Chocolate Cheesecake With Oreo Crust

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 4 hours

Ingrédients

330 g Oreo cookies

80 g unsalted butter (melted and cooled)

750 g full fat cream cheese blocks (softened (see notes)

130 g Greek yogurt (room temperature)

150 g caster sugar or granulated sugar

35 g corn flour (corn starch)

1/2 tsp salt

3 large eggs (55g each)

255 g dark cooking chocolate (melted and cooled (see notes)

1/2 batch chocolate sauce (to decorate)

Instructions

Oreo Crust

Preheat a fan-forced oven to 180C / 350F (200C / 390F for no fan). Line the bottom of a 20cm / 8-inch springform pan with baking paper. Cut excess paper off once clipped tight.

Crush Oreos - Add the Oreos to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a large zip lock bag and crush using a rolling pin. Pour the butter into the crumbs and pulse or mix until the crumbs are coated and resemble wet soil. When squeezed together in your hand it should come together, kind of like a cookie.

Form the crust - Pour 3/4 of the mixture into the lined pan and use the back of a spoon to firmly press into the sides of the pan, all the way up to the top. Pour the remaining cookie mixture into the pan and press firmly into the bottom. Bake for 10 minutes and allow to cool down. Lower the oven temperature to 120C / 250F (150C / 300F for no fan).

Chocolate Cheesecake Filling

Mix cream cheese and yogurt - To the bowl of a clean food processor bowl, add the softened cream cheese and Greek yogurt. Pulse until smooth, about 1 minute.

Add eggs, corn starch and salt - Scrape down the bowl. Add the eggs and pulse until smooth. Scrape down the bowl again and add the sugar, corn starch and salt. Pulse for another 60 seconds.

Add cooled chocolate - Add the melted chocolate and pulse until well and evenly combined. Scrape down the bowl and mix for another 60 seconds. Pour the mixture into cooled springform pan and use a spatula to smoothen out the top.

How to prepare the water bath - Place the springform pan in a slightly larger round tin (22cm / 9-inch or bigger). Then set this tin into an even larger baking dish (30cm / 12-inch or more, doesn’t have to be round). Fill the outer pan with water halfway up the sides of the height of the springform pan. This method prevents sogginess and ensures a perfect bake.

Bake - Bake for 50-60 minutes or until the center of the cheesecake slightly jiggles. Once baked, allow to cool to room temperature, then place in the fridge to chill for at least 2 hours, overnight is best.

To finish decorating - Once chilled, unclasp the clip on the springform pan and release the cheesecake. Place on a serving plate. Finish by pouring chocolate sauce on top (make sure it’s not hot, warm is ok). Use a spatula to spread slightly over the sides. Slice and serve.

Nutrition

• Calories: 615 kcal
• Lipides Totaux: 33 g
• Lipides Saturés: 16 g
• Lipides Insaturés: 15 g
• Acides Gras Trans: 0.4 g
• Cholestérol: 83 mg
• Sodium: 448 mg
• Glucides Totaux: 72 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 46 g
• Protéines: 9 g