After indulging in the delightful Original Oreo Cheesecake Recipe from Che Nom, I was inspired to explore its more delectable variant: the Chocolate Oreo Cheesecake Recipe. This version is an adaptation of the original, enriched with a generous touch of chocolate. The main differences in this chocolate version include the addition of chocolate as a key ingredient, extra powdered sugar, more cream cheese, and a tantalizing chocolate ganache topping, making this cake not only visually appealing but also a treat for the taste buds.
The process of making this Chocolate Oreo Cheesecake is similar to the original version, being both oven-free and egg-free, but with an added twist of creativity. It’s crucial to refrigerate the cheesecake overnight, allowing it to transform into a soft, ice cream-like delight. The ingredients are easily accessible at your local bakery supply store, adding convenience to the preparation process.
The key to a successful Chocolate Oreo Cheesecake lies in the cooling process. A common mistake is to hurriedly remove the cheesecake from the pan before it is fully cooled and stabilized. Allowing it to chill in the refrigerator overnight is essential to ensure the perfect shape and structural integrity when removed from the pan. Use a warm cloth to gently warm the pan before removing the cheesecake. This technique ensures the cheesecake comes out of the pan smoothly.
When slicing the cheesecake, use a knife dipped in warm water to prevent the batter from sticking. Dip the knife back in the water before each cut.
If you’re eager to try this tempting recipe, follow the Chocolate Oreo Cheesecake instructions below. Enjoy the deliciousness of each layer!
Rich and Creamy Oreo Cheesecake Recipe
Ingredients
For the base crust layer:
- 1 ½ packs of Oreo biscuits or 21 Oreo cookies
- 60 g butter
For the chocolate cheesecake batter:
- 500 g cream cheese
- 2 tbsp sweetened condensed milk
- 1 tsp vanilla essence
- 65 g powdered sugar
- 250 g dark chocolate
- 250 ml whipping cream
For the ganache:
- 150 g dark chocolate
- 150 ml whipping cream
- 2 tbsp melted butter
Instructions
- Crush the Oreo biscuits. Melt the butter, then mix with the crushed Oreos. Pour into a 20 cm round springform pan, flatten, and freeze in the refrigerator.
- Melt 250g of dark chocolate using a double boiler method.
- Whip the cream cheese until soft. Add sweetened condensed milk, vanilla essence, powdered sugar, melted dark chocolate, and 250ml of whipping cream. Stir until well combined.
- Pour the cheesecake batter over the Oreo layer in the pan. Smooth the surface.
- For the ganache, mix 150g of melted dark chocolate, 250ml of whipping cream, and melted butter. Stir well.
- Pour the ganache over the cheesecake batter. Remove air bubbles by tapping the pan.
- Cover the pan with plastic wrap and chill in the refrigerator overnight.
- Before opening the pan, wrap it with a warm cloth. Cut the cheesecake with a knife dipped in warm water.
