TRIPLE CHOCOLATE CHEESECAKE
WITH OREO CRUST
Bursting with chocolate flavor and smooth as silk, this
Triple Chocolate Cheesecake with Oreo Crust is reach and decadent, triple
chocolate treat. It’s chocolate loves dream: chocolate cookie crust, smooth and
creamy chocolate cheesecake filling, silky chocolate ganache topping, plus
extra chocolate curls on top!!!
Chocolate Cheesecake Recipe
This chocolate cheese cake recipe uses only a few ingredients: cream cheese, chocolate, chocolate powder, Oreo Cookies, butter, condensed cream and eggs, but packed with chocolate flavor. It treats three chocolates!
Prep Time : 30 Mins
Cook Time : 70 Mins
Yield : 12
Category : Dessert
Method : Bake
DESCRIPTION
Triple Chocolate Cheesecake with Oreo Crust is affordable and decadent, with three types of chocolate.
INGREDIENTS
For the Crust:
- 1/4 cup unsalted butter-melted
- 24 Oreo cookies-finely crushed
For Cheesecake Filling:
- 4 eggs- room temperature
- 1 ½ cups powdered sugar
- 2 lbs. cream cheese- room temperature
- 3 Tablespoon cocoa powder
- 10 ounces bittersweet chocolate-chopped
For Chocolate Topping:
- 6 oz. bittersweet chocolate-finely chopped
- 3/4 cup heavy cream
- 1 Tablespoon granulated sugar
To make the crust:
- Preheat oven to 350 degrees F, lubricated the 9-inch springform pan and set aside.
- Crush the cake in a food processor, add the melted butter and blender until everything is moist.
- Press the crumb mixture to the bottom of the prepared wok and bake for 6 minutes. Remove from oven and set on the wire rack to cool down while filling.
To make the filling:
- Melt 10 ounces of bitter chocolate and set aside to cool.
- Cream cheese mixture and sugar until smooth, mixture in cocoa powder
- Add eggs one by one, mix with low speed and don't be defeated.
- Add melted chocolate and stir to mix with low speed.
- Pour the stuffing over the crust and flatten the top.
- Bake Cheesecake until the middle part is set and the top looks dry (about 1 hour for 1 hour 10 minutes).
- Chill on a wire rack for 5 minutes, then attach a thin knife around the side of the frying pan and place the cake in the fridge (open), for at least 8 hours, or better overnight.
To make the topping:
- In the pan, stir in the cream, chocolate and sugar over low heat until the chocolate is completely melted and the mixture is smooth.
- Chill and pour over the cheesecake.
- When the topping is set and cooled again, run a thin knife around the side and remove the side of the springform pan.
- This cheesecake can be prepared up to 2-3 days beforehand only stored in the refrigerator.
- Garnish with brown curls (optional).