Sometimes I make something, and everyone who tries it loves it. This cheesecake was one of those. I took it to the office for our monthly birthday party day, on the same day that I took the Chocolate Raspberry Doughnuts, and it was devoured.
I figured, given that it was so popular – and it doesn’t require an oven, that getting the recipe out to all of you was the logical next step. That, or simply ask me to make it because that saves you the hassle (obviously).
The base of this cheesecake uses Oreos, but you can use any biscuit or nut base that you like. An almond and walnut base like used in the White Chocolate Raspberry Tart would work beautifully with this chocolate cheesecake too.
Once again, the free-standing mixer that was shipped to me by my godmother has made my life that much easier. I can go off and grab something while the mixer keeps whisking for me. Game changer, I tell you.
This is not a one-bowl type cake, so make sure you’ve got a couple of mixing bowls to spare as you will need them. But, the general recipe is very simple and easy to follow.
300 grams Oreos
100 grams unsalted butter
150 grams + 100 grams dark chocolate
125 ml double cream
15 grams unsweetened cocoa powder
226 grams cream cheese, room temperature
50 grams caster sugar
3 tablespoons coconut oil
- Grease a 20cm springform pan with butter.
- Crush the Oreos using a food processor, or inside a ziplock bag and bashed with a meat tenderiser or rolling pin. You want the crumbs to be the consistency of sand.
- Melt the butter in a saucepan, and then combine with the crushed biscuits. Stir thoroughly. Press the biscuit mixture into the base of the springform pan, ensuring that the base is even throughout. Place in the fridge.
- Melt 150 grams of dark chocolate in a double boiler, or in the microwave, until smooth.
- In a large bowl, whisk the cream until soft peaks form. You can do this using a handheld whisk, or in a free-standing mixer. If you use your free standing mixer, be sure to rinse out the bowl before the cream cheese step.
- Sift the cocoa powder into the whipped cream and fold it through carefully (you don’t want to knock out all the air in the cream). Gently fold the melted chocolate into the cream mixture, a third of the mixture at a time.
- In a separate bowl beat the cream cheese and caster sugar until shiny, then fold in the chocolate cream mixture.
- Pour the batter into the springform tin and place in the fridge to set for at least 4 hours, preferably overnight.
- Once set, prepare the glaze. Melt the remaining 100 grams of chocolate and the coconut oil in a pan until smooth. Set aside and allow to cool slightly.
- Remove the cake from the springform pan, and place on wire rack, over a baking tray. Pour the chocolate glaze over the cake, allowing it to drip down the sides.
- Place in the fridge for 30 minutes for the glaze to set, and then serve.