How to make it

  • Crust:
  • 1. Put all the Oreo biscuits into a plastic food bag and crushed into fine crumbs.
  • 2. Melt the butter and add to biscuits crumbs to form moist biscuits mixture.
  • 3. Place a round greaseproof paper in the base of a 20cm/9in spring form cake.
  • 4. Pour the crumbs mixture into the bottom of the cake tin. Using the back of a spoon, gently smooth and level to form moist biscuits base of the cheesecake.
  • 5. Chill in the fridge for at least 10 minutes while making the filling.
  • Fillings:
  • 1. Double boil to melt the chocolate until smooth paste and set aside to cool
  • 2. Dissolved 3 tsp. gelatine powder into 100ml of hot water.
  • 3. Place the cream cheese in a bowl, double boil and using an electric mixer, to beat cream cheese till it forms a smooth mixture set aside.
  • 4. In separate bowl beat fresh cream till stiff peaks form.
  • 5. Add in melted chocolate, gelatine and fold it into the cream cheese mixture.
  • 6. Remove the biscuit base from the fridge and pour the prepared cheesecake mixture over the biscuit base.
  • 7. Use a spatula to smooth out the top. Cover will a cling film or plastic wrap and place in freezer for at least 3 hours. ( I placed overnight)
  • Method:
  • 1. Double boil the chocolate and cream and stir until smooth.
  • Improve version: Extracted from Cakes and Mores
  • (Double boil fresh cream. When bubbles appear along the edges, turn off heat. Add the grated chocolate and mix. Keep aside for 3 min, use a wooden spoon to stir in one direction such that the cream and chocolate blend together to form a smooth mixture and no trace of chocolate chunks are left. The chocolate should melt completely.)
  • 2. Let cool at room temperature until thick cream texture.
  • (Allow to cool for 15 min at room temperature).
  • 3. Pouring ganache :
  • Remove the frozen cheesecake, place the cake on a cooling rack with a tray underneath to catch the drip and pour the ganache. Then lift the cake carefully and place on the cake platter.

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