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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
Ingredients:
Crust:
250 to 275
grams Oreo cookies (about 27 cookies)
85 to 90
grams unsalted butter, melted
Cheesecake:
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
Method:
Crust:
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.
Cheesecake:
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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