Loading...
INGREDIENTS
FOR THE CRUST
- 25 Oreos processed into fine crumbs
- 1/4 cup unsalted butter 56g, melted
FOR THE CHEESECAKE
- 1 and 1/2 cups heavy cream 360ml
- 1 cup icing/powdered sugar 125g
- 1 teaspoon vanilla extract
- 24 oz cream cheese 680g, softened
- 1/2 cup caster/granulated sugar 100g
- 1 and 1/2 cups dark chocolate 265g, melted and cooled
FOR THE GANACHE
- 1 cup dark chocolate 175g, coarsely chopped
- 1/4 cup unsalted butter 56g
INSTRUCTIONS
FOR THE CRUST
- Grease the base and sides of a 9" springform pan and set aside.
- Stir together the Oreo crumbs and melted butter until all the crumbs are moist. Press the mixture into the prepared pan and refrigerate while preparing the cheesecake.
FOR THE CHEESECAKE
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form.
- In a separate bowl, whisk together the cream cheese and sugar until smooth and combined. Add the cooled chocolate, and mix until combined. Gently fold in the whipped cream.
- Spread the mixture evenly over the cooled crust and smooth out the top. Refrigerate for at least 6 hours - preferably overnight.
FOR THE GANACHE
- Microwave the chocolate and butter together in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes. Spread over the cheesecake, and serve!
NOTES
Leftovers can be covered and stored in the fridge for up to 3 days. This cheesecake can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.
If freezing or making a day in advance, I would make the ganache the day it is being served. It will become very hard if refrigerated.
The calories are an estimate only.
Loading...
0 Response to " No-Bake Double Chocolate Cheesecake"
Post a Comment