How To Make Chocolate Cheesecake – Recipe
This Chocolate Cheesecake is made with a whole Oreo cookie shell, filled with chocolate cream cheese, topped with a wonderful spiral of chocolate coating and decorated with chocolate curls. la.
Source: Home Cooking Adventure
Ingredient
Makes about 10-12 servings
Earth’s crust
Oreo Cookies 7 oz (200g)
4 tablespoons (60g) butter, melted
Cream cheese filling
1 pound (500g) cream cheese, room temperature
1/2 cup (120g) sour cream, room temperature
4 oz (120g) semi-weekly chocolate, melted
3 eggs, room temperature
1/2 cup (100g) sugar
1 tablespoon (8g) unsweetened cocoa powder
1/4 teaspoon (1g) salt
Present
4 oz (120g) semi-weekly chocolate, cut into small pieces
1/3 cup (80g) fresh, hot cream
1/2 cup (120g) whipped cream, chilled
Chocolate curls, optional
1. Preheat oven to 350F (180C).
2. Prepare the crust. Place oreo biscuits in the bowl of a food processor and grind until crumbs form. Add melted butter and process until evenly moist.
3. Using the back of a spoon, press the mixture into the bottom of the greased 8-inch (20 cm) spring-loaded pan.
4. Bake for 10 minutes. Set aside to cool completely.
5. Prepare the chocolate cream cheese filling.
6. In a large bowl, mix cream cheese until smooth. Add sugar, cocoa, and salt and mix until combined.
7. Add the eggs one at a time until each egg is combined. Add sour cream and melted chocolate. Mix until well combined. Try not to mix the dough too thoroughly to create as little air as possible.
8. Pour the chocolate cream cheese mixture over the prepared pie crust.
9. Bake for 45 minutes. Turn off the heat and leave for another hour in the oven.
10. Grab and run a sharp knife around the inside edge of the pan. Cool completely at room temperature. Cover and refrigerate overnight.
11. Place the chocolate in a heatproof bowl and pour hot cream over it. Let stand for 1 minute then stir until chocolate is completely melted.
12. In another bowl, whip cream until stiff peaks form. Mix in melted chocolate.
13. Place the matt coating in a 9 mm smooth end piping bag.
14. Spiral frosting on the cheesecake and place in the fridge for an additional 30 minutes to harden.
15. Garnish with chocolate curls or as desired and serve.