Saturday afternoon we decided to chill out to the max as we were going dancing later the evening. To keep busy I decided to spoil myself and the main man with something extremely decadent and exceptionally easy to make…
This is the FIRST baked cheesecake I’ve ever made and it turned out fantastically!
WARNING: This cake requires quite a bit of time to set so decide when you would like to eat it. Make it the day before for the best results.
- 1 box Oreos
- ¼ cup butter
- 500 grams cream cheese
- 1 cup castor sugar
- 3 tablespoons cocoa powder
- 3 eggs
- 500 grams of chocolate ( I used dark chocolate again 🙂 )
- 250 ml cream
Grease your cake tin with butter – I used non-stick cooking spray
Beat the Oreo biscuits – Beat iiiiiiit beat iiiiit (lekka stress reliever) until fine.
Melt the butter and once melted mix with the Oreo biscuits.
Place the biscuit mixture in your cake tin and bake for about 10 mins on 180 degrees Celsius.
Once done place aside to cool.
Now for the filling – you can use a food processor / electric whisk at a low speed. I used a hand whisk :-/ whyyyy?
Melt 250 grams of your chocolate and set aside.
In another bowl mix together the cream cheese and sugar until nicely combined and smooth. I used normal brown sugar, I don’t like reeeealllly sweeeeeeet tings mahn.
Add the cocoa powder and mix until well combined.
Add the eggs one at a time, mix well after adding each egg until smooth – similar to making choux pastry
Add the melted chocolate and whisk again until all nicely combined and smooooooth.
Pour the filling over the biscuit base and spread out evenly.
Bake for 1 hour or 1 hour 15 mins on 180 degrees Celsius. The top should look almost dry – it just looks this way but boy it’s gonna be gooood.
Let the cake cool down – it needs to set for 8 hours or overnight.
Once all set…
Now let’s make the ganache
Warm the cream and pour over the chocolate to melt – whisk together to combine until smooth and silky.
Allow the ganache to cool (once cooled whisk again) and pour evenly over the cake. It is important to whisk the ganache after it has cooled. I did not do this and the mixture looked a bit grainy even though it did not affect the taste.
Place the cake in the fridge for about 30 mins to allow the ganache to set completely.
I made chocolate shavings using a knife and scraping the back of a chocolate slab – fancy AF! You can try using a potatoe peeler… let me know if this works too.
The only criticism I received that the ganache was too thick! Can you believe? So easy on the ganache.