CHOCOLATE CAKE WITH OREO CHEESE

Ingredients

Chocolate Biscuit

1 egg

150 grams (5.30 ounces) sugar

50 grams (1.75 ounces) milk

100 milliliters (3.40 fluid ounces) freshly brewed coffee

150 grams (5.30 ounces) flour

10 grams (0.35 ounces) baking powder

50 grams (1.75 ounces) vegetable oil (sunflower)

40 grams (1.40 ounces) cocoa powder

Cold Oreo Cheesecake

500 grams (17.65 ounces) ricotta (or any other curd cheese)

200 milliliters (6.80 fluid ounces) cream (33-35%)

150 grams (5.30 ounces) powdered sugar

100 grams (3.55 ounces) bitter chocolate

15 grams (0.55 ounces) gelatin

90 grams (3.15 ounces) water for the gelatin

154 grams (5.45 ounces) Oreo cookies

Instructions

Step 1

Step 1: Preheat your oven to 180°C (356°F). It's important to preheat your oven before starting to ensure even baking.

Step 2

Step 2: In a large bowl, whip the egg with the sugar until the mixture turns white and fluffy. Using a hand mixer can help speed up this process.

Step 3

Step 3: Add the sunflower oil to the bowl and continue to whip until smooth.

Step 4

Step 4: Slowly add the warm milk to the mixture while continuing to whip. Make sure the milk is warm, not hot, to prevent curdling.

Step 5

Step 5: Sift together the flour, baking powder, and cocoa powder. Gently fold this dry mixture into the egg mixture.

Step 6

Step 6: Gradually pour in the hot coffee in a thin stream, mixing until smooth. The batter should be quite liquid.

Step 7

Step 7: Pour the batter into a 16 cm (6.3 inch) mold lined with parchment paper.

Step 8

Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures may vary, so check the biscuit a few minutes before the end of the baking time.

Step 9

Step 9: Once the biscuit is baked, wrap it in foil and place it in the fridge for at least a few hours, or preferably overnight. This helps the biscuit to set and makes it easier to slice.

Step 10

Step 10: When ready, cut the biscuit into two layers. Optionally, you can soak the layers with coffee or syrup before assembling the cake.

Step 11

Step 11: Pour the gelatin into the water and let it bloom for a few minutes. This allows the gelatin to fully hydrate.

Step 12

Step 12: Warm the gelatin mixture in the microwave for about 30 seconds, or until dissolved.

Step 13

Step 13: In a separate bowl, whip the cream to soft peaks.

Step 14

Step 14: In another large bowl, mix the ricotta with the powdered sugar and then fold in the whipped cream.

Step 15

Step 15: Melt the bitter chocolate and let it cool to room temperature before adding it to the ricotta mixture.

Step 16

Step 16: Add the dissolved gelatin to the mixture and stir well to combine.

Step 17

Step 17: Chop the Oreo cookies into pieces and fold them into the mixture.

Step 18

Step 18: Assemble the cake in a ring mold, layering as you go.

Step 19

Step 19: Refrigerate the cake for several hours, or preferably overnight, to allow it to set completely. For extra flavor, consider adding fruit or berry purees between the layers.

Step 20

Note: You can substitute the bitter chocolate with white chocolate for a different flavor. Enjoy your delicious homemade Oreo cheesecake!

Servings

How to Serve Your Chocolate Oreo Cheesecake:

🕯️ Dress it up with a drizzle of melted chocolate and a sprinkle of crushed Oreo cookies for an added touch of elegance.

🍓 Festive Flair: Add fresh berries on top for a burst of color and sweetness.

☕ Tea Time Companion: Serve a slice with a side of hot coffee or tea for the perfect afternoon treat.

🎉 Party Ready: Cut the cake into small, bite-sized pieces and arrange them on a platter for a delightful finger food option at gatherings.

🍨 A La Mode: Pair a slice with a scoop of vanilla ice cream for a dessert that's simply irresistible.

Equipment

Mixing Bowls

You'll need a variety of sizes. Make sure they're deep enough to prevent splashes!

Electric Hand Mixer or Stand Mixer

This will save your arms and give you smooth, well-blended mixtures.

16 cm (6.3 inch) Cake Mold

Ensure it's non-stick for easy cake removal.

Fine Mesh Sieve

Perfect for sifting flour and cocoa to avoid lumps in your batter.

Spatula

A good quality silicone spatula helps in scraping down the sides of mixing bowls.

Aluminum Foil

For wrapping the biscuit to keep it moist.

Variations

Gluten-Free Variation: 🌾

Substitute the flour in the chocolate biscuit with a gluten-free flour blend of your choice. Make sure to use gluten-free-certified Oreo cookies.

Vegan Variation: 🌱

For a vegan version, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for a few minutes). Use a plant-based milk like almond or soy instead of regular milk, and swap out the ricotta with a vegan cream cheese. As for the cream, opt for coconut cream or a non-dairy whipping cream, and use vegan gelatin.

Faq

Why is my biscuit not rising?
Ensure your baking powder is fresh, and be careful not to overmix the batter once you add the dry ingredients.
How do I know when the biscuit is done?
Insert a toothpick into the center of the biscuit; if it comes out clean, it’s ready.
How can I prevent the gelatin from clumping?
Dissolve the gelatin in water and warm it gently, ensuring it's completely melted before adding it to your mixture.
Can I use other types of chocolate?
Yes, you can substitute dark chocolate with white or milk chocolate to vary the flavor of your cheesecake.
How do I prevent my cheesecake from cracking?
Make sure to mix the ingredients gently to avoid adding too much air, and allow the cheesecake to set in the fridge overnight.
What's the best way to cut the cake cleanly?
Use a hot, sharp knife. Wipe it clean between each cut for perfect slices.