HPK

Triple Chocolate Cheesecake With Oreo Crust #deseert #chocolate

Triple Chocolate Cheesecake With Oreo Crust #deseert #chocolate
This chocolate cheesecake recipe uses only few ingredients: cream cheese, chocolate, cocoa powder, Oreo cookies, butter, heavy cream and eggs, but it’s packed with chocolate flavors. It’s triple chocolate treat!

As I said, there’s chocolate cookie crust at the bottom. It’s made with your favorite chocolate cookies- Oreo!

Then, there’s rich chocolate cheesecake filling. Chocolate cheesecake filling is made with melted semi-sweet chocolate, cocoa powder, cream cheese, sugar and eggs.

Finally, this delicious cake has thick layer of smooth and silky chocolate ganache on top.

Since there’s no such thing as to much chocolate, I added forth layer of chocolate-chocolate curls on top for garnish.

If you are a real chocoholic, love cheesecake and are an Oreo addict, then there is only one solution for you, the decadent Triple Chocolate Cheesecake with Oreo Crust.

How to Make Chocolate Cheesecake from Scratch?
First you should made Oreo Cookie Crust. Crus 24 whole Oreo cookies with the filling. Then add melted butter and stir with the fork until all the crumbs are evenly moistened.

Next make chocolate cheesecake filling. Melt chopped chocolate and set aside. Beat softened cream cheese and sugar until smooth, then mix in cocoa powder. Add eggs one by one and lightly beat after each edition. Do not beat too much or you will incorporate too much air and the cake will crack on top. Finally mix in melted chocolate, spread over the crust and bake.

When the cake is cool completely you can make the topping. I you want to spread the ganache easier, then you should do it before remove the ring from springform pan. But if you want to create the dripping effect, then first remove the ring and then spread the ganache.
Triple Chocolate Cheesecake With Oreo Crust #deseert #chocolate

Ingredients :
For the Crust:
  • 24 Oreo cookies-finely crushed
  • 1/4 cup unsalted butter-melted
  • For Cheesecake Filling:
  • 2 lbs. cream cheese- room temperature
  • 1 ½ cups powdered sugar
  • 3 Tablespoon cocoa powder
  • 4 eggs- room temperature
  • 10 ounces bittersweet chocolate-chopped
  • For Chocolate Topping:
  • 3/4 cup heavy cream
  • 6 oz. bittersweet chocolate-finely chopped
  • 1 Tablespoon granulated sugar
Instructions :
To make the crust :
  1. Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
  2. Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
  3. Press crumb mixture onto the bottom of the prepared pan and bake for 6 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling :
  1. Melt 10 ounces bittersweet chocolate and set aside to cool.
  2. Mix cream cheese and sugar until smooth, mix in cocoa powder
  3. Add the eggs one at a time, mixing on low speed and do not overbeat it.
  4. Add melted chocolate and mix on low speed to combine.
  5. Pour the filling over the crust and smooth the top.
  6. Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
  7. Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
To make the topping :
  1. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  2. Cool and pour over the cheesecake.
  3. When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
  4. This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
  5. Garnish with chocolate curls (optional).
source : bit.ly/2RDimd3

Post a Comment

0 Comments