Easy Home-made Baked Chocolate Cheesecake Recipe

Easy Homemade Chocolate Cheesecake Recipe

This super easy and straightforward chocolate cheesecake recipe is rich, creamy, dense, filled with flavours and all things chocolate with a delicious chocolate cookie crust especially for the Oreo lovers out there! And the ingredients are simple and pretty easy to find!

This chocolate cheesecake is for all the crazy chocolate lovers out there! But before we go to the recipe, we’ve mentioned some tips for a crack-free firm chocolate cheesecake!

A few tips and tricks with FAQs by people who’ve not been quite successful before!

1. Why did my cheesecake sink?

If beaten excessively, chances are pretty high that the cheesecake will sink. This happens because the cheesecake will rise a lot in the oven, so once it’s out it might sink in. It’s best to mix and beat it with a hand beater and not an electric beater.

2. Why did my cheesecake crack?

Cracks usually form when cheesecakes are over baked. But fret not because you can always hide them with ganache or blueberries or strawberries or chocolates!

3. How to make the cheesecake more stable and not wobbly?

If you want to make your cheesecake more stable, just add a tbsp. or 2 of flour in it. That will give some structure to your cheesecake!

4. Can you eat cheesecake the same day you make it?

Yes! You can eat the cheesecake the same day you make it. You can bake the cheesecake early morning and put it in the fridge for about 6-8 hours. Once the cheesecake is firm, you can dig in!

But it’s always best to bake it a night before and let it rest in the fridge overnight.

Without further ado..let’s get to the recipe!


  1. 56 grams of Butter
  2. 2 packs of Oreo cookies
  3. 2 tsp. Sugar- powdered sugar/ icing sugar optional if you want it to be sweet


  1. 680 grams of Philadelphia Cream Cheese at room temperature
  2. 4 eggs at room temperature
  3. 1 tsp. Vanilla Essence
  4. 2 tbsp. of all-purpose flour
  5. 1 cup or 190-200 grams sugar (powdered sugar is preferred)
  6. 280 grams-340 grams of dark chocolate chips
  7. 2 tablespoons cocoa powder
  8. ½ cup sour cream


  1. 200 grams of Fresh Cream
  2. 200 grams of dark chocolate chips


Method for the crust:

For the crust, all that’s required is adding the Oreo cookies (or any chocolate biscuit) in the mixer grinder until it’s crushed. Once this is done, transfer the crushed Oreo cookies to a bowl. You can also put the cookies in a zip lock bag and crush it with a rolling pin. Now, melt the butter in the microwave and add it to the crushed biscuits. Fold in the sugar and mix it one last time (which is optional).

Once this is done, add the crust in the springform pan and press it down with a glass. Make sure you apply some pressure here so that the crust isn’t crumbly and breaks.

Bake it in the oven for about 10 minutes at 160° Celsius.

Note:  Before you crush the Oreos, you might want to remove the cream from it and that can be added to the filling!

Philadelphia cream cheese filling:

Method for the Philadelphia cream cheese filling:

Step 1: – Beat the Philadelphia cream cheese along with the sugar in a bowl at low speed, until thoroughly combined. Don’t forget to scrape the bottom of the bowl with a spatula and beat it again.

Step 2: – Add the eggs one at a time. Keep beating at low speed.

Step 3: – Add the cocoa powder, flour and vanilla to the cream cheese, eggs and sugar mixture.

Step 4: Add the melted dark chocolate chips to the mixture. You can melt the dark chocolate chips in the microwave before you start working on the filling.

Step 5: – Finally, add in the yogurt and give it one last mix. You also mix the mixture with a spatula in the end.

And pour the cream cheese filling on the crust!

Note: – Now, a lot of people get worried that the cheesecake with sink once it’s done baking. The key to not letting that happen is by putting the springform pan in a tray filled with water. Cover the pan with foil before adding it to the water-filled tray for extra precaution.

Put the tray in the oven and bake the chocolate cheesecake in the oven for about an hour or an hour and fifteen minutes at 180° Celsius or 375° Fahrenheit.

How to make the dark chocolate ganache?

Method for the dark chocolate ganache:

The ganache is the easiest of them all! There’s dark chocolate chips mentioned in the recipe but you can also use dark compound bars for these. If you’re using the compound bars, chop up small pieces of it so that it’s easier to melt them! There are two ways you can make the dark chocolate ganache:

  1. Melt the dark chocolate chips in the microwave for about 30 seconds. If it doesn’t happen in 30 seconds, an additional 15 seconds will do the work. Mix it thoroughly and add the fresh cream. Once the cream is added, mix it for about 3-4 minutes or until you have a thick chocolate syrup.
  2. The second alternative is to mix the chocolate chips in the cream and melt it in the double doubler. Although this method will take slightly longer. The double boiler is a safer option since the chocolate can burn in the microwave if kept for a longer period of time.

When the cheesecake has completely cooled down, add the ganache on top! Decorate it with strawberries and chocolates as you wish!

If you don’t want to mix the ganache in the cream-cheese filling and bake it, you can bake the cheesecake and once it is cold you can add the ganache on top and decorate it with Ferrero Rochers, Hershey’s Kisses, mini Snicker bars, Oreos or any chocolate or fruits of your choice!

If you want to make a blueberry cheesecake or strawberry cheesecake- you can remove the ganache from this recipe and instead make blueberry or strawberry compote and once the cheesecake is baked and cooled down add the blueberry or strawberry compote on it! Another option is to add the blueberry or strawberry compote while serving them!

Don’t forget to read: Homemade Eggless Chocolate Lava Cake Recipe


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