Posted by This indulgent Chocolate and Oreo Cheesecake combines the rich flavors of white and dark chocolate with the crunch of Oreo biscuits, creating a decadent treat that’s sure to impress. With a creamy filling and a marbled chocolate effect, it’s perfect for any occasion.
Ingredients:
- 150 g white chocolate, chopped
- 150 g dark chocolate, chopped
- 150 g Oreo biscuits
- 75 g unsalted butter, diced, plus extra for greasing
- 4 gelatine leaves
- 320 g cream cheese
- 140 g caster sugar
- 170 g vanilla yogurt
- 370 g double cream, very cold
- 3 tbsp cold water
Preparation:
- Prepare the Tin: Grease the sides and line the base of a 22 cm springform tin with baking paper.
- Chop the Chocolates: Place the white chocolate in a mixing bowl and chop for 15 seconds at speed 7. Transfer to a bowl and set aside.
Repeat with the dark chocolate, chopping for 15 seconds at speed 7. Transfer to a separate bowl and set aside.
- Crush the Biscuits: Place the Oreo biscuits in the mixing bowl and crush for 15 seconds at speed 7.
- Prepare the Base: Add the diced butter to the crushed biscuits and melt for 4 minutes at 50°C, speed 1. Once melted, transfer the mixture to the prepared tin and press it down with the back of a spoon. Set aside in the fridge to set.
- Prepare the Gelatine: Soak the gelatine leaves in a bowl of cold water for 5 minutes.
- Make the Filling: Place the cream cheese and sugar in the mixing bowl and mix for 20 seconds at speed 4.
- Add Yogurt and Cream: Insert the butterfly whisk. Add the vanilla yogurt and cold double cream and mix for 1 minute at speed 3.5.
- Dissolve the Gelatine: Squeeze out the excess water from the softened gelatine and place it in a saucepan with 3 tbsp cold water. Heat gently over low heat until the gelatine dissolves. While mixing the cream mixture at speed 3, pour the dissolved gelatine through the hole in the mixing bowl lid.
- Separate and Mix with Chocolate: Divide the cream mixture between two bowls. Clean and dry the mixing bowl.
- Melt the reserved white chocolate in the mixing bowl for 2 minutes at 50°C, speed 2. Scrape down the sides and melt for another 30 seconds at 50°C, speed 2. Add this to one of the bowls of cream and mix well with a spatula.
- Melt the reserved dark chocolate in the mixing bowl for 2 minutes at 50°C, speed 2. Scrape down the sides and melt for another 30 seconds at 50°C, speed 2. Add this to the second bowl of cream and mix well with a spatula.
- Assemble the Cheesecake: Remove the base from the fridge. Spoon a dollop of the dark chocolate cream mixture onto the base, followed by a dollop of the white chocolate cream mixture. Use a spatula to create a marbled effect. Continue alternating the dark and white chocolate creams, marbling after each addition, until all the mixture is added.
- Chill and Set: Place the cheesecake in the fridge to set for at least 4 hours or overnight.
- Serve: Once set, remove the cheesecake from the tin and slice to serve.
Notes:
- Gelatine: Ensure you soak the gelatine leaves in cold water before use to allow them to soften and dissolve easily.
- Chilling Time: For best results, let the cheesecake set overnight to allow the flavors to meld together and achieve the perfect consistency.
- Base Variations: If you prefer a different base, you can substitute the Oreo biscuits with digestive biscuits or graham crackers.
Tips & Tricks:
- Smooth Cheesecake Filling: Make sure the cream cheese and yogurt are at room temperature before mixing to prevent lumps.
- Melting Chocolate: Be careful not to overheat the chocolate while melting. Melt it in intervals, stirring in between, to avoid burning.
- Creating the Marble Effect: To achieve a beautiful marbled look, spoon the mixtures into the tin alternately, then gently swirl with a spatula. Don’t overmix—just a few gentle swirls will do the trick.
- Serving Suggestions: This cheesecake pairs wonderfully with a dollop of whipped cream or fresh berries on top.
FAQs:
Q: Can I use a different type of chocolate? A: Yes, you can experiment with milk chocolate or even use a combination of dark and milk chocolate for a different flavor profile.
Q: Can I make this cheesecake without gelatine? A: The gelatine helps to set the cheesecake, so it’s not recommended to omit it. If you’re looking for a vegetarian alternative, you could try agar-agar as a substitute for gelatine.
Q: How do I store the cheesecake? A: Store the cheesecake in the fridge for up to 3-4 days. Make sure it’s covered tightly to prevent it from drying out.
Q: Can I freeze this cheesecake? A: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw it in the fridge overnight before serving.
Q: Can I make individual portions instead of one large cheesecake? A: Absolutely! You can make mini cheesecakes using a muffin tin or individual springform pans. Adjust the chilling time accordingly.
Nutritional Information (per slice):
- Calories: 600 kcal
- Protein: 13 g
- Carbohydrates: 42 g
- Fat: 25.8 g
- Fiber: 2.3 g