If you love chocolate, this recipe is for you! This decadent slice is a Chocolate lovers dream, all three layers create different textures, and flavours of chocolate. Although this is technically a cheesecake, it doesn't feel like it, it's likely the rich chocolate layers disguise its true origins.
Equipment: 9x9 baking tin
Ingredients
Oreo Base:
28 regular Oreo cookies, crushed into fine crumbs
1 teaspoon black cocoa powder (optional)
80g unsalted butter, melted
Cheesecake Filling:
235g dark chocolate, coarsely chopped
470g full-fat cream cheese, at room temperature
130g granulated sugar
35g light brown sugar
20g (1.5 tablespoons) unsweetened natural cocoa powder
3 large eggs, plus 1 egg yolk, at room temperature
140g thickened cream, at room temperature
Ganache:
235g dark chocolate, finely chopped
140ml thickened cream
Method
Oreo Base:
Preheat oven to 175 degrees (C). Double line a 9x9-inch baking pan with aluminium foil, allowing for at least a 3 inch overhang. Brush with oil, and set aside.
In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
Press the mixture into the bottom - and slightly up the sides, use a spoon to help flatten it out..
Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
Reduce the oven temperature to 160 degrees (C).
Cheesecake Filling:
Fill a small-medium pot with2-3 inches of water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan, be sure not to touch the bowl and the simmering water below. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
Rigorously stir / beat the room temperature cream cheese with a firm spatula. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and whisk until just combined. Finally fold fold in the chocolate mixture.
Spoon the filling over the partially baked crust in the prepared pan.
Bake the cheesecake for 30 minutes, or until the centre of the cake is set but still slightly jiggly. The cake will set completely as it cools.
Remove the cake from the oven and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 3 hours before removing from the pan and slicing.
Chocolate Ganache:
Add the chopped chocolate to a medium bowl and set aside.
In a small saucepan over a medium heat, bring the cream to a rolling simmer. Pour the cream on top of the chocolate pieces, cover in cling wrap and set aside for 1-2 minutes. Stir slowly, beginning to incorporate the melted chocolate into the cream, stir until smooth and glossy.Set aside.
Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
Heat the knife in hot water before slicing, and wipe the knife clean between each cut.
Store, loosely covered, in the refrigerator, for up to 5 days. It's unlikely it will last that long.
Tips:
Try eating this both at room temperature, as well as straight from the fridge. Let me know which you prefer, I am still undecided which i like best as both give you a very different flavoured slice.
