Who don’t like cheesecake and chocolate? What if having both in your dessert at Christmas and New Year dinner? This cheesecake can be made and store in the refrigerator for up to 3 days.
Yield: 6 inch cake
Ingredients:
¾ Oreo Baking Crumbs
3 Tbsp Unsalted butter, melted
½ Cup Sugar
2 pkg. (250 g each) Cream Cheese, softened
½ Tsp Pure Vanilla Extract
2 Eggs
½ Cup Sour Cream
Pinch of Salt
2 oz bitter sweet chocolate chips
1 oz whipped cream
Preparations:
1. Preheat oven to 350 degree F.
2. Line the bottle of a 6 inch springform pan with parchment paper.
3. In a small mixing bowl, mix cookies and butter. Press cookie crumbs firmly and evenly into the bottom of the pan. Bake for 10 minutes. Set aside.
4. Reduced oven temperature to 325 degree F. In a large bowl, beat cream cheese and sugar with electric mixer until well blended.
5. With the mixer running, add egg, 1 at a time.
6. Add sour cream, vanilla and salt. Mixed until well combined. Do not over mixed.
7. Pour batter into springform pan.
8. Wrap the bottom of the springform pan with Aluminum foil. Set pan inside a large roasting pan. Carefully add boiling water into the roasting pan to cover at least 1 inch of the springform pan.
9. Carefully put the roasting pan into the oven.
10. Bake for 45 minutes, until almost set. Let cool in pan. Wrap pan with plastic wrap. Refrigerate for 4 hours or overnight.
11. To make Ganache. Melt chocolate and whipped cream in the medium mixing bowl over a double boiler. Stired until chocolate is melt and smooth. Set aside until cool.
12. Pour onto the cold cheese cake. Let set before serve.
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