If you know me, you know a have a deep and sincere love for cheesecakes. All kinds really. Luckily, all of my friends love cheesecakes as much as I do, so when I’m asked to bring a cake for a gathering, there is no doubt in my mind that it’s going to be a cheesecake.
The components of this cheesecake are put together after I brainstormed my favorite ingredients. Chocolate – check. Coffee – check. Kahlua – check (I have this thing for white russians). And why not compliment it all with a lovely Oreo crust, now we’re at it?
This recipe yields two small cakes (16 cm).You can absolutely make one large cake instead of two small – just make sure to adjust the baking time accordingly.
195 g Oreos
90 g butter, room temperature
3 Tbs sugar
¼-½ tsp ground cinnamon
- Pour all of the ingredients in a food processor or a blender, and blend until there are no crumbs left.
- Line the bottom of each springform pan (16 cm) with greaseproof paper and pour the crumb mixture in each pan. Press the crumbs firmly together, so that the crust is stable.
230 g chocolate, 70 %
2 Tbs cream
250 g cream cheese, room temperature
210 g sugar
2,3 dl sour cream
¼ tsp salt
0,6 dl coffee (strong)
0,6 dl Kahlua
2 tsp vanilla extract
- Preheat the oven to 175 ºC.
- Chop the chocolate coarsely and pour it in a heatproof bowl along with the cream. Place the bowl over a pot with simmering water and let the chocolate melt slowly while stirring. When all of the chocolate has melted, take the bowl off the heat and put it to the side to cool down a bit.
- Pour all of the cream cheese in the bowl of a stand mixer and mix until smooth. Add sugar and eggs (one at a time) and whisk until the texture is smooth again. Add the melted chocolate and mix.
- Add sour cream, salt, coffee, Kahlua and vanilla extract and mix until the texture is once again smooth. Make sure there are no lumps.
- Pour the cheesecake batter into the prepared pans.
- Place a deep pan in the bottom of the oven and fill it with boiling water. Put your grill in the middle of the oven and place your cheesecakes there. Let them bake for 45 minutes.
- Turn off the oven, crack the oven door, and let the cheesecake rest with the door ajar for another 45 minutes.
- Take out your cheesecakes, cover them with cling film and let them rest in the fridge for 12 hours.
35 g butter
100 g chocolate, 60 %
1 Tbs cream
- Chop the chocolate coarsely and pour it in a heatproof bowl along with the butter. Place the bowl over a pot with simmering water and let the chocolate melt slowly while stirring. When all of the chocolate has melted, take the bowl off the heat and add the cream while stirring.
- Let the ganache cool of a bit until it has thickened, and spread it over the cheesecakes.