Post by Aussie on Jun 15, 2004 13:05:30 GMT -5
Full name: Triple Chocolate Cheesecake of Chocolate-Covered Strawberry and Oozy Fudge Delight
Crust
Entire pack of Oreos (the packs with 3 rows).
Process the Oreos in a blender until fine and crumbly. Cut in butter at a ratio of 1 cup crumbs: 1 tbsp butter. Process in a little bit more until crumbs barely stick together when pressed together (enough so that a crust can be pressed up the side of a spring-form pan and hold their shape).
Press some on the bottom of a 23cm spring form pan to form a bottom crust. Bake without the sides at 170C about 10 minutes to set the bottom. Let it cool while you do everything else.
Filling
750g cream cheese, room temp
400g chocolate, chopped (or use chocolate chips)
1 + 3/4 cp sugar
4 large eggs
1/4 cup whipping cream
1/2 cup cocoa powder
1 tbsp vanilla
Melt the chocolate over a double boiler, stirring till smooth (very lightly simmering - it'll kind of seize if you heat it up too much), then set aside to cool till lukewarm.
Beat together the cream cheese and sugar, and then add eggs one at a time till just incorporated.
Add melted chocolate, cream, cocoa, and vanilla - beat till just smooth (if your cream cheese is too cold, the melted chocolate won't blend in - it'll set immediately and you'll get little specks of chocolate instead of a nice homogenous chocolate cheesecake)
Using the rest of the Oreo crumbs, press up the sides of the re-attached spring form pan for the outer crust. An entire 3 row package should give you enough to go all the way up.
Plop filling (it'll be rather thick) into crust and smooth out. Bake at 170C untill just set ~1 hr (middle will still be a little wobbly). Run a small knife around the crust to loosen from the sides of the pans (but don't remove them). Let it cool in the pan.
This is a pretty dense cheesecake, and so when it cooled the middle of mine kind of 'settled', but upon eating the consistency was right on (I'm not much of a light and fluffy cheesecake fan).
Topping
If yours sinks as well, saw off the high outer edges to make a flat surface.
Eat scraps. ;D
200g chocolate
strawberries
Melt good quality chopped chocolate in a double boiler and let cool a bit, but is still pretty pourable.
Either way, pour the chocolate over the top until it gets to the edges. Lift the chocolate in the pan with a spoon to speed cool it, till it is a little bit thicker, but still pourable. Dribble around the top edges, so that little drips go over, but solidify before going all the way down the cake. When sufficiently dribbled, let the top cool and set.
Good cheesecake needs to age. Let chill overnight, at least.
When ready to serve, dip strawberries in chocolate (melting chopped choc in double boiler).
As soon as you dip, let drip a few times back in the container (to avoid a massive puddle underneath the strawberry) and plop on top of cheesecake. It'll set fairly rapidly.
We chilled ours overnight after decorating, for organisation and time. It worked fine, and the little bit of stawberry 'sweat' that formed went away without compromising the consistency of the topping.
This also held it's shape nicely when it reached room temperature (as they are apt to do when sitting on a buffet table for a bit) - while the regular cheesecake started getting really soft.
Dense, creamy, and amazingly rich.
Crust
Entire pack of Oreos (the packs with 3 rows).
Process the Oreos in a blender until fine and crumbly. Cut in butter at a ratio of 1 cup crumbs: 1 tbsp butter. Process in a little bit more until crumbs barely stick together when pressed together (enough so that a crust can be pressed up the side of a spring-form pan and hold their shape).
Press some on the bottom of a 23cm spring form pan to form a bottom crust. Bake without the sides at 170C about 10 minutes to set the bottom. Let it cool while you do everything else.
Filling
750g cream cheese, room temp
400g chocolate, chopped (or use chocolate chips)
1 + 3/4 cp sugar
4 large eggs
1/4 cup whipping cream
1/2 cup cocoa powder
1 tbsp vanilla
Melt the chocolate over a double boiler, stirring till smooth (very lightly simmering - it'll kind of seize if you heat it up too much), then set aside to cool till lukewarm.
Beat together the cream cheese and sugar, and then add eggs one at a time till just incorporated.
Add melted chocolate, cream, cocoa, and vanilla - beat till just smooth (if your cream cheese is too cold, the melted chocolate won't blend in - it'll set immediately and you'll get little specks of chocolate instead of a nice homogenous chocolate cheesecake)
Using the rest of the Oreo crumbs, press up the sides of the re-attached spring form pan for the outer crust. An entire 3 row package should give you enough to go all the way up.
Plop filling (it'll be rather thick) into crust and smooth out. Bake at 170C untill just set ~1 hr (middle will still be a little wobbly). Run a small knife around the crust to loosen from the sides of the pans (but don't remove them). Let it cool in the pan.
This is a pretty dense cheesecake, and so when it cooled the middle of mine kind of 'settled', but upon eating the consistency was right on (I'm not much of a light and fluffy cheesecake fan).
Topping
If yours sinks as well, saw off the high outer edges to make a flat surface.
Eat scraps. ;D
200g chocolate
strawberries
Melt good quality chopped chocolate in a double boiler and let cool a bit, but is still pretty pourable.
Either way, pour the chocolate over the top until it gets to the edges. Lift the chocolate in the pan with a spoon to speed cool it, till it is a little bit thicker, but still pourable. Dribble around the top edges, so that little drips go over, but solidify before going all the way down the cake. When sufficiently dribbled, let the top cool and set.
Good cheesecake needs to age. Let chill overnight, at least.
When ready to serve, dip strawberries in chocolate (melting chopped choc in double boiler).
As soon as you dip, let drip a few times back in the container (to avoid a massive puddle underneath the strawberry) and plop on top of cheesecake. It'll set fairly rapidly.
We chilled ours overnight after decorating, for organisation and time. It worked fine, and the little bit of stawberry 'sweat' that formed went away without compromising the consistency of the topping.
This also held it's shape nicely when it reached room temperature (as they are apt to do when sitting on a buffet table for a bit) - while the regular cheesecake started getting really soft.
Dense, creamy, and amazingly rich.