Indulge in the ultimate rich and fudgy Chocolate Cheesecake, a dessert masterpiece featuring a crunchy Oreo cookie base, an irresistibly smooth chocolate interior, and a decadent, simple ganache topping that will captivate your senses.

If you’re a cheesecake enthusiast and eager for more delightful creations, be sure to explore some of our other beloved recipes: our classic Oreo Cheesecake, refreshing vanilla Cheesecake Bars, or these charming Mini Cheesecakes, often adorned with a vibrant berry topping.

Experience the Ultimate Rich & Fudgy Chocolate Cheesecake

There’s a special kind of magic that unfolds when you marry the velvety smoothness of cheesecake with the deep, captivating allure of chocolate. This isn’t just another dessert; it’s a profound experience designed to celebrate the pure joy of cocoa. Our triple chocolate cheesecake recipe is meticulously crafted to deliver a sensation that’s ridiculously rich, incredibly smooth, profoundly chocolatey, and delightfully fudgy – a true dream come true for every discerning chocolate lover.

Creating the perfect chocolate cheesecake can often feel like a delicate dance, especially when you have eager tasters impatiently awaiting their first bite! In my home, a dedicated band of little chocolate lovers has emerged, making the prospect of getting undisturbed photographs a challenging, almost impossible mission. Their eyes would gleam with anticipation, far too anxious to wait for a photoshoot to conclude.

To finally capture those pristine, Instagram-worthy shots, I once resorted to a covert operation: I waited until everyone was peacefully tucked into bed. Under the quiet blanket of night, I baked this magnificent Chocolate Cheesecake and carefully hid it away in the coldest corner of the fridge. The very next morning, armed with my camera, I managed to cut a few perfect, unblemished slices. But alas, as I turned to grab my camera, tiny, swift hands had already begun their excavation! Their unbridled enthusiasm, though a constant challenge for a food photographer, is, in truth, the greatest compliment any baker could ever hope to receive. It warms my heart to know I’ve successfully cultivated such a passionate love for chocolate within my own household.

This dessert transcends mere satisfaction of a sweet craving; it’s an invitation to savor a moment of pure bliss. Each forkful delivers a harmonious blend of textures and tastes: a sturdy, sweet, and delightfully crunchy Oreo crust, a velvety-smooth, intensely flavored chocolate filling that melts in your mouth, and a glossy, luxurious chocolate ganache topping that adds an extra layer of decadence. Together, these elements create a symphony of chocolate perfection. Let’s embark on the journey of crafting this truly unforgettable dessert.

The Triple Treat: Unveiling the Layers of Our Chocolate Cheesecake

This extraordinary Chocolate Cheesecake is meticulously constructed from three distinct yet perfectly complementary components. Each layer contributes its unique charm to create a holistic dessert experience: the delightfully crunchy Oreo cookie crust, the irresistibly rich and smooth chocolate cheesecake filling, and the gloriously silky chocolate ganache topping. Every element plays a crucial, synergistic role in delivering the symphony of flavors and textures that defines this magnificent dessert. Below, I’ll meticulously break down each section, sharing my essential tips, invaluable tricks, and expert insights to ensure your cheesecake turns out flawlessly, every single time.

Crafting the Perfect Oreo Crust for Your Decadent Chocolate Cheesecake

The foundation of any truly great cheesecake is its crust, and for a chocolate cheesecake, an Oreo base is simply beyond compare. It delivers a delightful crunch and a complementary chocolatey flavor that elevates the entire dessert to new heights. Here’s how to guarantee your Oreo crust is nothing short of absolute perfection, providing a sturdy yet tender base that won’t crumble:

