Classic Chocolate Cheesecake Recipe

by Layla suzette

How to make a perfect baked Chocolate Cheesecake without cracks! Smooth, moist, rich and creamy, this classic decadent dessert will be perfect for any occasion! Made with Oreo cookies crust, it’s simply irresistible.

In this post, you can find all the tips to get a smooth top without cracks.

Classic Chocolate Cheesecake Recipe How Tasty Channel 00 00 06

Classic Chocolate Cheesecake

Rating: 5.0/5
( 1 voted )
Serves: 8 Nutrition facts: 200 calories 20 grams fat



  • 220 g (8 oz) Oreo Cookies
  • 80 g (1/3 cup) Unsalted Butter, melted


  • 500 g (1 pound) Cream Cheese (Philadelphia), chilled
  • 1 teaspoon Vanilla Paste
  • 170 g (3/4 cup) Caster White Sugar
  • 50 g (3 ½ tablespoons) Unsweetened Plain Yogurt
  • 80 g (1/3 cup) Whipping Cream
  • 8 g (1 tablespoon) Unsweetened Cocoa Powder
  • 175 g (6 oz) Bittersweet Chocolate (70% cocoa), melted
  • 3 Eggs


Prepare the crust:

  1. Crush Cookies using a food processor until crumbs form.
  2. Pour the melted butter over the crumbs and process until evenly moistened.
  3. Press the crumbs mixture with the back of the spoon into the bottom and 1 inch-3 cm upside of a 20 cm- 8 inches greased springform pan (with a removable base).
  4. Refrigerate until preparing the filling.

Prepare the Filling:

  1. In a large bowl add Cream Cheese, Vanilla, Yogurt, Whipping Cream, Sugar and mix with a spatula until smooth and well combined (if you use an electric hand mixer, don’t overbeat the cheesecake mix! You’ve to incorporate as little air as possible or your cheesecake will crack).
  2. Add sifted Cocoa Powder and mix until combined.
  3. Incorporate the melted chocolate.
  4. In a small bowl, mix the eggs until well combined and add them to the cream cheese mix in two times (stop mixing just until smooth and all the ingredients are incorporated).
  5. Pour the cream cheese filling over the prepared crust.
  6. Bake cheesecake in a bain-marie (soak the pan in hot water) in a preheated oven at 320° F - 160° C for about 1 hour and 15 minutes: the steam will keep moist the cake during the baking. When the cake is done, the center should jiggle a little.
  7. Then turn off the oven and leave the cake in there for another 1 hour so it starts to cool gently. Then take it out and let it cool completely at room temperature.
  8. Cover and refrigerate for at least 4 hours, better overnight.
  9. Run a sharp knife around the inside edge of the pan. Decorate with strawberries or your favorite fruits and serve it.


Makes one 20 cm – 8 inch cake (about 10 servings)
You can store cheesecake in the fridge for one week. You can freeze it for one month.

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