|Recipe from: foodiebaker|
Image credit: Jasline
Chocolate Oreo Cheesecake
“I used Belcolade 55% chocolate and found the cheesecake still a little sweet. Will use a 70% chocolate in the future! Jasline
250 to 275 grams Oreo cookies (about 27 cookies)
85 to 90 grams unsalted butter, melted
500 grams cream cheese, at room temperature
100 grams caster sugar
4 large eggs
1 teaspoon vanilla
150 ml sour cream, at room temperature
1 teaspoon cocoa powder, dissolved in 1 tablespoon hot water
1 tablespoon corn starch
175 grams dark chocolate, melted and cooled
15 Oreos, crushed into big chunks
Crush the Oreo cookies in a large ziplox bag or using a food processor.
Mix in the melted butter.
Press the Oreo mixture firmly into an 8-inch spring form / loose-bottom tin.
Chill in the refrigerator for 15 minutes.
Preheat the oven to 160 degrees Celsius.
In a large mixing bowl, beat cream cheese and sugar on medium speed until sugar has
been incorporated, about 3 minutes.
Beat in the eggs one at a time, incorporating at low speed and scrapping down the sides
after each addition.
Beat in the vanilla.
With the mixer still on low speed, beat in the sour cream, cocoa powder mixture, and corn
starch and cooled melted chocolate.
Stir in the crushed Oreos with a spatula.
Using a fork or skewer, poke holes all over on the bottom of the crust.
Pour in the filling and smooth the top with a spatula.
Drop the tin several times on the table counter to release large air bubbles.
Bake the cheesecake (I baked mine without the water bath) for 50 minutes to 1 hour.
You should be able to see a very slight wobble in the cheesecake.
Place the cheesecake (in the tin) on a wire rack and let cool completely.
Refrigerate for at least 4 hours or overnight.
Remove the cheesecake and transfer to a serving platter.
For a clean cut, dip the knife into hot water, wipe dry with paper towel, slice, then repeat.
Dust with icing sugar and serve.
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