• Achieve Ultra-Fine Oreo Crumbs: The secret to a sturdy, well-structured, and evenly sliced crust lies in finely crushed Oreos. Any large cookie pieces will inevitably make the crust crumbly, difficult to cut smoothly, and prone to breaking apart. For the most superior results, employ a blender or food processor to pulverize the cookies into uniformly fine crumbs. Should these tools be unavailable, a large, heavy-duty plastic bag with all the air removed, coupled with a rolling pin or meat mallet, can achieve a similar result, albeit with a bit more manual effort required for that ideal fine texture.
• Leave the Creme Filling In: There’s absolutely no need for the tedious task of separating the creamy white filling from the dark chocolate cookie wafers. The creme filling naturally present in Oreos contributes essential sweetness and acts as a vital binder, greatly enhancing the crust’s structure when combined with melted butter. This not only saves significant time but also ensures a richer, more cohesive flavor profile.
• Accurate Crumb Measurement is Key: While it might seem convenient to simply count out a specific number of Oreos, cookie brands and even individual cookies can vary subtly in size and filling amount. For a consistently foolproof crust, always measure the crushed crumbs after processing. Gently overfill your dry measuring cup, then level it off precisely with the back of a table knife. This meticulous approach guarantees the correct ratio of crumbs to butter, preventing a crust that is either too greasy or too dry.
• Cool the Melted Butter Slightly: Exercise patience and resist the temptation to pour piping hot melted butter directly onto your delicate Oreo crumbs. Hot butter can prematurely “cook” or “fry” the crumbs, resulting in a greasy, less flavorful crust that may struggle to hold its shape. Allow the butter to cool for a few minutes until it is warm to the touch but no longer hot before gently mixing it into the crumbs.
• Compress the Crust Firmly and Evenly: After combining the crumbs and butter, it is absolutely vital to compress the mixture very firmly and evenly into the pan. I’ve found that lightly spritzing the back of a one-cup dry measuring cup with cooking spray prevents sticking and allows you to press the crumbs down tightly and uniformly across the entire bottom of the springform pan. A well-compressed crust is significantly less likely to crumble when you finally cut into your cheesecake.
• Pre-Bake for Optimal Structure: To prevent the crust from becoming soggy and losing its crispness once the wet cheesecake filling is added, a short pre-bake is an indispensable step. This crucial process sets the crust, making it firm, stable, and resilient. While the crust doesn’t need to be completely cold, ensure it has cooled down slightly after baking before pouring in the chocolate cheesecake filling to prevent any premature melting of the butter or separation of the crust.

Mastering the Chocolate Cheesecake Filling: Tips for a Silky Smooth & Crack-Free Result

The filling is undoubtedly the magnificent star of your chocolate cheesecake, and achieving that signature smooth, incredibly creamy, and perfectly crack-free texture demands careful attention to a few crucial details. By following these expert tips, you can ensure your chocolate cheesecake filling is absolutely perfect, every single time:

• Embrace Room-Temperature Full-Fat Cream Cheese: This is arguably the most critical tip for cheesecake success. Cold cream cheese, straight from the fridge, will inevitably lead to stubborn lumps in your batter, regardless of how vigorously or extensively you mix it. Room-temperature cream cheese, conversely, is wonderfully soft and pliable, allowing it to blend seamlessly and effortlessly with all other ingredients. This creates that desired truly smooth and velvety texture. Always opt for full-fat cream cheese, as it provides the richest flavor and superior structural integrity. If time is of the essence, refer to our quick tip below for rapidly bringing cream cheese to the ideal room temperature.
• Ensure Room-Temperature Eggs: Following the same principle as cream cheese, your eggs should also be at room temperature. When all ingredients share a similar temperature, they emulsify and combine much more evenly and harmoniously. This consistency is vital in preventing the batter from separating during mixing and, crucially, is a key factor in significantly minimizing the risk of unsightly cracks forming in your cheesecake during the delicate baking and cooling processes.
• Melt Chocolate Gently and Cool Completely: When melting your semi-sweet chocolate chips, do so with extreme care. Utilize short bursts in the microwave, stirring thoroughly and consistently between each burst to prevent any scorching or burning. Once the chocolate is fully melted and beautifully smooth, it is imperative to allow it to cool completely to room temperature before incorporating it into the cream cheese mixture. Adding hot chocolate can have disastrous consequences: it can “cook” the eggs, or cause the cream cheese to seize, leading to an unpleasant grainy, curdled texture.
• Do NOT Overmix the Batter: This is a very common and critical pitfall for many aspiring cheesecake bakers. Overmixing introduces an excessive amount of air into the batter. While the urge to ensure everything is perfectly combined might be strong, this excess air will cause the cheesecake to puff up dramatically in the oven, only to collapse and crack as it cools. Mix just until the ingredients are fully incorporated and no visible lumps of cream cheese remain. The moment it looks smooth, stop mixing.
• Mix at Low, Consistent Speeds: To further minimize the detrimental incorporation of air, always mix your cheesecake batter on a low to medium-low speed. If you are using a stand mixer, make a conscious effort to beat the batter in a consistent, single direction throughout the entire mixing process. Gentle, steady mixing is paramount for maintaining the dense, creamy, and lush structure that is the hallmark of a perfect cheesecake, thereby effectively preventing those dreaded cracks from marring its beautiful surface.
• Gradual Cooling is Absolutely Essential: Once your cheesecake is perfectly baked, it requires a slow and gradual cooling process. Transporting it directly from the hot oven into the cold fridge will induce a drastic temperature shock, almost certainly leading to undesirable condensation and, more importantly, prominent cracks. Allow the cheesecake to first cool completely at room temperature, undisturbed, for a significant period. Only then should you gently transfer it to the fridge for the recommended chilling time. This patient, gradual cooling process is the ultimate secret weapon for achieving a beautifully smooth, unblemished, and crack-free top.

