Oreo Dark Chocolate Cheesecake

My colleague, Alex, will come in town for a few days and work with me on projects.  He is a super nice co-worker and friend.  To thank him and show my appreciation, I went for a kind of cheesecake that I never made in my life, i.e. chocolate cheesecake.  The amount of fat is scary.   But to make one cake with his preferred ingredients, I take the risk.  Result: I am winning, a motto from a previous boss, Kevin Boland, now the owner of OHMM

It’s rich, indulgent and decadent.  High percentage cacao chocolate used, sugar significantly trimmed.  Comment from a typical American: good portion of sugar.  If it is sweeter, it will be too much.  Comment from Irene, a bit bitter. Well, she has a sweet and happy life.  Bitter chocolate is not her taste.  This can be one of my signature cakes.  Yum Yum!  At least 7 stars!

To make a bigger cake and  taste it before the folk, I multiplied the ingredients to suffice an extra tiny cake.  I could taste a bite for assurance.  The smaller cake is gone within a short time.   Tips: leave the cake at room temperature for an hour or a bit longer.  It is velvet, melting in your mouth. You will feel blissful and blessed.

(20cm cake pan)
Cake base
150g ground chocolate biscuit
60g melted butter

Filling
560g cream cheese
110g caster sugar
3 eggs
110g chocolate 85%
110ml whipping cream
45g cocoa powder
13 pcs oreo cookies, crushed

Chocolate Ganache
150g chocolate 75%
90g whipping cream
30g butter

Mixed the melted butter and ground chocolate biscuit. Press the mixture into the cake pan base and chilled for later use.

Melt the chocolate on simmering water.  Then add the cream and blend until incorporated.

Preheat the oven to 160°C.

Beat the cream cheese and sugar till fluffy. Add the eggs, one at a time, beat again till combined.

Add chocolate mixture and blend well.  Fold in sifted cocoa powder and crushed oreo cookies.  Mix well.

Pour the cheesecake batter into the prepared cake pan.  Bake in bain marie for 45 to 50 minutes The center of the cake should still be a little “wobbly” when done.

Remove from oven and let cool.

To make the ganache, melt chocolate and butter over simmering water.  Add the cream and mix well.

Pour onto the cake and let it cool completely before refrigerating. Chill for at least 4 to 6 hrs before serving.

Decorate the cake as your desire.  I half the oreos, placed them on the rim and the centre.  To make it more colourful, nothing is better than putting Coach bag behind.  Yeah!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s