Ingredients
Equipment
Method
Step-by-Step Instructions for Hot Chocolate Cheesecake
- Preheat your oven to 350°F (175°C) and grease a 9” springform pan. In a food processor, crush 20 Oreo cookies until finely crumbed. Combine with 4 tablespoons of melted butter and ¼ teaspoon salt, mixing until well blended. Press the mixture firmly into the bottom of the pan, creating a compact crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
- In a stand mixer, beat 4 packages of softened cream cheese on medium speed until smooth and creamy. Gradually add ¾ cup sugar and 3 tablespoons of flour, mixing until just combined. Slowly incorporate 3 hot cocoa packs and 2 cups of heavy whipping cream, beating until light and fluffy. Add 2 eggs one at a time, mixing gently until fully blended, and pour the filling over the cooled crust.
- Place the springform pan in the preheated oven and bake the Hot Chocolate Cheesecake for 15 minutes at 350°F (175°C). After 15 minutes, lower the temperature to 200°F (93°C) and continue baking for an additional 50-55 minutes. The center should be slightly jiggly when done. Turn off the oven but leave the cheesecake inside to cool slowly.
- After baking, let the cheesecake rest in the oven for 30 minutes with the door closed. Then, gently crack the oven door and allow it to cool for another 15 minutes. Remove the pan from the oven and transfer it to a wire rack. Let it come to room temperature before refrigerating it for at least 6 hours, or preferably overnight, to achieve the perfect consistency.
- To create the ganache, heat 1 cup of heavy whipping cream in a small saucepan until it’s just about to boil. Remove it from heat and pour it over ½ cup of good quality chocolate chips in a bowl. Let it sit undisturbed for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
- Once the ganache has set on top of the cheesecake, top the cheesecake with a generous swirl of whipped cream, sprinkle mini marshmallows, and add chocolate shavings for extra flair. Slice into wedges, and serve this delightful Hot Chocolate Cheesecake to family and friends.
Nutrition
Notes
Use high-quality chocolate for both the ganache and filling. Refrigerate the cheesecake for at least 6 hours or overnight for the best firmness and flavor development.