Baking Your Chocolate Cheesecake to Perfection: Essential Techniques for Success

Baking a cheesecake can sometimes appear daunting, but with the correct tools, precise techniques, and a little patience, you can consistently achieve a perfectly cooked, beautifully smooth, and utterly crack-free dessert every single time. These baking tips are absolutely essential for ensuring your chocolate cheesecake reaches its ultimate perfection:

• Utilize a Springform Pan for Easy Release: A 9-inch springform pan is an indispensable piece of equipment for any cheesecake enthusiast. Its ingenious design, featuring a latch that allows the sides to gracefully release, enables you to effortlessly remove the delicate cheesecake without needing to invert it or risk damaging its perfectly formed shape and pristine edges. Always remember to generously grease your springform pan before adding the crust to prevent any unwanted sticking, ensuring a seamless release.
• Wrap the Springform Pan with Heavy-Duty Foil: Since this particular cheesecake is baked using the water bath method, it is critically important to protect it from any moisture intrusion. Wrap the springform pan securely and meticulously with at least two layers of heavy-duty aluminum foil. Ensure the foil extends well above the anticipated waterline of your water bath to create an impenetrable, watertight seal. This careful wrapping prevents any water from seeping into the crust or the filling, which would unfortunately result in a soggy bottom and a compromised texture.
• Master the Water Bath Technique for Even Baking: The water bath, often referred to by its French name “bain-marie,” might sound sophisticated, but it is a remarkably simple yet incredibly effective technique for baking cheesecakes. The process involves placing your foil-wrapped springform pan into a larger baking pan, then carefully filling the larger pan with approximately one inch of boiling water. The water bath performs wonders by creating a moist, gentle, and evenly distributed heat environment within the oven. This consistent, indirect heat allows the cheesecake to bake slowly and uniformly, preventing the edges from cooking too rapidly and rising excessively higher than the center, which is a very common culprit behind dreaded cheesecake cracks. Furthermore, it helps maintain the cheesecake’s wonderfully creamy and smooth texture throughout.
• Know When Your Cheesecake is Perfectly Done: A perfectly baked cheesecake will exhibit firm, set edges, while the very center (an area roughly 1-2 inches in diameter) will still retain a slight, gentle wobble when you lightly shake the pan. This subtle jiggle is your indicator that it will continue its cooking and firming process as it cools. It’s important to trust this jiggle! Overbaking is a common mistake that can lead to a dry, dense, and potentially cracked cheesecake, so always err on the side of a slight wobble.

The Decadent Chocolate Cheesecake Ganache Topping: The Crowning Glory

A glossy, rich, and intensely chocolatey ganache serves as the magnificent crowning glory of this chocolate cheesecake, adding yet another layer of deep chocolate flavor and a stunning visual appeal. Beyond its irresistible taste and elegant sheen, it also serves as a fantastic and forgiving disguise for any minor cracks that might have subtly appeared on the surface of your cheesecake – truly, no one will ever suspect a thing!

