This chocolate cheesecake with oreo crust is decadent and rich, and is the perfect dessert to bring along for parties and get togethers!
In our small house we have a small den. In that den is where I keep my collection of cookbooks. I don’t have just one or two cookbooks, I have probably somewhere upwards of 100. And that’s after getting rid of some every so often to make room for new ones. But that doesn’t stop me from loving cookbooks. If you ever need an idea for a present for me, go with a cookbook, I’m sure I’ll love it!
When cooking and baking, sometimes all I want to do is follow a recipe, those days I head straight for the den and look through my collection of cookbooks, I love looking at all the pictures and getting inspiration.
So when I got an email from a publisher asking if I’d be interested in receiving a few cookbooks to check out, I said ‘sure’ I’d take a peek at them, and I also made sure to ask for an additional copy for a giveaway for one of my amazing readers.
Today I’m sharing a recipe for chocolate cheesecake with oreo crust, adapted from the cookbook United States of Cake: Tasty Traditional American Cakes, Cookies, Pies and Baked Goods by Roy Fares. To win your very own copy of the cookbook, simply leave a comment telling me what your favorite American baked good is. Winner will be randomly chosen June 7th, 2015.
The United States of Cake: Tasty Traditional American Cakes, Cookies, Pies and Baked Goods cookbook is filled with pretty pictures and delicious recipes, there are several recipes that I cannot wait to try, like the nutella cupcakes (nutella anything, am I right?). The author, Roy Fares, is a world class pastry chef who shares his favorite classic recipes, all featured with his own unique twist. Desserts can sometimes be too sweet or not sweet enough. After much trial and error, Roy has found the perfect median between the two for many beloved cakes, cookies, and pastries. The book contains over 50 delicious pastry recipes from various beloved patisseries such as, Magnolia’s, Crumbs, and Sweet Lady Jane. United States of Cakes reminds us of the simple pleasures in life and showcases the sweeter side of American cuisine.
The chocolate cheesecake was delicious! It was creamy and smooth-the trick being that you have to have patience while it’s in the oven, you even leave it in the oven with the heat off, letting it bake in the residual heat. I definitely learned something new from the cookbook!
- pie bottom
- 20 (200 g) Oreo cookies
- ¼ cup (50 g) unsalted butter
- Cheesecake filling
- 1¾ cups (250 g) dark chocolate, 70%
- 3¼ cups (900 g) room temperature cream cheese
- 1⅓ cups (300 g) sugar
- ½ tsp (3 g) salt
- ¾ cup (200 g) room temperature sour cream
- 3 (165 g) eggs, room temperature
- 1 (15 g) egg yolk
- 1¼ cups (295 mL (300 g)) whipping ceam
- ¼ cup (50 g) melted dark chocolate, 70%
- ¼ cup (50 g) shaved dark chocolate, 70%
- Preheat the oven to 350 degrees.
- Scrape off the filling in the Oreo cookies and then run the biscuits to fine crumbs in a food processor. Melt the butter and add it to the crumbs. Mix well and then line the bottom of a springform, 9½ inches in diameter, with the mixture. Flatten the surface lightly with the back of a tablespoon. Bake in the middle of the oven for 10 minutes. Allow to cool completely.
- Cheesecake filling:
- Preheat the oven to 400 degrees. Chop and melt the chocolate in a waterbath or microwave. Let cool to a lukewarm temperature. Beat the cream cheese, sugar, and salt with an electric mixer in a bowl until fluffy. Whisk in the sour cream. Fold in one egg at a time and the yolk with a spatula. Finally, carefully fold in the chocolate. Pour the filling in the mold, smooth the surface with a spatula, and bake in the middle of the oven for 10 minutes.
- Reduce heat to 225 degrees and bake for 60 minutes.
- Turn off the oven and let the cheesecake stand in the residual heat for another 40 minutes. Remove and let cool.
- Let the cheesecake stand in the fridge for at least 6 hours, preferably overnight, so that it hardens properly.
- Run a thin knife around the edge of the mold before it is removed. Rinse the knife with hot water a few times during that process. Spread whipped cream on top and drizzle the melted chocolate. Finish by sprinkling the shaved chocolate over the pie.
The adaptation I made was that I used a premade oreo cookie crust. I was feeling kind of lazy, so when I spotted an already made crust in the grocery store, I immediately picked it up, but I’m sharing the recipe as is in the cookbook. Don’t forget to enter to win your very own copy of United States of Cake: Tasty Traditional American Cakes, Cookies, Pies and Baked Goods!
Disclaimer: This post contains an affiliate link, if you purchase amazon products through my store at no cost to you, I will earn a few pennies. As always, all thoughts and opinions are mine alone. The SweetPhi blog will send 1 winner a copy of United States of Cake. As always, thank you for making the SweetPhi blog possible.