Beautiful and oh so delicious Mirror Glazed Dark Chocolate Cheesecake! Made with a rich and creamy dark chocolate cream cheese with oreo oatmeal crust, then the cheesecake is doused in a gorgeous cocoa mirror glaze and decorated with fresh fruits.
This recipe was originally published on January 10, 2020.
The holiday season is almost here and I’m so excited to update this Mirror Glaze Dark Chocolate Cheesecake for you all! I upgraded the crust recipe. This is not that regular chocolate cookie crust, now the crust is made with a combination of Oreo crumbs and rolled oats. The creamy filling is made with 70% dark chocolate and dutch process cocoa powder, which makes it so rich and deep in chocolate! If you love dark chocolate, you’ll love this cheesecake recipe! Then, the cheesecake is doused in a gorgeous cocoa mirror glaze and decorated with fresh fruits. It’s so shiny and looks so fancy! This beautiful dark chocolate cheesecake is sure to impress your friends and family this holiday season!
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THIS MIRROR GLAZED DARK CHOCOLATE CHEESECAKE
- It may look fancy and hard to make, but believe me, it’s so much easier than you might think!
- It’s a show-stopper for sure! Perfect for the holiday season, anniversary, or birthday!
- The filling is so rich in chocolate and creamy.
- The Oreo oatmeal crust is crunchy and it hits different!
- It’s not like a sweet chocolate cheesecake, it’s dark! But if you prefer it sweeter, you can add more granulated sugar up to 3 tablespoons.
INGREDIENTS NEEDED & NOTES
Cookie crumbs – This recipe uses Oreo cookies without the vanilla cream to make the cheesecake crust.
Chocolate – You’ll need 70% – 72% dark chocolate cacao solid and make sure it’s a high-quality chocolate for the best flavor!
Cocoa powder – This recipe uses dutch process cocoa powder, but you can use any type of cocoa powder just make sure it’s unsweetened.
Oats – You’ll need old-fashioned rolled oats to make the crust.
Sugar – This recipe uses 2 types of sugar. Granulated sugar and brown sugar. You can use light brown sugar or dark brown sugar, both work!
Butter – You’ll need 1/2 stick of butter to make the crust. I suggest using unsalted because I’ve tried using salted butter and the crust comes out too salty for me.
Cream cheese – Make sure you use original block (full-fat) cream cheese, not cream cheese spread.
Cream – You’ll need heavy whipping cream with 35% – 40% milk fat.
Egg – You’ll only need some eggs to hold all the ingredients together. Make sure you’re using large eggs, egg size matters! Also, make sure that your eggs are at room temperature.
Vanilla – To enhance and balance the flavor.
Gelatin – This recipe uses powdered gelatin to make the mirror glaze.
Water – You’ll need some water to bloom the gelatin and also to make the water bath.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- 8-inch or 9-inch springform pan
- Electric mixer
- Mixing bowls
- Medium saucepan
- Cooling rack
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS MIRROR GLAZED DARK CHOCOLATE CHEESECAKE
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Prepare the Springform Pan, Ingredients, and Pre-heat the Oven
Line the bottom and sides of a tall 8-inch springform pan or 9-inch springform pan with parchment paper. Wrap the outside of the spring-form pan with two layers of heavy-duty aluminum foil. You must do this step because you’ll be placing the cheesecake in a water bath, so be sure you wrap the pan perfectly, then set aside.
Make sure your ingredients are at room temperature, especially the cream cheese and eggs, then boil some water for the water bath and preheat the oven to 350°F.
STEP 2 – Make the Oreo Oatmeal Crust
Using a food processor, pulse the oreo cookies (without the cream) into fine crumbs.
Transfer the cookie crumbs to a medium bowl, add in the rolled oats and melted butter, then mix well with a rubber spatula until well combined.
Transfer the crust mixture to the prepared springform pan. Firmly press it down into the bottom of the pan. You can use the bottom of a drinking glass or measuring cup to pack it in.
Bake for 10 minutes at 350°F. Remove from the oven and allow to cool while you make the filling. Don’t turn the oven off.
STEP 3 – Make the Dark Chocolate Cheesecake Filling
Melt the chocolate by using a microwave or set a double boiler. Stirring occasionally with a heat-proof silicon spatula. Set aside, and let it cool slightly.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese, brown sugar, and granulated sugar for about 3 minutes on medium-low speed until it’s completely smooth and creamy. Then, scrape down the sides and bottom of the bowl.