• Opt for High-Quality Chocolate Chips: The caliber of your chocolate directly and significantly influences both the flavor and the luxurious texture of your ganache. For the absolute best results, always prioritize using a premium brand of milk or semi-sweet chocolate chips, such as Ghirardelli® or Guittard®. High-quality chocolate melts more smoothly, blends more readily, and consistently delivers a superior, richer flavor profile that truly elevates the entire cheesecake experience.
• Achieve Perfect Ganache Consistency: When preparing your ganache, begin by gently heating the heavy cream and butter until the mixture is just simmering – avoid a rolling boil. Immediately pour this hot cream mixture over your chocolate chips. Allow it to sit undisturbed for a few minutes; this critical resting period enables the chocolate to fully melt. Then, starting from the center, gently stir outwards until the mixture is perfectly smooth, homogeneous, and beautifully emulsified. Resist the urge to over-stir or whisk vigorously, as this can introduce undesirable air bubbles that detract from the ganache’s silky finish.
• Cool Ganache to the Right Temperature: It is imperative to allow the ganache to cool slightly to room temperature before gracefully pouring it over your thoroughly chilled cheesecake. If the ganache is too hot, it runs the risk of partially melting the delicate surface of the cheesecake, compromising its integrity. Conversely, if it’s allowed to cool too much, it will become too thick and difficult to spread evenly. The ideal consistency is pourable yet thick enough to beautifully coat the back of a spoon.
• Decorate with Flair and Personal Touch: Even if your ganache doesn’t settle into a perfectly smooth, mirror-like finish on top, do not despair! This is precisely where creative garnishes shine and add an impressive, professional touch. Elevate your presentation and infuse personal flair with elegant chocolate curls, a generous dollop of freshly made whipped cream, a scattering of vibrant fresh berries, or a sprinkle of your favorite chocolate candies. These delightful additions not only enhance the visual appeal but also introduce an exciting extra dimension of complementary flavor and texture.

Chocolate Cheesecake Storage & Expert Serving Tips for Optimal Enjoyment

More Irresistible Chocolate Desserts to Satisfy Your Cravings

If you’re an undeniable chocoholic and simply can’t get enough of this glorious ingredient, here are some other fantastic and equally tempting recipes from our collection to further satisfy your sweet cravings and expand your dessert repertoire:

• Chocolate Covered Oreo Fudge – A wonderfully rich and delightful no-bake treat, perfect for easy entertaining, featuring smooth milk chocolate and crunchy Oreo pieces.
• Decadent Triple Chocolate Tart – An elegant and sophisticated dessert with layers of rich chocolate flavor, crowned with a luxurious chocolate ganache topping.
• Cozy Hot Chocolate Snack Mix – The ultimate comforting snack, perfect for chilly evenings or movie nights, generously loaded with chocolate-covered marshmallows and crunchy delights.
• Classic Chocolate Cake Recipe – Our go-to recipe for a moist, flavorful chocolate cake, complete with a divine triple chocolate frosting that’s truly indulgent and irresistible.
• Gourmet Chocolate Rice Krispie Treats – A fun, gooey, and elevated twist on a beloved childhood favorite, bursting with generous amounts of marshmallows and rich chocolate.

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4.91 from 30 votes

Chocolate Cheesecake

By
Chelsea Lords

This rich and fudgy Chocolate Cheesecake features an Oreo cookie base, a smooth chocolate filling, and a simple ganache topping. It’s the ultimate dessert for chocolate lovers!

Prep Time:
30 minutes

Cook Time:
1 hour 5 minutes

Chilling Time:
10 hours

Total Time:
11 hours 35 minutes

Servings:
14 slices

Recipe Video Tutorial

For a visual guide to perfecting this decadent Chocolate Cheesecake, watch our comprehensive step-by-step video tutorial. It covers every aspect, from preparing the crunchy Oreo crust to achieving that silky smooth ganache topping.

Essential Equipment You’ll Need

• 9-inch Springform Pan
• Heavy-Duty Aluminum Foil
• Large 9 x 13-inch Baking Pan (for water bath)
• Food Processor or Blender (for crushing Oreos)
• Electric Mixer (stand mixer or hand-held)
• Heatproof Spatulas and Mixing Bowls

Ingredients

(Important Note: For the absolute best results and a smooth, crack-free cheesecake, please ensure your cream cheese and eggs are at room temperature before you begin.)

