
This cake is super creamy, rich, chocolaty, delicate and very easy to make.
INGREDIENTS
For the crust:
- 7oz Oreo cookies
- 1/4 cup butter, melted
For the filling:
- 2 cups Full fat Cream cheese, room temperature
- 9oz (250g) Dark chocolate
- 1 cup Heavy cream
- 2/3 cup Powdered sugar
- 1 teaspoon Vanilla extract
For the ganache:
- 5oz milk chocolate
- 1/2 cup Heavy cream
DIRECTIONS
- To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
- Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
- In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
- In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
- Pour the filling into the pan. Place in the freezer while making the topping.
- Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
- Refrigerate for at least 6 hours.
TIP: You can also buy crushed graham crackers or crushed oreos in your local supermarket. They are typically in the baking aisle and come in a box.
Creativity (Mix it up!)
You could also get a little creative with your toppings. Here are some ideas...
.
Comments
0 comment