My friend’s son has egg allergy so I made him an Oreo chocolate cheesecake for his birthday. It was basically my No-bake Chocolate Cheesecake with added Oreo pieces. The cookies and their filling were sweet so I reduced the amount of sugar slightly and balanced it more dark chocolate.
Oreo lovers may use Oreo crumbs for the crust. I prefer making my own chocolate crust out of Marie biscuits and high-quality cocoa powder as these biscuits contain less fat and sugar compared to plain Oreo cookies without any filling. Marie biscuit crust even tastes better especially if high-quality cocoa powder is used. For the sake of convenience, I will provide recipes for both Oreo as well as Marie biscuit crust. Note that less butter is required if Oreo is used.
No-Bake Oreo Chocolate Cheesecake
Makes a 7” round cake
For the Chocolate Crust (choose either one)
Marie Biscuit Crust
105 g Marie biscuit crumbs
1-1/2 Tbsp (about 9 g) unsweetened cocoa powder
2 tsp (about 8 g) granulated sugar
45 g unsalted butter, melted
115 g Oreo crumbs (from about 14 Oreos with filling scraped off)
30 g unsalted butter, melted
For the Filling
70 g good quality dark chocolate, chopped (I used couverture chocolate)
60 g whipping cream
240 g cream cheese, softened
50 g granulated sugar
180 g whipping cream
1/2 tsp vanilla bean paste or pure vanilla extract
7 g powdered gelatin
35 g water
8 Oreos (with filling), chopped
無糖可可粉 1-1/2湯匙 (約9克)
優質黑朱古力(切碎) 70克 (EC用調溫朱古力)
For the Crust 餅底
Wrap bottom of cake ring with plastic wrap. Set aside.
Finely crush the biscuits/cookies (I used a food processor). Place crumbs, together with cocoa powder and sugar for Marie biscuit crust, in a large bowl. Add melted butter and mix well with a spatula. Press mixture evenly into the bottom of the prepared ring with the back of a spoon. Chill for 10 to 15 minutes or until firm.
For the Filling 芝士餡
Chill mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before start. Chop Oreos into pieces and set aside.
In a small bowl, heat 60 g of whipping cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until smooth. Let cool to room temperature.
In another small bowl, bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Add ganache and gelatin mixture and mix until smooth and well incorporated.
In the chilled mixing bowl and with an electric mixer (use clean beaters), beat remaining whipping cream until thickened and soft peaks form. Fold into the cream cheese mixture in two additions until homogeneous. Gently fold in the Oreo pieces.
Spread filling evenly in the prepared ring. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate for 4 to 5 hours or until firm.
Remove cheesecake from cake ring and decorate as desired. I decorated by dusting cocoa powder over a stencil.
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