For the Oreo Crust

• 1-3/4 cups Oreo crumbs (approximately 18-20 whole Oreo cookies, finely crushed, with filling)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter (melted and then slightly cooled)

For the Chocolate Cheesecake Filling

• 4 (8-ounce) packages full-fat cream cheese (softened to room temperature)
• 1 (12-ounce) package semi-sweet chocolate chips (melted and cooled completely to room temperature)
• 1-1/2 cups granulated sugar
• 4 tablespoons unsweetened cocoa powder
• 4 large eggs (at room temperature)
• 1/2 teaspoon fine sea salt
• 1/2 tablespoon pure vanilla extract

For the Chocolate Ganache Topping

• 1 cup high-quality chocolate chips (milk or semi-sweet, e.g., Ghirardelli® or Guittard®)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Optional Whipped Cream Topping

• 3/4 cup cold heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. 1. Prepare for Baking: Preheat your oven to 325°F (160°C). Generously grease a 9-inch springform pan. Wrap the entire exterior of the greased pan securely with two layers of heavy-duty aluminum foil, ensuring a watertight seal. This careful wrapping is crucial for preventing water from entering the pan during the water bath.
2. 2. Make the Oreo Crust: In a medium mixing bowl, combine the finely crushed Oreo crumbs and granulated sugar. Pour in the slightly cooled melted butter and stir thoroughly until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan, using the back of a measuring cup to compress it. Do not press the crust up the sides of the pan. Place the springform pan on a larger baking sheet. Bake for 10 minutes, then carefully remove from the oven and transfer to a wire rack to cool slightly while you prepare the filling.
3. 3. Melt the Chocolate: Place the semi-sweet chocolate chips in a clean, microwave-safe bowl. Microwave in 15-second intervals, stirring thoroughly for 10 seconds between each burst, until the chocolate is completely melted and beautifully smooth. Set the melted chocolate aside and allow it to cool completely to room temperature before proceeding.
4. 4. Prepare the Cheesecake Filling (Part 1): In a very large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened room-temperature cream cheese and granulated sugar together. Beat on a consistent medium-low speed in a circular motion until the mixture is exceptionally smooth and creamy, with no lumps visible. Be very careful not to overbeat, as introducing too much air at this stage can lead to cracks later. Use a rubber spatula to frequently scrape down the sides and bottom of the bowl to ensure everything is thoroughly combined.
5. 5. Prepare the Cheesecake Filling (Part 2): Add the cooled melted chocolate and the unsweetened cocoa powder to the cream cheese mixture. Beat on low speed until just combined and uniformly chocolatey, scraping the bowl as needed. In a separate small bowl, lightly whisk the room-temperature large eggs. Gradually add the whisked eggs, fine sea salt, and pure vanilla extract to the chocolate cream cheese mixture. Beat on the lowest speed possible, just until everything is combined and the batter appears smooth. Absolutely avoid overmixing once the eggs are added.
6. 6. Assemble and Set Up Water Bath: Carefully pour the prepared chocolate cheesecake filling evenly over the slightly cooled Oreo crust in the springform pan. Use a clean spatula to gently smooth the top surface of the cheesecake. Place the foil-wrapped springform pan into a larger 9×13-inch baking pan. Carefully pour 1 inch of freshly boiled water into the larger baking pan, around the springform pan. Exercise caution to avoid splashing any water into the cheesecake itself.
7. 7. Bake the Cheesecake: Carefully transfer the baking pan with the water bath and cheesecake into the preheated oven. Bake at 325°F (160°C) for 55–70 minutes. The cheesecake is perfectly done when the edges appear set and slightly firm, but the center (an area roughly 1-2 inches in diameter) still has a slight, gentle jiggle when you lightly shake the pan. If the center wobbles excessively, continue baking for another 5 minutes and check again.
8. 8. Gradual Cooling Process: Once baked, turn off the oven and immediately open the oven door completely. Carefully pull the oven rack containing the cheesecake and water bath out slightly and allow the cheesecake to cool within the water bath inside the open oven for 45 minutes. This gradual cooling is vital. Afterward, carefully remove the cheesecake from the water bath, gently unwrap the aluminum foil, and let it cool completely at room temperature on a wire rack for an additional 30 minutes. This slow, controlled cooling is absolutely critical for preventing cracks. Finally, once completely cool, cover the cheesecake with plastic wrap and transfer it to the fridge to chill for a minimum of 8 hours, or preferably overnight, to allow it to fully set and firm up.
9. 9. Prepare the Ganache Topping: Once the cheesecake is thoroughly chilled, prepare the luscious ganache topping. Place the high-quality chocolate chips, heavy cream, and unsalted butter in a small microwave-safe bowl. Microwave in short bursts of 20 seconds, stirring vigorously for 10 seconds between each burst, until the mixture is completely smooth, glossy, and beautifully emulsified. Allow the ganache to cool to room temperature until it is pourable but has slightly thickened to the consistency of warm honey.
10. 10. Apply Ganache & Final Chill: Carefully spoon the cooled ganache onto the center of the chilled cheesecake. If you desire a slight drip effect down the sides, you can leave about an inch from the edge uncovered. Gently spread the ganache evenly over the top surface with the back of a spoon or an offset spatula. Cover the ganache-topped cheesecake and return it to the fridge for at least 1 hour, or until the ganache is fully set and firm.
11. 11. Optional Whipped Cream & Serve: When you are ready to serve, if using the optional whipped cream topping, combine the cold heavy cream, powdered sugar, and vanilla extract in a stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form. Pipe or spoon the freshly made whipped cream over individual cheesecake slices. To achieve perfect, clean slices that impress, use a very sharp, thin-bladed knife. Run the knife under scalding hot water for a few seconds, wipe it completely dry with a clean kitchen towel, and then make one quick, decisive cut. Repeat this process for each and every cut you make.

