Decadent Chocolate Cheesecake
Ingredients: Oreo cookies, melted, unsalted butter, bittersweet chocolate, semi-sweet chocolate, hot coffee or espresso · 240 min cook time · 450kcal · ~₩28,900
Ingredients
270grams Oreo cookies, 56grams melted, unsalted butter, 226grams bittersweet chocolate, 113grams semi-sweet chocolate, 60mL hot coffee or espresso, 678grams softened cream cheese, 200grams granulated sugar, 0.25tsp salt, 60grams room temperature sour cream, 1tbsp vanilla extract, 4eggs large, room temperature eggs, 3tbsp all purpose flour, 90grams semi-sweet chocolate chips, 80mL heavy cream, 240mL cold heavy cream, 30grams powdered sugar, 1tbsp natural, unsweetened cocoa powder
Instructions
1. Preheat oven to 350°F (175°C). In a food processor, add 24 Oreo cookies (270 grams) and pulse for about 30 seconds until it has a fine sandy texture.
2. Drizzle in 4 tablespoons (56 grams) of melted, unsalted butter while pulsing until combined. The mixture should hold together when squeezed.
3. Transfer the crumbs to a 9-inch springform pan. Press the crumbs down evenly on the base and 1 inch up the sides using a flat-bottomed cup, pressing and turning to prevent sticking.
4. Bake the crust in the preheated oven at 350°F (175°C) for 10 minutes until fragrant and firm.
5. As soon as the crust comes out of the oven, reduce the oven temperature to 300°F (150°C).
6. Chop 2 (4oz) bars of bittersweet chocolate (226 grams) and 1 (4oz) bar of semi-sweet chocolate (113 grams) into small, even pieces. Transfer to a heatproof bowl.
7. Add 1/4 cup (60 mL) of hot coffee or espresso to the chopped chocolate. Stir and microwave in 10-20 second bursts, stirring in between, until smooth. Set aside to cool slightly.
8. In the bowl of a stand mixer fitted with a paddle attachment, add 3 (8oz) packages of room temperature cream cheese (678 grams). Mix on medium speed for 2 minutes until nice and creamy, scraping down the sides of the bowl.
9. Add 1 cup (200 grams) of granulated sugar and 1/4 teaspoon of salt. Mix on medium speed for 1 minute, scraping down the sides of the bowl.
10. Add 1/4 cup (60 grams) of room temperature sour cream and 1 tablespoon of vanilla extract. Mix on medium-low speed, scraping down the sides of the bowl.
11. Add 4 large, room temperature eggs one at a time, mixing on medium-low speed and scraping down the bowl in between each addition, until fully combined.
12. Pour the melted chocolate mixture into the cream cheese mixture. Mix on medium-low speed until fully combined, scraping down the bowl one last time.
13. Sift in 3 tablespoons of all-purpose flour and gently fold it in by hand until no lumps remain.
14. Transfer the chocolate cheesecake batter into the prepared crust. Smooth the top into an even layer with an offset spatula.
15. Tent the cheesecake with aluminum foil, covering the top tightly. Place the cheesecake in the oven, along with a pan of hot water on the bottom rack, and bake at 300°F (150°C) for 1 hour.
16. Remove the tenting and bake for an additional 40-50 minutes, or until the edges are puffed and the top appears matte. If any cracks appear, turn off the oven immediately.
17. Once baked, turn off the oven and crack the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 additional hour to slowly cool down and prevent cracking.
18. Remove the cheesecake from the oven and let it cool for an additional hour on the countertop until it reaches room temperature. Cover loosely and refrigerate overnight until fully set.
19. For the ganache, combine 1/2 cup (90 grams) of semi-sweet chocolate chips with 1/3 cup (80 mL) of heavy cream. Microwave for 35 seconds until warm. Stir until melted and smooth. Set aside for 5 minutes to cool and allow residual heat to melt any remaining chocolate.
20. Transfer the ganache onto the chilled cheesecake and spread it out into a beautiful, even layer with an offset spatula. You can let it drip over the sides or keep it in the center.
21. Transfer the cheesecake to the fridge to allow the ganache to set. This will happen quickly due to the cold cheesecake.
22. For the chocolate whipped cream, add 1 cup (240 mL) of cold heavy cream, 1/4 cup (30 grams) of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of natural, unsweetened cocoa powder to a stand mixer with a whisk attachment. Sift in the cocoa powder to avoid lumps.
23. Mix on medium speed until soft peaks form. Finish by hand to ensure full control of the whipped cream. Scrape down the bowl if needed.
24. Grab a large piping bag with a closed star tip. Pipe little spirals of whipped cream around the edge of the cheesecake.
25. Slice and enjoy your decadent chocolate cheesecake!
Source: Watch the original video