melted. Take away from warmth. Pour over the middle of the chocolate cheesecake and unfold to outer edges. High with chopped toasted hazelnuts and sprinkle with sea salt. Enable ganache to set for 10 minutes, then serve instantly or place again within the fridge for serving later.

• Cheesecake is greatest inside 2-3 days of creating, because the crust will soften as the times go on. Minimize into 12-16 slices and luxuriate in!

Recipe Notes

See the complete submit for all of my ideas, methods, storing & freezing directions!