Recipe Notes & Troubleshooting Tips

• For a Perfectly Smooth Filling: Always, without exception, use full-fat cream cheese and eggs that have been brought to room temperature. This crucial step ensures that all ingredients blend seamlessly and effortlessly without forming any undesirable lumps, thereby eliminating the temptation and need for excessive overmixing.
• Preventing Unsightly Cracks: The three golden rules for a crack-free cheesecake are: consistently using room-temperature ingredients, employing gentle mixing techniques (to avoid incorporating excess air), and ensuring a slow, gradual cooling process (first at room temperature, then thoroughly chilled). The water bath method also significantly contributes to preventing cracks.
• Avoid Overbaking at All Costs: Trust the slight, gentle jiggle in the center of your cheesecake when it’s nearing the end of its baking time. An overbaked cheesecake will invariably turn out dry, dense, and far more prone to cracking as it cools.
• Ganache Perfection: For the most superior ganache, always use good quality chocolate. Additionally, ensure the ganache is allowed to cool slightly to room temperature before pouring it over the cheesecake. This prevents it from melting the cheesecake’s surface and ensures a stable, beautifully set topping.

Storage Recommendations: This decadent Chocolate Cheesecake can safely stand at room temperature for up to 2 hours. However, after this period, it is absolutely essential that it be refrigerated to maintain its freshness, quality, and food safety. To store leftover slices, place them in an airtight container or individually wrap them tightly in plastic wrap before refrigerating for up to 5 days. For longer-term preservation, slices can be frozen. Wrap individual cheesecake slices tightly with plastic wrap, then place them all into an airtight freezer-safe container. Freeze for 2-3 months. To serve after freezing, simply thaw overnight in the refrigerator, then let the slice sit at room temperature for approximately 20-30 minutes before savoring.

Nutrition Information (Approximate)

Serving: 1slice |
Calories: 599kcal |
Carbohydrates: 69g |
Protein: 16g |
Fat: 30g |
Saturated Fat: 17g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 9g |
Trans Fat: 1g |
Cholesterol: 105mg |
Sodium: 667mg |
Potassium: 464mg |
Fiber: 4g |
Sugar: 54g |
Vitamin A: 565IU |
Vitamin C: 1mg |
Calcium: 276mg |
Iron: 4mg

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients used and preparation methods.

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