Death by chocolate cheesecake
- B-well
- Jan 4, 2017
- 2 min read
Our death by chocolate cheesecake might be just what you need to kick-start this festive season! Please do use caution, it's pretty rich...
Ingredients for Crust: (serves 10)
1 cup oreo cookies, crushed 2 Tbsp sugar 3 Tbsp butter, melted B-well baking spray
Ingredients for Filling:
2 cups quality dark chocolate, chopped (70% dark chocolate works best) 220 grams cream cheese, softened 3/4 cup sugar 2 Tbsp all-purpose flour 2 eggs, lightly beaten 1 tsp vanilla extract Chocolate shavings, optional
Method:
1. In a small bowl, combine crushed oreo cookies, sugar and butter; stir together until well combined, this will be used as the crust for your cheese cake. Press the cheese cake crust onto the bottom of a 22 cm springform pan; set aside. Be sure to give the pan a good spray using B-well baking spray prior to laying the crust.
2. In a microwave, using a small bowl melt your dark chocolate; stir until smooth. Set aside.
3. In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust.
4. Bake at 180°C for 40-45 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Garnish with dark chocolate shavings if desired or add a layer of chocolate ganache for the full death by chocolate experience! Refrigerate leftovers.
TIP: If you want to make this a classic death by chocolate cheese cake then simply whip up some chocolate ganache and pour it over the top of the cheese cake, and transfer to fridge for about 2 hours.
For an incredible chocolate ganache, simply chop up 250 grams of dark chocolate (70% cocoa). Heat up 1 cup of heavy whipping cream in a sauce pan, once it starts boiling remove from heat immediately and add the dark chocolate, whisk together until the chocolate has melted completely. Transfer chocolate ganache to fridge to cool down, around 30 min, then pour over the cheese cake.
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