Chocolate Cheesecake
Ingredients:
Chocolate Crust
- 150g Oreo
- 45g molten butter
Chocolate Cheesecake
- 225g 60% chocolate
- 450g cream cheese
- 145g caster sugar
- 15g cocoa powder
- 2 eggs + 2 egg yolk
- 120g whipped cream
- 6g vanilla extract
Chocolate Cream
- 4tbsp cocoa powder
- 40g caster sugar
- 350g double cream
Equipment:
- 20cm cake pan
- Electric mixer (optional)
- Piping nozzle
- Piping bag
- Mixing bowls
- Spatula
Prep time:
1hr
Cooking time:
75mins
Refrigerating time:
6hrs
Steps:
Chocolate Crust
- Preheat the oven to 165°C.
- Line the cake pan with baking paper.
- Remove the cream filling of 150g of Oreo and grind the cookies into crumbs.
- Stir 45g of molten butter into the Oreo crumbs, press the mixture into the bottom of the cake pan.
- Bake at 165°C for 10mins.
Chocolate Cheesecake
- Preheat the oven to 160°C.
- Melt 225g of chocolate using a warm water bath.
- Use a spatula to stir 450g of cream cheese until it is softened.
- Add 145g of caster sugar and 15g of cocoa powder, mix with an electric mixer until the mixture is smooth.
- Mix 2 eggs, 2 egg yolks, 120g of whipped cream and 6g of vanilla extract into the mixture, beat on low speed until well combined.
- Pour the molten chocolate into the mixture, use a spatula to mix well.
- Use tin foil to wrap the bottom of the cake pan to ensure that water would not leak into the cake pan.
- Bake at 160°C for 75mins in a water bath.
- Refrigerate for at least 6hrs.
Chocolate Cream
- Add 4tbsp of cocoa powder and 40g of caster sugar into 350g of double cream, whisk the mixture with an electric mixer.
- Decorate the chocolate cheesecake with chocolate cream.
Tips
- For Step 3 in making the cheesecake filling, use your fingers to feel for any sugar particles that might be present. There should be no sugar particles left in the mixture when it is well combined.
- Using an electric mixer is optional in this recipe, a spatula or a whisk could be used to mix the mixture.
- Try decorating by sprinkling cocoa powder onto the chocolate cheesecake.