Theophile Gautier
Author: OMGChocolateDesserts.com
Recipe type: Dessert
Prep time: 30 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 40 mins
Triple chocolate
delight- chocolate cookie crust, chocolate cheesecake filling and chocolate
topping garnished with chocolate curls, these cake will swept off their feet
even the bigest chocoholic.
Ingredients
For the Crust:
·
24 Oreo cookies-finely crushed
·
¼ cup unsalted butter-melted
For Cheesecake Filling:
·
2 lbs. cream cheese- room temperature
·
1⅓ cups powdered sugar
·
3 Tablespoon cocoa powder
·
4 eggs- room temperature
·
10 ounces bittersweet chocolate-chopped
For Chocolate Topping:
·
¾ cup heavy cream
·
6 oz. bittersweet chocolate-finely chopped
·
1 Tablespoon granulated sugar
Instructions
To make the crust:
1. Preheat oven to 350
degrees F, grease a 9-inch springform pan and set aside.
2. Finely crush the
cookies in a food processor, add melted butter and blend until it’s all
moistened.
3. Press crumb mixture
onto the bottom of the prepared pan and bake for 8 minutes. Remove from the
oven and set on a wire rack to cool while making the filling.
To make the filling:
1. Melt 10 ounces
bittersweet chocolate and set aside to cool.
2. Mix cream cheese
and sugar until smooth, mix in cocoa powder
3. Add the eggs one at
a time, mixing on low speed and do not overbeat it.
4. Add melted
chocolate and mix on low speed to combine.
5. Pour the filling
over the crust and smooth the top.
6. Bake the cheesecake
until the center is set and the top looks dry (about 1 hour to 1 hour 10
minutes).
7. Cool on a wire rack
for 5 minutes, then run a thin knife around the sides of the pan and set the
cake in the refrigerator (uncovered), for at least 8 hours, or better
overnight.
To make the topping:
1.
In a medium saucepan stir together cream, chocolate and sugar on low
heat until the chocolate is completely melted and the mixture is smooth.
2.
Cool and pour over the cheesecake.
3.
When the topping is set and cooled again run a thin knife around the
sides and remove the springform pan sides.
4.
This cheesecake can be prepared up to 2-3 days in advance just store
covered in the refrigerator.
5. Garnish with chocolate curls (optional).
http://omgchocolatedesserts.com/
A Sweet, Delicious and Creamy No-Bake
Milkybar Cheesecake!
Servings: 14 Slices
Ingredients
Biscuit Base
300 g Digestives150 g Unsalted Butter
Cheesecake Filling
300 g Milkybar Chocolate500 g
Full-Fat Cream Cheese75 g Icing Sugar1 tsp Vanilla Extract300 ml Double Cream
Decoration
150 ml Double Cream2 tbsp Icing
SugarMilkybar Chocolate
Instructions
For the Biscuit Base
Blitz you biscuits in a food
processor to a fine crumb, or bash them up in a large bowl with the end of a
rolling pin!
Melt your butter till runny, and mix
into the biscuits.
Press the mixture down into the
bottom of an 8"/20cm Springform Tin!
For the Cheesecake Filling
Melt your Milkybar Chocolate
carefully, either in the microwave or over a double boiler, and leave to the
side for now.
Whisk together your Cream Cheese,
Icing Sugar, and Vanilla until smooth. I use my Kitchenaid Stand Mixer with the
whisk attachment.
Add your melted Milkybar Chocolate to
the mix, and stir to combine!
Add in your double cream and whisk till
thick, or whisk the cream separately and fold through the mixture till
combined.
Spread the mixture over the biscuit
base, and refrigerate for 5-6 hours, or preferably overnight!
For the Decoration
Once the cheesecake is set, remove it
from the tin carefully!
Melt some extra Milkybar chocolate
and drizzle over the cheesecake
Whip together your Double Cream and
Icing Sugar until soft peaks are formed, and pipe onto your cheesecake!
Add a piece of Milkbar to each swirl,
and enjoy!
Recipe Notes
I obviously used Milkybar, because
that was the theme of the cheesecake, but you can use any white chocolate you
want. Depending on how you make your cheesecakes, you can either whip the cream
cheese, icing sugar and vanilla together, and then fold in the white chocolate,
and then fold in pre-whipped cream, or do it the whisky way
This cheesecake will last for 3 days in the fridge,
once made. I recommend using an 8"/20cm deep springform tin! All of the
decorational bits are optional, I just like my cheesecakes to look fancy!
https://kampvuurkuier.my-free.website/
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There's really no excuse for not doing something that you have always wanted to do and was afraid, now is the time, no matter your age, you can do it. Make a plan for it and get going.