With the mixer on low speed, add the eggs one at a time, beating well after each addition. Gradually add in the heavy cream, melted dark chocolate, and vanilla extract. Mix until well combined. Then add in the sifted cocoa powder and mix until no more cocoa powder is visible.
STEP 4 – Bake the Cheesecake
Pour the batter into the cooled crust, then smooth the top with a rubber spatula. Place the cheesecake in a large baking dish that is bigger than your cheesecake’s pan (I use a 9×13 baking dish). Place the cheesecake on the middle rack, then fill the large pan with boiling water about 1.2 inches up the sides of the cheesecake pan.
Bake the cheesecake for about 1 hour 15 minutes at 350°F or until the cheesecake is set but the center is slightly jiggly. The cheesecake will puff up a little in the oven but will come back down when it’s cooling.
Once it’s done, turn off the oven, let the oven’s door open about an inch, and leave the cheesecake in the oven to cool down slowly. Let it sit in there for at least an hour, then remove the cheesecake from the oven, remove the foil, and let it cool completely to room temperature.
After the cheesecake is completely cool, cover the pan with plastic wrap and refrigerate for at least 4 hours (best to leave it chill in the fridge overnight).
STEP 5 – Make the Mirror Glaze
In a medium saucepan over medium heat, combine water, sugar, heavy cream, and cocoa powder and bring to a simmer for about 10 minutes or until the mixture slightly thickens.
While you cook the glaze, place 2 tablespoons of cold water, then sprinkle the powdered gelatin on top and let it bloom for about 5 minutes.
Remove the chocolate mixture from the heat and whisk in the gelatin mixture until everything is well combined. Set the mixture over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.
Remove your cheesecake from the spring-form pan, then place it on a wire rack. Pour the cooled glaze all over your cheesecake and make sure the glaze covers your cheesecake evenly.
Transfer the cheesecake to a serving plate and chill in the fridge for at least 1 hour before serving.
TIPS FOR MAKING THE BEST MIRROR GLAZED DARK CHOCOLATE CHEESECAKE
- Go for full-fat cream cheese and heavy cream! This will ensure that the cheesecake turns out as intended, creamy, and tastes amazing!
- Use high-quality chocolate and cocoa powder for the best flavor.
- Make sure your ingredients are at room temperature, especially the cream cheese and eggs!
- Bake the cheesecake in a water bath. Water baths help the cheesecakes bake gently and evenly. Also, the steam from the hot water creates a nice humid environment for baking and it prevents the cheesecake from drying out and cracking.
- Wrap your cheesecake pan with aluminum foil, at least 2 layers to avoid water from the water bath seeps into the crevices of the springform pan.
- After baking, let it cool slowly in the oven to prevent the cheesecake from cracking.
- Strain your glaze mixture while it is still hot to make sure there’s no lump.
- Let cool the glaze mixture until it’s thick and sticky! You can set the mixture over an ice bath and whisk until the glaze thickens and reaches about 80 degrees.
HOW TO SERVE AND STORE THIS MIRROR GLAZED DARK CHOCOLATE CHEESECAKE
To serve the cheesecake – This cheesecake makes about 8 to 10 slices. You can enjoy it cold straight from the fridge or at room temperature.
To store the cheesecake – You’ll need to keep it in the refrigerator in an airtight container to maintain its texture and flavor and to prevent bacteria growth. If you are keeping it at room temperature, ensure to eat it within 3 hours.
To Freeze the cheesecake – If you want to freeze this cake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap to prevent it from drying out, and place it in a freezer-safe container. It will last in the freezer for up to 3 months.
FAQ (Frequently Asked Questions)
Can I bake the cheesecake without a water bath?
Yes, you can bake this cheesecake without it, BUT you can’t bake a perfect cheesecake without a water bath! A water bath acts as a buffer for heat so your cheesecake bakes slowly, gently, and evenly! It also creates a steamy environment to help the surface of your cheesecake doesn’t get too dry.
You want your cheesecake creamy and not crackling right? That’s why a water bath is important.
How to Prepare the Springform Pan?
Line the bottom and sides of an 8-inch spring-form pan with parchment paper. Wrap the outside of the spring-form pan with heavy-duty aluminum foil. You must do this step because you’ll be placing the cheesecake in a water bath, so be sure you wrap the pan perfectly.
Mirror Glaze Dark Chocolate Cheesecake
This Mirror Glaze Dark Chocolate Cheesecake is made with a rich and creamy dark chocolate cream cheese with oreo oatmeal crust, then the cheesecake is doused in a gorgeous cocoa mirror glaze and decorated with fresh fruits.
