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Cheesecake with three layers of chocolate
- (1)
-
Preparation time:
1 h -
Difficulty:
-
Number of ingredients:
13
Chocolate lovers, beware! This cheesecake dessert is for you. We''ve made a cheesecake with a layer of chocolate, a layer of chocolate and a layer of chocolate. No, we didn''t make a mistake, it''s not a typo. The cheesecake is a full combination of THREE different chocolate layers.
By now it''s probably clear that a cheesecake dessert is full of chocolates in THREE different ways. We start with a delicious, slightly crunchy chocolate crust, followed by a creamy and full of flavour chocolate custard, finished with a chocolate ganache topping.
However, although the cheesecake dessert is simple to prepare in principle, there is at least one very important tip to keep in mind before preparing it.
Always make sure that all the ingredients used during preparation are brought to room temperature. Although this step goes without saying, there are many times when a cheesecake fails precisely because this rule is not followed. The cream cheese, eggs and sour cream MUST be warmed to room temperature, otherwise they will not stick together nicely and will form a lumpy cheesecake cream. If the other ingredients are also at room temperature, they will mix faster, which means less air in the cream, making the texture of the cheesecake really chocolatey and creamy.
When making a cheesecake dessert, you can also indulge in a chocolate-free version, with the help of BAM Cheesecake Mix.
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the biscuit base:
- 55 g unsalted butter
- 20 Oreo biscuits
- a pinch of salt
For the chocolate cheesecake cream:
- 725 g cream cheese
- 225 g sour cream
- 250 g sugar
- 25 g BAM cocoa powder
- 2 teaspoons espresso powder
- 4 eggs
- 1 teaspoon BAM vanilla paste
- 225 g BAM dark chocolate
For the chocolate ganache:
- 180 ml sweet cream
- 180 g BAM dark chocolate
Instructions:
To prepare:
1
Preheat the oven to 180°C and line a 22 cm cake tin with baking paper. Crush the Oreo cookies and mix them with the butter. The mixture will be dry and sandy. Press the crust mixture evenly into the prepared baking tray. Fill a larger baking tray, if possible measuring 33 x 23 cm, with water and place in the oven to create a water bath for the cheesecake. This will help prevent any cracks.
2
Whip the softened cream cheese, room temperature sour cream and sugar until smooth and creamy. Add BAM cocoa powder, espresso powder, BAM vanilla paste. Then gradually add the eggs and whisk until the ingredients are combined. Finally, add the BAM melted chocolate and whisk until the mixture is smooth. Pour the cheesecake batter over the cookie crust, which is waiting in the baking tray. Carefully place the baking tray on the middle rack of the oven and bake for 55 minutes.
3
After 55 minutes, switch off the oven and open the oven door only slightly. Allow the cheesecake to cool gradually with the oven door slightly open and the oven switched off. After 1 hour, remove from the oven, run a knife around the edges to release it from the baking tray and place on a wire rack for 1 hour to cool to room temperature. Cover the cheesecake with cling film and place in the fridge to rest overnight.
4
Prepare the chocolate ganache. Bring the cream just to the boil and pour it over the BAM dark chocolate. Let stand for 1 minute then start stirring with a whisk until the mixture is smooth and glossy.
5
Set aside 1/3 of the chocolate ganache as it will be used to decorate the piping bag. Pour the remaining chocolate ganache over the cheesecake. You can also use fresh fruit to jazz up the decoration.
Discount on products used in the recipe - 10%:
-3,38 €
Total:
33,80 €30,42 €
-10%
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