Creamy Chocolate Cheesecake

My husband doesn’t like cheese in any of its forms, except when mixed with chocolate. This doesn’t apply to all cheeses. Blue cheese and chocolate, I’m imagining, would not taste very good, even to a cheese lover like myself.


This is a beautiful, silky, and creamy cheesecake. If you want a lighter version, discard two of the yolks and do half full-fat cream cheese and half reduced-fat cream cheese. Cheesecakes are such versatile desserts that they can be tweaked and still come out gorgeous and yummy.


Oreo Crust
1 sleeve of Oreos (approximately 12)
¼ tsp fleur de sel
1/4 cup of butter, melted

  1. Line a spring form pan with parchment paper.
  2. Crush the Oreos with a rolling pin or pulverize in a food processor until you have fine crumbs.
  3. Add salt and melted butter and mix.
  4. Press the wet crumbs into an 8″ spring form pan. Set aside.


Chocolate Cheesecake Filling
600 g of cream cheese, room temperature (I believe it corresponds to 3x 8oz packages)
¼ cup sugar
½ cup unsweetened light cream
300 g semisweet chocolate, melted

4 eggs
1 tsp vanilla extract

¼ tsp salt

  1. Preheat the oven to 325 F or 160 C degrees.
  2. In a microwave safe bowl, melt the chocolate and the light cream. Let cool (just the time it takes for you to whisk the next ingredients).
  3. In the bowl of a stand mixer, beat the cream cheese and sugar until becomes light and creamy.
  4. Add the eggs, one at a time, and beat well after each addition. Add the vanilla, salt, and mix again.
  5. Ladle in the cooled melted chocolate mixture and whisk until combined.
  6. Pour on top of Oreo crust. Line the outside of the spring form pan with aluminum foil (it will prevent water from water bath to soak your cheesecake).
  7. Place the aluminum-coated cheesecake mold into a large roasting pan. Add water to the roasting pan until it comes halfway up the sides of the mold.
  8. Bake for 1 hour or until cheesecake jiggles. Poke the mold with a wooden spoon. If it jiggles like jello, then it’s ready. If it sloshes around, bake longer.
  9. Turn off the oven and stick the wooden spoon in the door so that cheesecake cools down in cooling oven (about 1 hour).
  10. Take out of the water bath, discard aluminum foil, but keep the cheesecake in the spring form pan. Place in refrigerator for at least 4 hours or overnight before unmolding and serving.


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