Ingredients
Oreo Oatmeal Crust
- 97g (3/4 cup, about 9 regular oreo) oreo cookie crumbs
- 45g (1/2 cup) rolled oats
- 57g (1/2 stick) unsalted butter
Dark Chocolate Cheesecake Filling
- 200g (3.5oz chocolate bars) dark chocolate, 70% cacao
- 453g (16oz) original cream cheese
- 100g (1/2 cup) granulated sugar
- 146g (2/3 cup) light brown sugar
- 3 large eggs
- 2 large egg yolks
- 210g (3/4 cup + 2 tablespoon) heavy cream
- 1 tablespoon dutch process cocoa powder
- 1 teaspoon vanilla extract
Chocolate Mirror Glaze
- 60g (1/4 cup) water
- 200g (1 cup) granulated sugar
- 120g (1/2 cup) heavy cream
- 29g (1/3 cup) dutch process cocoa powder
- 14g (2 envelope / 1.25 tablespoons) powdered gelatin
- 3 tablespoons cold water
- Fresh fruits and sprinkles for decorations
Instructions
Prepare the Springform Pan, Ingredients, and Pre-heat the Oven
Line the bottom and sides of a tall 8-inch springform pan or 9-inch springform pan with parchment paper. Wrap the outside of the spring-form pan with two layers of heavy-duty aluminum foil. You must do this step because you’ll be placing the cheesecake in a water bath, so be sure you wrap the pan perfectly, then set aside.
Make sure your ingredients are at room temperature, especially the cream cheese and eggs, then boil some water for the water bath and preheat the oven to 350°F.
Make the Oreo Oatmeal Crust
Using a food processor, pulse the oreo cookies (without the cream) into fine crumbs.
Transfer the cookie crumbs to a medium bowl, add in the rolled oats and melted butter, then mix well with a rubber spatula until well combined.
Transfer the crust mixture to the prepared springform pan. Firmly press it down into the bottom of the pan. You can use the bottom of a drinking glass or measuring cup to pack it in.
Bake for 10 minutes at 350°F. Remove from the oven and allow to cool while you make the filling. Don’t turn the oven off.
Make the Cream Cheese Filling
Melt the chocolate using a microwave or set it on a double boiler. Stirring occasionally with a heat-proof silicon spatula. Set aside and let it cool slightly.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese, brown sugar, and granulated sugar for about 3 minutes on medium-low speed until it’s completely smooth and creamy. Then, scrape down the sides and bottom of the bowl.
With the mixer on low speed, add in the eggs one at a time, beating well after each addition. Gradually add in the heavy cream, melted dark chocolate, and vanilla extract. Mix until well combined. Then add in the sifted cocoa powder and mix until no more cocoa powder is visible.
Bake the Cheesecake
Pour the batter into the cooled crust, then smooth the top with a rubber spatula. Place the cheesecake in a large baking dish that is bigger than your cheesecake’s pan (I use a 9×13 baking dish). Place the cheesecake on the middle rack, then fill the large pan with boiling water about 1.2 inches up the sides of the cheesecake pan.
Bake the cheesecake for about 1 hour 15 minutes at 350°F or until the cheesecake is set but the center is slightly jiggly. The cheesecake will puff up a little in the oven but will come back down when it’s cooling.
Once it’s done, turn off the oven, let the oven's door open about an inch, and leave the cheesecake in the oven to cool down slowly. Let it sit in there for at least an hour, then remove the cheesecake from the oven, remove the foil, and let it cool completely to room temperature.
After the cheesecake is completely cool, cover it with plastic wrap and refrigerate for at least 4 hours (best to leave it chill in the fridge overnight).
Make the Mirror Glaze
In a medium saucepan over medium heat, combine water, sugar, heavy cream, and cocoa powder and bring to a simmer for about 10 minutes or until the mixture slightly thickens.
While you cook the glaze, place 2 tablespoons of cold water, then sprinkle the gelatin on top and let it bloom for about 5 minutes.
Remove the chocolate mixture from the heat and whisk in the gelatin mixture until everything is well combined. Set the mixture over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.
Remove your cheesecake from the spring-form pan, then place it on a wire rack. Pour the cooled glaze all over your cheesecake and make sure the glaze covers your cheesecake evenly.
Transfer the cheesecake to a serving plate and chill in the fridge for at least 1 hour before serving.
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Happy Baking!
My cheesecake came out beautifully glazed.
Really like this recipe.
Thank you Amelia, so glad that you loved it!
can i make this with the glze althe day befre? or does the glze hve to made th same day
sure you can glazed the cake a day before.