Chocolate cheesecake

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Goodies’ time is here 😊 Attention, choco lovers, this one is for you! 🍫

Layer after layer, all you can taste is decadent chocolate taste, yummm!

250 g Oreo biscuits, crushed

60 g butter, melted

300 g dark chocolate, melted

700 g cream cheese, room temperature

250 g sugar

3 eggs, room temperature

2 tbsp cocoa powder

200 g milk chocolate, chopped

200 g whipping cream

White & dark choco shavings

Preheat the oven to 165 C and prepare a springform pan with parchment paper.

Put the Oreos and butter in a food processor and pulse until well combined. Transfer mixture to the prepared pan and spread it, then press it with the back of a spoon (or a glass).

In a stand mixer, mix the sugar and eggs until creamy. Add the cream cheese and mix until well combined. Add the melted chocolate and cocoa powder and stir to combine.

Pour the batter into the prepared pan and place the springform pan in a large baking pan. Pour enough hot water into the pan to cover ¼ height of the sides of the springform pan.

Bake the cheesecake in the water bath for 70–80 minutes or until the center of the cake is almost set but still jiggly.

Remove the cake from the water bath and cool completely, then place it in fridge for at least 3 hours.

Choco Ganache

In a saucepan bring the cream to a low simmer. Take off the heat and add the chocolate pieces and set aside for 2-3 minutes, then stir together until smooth and glossy.

Pour the ganache over cooled cheesecake and chill for another 1 hour.

Decorate as you like and serve.

Enjoy!