Tuesday, October 9, 2012

Oreo Chocolate Cheesecake

Ingredients : (for 7" cake pan)
100g Oreo Cookies (minus the creme), crushed
30g unsalted butter
375g cream cheese, room temperature

100g caster sugar
2 eggs
75g chocolate, chopped (I used Valrohna 66%)
75ml whipping cream
30g cocoa powder (I used Valrohna)
10 pcs oreo cookies, crushed

Chocolate Ganache:
100g chocolate, chopped (I used Valrohna 66%)
60g whipping cream
20g butter

1. Melt the butter and mix together to the crushed oreo cookies. Press the mixture into the cake pan base and chilled for later use.
2. Heat up the whipping cream and add in the chopped chocolate and stir till mix well and smooth.
3. Preheat the oven to 160°C. Pour some water to the base of the baking tray to create a water-bath. Wrap the base of the cake pan with aluminum foil to protect the water from sipping in.
4. In a mixing bowl, beat the cream cheese and sugar till fluffy. Add the eggs one at a time and beat again till combined.
5. Add chocolate mixture and stir well. Lastly, sift in the cocoa powder and crushed oreo cookies, and combine till mixture is smooth.
6. Pour the cheesecake batter into the prepared cake pan with the cookie base. Bake in the oven for 45 to 50 minutes (I baked the round cake for 35 to 40 mins. Make sure not to over bake, the center of the cake should still be a little "wobbly" when done.
7. Remove from oven and let cool for awhile.
8. Boil the chocolate, whipping cream and butter until mix well and smooth.
9. Pour onto the cake and let it cool completely before refrigerating. Chill for at least 4 to 6 hrs before serving.
10. Decorate the cake as your desire.

No comments:

Post a Comment