chocolate cheese cake


My cheesecake curse is broken!!!!2 great outcomes in a month!!2 very different flavors! I think I am on a roll! It was meant to be a dessert for a friend’s party and I couldn’t keep my hands off it! I used to sneak into the kitchen when nobody was watching and quickly have a piece! So Yeah!!!It was that amazing!!!Extra chocolaty…extra rich…Oreo based chocolate cheese cake with a chocolate ganache topping..I thank  http://www.foodnetwork.com/recipes/anne-thornton/deepest-darkest-chocolate-cheesecake-recipe/index.html for posting the recipe of chocolate cheesecake.I have changed a few things in it according to my whims..:D..it has come out heavenly!

I was scared about the right baking time but I think I managed fine..:D..It was slightly wobbly when I stopped the baking but I kept it inside the oven so that the temperature drops slowly and I don’t get a crack on the cheese cake. The whole process takes long but the outcome is soo rewarding!!!:D..

Your food processor works just fine for it!You don’t have to bake the cheese cake in a water bath. The only thing to remember is that you have to refrigerate it before eating it.Preferably overnight as the cheese cake has to set.

If you are a chocolate fan you would have worshipped it!!!:D

Ingredients

For the filling

1/2 cup of bitter sweet chocolate

¾ cup sugar-castor

1/6 cup cocoa powder

2.5 packages of cream cheese(16 ounces)(450 gm)

1 tablespoon black coffee

2 eggs

For the Crust

2 packs of Oreo

¼ cup of butter

For the topping

3/4 cup heavy cream

½ cup of chocolate-bitter sweet

1 tablespoon of black coffee

Crust

  1. Remove the cream from oreo biscuits.
  2. Put all but 6 individual pieces in the processor with the butter and make a dough which is a little lighter than the cookie dough. You can add or reduce the amount of butter accordingly.
  3. Prepare a springform pan by lining it with butter/baking sheet. Spray it with cooking spray along the sides and bottom.
  4. Spread the Oreo mixture in the prepared pan(0.5-1 cm thickness).Press and even it out using a spoon. Refrigerate for at least 2 hours. I refrigerated it overnight.

Filling

  1. Keep the cream cheese out so its at room temperature.
  2. Melt the chocolate in the microwave and let it cool slightly.
  3. Whisk the cream cheese in the processor till its light and fluffy(1-2 minutes)
  4. Add the Sugar and cocoa and whisk well.
  5. Add one tablespoon of strong black coffee.
  6. Add the egg one at a time and whisk again.
  7. Add the chocolate and combine the mixture.
  8. Pour the mixture in the prepared pan(With the crust).
  9. Smooth the top and bake at 180 degrees for 30-35 minutes.
  10. The middle of the cheese cake should still be wobbly.Let it sit in the oven till it comes to room temperature.
  11. Run a knife along the edges to make it loose.Wrap it with a cling film and refrigerate for 4-5 hours.
Topping
  1. Heat the chocolate and the cream in a pan at medium flame or in the microwave.
  2. Add the one teaspoon of black coffee.
  3. let it cool and come to room temperature.It will thicken considerably after refrigerating for 1 hour.
  4. With a spoon spread the topping generously on the cheesecake.
Serve chilled.
Enjoy..

 

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