What can be better in hot summer evening (and in this year summer is really hot) than a piece of sweet and tasty Chocolate Oreo Cheesecake?
Rich and deep chocolate flavor combined with crunchy biscuits and tangy blackberries. The best way to served it chilled with glass of refreshing black or greed iced tea or frappe.
The nice creamy texture and sweet tender taste make this dessert is perfect in any time of the day and for any special reasons (like birthdays, parties, events and etc.).
What else we could say? You should try it because it not only looks good but also very delicious. It’s totally worth it!
- 300 gr. Oreo biscuits
- 70 gr. unsalted butter
- 1 tsp. vanilla extract (optional)
- 300 gr. Philadelphia cheese
- 50 gr. icing sugar
- 250 gr. high - quality dark chocolate
- 350 gr. whipping cream (33 – 35 % fat)
- Vanilla pod
- Vanilla extract
- 10 gr. gelatin (in sheets)
- Pinch of cinnamon
- 2 tbsp. maple syrup
- 30 ml whiskey or dark rum
- 70 to 100 gr. chocolate sprinkles
- Dried red currants
- 50 to 70 gr. blackberries
- Mint leaves
- Divide cookies in two halves. Remove the cream filling with sharp knife and transfer biscuits to zip lock bag. Crush biscuits with rolling pin or use food processor for this purpose.
- Melt butter into microwave or into small saucepan, add vanilla extract and mix well. Pour butter in crushed biscuits and stir until combine.
- Transfer prepared biscuit base into lined cake pan (we used 21 cm. loose bottom cake pan). Level with spatula and press with heavy glass or jar to make the surface smooth.
- Preheat oven to 180 ° C (350 ° F).
- Bake base into oven for 10 minutes and allow it to completely cool at room temperature on the wire rack or wooden cutting board.
- Soak gelatin in iced cold water.
- 250 ml whipping cream bring to the boil, add vanilla pod, vanilla extract, pinch of cinnamon and mix well.
- Bring to the boil and pour on top of dark chocolate. Add gelatin sheets. Mix well until combine.
- Pour in 2 tablespoons of maple syrup and 30 ml of whiskey or dark rum. Place the bowl with chocolate mixture on bain – marie and stir until well combined.
- Mix Philadelphia cheese with icing sugar and whipping cream. Whisk the mixture with hand mixer until combine. While whisking add chocolate mixture in several batches.
- Pour the cheesecake filling on top of biscuit base, knock it on table and keep in fridge or freezer overnight.
- Carefully take out the cheesecake from pan and transfer to cake stand serving plate.
- Decorate with chocolate sprinkles, blackberries, red currants, mint leaves and serve!