Ingredients for this chocolate cheesecake recipe (begin the day before you need it! -serves eight)
75 grams of melted unsalted butter
200 grams of high quality dark chocolate
150 grams of high quality milk chocolate
500 grams of ricotta
One teaspoon of vanilla extract
Chocolate curls to garnish the chocolate cheesecake with
200 grams of Oreo biscuits
150 ml of thickened cream
400 grams of cream cheese
175 grams of caster sugar
Five eggs that have been separated
Chocolate Cheesecake recipe cooking instructions :
Warm the oven up first to 170 degrees celsius. Grease and line the base of a 24cm or similar springform cake pan. Place two layers of foil on the outside of the pan to prevent water seeping into the pan while cooking the chocolate cheesecake in the water bath.
Crush the Oreo biscuits in a food processor. Combine the melted butter with the Oreo biscuit crumbs and press this paste into the base of the pan. Refrigerate this for ten minutes.
Put the cream and all the chocolate in a medium bowl over a saucepan of simmering water until it has melted. Do not site the mix in the simmering pan! This may cause the cream to curdle. Set the chocolate and cream mixture aside to cool slightly, still maintaining fluidity.
Put the cream cheese, the ricotta, the castor sugar and the vanilla extract in a food processor and blend until smooth. Add the egg yolks, one at a time, until combined. Then add the chocolate mixture and blend until just combined, then transfer the chocolate cheesecake mixture to a large bowl.
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In a different bowl, whisk the egg whites until stiff peaks form, then carefully fold the egg whites into the chocolate cheesecake mixture. Pour this mix over the biscuit base in the springform cake pan and smooth over the top.
Place the chocolate cheesecake in a roasting or baking pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake the chocolate cheesecake in the oven for 90 minutes. The chocolate cheesecake may still have a slight wobble.
Turn the oven off and leave in the oven for about 1 hour to cool, then refrigerate the chocolate cheesecake overnight. This will help it set.
Serve the chocolate cheesecake garnished with the chocolate curls, or any other favourite cheesecake garnish. Anything goes with chocolate!
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